Sometimes, sandwiches taste better when they're totally unexpected — for instance, served at a grocery store in an old gas station in Florida. Equally unexpected: finding forgotten, six-month-old photos on my laptop that are making my mouth water all over again.
On my last trip to P'cola, we lunched at East Hill Market, which is located inside an old service station and still feels like one. Thankfully, instead of jerky, they sell sandwiches like this. My mom and I went halfsies on a turkey club panini with pesto and this incredibly delectable avocado and red pepper on wheat.
It's been so long I don't really recall all of the minute details of the sammies, but the photos pretty much speak for themselves, don't you think?
I love being a lady who lunches — over sandwiches. On a recent family vacay, me and the girls (plus Jonas) enjoyed a lovely lunch at Arts and Letters Cafe across from the Santa Barbara Museum of Art. On the menu: white wine, champy, and museum-worthy sandwiches, which were both beautiful and tasty. The soothing courtyard setting really took it to the next level. Take a tour.
I've been on a salmon sandwich kick lately, and suddenly I'm finding them everywhere, including on my first visit to Wayfare Tavern. During a rainy lunch, I ordered the salmon club sandwich and a Pimm's cup.
Featuring avocado-basil aioli, roasted tomato, and bacon on brioche, the sandwich was pretty yummy. Frankly, I'd pay $17 to spend every rainy afternoon at this cozy, bucolic tavern.
But while the fish was outstanding, the sandwich itself didn't seem worth $17 — especially compared to this salmon sammie I enjoyed at an impromptu barbecue in a friend's backyard.
Yes, it's much simpler, but the salmon was just as well-cooked, grilled just enough by my personal chefs and served it on a soft bun with avocado.
I'm not saying one sandwich is necessarily superior to the other; just that simpler and cheaper can be just as good.
I am slowly eating my way through the sandwich menu at Tartine Bakery. First, I made a Tartine sandwich recipe at home, and now I've had the real deal, times three. These are no dainty French sandwiches but rather two-handed handfuls, cut into thirds, with each third the size of a normal half sandwich. Check out photos from my first visit as well as a recent return with my mom in the gallery below.
No sandwich inspires me like a muffuletta. But finding an authentic version (like the one from Central Grocery, pictured on my website header) outside of New Orleans is nearly impossible.
Unti now! My friend Anna recently ate this muffuletta at San Francisco's Boxing Room, and from what I can tell, this place totally nailed it. Based on my experiences with hush puppies and New Orleans-style barbecue shrimp at Boxing Room, this restaurant knows what it's doing.
Got a sandwich to share? Tweet me your photos @nancyein or send your photos to firstname.lastname@example.org, along with a description of what's on your sandwich.
You may have noticed that I like sandwiches. The day my video came out declaring me a sandwich connoisseur, resident CEO and hoagie aficionado Brian Sugar offered to buy me lunch, on one condition. It had to be his favorite sandwich, what Brian calls a "big, sweaty sandwich" from Gambino's.
I love Gambino's New York-style subs, though I normally wouldn't order an Italian meat torpedo like this, stacked with ham, salami, and mortadella. But when the boss offers to buy everyone lunch, you get his favorite sandwich. And I must admit, it was delicious.
Here's what I love about a Gambino's sub: the shredded iceberg lettuce, the sturdy yet soft roll soaked with oil, and the generous dousing of red wine vinegar, which, as Brian points out, is underrated. The combination of the cool lettuce and vinegar with spicy, unctuous Italian meats just doesn't work as well with turkey.
Thanks, Brian. You have good taste.
My houseboy has been on a soft-boiled egg kick lately — or maybe you'd call them gently boiled eggs, because the whites have the firmness of a hard-boiled egg, but the yolk is not quite firm, not quite runny. On sandwiches, they are a revelation.
After a recent egg-boiling session, we put together this twist on a ham, egg, and cheese sandwich. The trio of crisped prosciutto, manchego cheese, and gooey egg provided a fascinating flavor and texture combination — salty, creamy, and reminiscent of some of the best parts of French and Italian sandwich concepts.
Like a good club sandwich, the balance of firm ingredients (toast, hard cheese) with moist (egg, mustard) made it all too easy to eat. This reinvention will most definitely be repeated.
Easter is second only to Thanksgiving when it comes to delicious leftover sandwiches. Here, loyal reader Phil proves that an egg-salad sandwich is to Easter as a turkey sandwich is to Thanksgiving.
Have you recently eaten a lunch worth sharing? Send in your sandwich photos to email@example.com, along with a description of what's on your sandwich.
Since my favorite Vietnamese sandwich costs $3, I was skeptical about Bun Mee, the bourgie but adorably hip banh mi spot in Pacific Heights. But after hearing some good things, I stopped by for some sammies with my mom before the Drive by Truckers concert.
We ordered two and went halvsies: five-spice chicken and smoky grilled eggplant. Though I wasn't disappointed, I also wasn't blown away. We loved the depth of flavor in the five spice chicken (below), though I couldn't distinguish the taste of the caramel aioli. The eggplant banh mi (above), dressed with cauliflower relish and red curry aioli, was underwhelming; I thought the eggplant was undercooked.
My biggest gripe, beyond the creative aiolis not standing out, was the bread. Though very fresh, it lacked the density and crustiness of the sandwiches in Little Saigon or even New Orleans po'boys. The sandwiches were good, but not great; I think I'll take Saigon Sandwiches for $3 instead.
On a rare day when I don't bring my lunch to work, I always tell myself I'll get a salad, but I end up falling for a sandwich instead. This happened on a recent excursion to Fleur de Sel to buy a tasty salad. But when I stepped up the counter, I was tempted by this bagel and lox-inspired sandwich.
On soft and yummy multigrain bread, this sandwich combined velvety smoked salmon, lemon-tinged cream cheese, pickled red onions, and capers. Though it was a little too wet (made earlier that day), it exceeded my premade sandwich expectations. The zesty, creamy, tangy, and bright flavors added up to a deliciously complex mouthful for just four ingredients.
Also: capers on a sandwich is a great idea. I'm going to try it on some other combos too.