Posted on 10/17/2013 11:52:16 AM PDT by EveningStar
I have long held that America’s greatest contribution to the culinary world is the sandwich.
I’m well aware that the sandwich as we know it today dates back long before the time the country even came into existence (In fact, to the time when ancient Jewish sage, Hillel the Elder, first put lamb between soft matzah around 1 B.C.). The Americans have elevated slamming awesome stuff between bread into something of an art form, and few people would argue that some of the very best examples are to be found in the cities and at the roadsides of the United States.
(Excerpt) Read more at askmen.com ...
Wow, sandwiches. I mean SQUIRREL!
Monetize that site to the last drop! Obnoxious!!
As for the sandwich, it is a ham, turkey, and cheese sandwich dipped in batter and then deep-fried. Sprinkled with powdered sugar, it is dipped in strawberry jam and eaten.
Site is too annoying to watch
1. Meatball sandwich at Lucci’s in Huntington Beach, CA - since 1970s.
2. Almost anything at the deli, in the back of the liquor store, at 17th and Orange, Huntington Beach, CA - since 1970s
3. Jan’s Health Food Bar, Huntington Beach, California - since 1970s
Funky places known to locals for over 40 years.
I haven’t had the LA pastrami he ranks as No. 1, but it’s hard to believe it beats Katz’s.
I will go with the 1/2 corned beef and 1/2 pastrami with spicy mustard on Jewish rye from Katz’s delicatessen in NYC.
No BLT?
Best sandwich is a thick sliced red tomato fresh from the garden. Placed between two pieces of cheap white bread that’s been slathered with mayo. Salt and pepper optional. Not optional is standing over the sink to catch the drips.
Several months ago, I read an article where a restaurant in London was making a sandwich which was eaten in olden times when food wasn’t plentiful in England, and they were passing them out to people who walked by the restaurant so they would give an opinion about this old time sandwich.
The outsides were two pieces of regular bread. The inside was a piece of bread toasted on both sides with butter on each side. That’s it! Let me know how you like this sandwich when you make one.
Porkroll, Fried Egg, and Cheese on a Portuguese Roll. Salt. Pepper. Mustard. No ketchup, ketchup is for kids.
I love Monte Cristo sandwiches. Haven’t had a decent one since 1979!
There used to be a restaurant in NW Portland, Oregon, named Rose’s Delicatessen. Great food, including incredible donuts the size of small automobile tires.
The best sandwich at Rose’s IMHO, which I have never found anywhere else, was the LS Supreme. (I don’t know what ‘LS’ means, so don’t ask.) It was piled high with thin sliced turkey, thin sliced corned beef, thin sliced swiss cheese, with lettuce, tomatoe and Thousand Island dressing - all on the bread of your choice. My choice was always dark rye. This sandwich was - no joke! - 3-1/2 to 4 inches high and was sliced in thirds. I could only eat one-third, and would take the remainder home and to accompany it would be the world’s biggest schnecken (pecan roll) or 8-layer French chocolate cake or 6-layer chocolate walnut cake...you get the picture.
Rose’s was sold when Rose Naftalin, the owner, passed away. The new owners tried, but it didn’t make it. (Who could take the place of Rose, a woman who worked 20-hour days?)
So, my candidate for the greatest sandwich would be the LS Supreme, originally from Rose’s Delicatessen, Portland, Oregon.
A 17 1/2 at the Bread Basket Deli in Livonia, Michigan. Extra lean corned beef stacked a mile high, coleslaw and swiss on rye with 1,000 Island.
It is from Mother’s in New Orleans, so it has its own language: http://www.mothersrestaurant.net/recipes_dictionary.html
Ferdi Special:
a po’ boy packed with baked ham, roast beef, debris and gravy, served dressed.
Debris:
the roast beef that falls into the gravy while baking in the oven.
Dressed:
a po’ boy with added toppings. At Mother’s this means fresh shredded cabbage, pickles, mayo, Creole and yellow mustard.
“Gravy” is just another word for drippings from the roasting meat - don’t want that to go to waste!
Mother’s is one of the best restaurants on earth!
http://www.mothersrestaurant.net/index.html
Ketchup with that combination would be gross anyway, but that sandwich does sound amazing.
Or a nice MLT: a mutton, lettuce and tomato sandwich, where the mutton is nice and lean and the tomato is ripe. They're so perky, I love that.
Sounds like a “butty.” The Brits also eat a “chip butty” with two slices of butter bread with potato chips (”crisps”) or french fries (”chips”) between them.
The corned beef on rye with mustard at Katz’s Delicatessen in Lower NY was the best I’ve ever had, and I’ve had a whole lot... Not too lean, but not too fatty, piled high and deep and served with mouth-watering Kosher pickles and Dr. Brown’s cream soda. Jewish soul food, y’all.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.