P.’s been doing the procuring and cooking of food this week, which means that we go to D’Amato’s Bakery for bread and soggy warm slices of their amazing cheese pizza (get 2 slices so you can eat one in the car) and then head next door to Bari for things like frozen goat cheese ravioli, homemade meatballs and Italian sausage, cerignola olives, and roasted red peppers. Locating those two businesses next door is the very definition of synergy.
Let me tell you about today’s lunch sandwich, which I did not photograph because I am a fool:
- Slice off some crusty D’amato’s bread
- Lay down a thin bed of roasted red peppers
- Top with a few paper-thin slices of genoa salami
- Add the same amount of sopresatta
- Add a thin slice of fontina
- Put the other piece of bread on top and eat.
Bacon, goat cheese, red onion, tomato, and lettuce from the Andersonville Farmer’s Market. Good work, farmers!
I don’t enjoy watching Alton Brown call himself disgusting on television, and I’m not on the smoothies! instead! of! meals! bandwagon, but I do trust that his food is going to taste really good and I can get behind both sardines and avocados. Hence, I tried The Sandwich, courtesy of Serious Eats. I didn’t need to make four sandwiches at the same time, so I adapted the recipe somewhat.
- 1 can of sardines packed in oil, drained and oil reserved in a little bowl (this is enough for 2 sandwiches)
- A little bit of lemon zest and 1/2 lemon cut into wedges
- Half a leftover avocado from when I made this bitchin’ salad with grilled steak the other day (also an Alton Brown recipe).
- Splash of red wine vinegar
- Some chopped fresh parsley – a few sprigs-worth
- Sea salt and fresh ground pepper
- 1 piece of hearty bread per sandwich
This makes enough for two sandwiches, so I’ll put the sardine mixture in the fridge until tomorrow…or later.
So the directions are: Make a happy little salad dressing with lemon zest, parsley, sardine oil, salt, pepper. Rub a little on the bread and toast it. Stick the rest of the sardines in the dressing and mash them with a fork. Mash the avocado onto the toasted bread, top with sardine mixture, squeeze a little more lemon on, salt, and devour. I would eat this again and again. Photos after the jump – I normally lead with them, but I feel that they will make P. gag, so I’m being nice. Continue reading
I’m breaking out in deadlines all over, so home-cooked meals have fallen by the wayside this month. Fortunately I live in the greatest sandwich town on earth. For example:
This is the Lechon sandwich from 90 Miles to Cuba. Warning: Their website is atrocious and plays music. However, P. and I would be happy to redesign it in exchange for their delicious sandwiches. It has roast pork, onions, plantains, and fresh lettuce, and a little bit of garlic sauce mashed between toasted bread. Order it with fried yucca drizzled with garlic sauce and a mango shake. And a cafe con leche (hot sweet coffee with condensed milk):
My other standby sandwich in this time of deadlines is the lox special from Beans & Bagels.
Cream cheese, lox, capers, red onion, tomato, spinach on the bagel of your choice. You may also be interested to know that they’ve recently hired a pastry chef named Jean-Yves away from Dinkel’s. He makes tarts, mousses, and croissants that are better than croissants I’ve eaten in France. Some of them are filled with almond paste (my favorite), or chocolate, or cheese, or spinach, or ham and cheese (ask them to toast it for you and you have lunch!).
Some of the other greatest sandwiches in Chicago are:
- Croque Monsieur from Cafe Selmarie.
- Anything from Hot Doug’s – my favorite ever is an italian sausage dressed with pesto, fresh tomatoes, and burrata cheese.
- A sliced brisket sandwich from Smoque.
- A lamb kabob or kefte sandwich from Semiramis.
- The steak sandwich or shrimp B.L.T. po’ boy from Glenn’s Diner.
- The tortas you’ll wait an hour for at Xoco.
What’s your favorite sandwich at your favorite sandwich joint?
Posted in Sandwich, Uncategorized
Tagged 90 Miles to Cuba Cafe, beans and bagels, Chicago, Glenn's, hot doug's, sandwiches, Selmarie, Semiramis, Smoque, Xoco
Yesterday turned out to be a day of treating myself.
Yesterday was “I will treat myself in small ways” day. I bought a sandwich at Pastoral: paté, gruyere, coarse mustard, and tiny sliced cornichons on a baguette. The sandwich was so awesome my camera refused to fully focus on it.
I also hit a matinee of Julie & Julia, and you guys, I loved it. I’d read reviews that the Julie parts were pretty dull compared to the Julia parts, and those reviewers weren’t wrong. Ephron, Adams & Co. did their best with it, but let’s face it, watching someone blog is not exactly riveting cinema.
Last night I made dinner for a few friends before heading to see District 9 (which is awesome), and it smelled so good and we were so hungry that I completely forgot to take a picture, though I did get the question: “If I pay you to make this for me, would you?” Answer: “Sure.” But you could just follow this recipe instead.
- 1 lb of ground lamb
- 2 whole shallots and 2 cloves of garlic
- 1 generous Tbsp of dried mint leaves
- 1 generous Tbsp of dried oregano
- Sea salt
- Pita bread, crumbled feta, sliced red onion for serving. Continue reading