Oh, fair reader(s – a guy can dream…)!! It’s already August 3 and I’ve been caught unawares!!
August is National Sandwich Month!!
(Follow this link for an hilarious discussion thread, re: the above link, on Fark.com. WARNING: It might be a little…ribald, shall we say, so those with delicate sensibilities may want to skip around….)
Yes, from John Montagu to Miracle Max to Joey Tribbiani, who doesn’t love a good sandwich? You know I sure do! But just what MAKES a sandwich, you ask? Folks around the world have many ideas about what constitutes said culinary concoction. My instinct is to say that if you can wrap it in baked grains and pick it up without getting ingredients all over your hands, it’s a sandwich. But then there are the un-pick-up-able open-faced thanksgiving turkey/stuffing/cranberry/mashed-potato/gravy concoctions, to say nothing of your oilier focaccia-based treats, as well as pizza or sausage in a roll.
But I’d rather not waste precious web space (and reader patience) with quibbling about definitions. I’ll leave that to you with the poll at the end. I’d much rather discuss favorite examples to get an overall feeling of the form! And so, ON TO THE OFFENDERS!!!
Pulled Pork – Simple on the plate, but time-intensive. I’ve discovered spice packets, a la McCormick, with a slow-cooker recipe on the back! This stuff is just amazing. I prefer the North Carolina style (I think), with the vinegar-based sauce, such as they make at Blue Ribbon BBQ in Mass. Not swimming in thick sauce, and with a tart/sweet taste. Good on a bulkie with a scoop of cole slaw right on it for cool/crunchy texture.
Fresh Turkey Sub – Served warm, The Original Pat’s in Dorchester makes this with roasted turkey, herbed stuffing and cranberry sauce. Thanksgiving in a roll. I, of course, order a side of mashed potatoes and gravy to complete the experience.
Turkey Club – See a pattern forming? Big Sky Bread in Portland does three thin slices of lightly toasted farmhouse white bread, mayo, fresh turkey, bacon, lettuce and tomato. I’m sure they must have other sandwiches there, but really, why would I care?
Friendly’s Western Barbecue Burger – Have mercy!! Fried onion strings, bbq sauce, cheddar cheese … and I’ll stop there so as not to unduly humiliate myself. Great with the waffle fries and an iced tea.
Steak Bomb – Desrosier’s, a Freeport staple since the 1920’s, makes the steakiest, gooiest steak ‘n’ cheese EVAR. It’s a very rare occasion, usually after a full day of outdoor chores involving small gas engines and/or safety equipment, on which I’ll allow myself to subject my circulatory system to this beast.
Common Ground Salmon Sandwich – There’s another place in Dorchester called the Common Ground (a Hobbit-like establishment run by the Twelve Tribes church, with the most lacquered driftwood and tacked leather furnishings this side of Middle Earth) that carried a special I just happened to get on a random day off midweek. Fresh grilled salmon, dill mayo, sharp cheddar cheese, tomatoes and sprouts on warm homemade bread. All-natural and homemade everything. I’ve dreamed of that sandwich for years. I may never get it again, since it’s in Dorchester and they’re closed on evenings and weekends. They may even have disappeared, like Brigadoon, into the mists of hippy anachronism. But I’ll remember that sandwich…
East Coast Grill’s “Cuban Reuben” … Pressed with House Smoked Sliced Brisket, Curtido, Jack Cheese & Chipotle Aioli, served with Spicy Latin Fries & Pickles” Woof. This is a modification of the Cuban sandwich, which usually gets ham, cheese, roast pork, pickles and mustard, pressed and toasted. You have to love a sandwich with two kinds of pork!
Wow. I didn’t even cover sausages, gyros, pitas, burritos… I’ll leave that to you. Take the survey and then tell me about your favorite sandwich, or sandwiches, in the comments. Good Eatin’!!!
August 9, 2007 at 2:24 pm
“…disappeared, like Brigadoon, into the mists of hippy anachronism.” Bwhahahahahahaha!!!!!
Oh, and un-pick-up-able? Nice.
As you know, I’m not really much of a sandwich fan, but I do have a personal favorite: prosciutto, fresh mozzarella, tomato, basil and oregano on a fresh bagel with a touch of olive oil. Damn, I drooled on my keyboard…