"sandwiches" news and stories

His Name Was Earl. And Have We Got a Sandwich for Him

by Slashfood Editor, Posted Nov 3rd 2010 @ 11:00AM

vegetarian sandwich Photo: Marshall Astor, Flickr

What would the fourth Earl of Sandwich, John Monatgu, think of a peanut butter, granola and banana on whole wheat? Or a Vietnamese bánh mì, loaded with pickled vegetables and pork belly? Our guess is he'd be smitten. Today is National Sandwich Day, in honor of the 18th-century aristocrat's birth. So make like Dagwood -- throw together a mile-high lunch. Kitchen Daily has recipes for a month of sandwiches.

And what does it say about your psyche if you're a turkey-on-rye guy instead of a grilled-cheese man? Find out in this story about how our sandwich choices reflect our personalities.

Filed under: Recipes

Tyler Florence's Sandwich Showdown -- NYC Wine & Food Festival

COMMENTS 1

by Jennifer Lawinski, Posted Oct 11th 2010 @ 3:00PM

Photo: Jennifer Lawinski

"Did you know you could have this much fun between two slices of bread?" asked chef Tyler Florence during Sunday's New York City Wine & Food Festival's Ultimate Sandwich Showdown (sponsored by Breville USA and Hellmann's mayonnaise). Florence played host as New York chefs pulled out all the stops to make the dream sandwich, using everything from lobster to oxtail to Italian-style pork loin. To vote, attendees dropped tokens they were given into mayonnaise jars placed at the sandwich-maker of their choice.

In the end, it was Blue Ribbon's bone-marrow and oxtail marmalade sandwich with a side of cucumber salad that took the Showdown's best-in-show, and Florence presented the chefs and staff with a $2,500 prize.

Filed under: Chefs, Events

Brisket, Black Hog and Burgers - The Washington Post in 60 Seconds

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by Alexa Weibel, Posted Jan 12th 2010 @ 12:00PM

Photo: Stu Spivack, Flickr.

Wagshal's in Spring Valley restores faith in good deli fare, particularly with its famed brisket sandwich. The secret behind the success? The brisket is dry-aged; cured with salt, spices and red wine; rubbed with 16 spices; smoked then let to rest.
Simple, affordable pleasures are eternally classic, and according to the Post, sandwiches are all the rage. Learn about the upcoming book "1,001 Sandwiches You Must Eat Before You Die," and debate the merits of local specialties.
Black Hog barbecue boasts excellent service, but mixed fare -- the cooks have "a heavy hand with sugar," even if the meaty dishes are "snappy" and "memorable."
Learn how to boost your wine IQ with a variety of ways that -- lucky you -- all involve tasting.
Recipes: New Chicken "Parm," Black and White Bean Primavera Salad, Chipotle-Glazed Chicken Burgers and Cornmeal-Crusted Tilapia with Cilantro Pesto.

Filed under: Food News, In 60 Seconds

Pomegranate Pulled Pork - Feast Your Eyes

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by Emily Farris, Posted Nov 9th 2009 @ 10:00AM

Pulled pork sandwich. Photo: rachel is coconut&lime, Flickr.

When it comes to combining fat and starch in the most delicious way possible, a pulled pork sandwich is right up there with macaroni and cheese. What is more satisfying than pork roasted low and slow, pulled, seasoned and then generously piled upon a fluffy white bun specked with toasted sesame seeds? Nothing, we say. Not even mac 'n' cheese.

And when you consider the time and effort that goes into a sandwich like this one from Flickr user rachel is coconut&lime, the pork is the clear winner -- especially because of its secret ingredient.

With most sandwiches, what you see is what you get. Not so with this pomegranate pulled pork. That's right, not only was the pork roasted with pomegranate arils (the seeds), Rachel also used pomegranate molasses, rendering the meat smoky, spicy and sweet.

It looks so good we could eat it every day. Good thing it's not that bad for you.

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

Filed under: Feast Your Eyes

Kosher School Kids Can Now Nosh on Subway Sandwiches

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by David Koeppel, Posted Nov 4th 2009 @ 1:00PM

Subway veggie sandwich. Photo: mariecannabis, Flickr.

Three years ago, the first kosher Subway restaurant opened in Cleveland -- and even company pitchman Jared Fogle showed-up for the ribbon-cutting ceremony.

Since then, Subway has gone on a kosher franchise binge, opening nine restaurants (11 by the end of the year) in markets like Miami, Los Angeles and Brooklyn, N.Y. Now at least four of those franchises -- Los Angeles, Baltimore, Cleveland and Rockville, Md. -- are trying to convince local religious academies to bring the six-inch sub into school cafeterias.

So far it's been slow going. In Los Angeles, kosher Subway co-owner Jonathan Sedaghat is in negotiations with three area private schools to serve Subway sandwiches on a weekly basis for as many as 300 students. Most of his school business so far has come from Yeshivas ordering heroes for special occasions like field trips, sports events and orientations. The menu consists of turkey, roast beef, salami or bologna low-fat subs (290 calories, 30 calories from fat) with sliced apples and potato chips. The franchise charges between $5 and $7 a lunchbox, depending on the order.

Filed under: Fast Food, News