Tuesday, June 30, 2009

My # 1 Sandwich: The Texas Tornadoe

In my last post, sandwichblog reader Madmax Winston brought a restaurant to my attention which advertised the "worlds best sandwich." I found it only appropriate to address this issue and bring out the BIG GUNS!

The idea of a best sandwich is a proposterous notion because taste belongs to the individual. For different cultures there are, of course, different tastes. But, all social mores aside, its subjective.
My personal favorite sandwich is the Texas Tornadoe, I first created it about 10 years ago while working at Katinger's deli in Columbus, Oh. (if your ever in the area I reccomend it.) Katinger's is a Jewish establisment and didnt have an italian sub. I quickly made one for myself and others. It was originally on french bread to give it more of a hoagie feel. One day, wrapped up for a fellow employee, a buddy of mine drew an old, long pistol on it, scrawled along the bottom were the words "Texas Tornadoe." The name stuck even after it evolved into a croissant. In short, it has nothing to do with texas or tornadoes, but what the hell? It sounds cool...

The ingredients to this taste bud tantalizer are as follows:

-croissant (toasted)
-balsamic vinnagrette (preferably homemade)
-genoa salami (or even better; soppresata)
-roma tomatoes
-red onion
-spinach leaves

I substituted a couple of items out of convenience as clearly seen in the photos. But it was still incredible. You'll walk around with a satisfied smirk on your mug if you do it right. Moderation is key, you dont want to over do it with any one item.
So thats my number one sammy. So give it a go, let me know what you think. Substitute, rearrange, displace, and most inportantly do what you like beacause the "best sandwich" is in YOUR hands!

Saturday, June 27, 2009

Revisiting a classic

Its so hard to screw up a turkey sandwich... Its like the foundation or cornerstone of my sandwich pyramid. The possibilities and varieties are endless. I was thinking of having a sandwich booth one day were I would sell "turkey sandwiches from around the world."
All of them would be turkey and swiss with mayo. From latin america, tapatio would be the key ingredient; from asia, sriracha would be used and from north america frenchs yellow mustard. I like to switch between these on a daily basis.
My sammy for today had some of Phillipe's spicy mustard on it! Like I said before, this stuff will roundhouse your taste buds!

Picnic at the park

How underrated are picnics? Sunha and I decided to make a day out of it. But what picnic would be complete without two torpedoes?

The ingredients of these sleak water dogs: french bread, mayo, mustard, olive oil, vinegar, salt and pepper, turkey, swiss, lettuce, onions and carrots. Carrots? Yes, its not much different when you think about it then tomatoes... All wrapped and ready.

Overall the experience was great, capped off with jalapeno cheddar chips and a nice view of the lake I'd say the ocasion was a success!

mingia. what a view...

Thursday, June 25, 2009

Wednesday Double Header

Yesterday I had quite a busy day with two sandwiches. For lunch, I decided to try Steve's Bigger Sub's which was interesting because it seems like a chain in there with all kinds of logos and cardboard cutouts but I guess its the only restaurant. Its located in sherman oaks by the ventura 405 exit. I had a 12" italian sub and it was pretty delicious. The bread was good and "airy." It kind of reminded me of Blimpies but with a little more weight to it.

For dinner, I tried a los angeles landmark. Phillippes has been open since 1908 and its no wonder! Its located in the middle of China town and boasts the home of the french dip sandwich! It was absolutely incredible! coffee is like 9 cents and lemonade for 75 cents! The place has an old timey feel with everybody dressed like theyre from the 40s or 50s. Theres a cabstand right next door so the adds to the feel of the place. i got a beef sandwich with blue cheese. So bomb...

One of the most incredible things about the place is that they make their own spicy mustard. I underestimated it at first, this stuff is like wasabi! You can buy it their too, I had to pick some up.

Heres their wikapedia:

I highly recommend it to any sandwich fan.

Tuesday, June 23, 2009

The art of sandwiches

Greetings everybody in sandwichland! I began eating and making custom sandwiches for my friends when I was 7 or 8 years old. Everyday when I eat a sandwich I feel like I have so much to say about it. For instance, what went right or wrong with the ingredients, which places to eat at as well as some of my personal recipes. I will be posting pictures as well as well as thoughts as often as I can. Won't you please join me on this marvelous adventure!