Wednesday, December 29, 2010

Mixed Vegetable sandwich

Pain rustique bread filled with thinly sliced fennel, celery, radish, red and green bell peppers, aioli (homemade, basil mayonaise), olive tapenade, arugula, hard boiled egg and vinnaigrette.

It sounded promising, but it wasn't. I think the sandwich was refrigerated (pre made). Big mistake, especially when tapenade is the base. Never refrigerate the whole sandwich in open air. Also, they should have garnished the greens with the vinaigrette and added more of the vegetables that have flavor, bell peppers, raddish, etc. I've had sandwiches in which olive tapenade was the base for the sandwich that were pretty good. This was not one of them. This place looks pretty nice and you'd think that when they created the menu someone tried the sandwich to see if it was good. Maybe it was good the first time it was made, when the ingredients were fresh... maybe.
This place is called Zinc's Cafe, everything they make here is vegetarian. If your in Laguna Beach, and your vegetarian it might not be a bad place to go. It seems like they're pretty popular, the veggie burger looked good.

Monday, December 20, 2010

Hulk Hogie

I made this for a company potluck. I used two baguettes and chopped them into several slices. They had similar ingredients except for one had genoa salami and provolone, while the other had turkey and swiss. They had mayo, yellow mustard, light onion and lettuce. The key ingredient was a home made balsamic vinagrette.

Monday, December 6, 2010

Squaw bread

I first found out about squaw bread after I moved out to California. Its also known as fry bread. Its kind of sweet and grainy, very fresh tasting. The consistency is chewy, puffy and doughy all at the same time... very unique. I'm a huge fan. The bread was originated by Native Americans in the south west. The word "squaw" comes from the Algonquian language in which it means "woman.'' When used by itself, the word squaw is derogatory towards Native American women (as coined by early settlers in the 1600s), but the terms squaw dance and squaw bread are widely used in Indian country.

Sunday, December 5, 2010

Open face it

This sandwich is open faced. It is on a wheat bread baguette from this french baker at the montrose farmers market. Amazing, perfect consistency, perfect flavor, etc... Toasted the bread, added some butter and applied the eggs and fried balogna at my leisure. Sometimes its nice to eat like that. Have a bunch of different meats, cheeses, condiments and veggies. Every bite can be like eating a different sandwich. The combinations are endless.
This sandwich isn't all that special, but I wanted to address the open faced factor. Open faced sandwiches exist in more than one realm. For instance, if you put a thin layer of cold cuts on a baguette and melt cheese on top then its like a french bread pizza right? So, its kinda of like a pizza! And doesn't the word sandwich kind of mean between two things? Its like a sandwich moonlighting as a pizza... or vice versa.

This sandwich is wheat bread with turkey and melted muenster cheese, sweet onions and lettuce. Again, not a special sandwich except for the condiments. Mayo, mustard, red wine vinaigrette and just the right amount of srircacha. The salt and vinegar chips also helped to set it off. The sandwich was a success.

Sunday, November 21, 2010

The Aromi Cafe

The Aromi Cafe in Sherman Oaks is mostly known for its gelato, but their sandwiches are what set them apart for me. The bread they use is baked daily at a nearby bakery. They toast flat loaves, which result in a warm, crunchy exterior with a soft interior...PERFECT if eaten immediately. If you wait too long, it gets cold (delicious nonetheless.) They have a house mayo with herbs and spices that is amazing and all of the meat and veggies are really fresh. If you have a huge appetite, one sandwich might not be enough because they are pretty light. But its nothing a bag of chips won't take care of. In terms of taste, the sandwiches are amazing. The word I would use to describe them is refreshing. I went their pretty often because they have a deal where you buy a sandwich and get the second one for two dollars (don't miss out.) The nice, old Greek couple that own and run The Aromi cafe are always there working, seven days a week. It seems like business is picking up for them, or maybe they've always had a steady clientele. Its no wonder, consistency and quality will always keep em comin' back! They are located at 14531 Ventura Blvd, Sherman Oaks, CA 91403

Monday, October 4, 2010

ketchup menu mustard

Saturday, September 25, 2010

This week in sandwiches

Al's Italian American Delicatessen

Al's Italian American Delicatessen is no joke. My brother used to live in Montrose about ten years ago and I came to stay with him once. The highlight of that trip was walking to Al's and getting a huge turkey sandwich for 3.95. Times were simpler back then... Pre 9/11. Now the sandwiches have doubled in price. I'm sure if the terrorists could have foreseen this tragic aftershock they'd have thought twice. Al's still has the same mouth watering sandwiches. This is the turkey and swiss, the flavors all mesh together perfectly ensconced in the highest quality italian roll. The Roman God Mercury delivers it every morning. As I ate this classic sammy I was teleported to a simpler time. I told the old Italian woman that the sandwich looked amazing. She said " I would hope so, after twenty five years of making sandwiches..." Al's Delicatessen is in Montrose: 2332 Honolulu Ave, Montrose, CA 91020

Cafe Buenos Aires

In downtown Santa Barbara there is a little portal that will transport you to a street corner in Buenos Aires. Your taste buds will want to tango after this one my little gauchos. This sandwich is called the Lomito Argentino. it consists of grilled thin slices of beef sirloin, provolone, tomatoes, lettuce, onions and mayo on baguette. The meat is so good that it could be great on its own, but it has found a home in this fresh baked baguette. This is one of the best steak sandwiches I've ever had, I wouldn't recommend traveling to Santa Barbara without trying one. And its only nine dollars, not bad considering the alternative, a plane ticket to Argentina. Its located at 1316 State St. Santa Barbara, CA 93101

Larchmont Village Wine Spirits & Cheese

It was brought to my attention that this place is renowned throughout LA for having some of the best sandwiches around. After eating there, I would have to agree. My buddy Everett and I went on a sandwich tour one day. We hit up 3 places in about an hour. This place uses the best cheeses and meats this side of the great mississippi. I ate soprasata and brie on a fresh baguette with aioli mayonnaise. The food is so good and fresh that you could probably eat way passed the point of being full and your taste buds would con your stomach into going against its better judgement. Its close by friends at 223 N Larchmont Blvd, Los Angeles, CA 90004.

Brooklyn Boys Food Truck in Orange County

This phenomenon is amazing. With food truck culture at an all time high, we have yet another awesome amalgamation. The brooklyn boys are a two man novelty act from new york who drive their truck around Orange County, supplying the masses with locally scarce fare such as corned beef, pastrami, brisket and turkey sandwiches. When I walked out of my brother's house in Anaheim the other day I was totally caught off guard by this truck. I got a turkey reuben with cole slaw, it was pretty good, next time I'll probably get corned beef. You can follow these guys via Twitter: @brooklyn_boys

Tuesday, May 4, 2010

Britain's National Sandwich Week

There is a British Sandwich Association! AND, May 9th through the 15th is British Sandwich Week. As we all know, the inventor of sandwiches is none other than the British demi-god, John Montagu aka the Earl of Sandwich.

Just look at him. The look on his face says. "I feel so good. I just invented sandwiches, I'm bout to pull another one out of my pouch and eat it right now."
Its no wonder why they are the safe keepers of the Sandwich. Kind of like the Majai in The Mummy movies. That keep a safe watch over the sacred tomb of the Pharao.

Their aim is as follows:

"To safeguard the integrity of the sandwich industry by setting technical standards for sandwich making and by encouraging improvement in the industry. To promote excellence and innovation in sandwich making. To provide a source of information for the industry. To promote the consumption of sandwiches. To provide a collective voice for all those involved in making, distributing and retailing sandwiches and to represent the views of the industry." -

There is also a sandwich Designer of the year every year. This year's sandwich must include these sponsor ingredients:

English Provender - Ploughman’s Plum Chutney
The Cheese Cellar - Leerdammer Lightlife
Moy Park - Corned Beef
Bernard Matthews - Turkey

The International Sandwich & Snack News Magazine is the official journal of the British Sandwich Association.

They have an avacado on the cover, which is a huge coincidence and a perfect segway in to my latest sandwich. In honor of British Sandwich Week:

-wheat bread
-melted mozzerela
-sweet onions

The way the avacado is prepared is the most important part. You mash it up with a fork. Add light amount of olive oil and vinegar and a pinch of salt. I learned it from my family in Chile. spread it right on the bread. If you try it, it will become a staple in your rotation. Along with hummus and a few other spreads it will add another level to your main ingredient. literally.

So heres where you can go to find out about the design challenge and possibly become the turkey sandwich designer of the year:

Big thanks to my mates in England for turning me on to this glorius event.

Thursday, April 22, 2010


Isn't there something written about this in the bible or Nostradamus' predictions? Where the four horsemen of the apocalypse ride in to town with double chicken breast, bread replacement sandwiches?! Who ok'd this? People think that this is ok to eat because... They tell us its ok. We're all getting hot dogged. We embrace debauchery, Conan The Barbarian is governor. . We're just letting it happen too (Berlin 1936.) Whats next, chocolate chip chicken... Oh well, who wants a McRib?

Friday, April 2, 2010

Orange County, California

One of the seven wonders of the world is in the OC. Its called Lee's sandwiches. They serve half baguette sized vietnamese sandwiches for $2.50. The sandwiches aren't that amazing but the fact that they are $2.50 truly is. They also have spring rolls for the same price. Bring five bucks and eat like your the last king of scotland.

Chris And Pitt's BBQ

The name says it all my friends. This place truly is "the pits." But if yer in yonder OC and you want some fanger lickin' good BBQ cheeiicken saaandwiches. Than looketh no further yalls. Chris and Pitt's of Anaheim is HERE... there are no windows and I had to photoshop these pictures to liven them up.

But their barbecue sauce is pretty darn good and that makes the chicken sandwich. Just looking at the picture makes me want to keel over and do a somersault in my own throw up. Respect the chicken sandwich.
courtesy of Sunha Yoon from the Los Angeles Sandwich Marathon.

Thursday, April 1, 2010

Fatburger............Wait! WHat?

You may be thinking to yourself "What the fuck?! Burgers aren't sandwiches. What the heck are burgers doing on the sandwich bl...." Sometimes in life you have to take sides on what you believe in. Burgers are in fact sandwiches, albeit the fat, black sheep uncles of the sandwich family. When one thinks of sandwiches, burgers don't immediately come to mind. But if you still have doubts about burgers being sandwiches, please refer to the packaging of oreo cookies. It says "creme filled sandwiches." And by golly, if oreos are sandwiches than burgers are too dag nabbit. On a side note, have you ever noticed that oreos have little flowers printed on them? wierd.

In the early 90s, the whole nation learned what Fatburger was because of Ice Cube's ballad "Today was a good day." I've been in California for close to five years and never never had one. My first one was today and it really tipped the scales... on the sandwich v burger debate. I got thing to go and the bread wasnt soggy, even with an ungodly amount of ingredients. They even ask you what condiments you want on it. The hype is true my friends. They've recently been opening up new franchises in Arizona, Texas, the middle east and asia. These guys clearly don't half step.

Friday, March 19, 2010

The world's best sandwich?

Notice the egg. They also stress the importance of chips and a beer. I am a staunch supporter of chips in a sandwich, the beer I don't really advocate since so many sandwiches are eaten at lunch. If this is a luxury that you can afford... then by all means. They are also very specific with every ingredients. I could imagine eating this sandwich in some sort of log cabin after having been stranded in the wilderness for days.

Thursday, March 18, 2010

A possible conclusion

I just realized this key factor. There is a piece of bread blocking the flavors from the top and bottom of the mouth! So, there is actually no difference at all! And then everything gets swirled around into one amalgamation of flavor. So, my previous post wasn't wrong... it was just stupid. my condolences.

Wednesday, March 17, 2010

Sandwiches: Right side up?

How careful are you to eat a sandwich right side up? My way of doing it is:

I find myself putting the stronger condiment on top because i've always done it that way... maybe its more flavorful. Also the cheese and veggies are up top for structural purposes; if the veggies were on the bottom then they'd have a higher probablility of falling out. This means that the majority of the flavor is aimed directly at the tastebuds on the roof of your mouth....

This is a diagram of the tastebuds on your tounge.

The center of the tounge does not have too many tastebuds. Therefore, the base of the sandwich, the most stable in terms of structure as well as taste recieves a much more bland experience than the roof of the mouth. I've always thought that my diagram was rightside up. However, Subway restaurants make their sandwiches upside down... how is this possible? Who is right?

Monday, February 1, 2010

Eggs in your sandwich

The moment in which Neo found out that the Matrix was fake must have been great, yet horrible all at the same time. For me, putting an egg for the first time on a sandwich was like that... except not horrible. Its all of the glory of a delicious breakfast... inside of a delicious lunch. Your circuits may explode. Its two for the price of one, except they complement eachother like two Ed Mcmahons backstage at the golden globes.

This sandwich is toasted multigrain, light mayo, turkey and eggs with shredded mexican cheese. Then, you add as much tobasco to it as you like. It also must be eaten with chips and salsa. I am incapable of explaining with words how amazing this is. So I highly suggest you make one.

Among the thousands of letters of fan mail that arrive here each weak at Sandwich Blog. I'm going to begin picking a sandwich of the week from your entries. This one however, is the official sandwich of the month sent in by Andres Salaff from Papa New Guniea. Whoa! Congratulations!

Friday, January 29, 2010

Thursday, January 28, 2010

Livin' LARGE with Sandwich Grills

No grill? No problem. Step aside Paul Wall, here are a few easy steps that will change your life. Well, maybe not your life, but at least you can change the dilectability rating of your next meal. One common misconception is that toasting* your bread is in any way, shape or form comparable to grilling your sandwich. Toasting your bread just warms up and hardens each slice. Grilling makes the outside of the bread crunchy, whilst the inside of the bread remains warm and soft... Just like your local baker, Pantoliano likes to eat it. Grilling it also melts the cheese and warms everything up inside of the sandwich to make you feel like you just got home from sledding; with Timmy, and then mom whipped you and Timmy up some grilled cheese sandwiches and tomato soup. Remember? Timmy?
I know how obvious grilling is to some of you, but bear with me as we welcome readers of all different skill levels here at Sandwich Blog. So, without further ado... lets grill.

Step 1. Butter each slice.

Step 2. Flip the bread over and apply mayo.

Step 3. apply your ingredients of choice and have the cheese by itself.

Step 4. Grill bith sides on low heat till the cheese melts... careful now. I'm told that George Forman grills are great for this sort of thing.

Step 5. Open that puppy back up and lettuce add veggies.

Last Step.

WHooa... thats some pretty heavy stuff man! Far Out!

*I toast my bread all the time. But this is just to exemplify the difference in experience between toasting and grilling.