Art’s World – How About a Sandwich?

Art’s World – How About a Sandwich?

This week’s “Art’s World” we are talking about one of my favorite topics……………food! This time it’s all about sandwiches. I’m sure growing up you all had  favorites that you still enjoy. For me, growing up in the post depression and WW II eras my staples were peanut butter and grape jelly,a BLT, but because of food rationing it was often just an LT. Having a German heritage and ancestry, liverwurst with a thin slice of onion and spicy mustard on rye or pumpernickel bread was a must and one I still enjoy to this day. The first “new” sandwich I tried was in 1950 when a little family owned pizzeria opened in our town and they had meatball subs, something very new to the food chain at that time. After my first one, I was hooked for life.

Here we have some old favorites plus  some regional favorites that have become popular everywhere. So, let’s dig into the world of sandwiches and some that got their start in various areas of the country. Here’s a few from a list you can check out in the link at end of this feature.

Pimento Sandwich – I first came across this southern treat when I was in the Air Force stationed in South Carolina. The Pimento sandwich, a simple hot sandwich with delicious pimento cheese between two slices of buttered Texas toast puts every other grilled cheese to shame. Try it you’ll like it.

Muffaletta – This popular sandwich came by way of New Orleans. It is basically an Italian style sandwich of meats and cheeses with an olive oil like dressing, piled high on Sicilian sesame seed bread. You better have an appetite for this one.

The Cuban – I had never had one until I moved to Florida and after the first one at a place in Tampa it stole my heart. The mix of sliced or pulled pork, ham, cheese, mustard, and homemade pickles on toasted and pressed Cuban bread is pure sandwich heaven. I have made them at home with all the right ingredients and they are okay, but getting the “real deal’ is the only way to go.

Beef on a Weck – This beauty originated in western New York around the Buffalo area and it is delicious. It is basically the answer to the French dip. It is roast beef on a kummelweck roll, served with a smear of horseradish and some aus jus for dipping. There are several places in Tampa Bay that serve this gem. My Carole, being from Buffalo originally introduced me to this great dining experience.

The Rueben – I am originally from New Jersey and worked in the Big Apple, so this is not new to me, but this authentic Jewish deli favorite is to die for. Piled high corned beef, sauerkraut, swiss cheese, and Russian dressing on rye is something magical. I am not a big fan of corned beef but on this sandwich, that’s a whole different story. The Lucky Dill in Palm Harbor has the best one you’ll find outside of New York City

Philly Cheesesteak – A classic cheesesteak, as served in Philly, is ordered like this. First you order your cheese, either provolone or Cheez Whiz, then you indicate whether or not you want onions by ordering your sandwich “wit or wit out.” The thin slivers of steak, onions and cheese on an Amaretta roll is a trip to sandwich heaven. Delco’s in Dunedin is the very best in Tampa Bay and will make you think you are in Philly at Pat’s or Geno’s.

Pulled Pork Sandwich – I love barbecue, but my first taste of this hearty treat came after moving to Florida. Its origins come from either Kansas City, Memphis, North Carolina or all three, but the perfectly done pulled pork slathered in a just spicy enough sauce, a little cole slaw piled on a big toasted roll, just wow! I have even added pulled pork to my mac and cheese recipes and it is delish!

The Hoagie – It doesn’t matter whether you call it a hoagie, sub, wedge, hero, or grinder, these Italian sandwiches have been around since the early 1900’s and beginning in the 50’s took on a whole new life of their own when Subway came into existence. Today there are hundreds of sandwich shops that feature these 6 and 12 inch beauties with every combination of meats, cheeses and other ingredients you can think of to enjoy.

Thanksgiving Sandwich – Okay confession time, this is sandwich I have been making and enjoying for more years than many of you have been on this planet. Two big pieces of white bread, some left over stuffing, some cranberry, corn, mashed potatoes topped with left over slices of turkey then some gravy and heated just enough and it is Thanksgiving all over again. Mmmmmmm!!!

Juicy Lucy – This burger was created many years ago in the Minneapolis area and became a quick favorite. Two burger patties, plenty of sharp cheddar between them then sealed together and grilled on the flat top and then that first bite. The cheese just oozes out all over, but damn it is so good. I make mine with a combo of swiss, mozzarella and extra sharp cheddar. Oh, have plenty of napkins handy, you’ll need them.

There are more favorites on this list including one I had never heard of before. Check out the full list here: Hmmmmm, now what will I have for lunch today?

Art Koch, National Features & DVD Editor, NightMoves Magazine and AAN

Related Posts

No comments

Leave a Reply