Category:Sandwiches

i am going to have a sad sandwich for lunch tomorrow.
actual conversation i had w/ friend (who clearly has no taste) yesterday.

friend: you wanna go out for lunch thursday?
me: ok. just has to be cheap.
friend: like... mcdonalds? i don't wanna go to chik-fil-a because i just had that today.
me: um... how about someplace like panera or atlanta bread?
friend: *scrunchy face* NO I DON'T WANNA GO THERE
me: um... subway?
friend: how about blimpie? their bread is softer.

their bread is softer?!?! as in the whitest possible crappy bread to make a sub with? what a sad lunch i shall have :(

after looking at that wiki page, though, i'm probably gonna spend the whole lunch dreaming of a cuban.

i am all about this ezekiel whole grain bread with some nice turkey and awesome veggies and mustard. mmmmmmmmmmmm!

i like those bread places sometimes. beats the fuck outta most greasy fast food.

sure, there are MUCH MUCH better locally owned options for both tho. if that's yer point.

i miss cafe intermezzo in berkeley. pbhb + side of pineapple. fuck.

the cuban place we've got about 5 mins away is aces. it stands up to all the shit i had while i lived in the EF EL.
m.

Any other NYCers been to Lenny's? Consider the menu link above and the H1 Sandwich, and get back to me...

http://www.fatdarrell.com/fatdarrell.jpg

http://www.fatdarrell.com

also: ciabatta roll + avacado + tomato + lettuce + salt & pepper + a touch of vinaigrette = heaven

i also like to add sprouts or cucumber, but they are not essential to the awesomeness of the sandwich.

oh shit... let me back up... PUBLIX SUBS OWN. it's not much different than buying the stuff and making it at home. (-mess +$)

m.

i had a wrap from publix on sunday! not bad! but WEGMANS SUBS are much better than publix subs. for realz.

there is a place here that makes cubans. i don't know how authentic they are because it's one of those microbreweries, not a cuban rest. also they have an open faced veggie sand with red onion and spinach and roasted red pepper and feta and it's all toasty and delicious. mmmm.

i like baguettes, but you know how america hates the french.

gah

i started making that sand. in 2002 (does that qualify me as being ahead of ciabatta trend?) i just picked ciabatta rolls because wegmans made them and they were cheap and perfect sandwich size and i was wishing i was in italy and not rochester.

this, two egg rolls, a hubig's pie and a 40 = the best lunch ever.

haha i think i saw a jack in the box commercial featuring ciabattas, too!

we could not get her to go to pita house (most awesomest lebanese-owned, cheap restaurant/store ever) because it was "too weird"

xpost

Adam, is that from Parkway Bakery? I stopped by there last time I was in town, but the kitchen was already closed, so no more french fry & gravy sandwiches. :(

http://static.flickr.com/71/158015297_41bd202a35.jpg?v=0

My best friend's a finicky connorsieur of shit foods. Won't try anything foreign outside of Italy or Mexico, eschews most vegetables on sammiches (don't even TRY cooking 'em), likes stuff fried w/ cheese & mayo (& extra mayo) (& extra cheese) (and could I have a side of sour cream w/ that) (and cheese). The only thing that makes eating out around my neck of the woods w/ him semi-tolerable is that the only convenient eating-out options are of the ChilHopFriplebee'sBugabooBack Uno type. I'm half-tempted to tie me kangaroo down & force-feed the guy some sushi or chicken tikka masala.

That, and the fact that fries between two slices of bresd, smothered in ketchup has a name in the first place.

I believe so. The very best po boys come from Adams St Grocery. The place itself is hot and filthy and the woman that runs the kitchen is incredibly rude but they're cheap as all hell and back in the day they never carded me (for booze, not sandwiches). Sometimes I think a good po boy is more an attitude thing than some sort of culinary achievement. Like, Domilise's is super famous and in all the guidebooks and shit but when your sandwich costs 9 dollars it doesn't taste as good. Perhaps this can be applied to other forms of sandwich as well.

chicken tenders +
buffalo sauce +
sharp american cheeze +
bleu cheeze
on a big ass sub roll

SERVES 2

further evidence: i forgot to mention is also has BACON

As a side note, there is a Blimpie's across the street from it.

-- make a two-egg omelet, adding a bit of garlic powder and black pepper to the recipe
-- then put some ham and pepper jack cheese on it as it's frying
-- fold it over
-- cut into two weird triangle-like slices of omelet
-- put weird triangle-like slices between two pieces of bread
-- fry sandwich in some butter, browning each side

you fuckers'll love me if you make and then eat this. trust me.

*bam!*

The egg yolk + the juice from the green chili = the sandwich has its own dipping sauce.

Click stars for reviews.
1116 Westwood Blvd., Westwood
310-208-8880
Readers' rating:
Reader reviews: Write a review

We passed a sort of tipping point a few years back when shops selling banh mi -- the Vietnamese equivalent of the hoagie sandwich -- started taking names such as Baguette Express, Top Baguette and Mr. Baguette instead of Banh Mi My Tho, Buu Dien or Ba Le.

And why shouldn't they have names in English? Banh mi sandwiches are total hybrids to begin with, based as they are on French baguettes moistened with mayonnaise or pâté, but filled with basically Chinese-type sausages, meatballs or roast pork and garnished with Vietnamese chiles, pickled vegetables and fresh herbs. The interweaving of culinary elements moved someone to dub them "sociology on a plate."

That unknown philosopher would likely be smitten with East West Sandwich, an edgily designed café in Westwood Village that, besides being a terrific source for classic banh mi, takes the genre to new heights of fusion with a smorgasbord of pan-Asian filling choices, such as Indian-style grilled chicken strips and Thai satay.

Purists who think it's sacrilege to mess with the classics would do well to remember banh mi's multicultural origins. Besides, there may be no better restaurateurs to perfect such a concept than East West's owners. They opened their first pan-Asian noodle-teria, Noodle Planet (now a small chain), more than a dozen years ago. They know their Asian flavors -- and their urban-international, cheap-eats clientele.

In terms of decor, East West is more whimsically inviting than the rather functional Noodle Planet branch next door. The East-West theme is carried out with collages of disassembled abacuses and computer motherboards. High-backed booths repeat the abacus theme with a decoration of wood and beads.

The sandwiches are made to order on excellent bread and neatly wrapped in layers of heavy tissue. They're fastened with logo-embossed stickers that match the menu design, suggesting that East West might one day be a chain competing with Mickey D's.

Many fillings follow traditional Southeast Asian flavor ideas, particularly the grilled lemongrass beef and Thai barbecue chicken strips. Others are more fanciful. Tuna tom yum -- canned tuna dressed with lime juice, onion and a very little chile -- is the kind of thing I might concoct at midnight from pantry staples. It's no hodgepodge, though; the combination makes a fine, rather refreshing sandwich.

East West carefully gives each sandwich a suitable accompaniment. With the Korean barbecued beef sandwich, you get a snack-size side of kimchi; teriyaki chicken comes with pickled ginger; and the Thai barbecue chicken strips have a sweet garlicky sauce (which is greatly improved by the addition of a dash of hot sauce from a jar on the table).

The house special sandwich is filled with Vietnamese grilled beef and chicken and barbecue pork. Half a dozen vegetarian fillings are available, including grilled tofu served as a satay or in Thai curry sauces. Several fillings are composed of steamed vegetables.

Which sandwiches are best? I favor the grilled meat fillings and the splendid Filipino pork adobo, a garlicky stew flavored with soy sauce. I have to admit that not every sandwich works for me. My companions thought the Chinese orange chicken was fine, but I found the combination of sweet sauce and pineapple slices with a baguette as wrong as Zinfandel with an ice cream sundae.

The restaurant clearly does a brisk business in boba; there's actually a Boba World on the premises. Besides the usual ice tea drinks with the tapioca balls, Boba World whips up fruit and ice coolers, yogurt coolers, milk-based smoothies and "milkshake" smoothies with French vanilla added. Tropical twists are smoothies with fruit puree swirled into them. Teas also come in every imaginable form from plain, iced, green tea and tropical, fruit-flavored teas to ice-blended teas and coffees.

East West servers take orders for every kind of customization on its sandwiches and drinks, whether that means adding pâté or extra jalapeños to your sandwich, or boba pearls or tiny fruit jellies to your drink.

Although for the cognoscenti, Vietnamese sandwiches have long been a part of the Southland casual food scene, unfamiliarity has kept them hidden within a subculture for decades. But lately, while standing by the counter waiting for my order at East West, I've been hearing "banh mi" and "craving" in the same sentence.

-- Linda Burum
Special to The Times
April 20, 2005

FUWAH MINI MARKET'S TOFU HOAGIE
810 South 47th Street
Philadelphia, PA
215-729-2993
Last year, the family responsible for Chinatown's Vietnam Restaurant opened a deli in West Philly, smack in the middle of a huge vegan community. Needless to say, the capicola hoagies didn't sell. So they created the $3 tofu hoagie (customers call it the Tofugie), a toasted Amoroso torpedo layered with salty fried tofu, daikon, carrots, fresh cilantro, jalapeños and fiery Sriracha sauce. One guy in line said he eats three daily, which explains why they're usually sold out by 8 p.m.

earl of sandwich ... blah blah blah... late 18th century (england)
...
banh mi originating in late 19th century (french colonial indochina)
....
hoagie originating in early 20th century (pennsylvania)
....

Wawa implements touch-screen hoagie-ordering system in late 20th century (or early 21st?) (pennsylvania)
...
killy orders a veggie hoagie from Wawa's touch-screen hoagie-ordering system several times a week in the early 21st century (pennsylvania)

i must have this touch-screen hoagie ordering systemmmmmmmm

caitlin i think savory thyme's awesome tempeh was bbq not buffalo, now that i think of it. somehow i never made it to atomic eggplant when i lived in roch :(

my little brother works at wawa making hoagies.

tehrza how do i got food from this savory thyme place? walk in and ask for takeout (i mean aren't they a caterer?) is it cheap?

I'm not real keen on sandwiches though.. there's too much stuff on them, and I don't like a bunch of different stuff together on bread. I'd rather have good bread by itself, or a salad.

daria that sounds like what ben and jerry horne eat in the first ep of twin peaks

https://www.youtube.com/watch?v=AlW_qYXpHLE