Recent Sandwiches

 

 

Listen up and listen good fuckos,

Danger here, and I'm about to lay some serious sandwich news on you. So put on your raincoats.

First things first: yes, I took the above photos. And yes, a lot of people have told me that I should become a professional photographer because I would immediately be one of the best ones. But guess what? I don't have time for that because I'm so good at so many other things. (Like blogging.)

Okay, on to the sandwiches. The first pictured sandwich is the brisket sandwich from DangerFave, Campanile. Readers are undoubtedly familiar with Campanile's legendary status in the world of sandwichery. It is where I had the best 'wich of my life, The Dagwood. Here's all I'll say about The 'Wood: It was the first sandwich I ever had with anchovies on it and it made me go from hating anchovies to loving them. The brisket sandwich was kind of gross.

Sandwich the deuce: Tuna melt from La Brea bakery. This little jobby is currently one of my favorites. It features white tuna, a respectable amount of cheddar cheese, thinly sliced red onions and mayo - all pressed to a delectable temperature on dill bread. 6 stars.

That's all I got for now.

As always, practice safe sandwiching.

Life Sandwich

Sorry, Sandblog buds. I didn't mean to bring you down with that last post. I mean, the Death Sandwich was trying it's best, and maybe I didn't give it a fair shake. Anyway, to balance the tone I'll show you a really great sandwich I just made moments ago, a little homage to one of my all time favorite sandwiches, the Beautiful Prosciutti:

See how the sun beams around it like it's rising up to heaven? This mock-BP has spinach, basil, sundried tomatoes, fresh mozzarella, and prosciutto on a sort of stale baguette. Forget that I said that thing about the baguette- it was fine. And yes, I know what you're thinking, the Beautiful Prosciutti has arugula ("spaceship leaves" for our British readers) instead of spinach. But I didn't have arugula in the house, and nobody's perfect, right? Oh, crap. I also forgot the hot peppers, which, if I were to rank the ingredients in the real BP, it'd be like, number 2 or whatever. Right up there with the arugula. This is horrible.

Death Sandwich

I saw this so-called "Death Sandwich" advertised on the side of a deli. It sounds pretty gross, but I don't think it could kill me.



"Hot Sauce" is in red. Oooh, scary, Death Sandwich. Get real.

Knowledge Korner

Everyone knows that the food timeline is the most important website on the internet. That's a fact science proved a long time ago. But it's taken me this long to discover that they have a very thorough informational page about sandwiches. This page is legit. There is so much to learn on this page that I barely read it because I'm so lazy.

Particularly of note, they have a section on the Dagwood Sandwich, which might interest Danger, who goes around LA chasing a phantom Dagwood Sandwich he claims to have eaten once. It's his Moby Dick or something. (Whatever, I didn't read that either I'M SORRY.)

Anyway, this website needs more pictures and stories about actual sandwiches. Sorry everybody!

Grilled Cheese and Ketchup

While sifting through the Sandwich Blog mail pile the other day I stumbled across a pressing question from a tipster: Is a grilled cheese dipped in ketchup right? Or horribly, horribly wrong? The tipster included this photo evidence:


I don't know, guys. My gut instinct is that this is a disgusting affront to sandwichery in general and grilled cheeses in particular, but I also know deep down that this stance is rooted in personal biases, tradition, and a reluctance to stray from societal norms. I know I'm being closed minded. I mean, I don't care what you do with your sandwiches in the privacy of your own home, I just hate having to see it, you know?

(This is a grilled cheese on challah from B&H Dairy.)

A Different Blog's Best Sandwiches of 2008

Yumsugar did their top sandwiches of the year and there are some good looking sandwiches on that list, like the Honey-Basil Grilled Cheese seen here.

I would do our Top 10 sandwiches, but I could not say with certainty that we have 10 total posts.

Happy New Year!

You guys, things are changing you can't stop them

The Portland Mercury blog has tipped me off to some important new sandwich language; specifically: calling a sandwich a "sando". Now, listen. I know how you guys are. And for once, I don't want to get into a long thing about the shifting nature of language vs. the righteous strength of linguistic prescriptivism. All I'm saying is, I think calling a sandwich a sando is a pretty good idea.

Here's their post post about sandos, including a photo of some spaghetti sandos.