the noble sandwich. There is one thing on which Chuck and I agree (actually there is more than one) and that is eating great meat between two slices of great bread or on a great roll can be an awe-inspiring experience.
So wherever we travel we seek out good regional sandwich specialties. And although we are here in New Orleans, the land of the poor boy, we subscribe to the dictum that man (or woman) can’t live on poor boys alone. So today’s blog centers on great sandwiches from two different local favorites.
Today, my selection was the Deli Deluxe with hot corned beef, hot pastrami, Swiss cheese, Russian dressing, and Creole mustard on an
As a side, I chose the cole slaw, and all I can say is: WOW! This was great cole slaw composed of thin shreds of green cabbage and grated
“Not even cheese?” she asked.
“No. Just the pastrami.” Just the pastrami he got. Heaven he was in. And he added the red skin potato salad to round out his lunch.
Now Martin’s is not inexpensive eats. But like the sign that used to hang—and maybe it still does for all I know—on the wall at Sam’s Cold Cuts on Chew Avenue in the Olney section of Philadelphia read: “Good meat ain’t cheat. Cheap meat ain’t good.” Truer words were never spoken.
As I said at the start of this blog, great bread is the foundation of a
Chuck’s sandwich choice was the Ancora Muffaletta made with
I chose their take on the Philadelphia roast pork sandwich with mustard greens substituting for broccoli rabe. And the use of the
Two great lunches. Four great sandwiches. Both were 5.0 Addie experiences.