Simply Sandwiches » news

Skinny Girls Big Sandwiches

Ben — Tue, 11 Aug 2009 14:11:46 +0000

This site (skinnygirlsbigsandwiches) is both hilarious and completely mesmerizing. Actually, it’s not that strange: what else would you want to look at online?

Ladies: skinnyboysbigsandwiches is still available! Get it started!

Gender-unidentified: genderunidentiedpeoplebigsandwiches is also still available! Go go gadget sandwich-blog!

Political Sandwiches

Ben — Thu, 18 Jun 2009 17:09:21 +0000

As much as I don’t like reposting other’s news, this is too good to pass up:

Shiv Sena, the ultra-right Hindu nationalist party in India, has launched a global brand of snack food called the Shiv Vada — a sandwich containing deep-fried potato ball. They want to make it as popular as hamburgers.

From Boing Boing

I don’t understand the politics of this sandwich, but I’m curious what kind of sandwich represents your political leanings? I’m pretty liberal and would like to promote sandwich love for everyone. And pork belly. What about you?

Tasting Table’s Best Sandwich @ Rye

Ben — Mon, 15 Jun 2009 16:17:46 +0000

Tasting Table sent out a highlight of a remarkable, or so they say, sandwich from Rye (247 S. First St. (between Roebling and Havemeyer sts.), Brooklyn). Now I’m pretty skeptical of this kind of product placement, usually it’s the work of PR firms and secret industry hand-shakes, but this one caught my eye/stomach:

The glorious, two-handed sandwich comprises a half-pound tablet of ground pork, veal and duck cooked in its own reduced braising juices and planted between a chewy, crusty roll. Golden haystack onions spill out atop the meat loaf, while a layer of horseradish-dressed frisée packs serious zip, and briny, thin-sliced pickles temper the opulence.

I want that in my mouth, don’t you?

$25,000 Sandwich Contest

Ben — Thu, 11 Jun 2009 14:35:07 +0000

Mezzetta is sponsoring a huge sandwich challenge with the grand prize of $25,000 and a trip to Napa Valley! I’ve never heard of Mezzetta either, apparently it’s “America’s favorite brand of peppers, olives, and specialty foods.” You can submit entries from May 25th to September 7th, so take the summer and meditate on the impossibly large, mountain of an idea: What is American’s best sandwich? Here’s the fine print.

Sandwiches fall into three categories:

5. Judging: The following guidelines will be used:
- Creative Use of Ingredients
- Taste
- Ease of Preparation
- Visual Appeal

Don’t go too crazy, because

4. Contest Guidelines: Recipes must use at least two (or more) of the following products: Mezzetta® Brand (specialty peppers, olives and gourmet foods), Mezzetta® Deli-Sliced (sliced specialty peppers), Napa Valley Bistro® (specialty pasta sauces and olives) or Kona Coast® (teriyaki and BBQ sauces).

Sandwiches will be judged based on:

5. Judging: The following guidelines will be used:
- Creative Use of Ingredients
- Taste
- Ease of Preparation
- Visual Appeal

Two second place prizes of $1,000 will be awarded for 2nd and 3rd place. That’ll buy a lot of sandwiches. When you’re ready, drop your recipe here.

What are you going to enter?

Scientists Confirm Bacon really IS magic!

Ben — Fri, 10 Apr 2009 22:03:18 +0000

Scott from SeattleFoodGeek sent over this awesome article from the Telegraph in the UK proving that a bacon sandwich helps hangovers! Or more accurately, they explain why it works, why bacon is magic. They go on about amino acids and metabolism and science stuff, here’s the synopsis: drink and eat bacon sandwiches.

NYTimes gives Bahn Mi’s a Big Hug

Ben — Wed, 08 Apr 2009 14:26:04 +0000

Today the NYTimes did a great piece on Bahn Mi’s in the city! They cover the latest bahn-buzz: Num Pang, Baguette, Nha Toi and even has a listing of Bahn Mi places in the city (though they forgot about Nicky’s). Coincidentally, I went to Num Pang yesterday and will post the review shortly. They also have this awesome exploded graphic of Bahn Mi’s to give you a heavy dose of sandwich theory. Now that sandwiches have hit mainstream, the bahn mi get’s it’s minutes of fame, let’s hope they last because they are delicious!

Pulled Pork from Num Pang

NPR on “The Art of Sandwich-Making”

Ben — Wed, 30 Jul 2008 14:11:39 +0000

Kevin Weeks, who runs Seriously Good, wrote a nice overview piece about sandwiches for NPR, The Art of Sandwich-Making. The SANDWICHLab (submit or read) used one of his recipes to make delicious grilled cheese.

A lot of the article is basic information, but he makes two good assertions. First, his definition of sandwiches, (which I disagree with):

“My definition is somewhat broader [than two slices of bread enclosing a filling]: A sandwich is a filling enclosed in bread or pastry that can be eaten by hand.”

Secondly, his respect for bread. Everyone describes what’s IN the sandwich while forgetting the bread. Thanks for the reminder on the importance of bread, Kevin!

“Wherever a sandwich is from, though, its foundation, its most important single element, is the bread. Great bread can elevate great ingredients to new heights. Bad bread can make even the finest fillings ho-hum.”

He also includes recipes for some under-the-radar sandwiches: Muffaletta, Cubano, Bahn Mi and Shwarma (in a pita).

Paradigm Shift: Inside-out Pannini

Ben — Wed, 23 Jul 2008 15:55:20 +0000

Via Daily Feed, the Boccalone Salumeria in San Francisco serves baguettes, turned inside out and grilled as a panini. Talk about a paradigm shift! HA HA! How strangs, the outside is warm and soft, while the crust stays on the inside.

I worry that as you ate the sandwich, the crust would push the fillings out torwards the long edge. Or maybe it works if you eat from the long edge in at the risk of pushing the fillings out the edges. After all, isn’t this why the crust is on the outside? This sounds like a challenge for the SANDWICHLab! Also see SANDWICHLab Submissions and Lab Results.

(Image care of Gutenberg @ Daily Feed)

Esquire Honors Sandwiches

Ben — Mon, 18 Feb 2008 21:40:39 +0000

This month Esquire is dedicating it’s entire Food & Drink section to sandwiches. I wonder who bothers to read the section when it’s about tuna tartare or french fries. Boring. Anyhow, they have a handful of short articles exploring sandwiches. A few boring human-interest fluff stories and one big meaty one: The Best Sandwiches in America.

Now, I breezed through the list and was surprised by a few things:

1: Nearly all the ‘favorites’ are on the west coast. What gives? We’re sandwichy over here! Show some love! (At least Katz got a nod.)
2: Small, loving shops are listed right along side McDonalds and Chick-Fil-a, which won for the “McRib” and best and chicken sandwich, respectively. Gross. Could they really not find better rib and chicken sandwiches? Hell, I bet the SANDWICHLab could cook both better, though maybe not as fast.
3: They intentionally left out burgers. How can a burger NOT be a sandwich???

Have a read and leave a note if you’re furious or semi-furious. Also, don’t send them your favorites, submit them to the SANDWICHLab!

Grilled Cheese Finally Get Some R-E-S-P-E-C-T

Ben — Wed, 03 Oct 2007 21:15:18 +0000

Ooo, [sandwiches] your kisses
Sweeter than honey
And guess what?
So is my money [, sandwich]!
All I want you to do for me
Is give it to me [(a sandwich)] when you get home
Yeah baby [, a sandwich!]
Whip it to me (respect, just a little bit [my sandwich!] )
When you get home, now (just a little bit [, of your sandwich!] )

R-E-S-P-E-C-T [ the sandwiches!]

Finally the Times stops writing about peach soup, lima beans and eco-friendly blackwater grand jury trials of presidential candidates battling monks in iraq and started writing about important stuff: grilled cheese. It looks like the “gateway sandwich” is making inroads out west. There’s even a ‘grilled cheese invitational’ competition. Which sounds like Sandwich Mecca to me.

The article also mentions a “croque-madame, made with raw hamachi and prosciutto on toasted brioche with beurre blanc and topped with a quail egg. ” Now that sounds tastycakes.