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@sandwichsermon-blog
Fried Mortadella & Genoa Salami on Sour Roll, Homemade (Oakland, CA)
Showed Mike the pics of The Godmother and he instantly went home to make this awesome-looking salami sandwich, in which the meat is fried around melting gouda and thrown on a sour roll with sliced red onions, kumato tomato, romaine lettuce, deli mustard, mayo, black pepper, peperoncini, peperoncini brine and olive oil. Boom.
So, a different take on the Italian sub.
The Godmother Classic Italian Sub, Bay Cities Italian Deli & Bakery (Santa Monica, CA)
It’s the stuff of legends: a homemade sour roll with a thick, chewy crust. The Godmother is stacked with the Italian sub standards like mortadella, coppa, salami, prosciutto, ham and provolone. Then it’s filled out with onion, tomato, pickles, peperoncinis, mustard and mayo. It’s good—maybe even a great sandwich, in a way. The roll plays a crucial… role… in that. The meats are tasty and veggies standard but honestly the overall flavor doesn’t fulfill the promise that seems to be there in all those ingredients (to be picky)
Definitely worth a try. Also seems worth it to return to Bay Cities and try a different sandwich, for the quality of bread.
Sliders, Kogi Food Truck (Santa Monica, CA)
This one blew my mind. The $6 Kogi slider. Just a couple of spicy pork sliders in a to-go plate. But the flavors are deep and engrossing... shouldn't use a word that has 'gross' in it, but honestly I just had to sit and focus while I consumed this. It's Korean spicy grilled pork, kim chi, hot mustard sauce, lettuce, and I'm pretty sure daikon pickles burying two soft bun bottoms with sumptuousness. Saucy. Bun tops on top. A little sweetness to the pork. Mouthfeel that keeps you devouring.
The platonic ideal of the sloppy sandwich.
Torta, Nido (Oakland, CA)
The folks at Nido have hit upon the ultimate Californiafied Cuban sandwich. This thing is like $12 or something but it's actually technically perfect. Jamón, chorizo, and a fresh bread roll all made in-house, with a locally sourced fried egg, smeared avocado, sliced heirloom tomato, arugula, and a drizzle of nice tart crema. The avo is something like a quac, a little herby.
Unstoppable.
Roast Beef on Dill White Bread, Specialty's Catering (San Francisco, CA)
Tender, well-done roast beef on dill-flavored sliced bread, with an herby mayo. Delicious, though I prefer a rare roast beef sandwich. But tasty nonetheless, and the fresh fixins are all remarkably good.
Fresh and yummy!
Coffee Chicken & Roasted Pepper, Caña (Oakland, CA)
Tried this on a late-night munchies mission at Caña, a nice little Cuban spot in Oakland. I wanted something besides ham so I tried a coffee-rubbed grilled chicken sandwich with roasted red peppers, a little cheese, and aioli. Weird but very good... kinda dark and toasty but sweet, and with a lot of great chicken flavor and a tasty, chewy roll.
French Dipped Roast Beef & Pork, Phillipe's (Los Angeles, CA)
The original French Dipped sandwich if not the actual first, with carved well-done roasts of several animal options including beef, pork, lamb, chicken, and more. Fully drenched in roast juice and couched in a soft roll, Philippe's staple sandwich really really really does the trick.
Also, don't forget the spicy fat horseradish sauce. Squirt it in there.
Leg of Lamb Panini, Venice Wine Bar (Venice, CA)
Spicy roasted leg of lamb with mint pesto, tomato jam, and pine nuts in panini form. Most delishez.
Brazilian Steak Torta, some random food truck (Santa Monica, CA)
Not the showiest sandwich, and nothing like Pedro's Favorite at Brazil Cafe in Berkeley, but a good go at a cheesy steak sandwich being slung from a truck on the street. Here we've got some nicely spiced chuck steak with grilled onions, monterey jack, tomatoes, mildly garlicy mayo, and a toasted roll. Pretty decent.
But what caught my eye was this thing.
Yuquitas rellenas: some sort of fried balls of yucca starch with herbs and a filling of pulled chicken and cream cheese. Holy smackers these are good!
Fried Green Tomato BLT, Sweet T's (Santa Rosa, CA)
Fried green tomatoes. House smoked bacon. Remoulade. Mustard. Sourdough toast. A delicious, mellow potato salad. Yum.
And that's all she wrote.
Fried Catfish Po' Boy, Sweet T's (Santa Rosa, CA)
Sweet T's is out on the east side of town, and boy are they making some delicious southern grub. There's an outdoor smoker, a water bucket for soaking wood, perfectly executed to-order fried chicken that takes forever and smells/looks worth the wait, hush puppies, and, of course, sandwiches from on high.
This little number is a *perfect* take on the endless wonder that is 'the fried fish sandwich'. Completely satisfying, with Mississippi sauce (some sort of mysterious, zesty spread) and the *ideal* sandwich roll for a po' boy. With all due respect to NOLA, the sandwich rolls down there could use this sort of sprucing.
Lubbock Steak, FuseBOX (Oakland, CA)
So there’s a spot in west Oakland now on Magnolia of all streets where you can get Korean-Texan fusion food, of sorts. Their lunch special when I went in was a fried (I think flank) steak sandwich with some quality beef, daikon and carrot pickles, Texas coleslaw, and aoili. That’s almost all yummed out - but an order of the house kim chi indeed did - lo and behold - make the sandwich even tastier.
Side of corn nuts and a cup of roasted corn tea rounded things out nicely. Ah felt the Texas in ma belly.
Smoked Pork Ribs on Wheat Bun, Homemade (Oakland, CA)
We're continuing the smoke theme here with some pork ribs, given a spicy dry rub.
Then Mike's spicy vinegar-sugar-fish glaze, added after about four hours and finished another hour or so in the oven.
Then the slaw, again a bit spicy - and fattened up with some fresh aioli.
And some cheap squishy wheat buns we grabbed at Safeway real quick. And some pickled mustard seeds.
The result: transcendent little smoked rib sandwiches.
Smoked Pork Loin on Dutch Crunch, Homemade (Oakland, CA)
The other day it started raining in big heavy drops while I was out giving the ol' smoke to a three pound pork loin.
Smoke from the wood chips is joined by steam from the drops evaporating all over the super hot BBQ surface.
Missing pics here but basically the loin is seared on either side quickly, then set on the cool side of the smoker, glazed with chili sauce & rotated every 30-40 minutes as fresh wood chips are added.
Carves up nice & moist. The outer edges & fatty layer focus on the flavors of smoke, black pepper, chili, & sugar. The juicy interior stays very porky.
The smoke was only on it for an hour and fifteen minutes so you might notice there isn't much of a smoke ring, but that's okay with a relatively fast-cooking, tender roast like loin. This was finished in the oven on low.
"cuz the Dutch STAY crunchin"
Corn salad of bacon, jalapeño, shallot, chives, pozole seasoning, cilantro, & lots of lime juice.
All slapped onto one delicious sammy with just a taste of Thai chili sauce under the loin. I like a nice tart limeade with mine thank you.
Chicken Salad, CommonWealth Café & Pub (Oakland, CA)
A hulking mess of chicken & mayo with herbs, over slices of green apple and bacon. Yum.
Iced tea and the 4505 chicharrones they sell totally to go with this (this time they disappeared before the camera came out).
Mia's radish & shallot pickles.
Homemade focaccia & olive oil.
Capicollo On Pantofolina, Gregoire (Oakland, CA)
Capicola is a real nice cured pork shoulder; sometimes a bit spicy when it's sold as coppa. Here they stack it between green garlic sauce and fried fennel chips on a super soft panto roll. Pretty damn rich!