Not talking chic chic crap on sprouted bread blah blah but a deli sandwich
Pastrami and soft salami piled high with Munster cheese coleslaw and Russian dressing on either an onion roll or rye bread
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A traditional Rueben, piled high with Montreal smoked meat and extremely well drained sauerkraut (I squeeze mine out in a tea towel). Grilled with a very strong Swiss cheese.
Tuna melt with swiss
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A traditional Rueben, piled high with Montreal smoked meat and extremely well drained sauerkraut (I squeeze mine out in a tea towel). Grilled with a very strong Swiss cheese.
Hmmm a Rueben… hey CC can I tell you a secret on the sauerkraut. Don’t tell anyone just between u and me. Before you grill that baby… grill the sauerkraut… Dries it out and ohh man… add a bit more warmth between the bread to help melt the cheese… HEAVEN but just keep it between us, ok.
… (I squeeze mine out in a tea towel).
I’m sure this is an integral part of your exercise program, but let me remind you that the topic here is deli sandwiches.
Grilled portobello melt.
Or turkey bacon guacamole
A traditional Rueben, piled high with Montreal smoked meat and extremely well drained sauerkraut (I squeeze mine out in a tea towel). Grilled with a very strong Swiss cheese.
Traditional Reubens have corned beef my friend
A traditional Rueben, piled high with Montreal smoked meat and extremely well drained sauerkraut (I squeeze mine out in a tea towel). Grilled with a very strong Swiss cheese.
Hmmm a Rueben… hey CC can I tell you a secret on the sauerkraut. Don’t tell anyone just between u and me. Before you grill that baby… grill the sauerkraut… Dries it out and ohh man… add a bit more warmth between the bread to help melt the cheese… HEAVEN but just keep it between us, ok.
Grill the kraut AND the meat you mean? Then put bread in pan put cheese on then kraut and meat. You’re welcome
Grilled portobello melt.
Or turkey bacon guacamole
Jesus wept. What part of deli sandwich no chic chic crap was hard to understand
Club with havarti on top, muenster on bottom, pickles and spicy mustard. Hot.
Or a Cuban. Love a good Cuban, but so much is dependent on the pork.
Club with havarti on top, muenster on bottom, pickles and spicy mustard. Hot.
Or a Cuban. Love a good Cuban, but so much is dependent on the pork.
I’ll allow the former not the latter
Club with havarti on top, muenster on bottom, pickles and spicy mustard. Hot.
Or a Cuban. Love a good Cuban, but so much is dependent on the pork.
I’ll allow the former not the latter
Ricky Ricardo Flat Bread
Ham | pork carnitas | swiss | jalapeños | pickle chips | yellow mustard | classic beer bread
What’s not to love? But again, this place knows how to do pork carnitas.
Club with havarti on top, muenster on bottom, pickles and spicy mustard. Hot.
Or a Cuban. Love a good Cuban, but so much is dependent on the pork.
I’ll allow the former not the latter
Ricky Ricardo Flat Bread
Ham | pork carnitas | swiss | jalapeños | pickle chips | yellow mustard | classic beer bread
What’s not to love? But again, this place knows how to do pork carnitas.
Dude I love Cuban sandwiches but they are not deli sandwichs
… (I squeeze mine out in a tea towel).
I’m sure this is an integral part of your exercise program, but let me remind you that the topic here is deli sandwiches.
Note to self. Don’t ever have tea with CC.
This one might resonate with you - the “Peter Pansky” sandwich at Perry’s Deli (moved since but was a few blocks over from 200 N. LaSalle). Ham, Bacon, lettuce and other token veggies, mayo, and PEANUT BUTTER. Perry’s, as an establishment, also gets bonus points as they did not care for cell phones. If you were messing with your phone in line or at a table you got called out (and maybe tossed out). Check this out - Chi Tribune article from 1999.
Seriously…it’s the shit.
Since then it might be super basic but a well done BLT. Quality bacon, garden tomatoes and lettuce, sour dough bread, mayo, salt/pepper. It’s simple but as a home chef you’re certainly aware of the importance of getting the basics right.
Out of curiosity I looked Perry’s up to see if they are still around…they are! 162 N Franklin and the Panski is still on the menu: http://places.singleplatform.com/perrys-deli/menu?ref=google
Grilled portobello melt.
Or turkey bacon guacamole
Jesus wept. What part of deli sandwich no chic chic crap was hard to understand
I live in Boulder. This is nowhere near the bar for chic chic. I did not choose Kale, Placenta, pumpkin seed and kimchi on sliced scoby.
Pastrami on rye from Katz’s Deli
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Grilled portobello melt.
Or turkey bacon guacamole
Jesus wept. What part of deli sandwich no chic chic crap was hard to understand
I live in Boulder. This is nowhere near the bar for chic chic. I did not choose Kale, Placenta, pumpkin seed and kimchi on sliced scoby.
I don’t care where you live, placenta should not be on the menu.
Club with havarti on top, muenster on bottom, pickles and spicy mustard. Hot.
Or a Cuban. Love a good Cuban, but so much is dependent on the pork.
I love a good cuban, washed down with a Bacardi, coke and lime (aka Cuba Libra) followed by a Partagas P2. So much god damn freedom in there I can’t even stand it.
Grilled portobello melt.
Or turkey bacon guacamole
Jesus wept. What part of deli sandwich no chic chic crap was hard to understand
I live in Boulder. This is nowhere near the bar for chic chic. I did not choose Kale, Placenta, pumpkin seed and kimchi on sliced scoby.
I don’t care where you live, placenta should not be on the menu.
I think I’d eat placenta before scoby. But all of it makes grilled portobello sound good.