It was soft, it tasted like cheese, the mouthfeel was cheeselike, it had the sharpness of cheddar punctuated by the savory Coney sauce and the pungent bites of pickle, onion, and mustard. It shouldn’t have worked but it did.
The sharp mustard has a bit more bite than a typical yellow American mustard but between it and the sliced onion there’s enough of a pungent, acidic punch to cut through the richness of butter and a thick slice of cheese.
A good Big Baby is not a miraculous event; it is no great eye-opening revelation. It’s just a double cheeseburger. But at its best, it is a very enjoyable, well-engineered and constructed double cheeseburger.
There is not a thing wrong with this–it is in fact a simple, elemental sandwich, bread and meat and a condiment, combined in just the right ratio, elevated to the sublime by its time in a sandwich press.
Pig ears, made of skin, cartilage, and a little bit of fat, are pressure-cooked in a seasoned stock long enough to just about fully gelatinize the cartilage, making this mostly a meat jello sandwich,
It’s a simple sandwich, a combination of 2 good quality complimentary ingredients enveloped in a bread that intrudes neither with showy quality nor with an obnoxious lack of it.
For someone who likes Polish cuisine and wants to try a lot of it, there are few better places to live than the Chicago area.
A good Jim Shoe is a mess, combining corned beef, roast beef, gyro meat, onions, mustard, gyro sauce, cheese, lettuce and tomato in a hoagie roll. It is a lot.
The Danish bøfsandwich first came to my attention only a couple months ago, courtesy of Chicago Cicerone, beer judge, and Twitter friend Jenny Pfäfflin. She sent me a message one day just to let...
I’m trying to pinpoint when I first heard about the near-mythical Shooter’s Sandwich. It was years ago, decades… perhaps it was the 1996 episode of Two Fat Ladies, in which the late Jennifer Paterson...
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