Today’s feature is one of those stream of consciousness events that flowed from a restaurant going out of business through bean sprouts to what you’re about to experience.
I saw an article that the Carnegie Deli in New York City is closing at the end of the year. I maybe have heard of the restaurant, maybe not, but the article mentioned that it’s known for its pastrami-and-corned beef “Woody Allen” sandwich.
That got me thinking about the sandwiches we hear of that are named after people. That got me to thinking about a sandwich that would bear your name. Hmm, what would it be like?
There’s your assignment. Create a sandwich or other food item and name it after yourself, a friend, a not-so-friend or a celebrity. It can be as simple as three or four ingredients or as overwhelming as you’d like. One thing, though … be sure to give it a name.
To help you out, here is a sampling of items that could be included on your sandwich. Thanks to the Internet for helping me string it together because there’s no way I would have thought of half these ingredients by myself. Use any of these plus whatever else you can come up with. Plus, feel free to grill your mushrooms or toast your bagel, whatever.
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Bread
White, whole grain, rye, raisin bread, wheat, hamburger bun, hot dog bun, sourdough, pumpernickel, bagel, tortilla, Texas toast, French bread.
Dressing
Mustard, mayonnaise, French, Russian, Italian, ranch, Dijon mustard, salsa, vinegar, ketchup, Heinz 57, olive oil, pesto, hummus, horseradish, barbecue sauce, Worcestershire.
Veggies
Tomato, lettuce, spinach, onion, purple onion, mushrooms, pickles, green olives, black olives, bell pepper, jalapeños, banana pepper, habaneros, cole slaw, cucumber, avocado, eggplant, portabella mushroom, kiwi.
Meats
Ham, turkey, roast beef, pastrami, hamburger, chicken-fried steak, bacon, egg, prosciutto, salami, pork chop, pepperoni, chicken, tuna, shrimp, hot dog, hot link, knackwurst, bratwurst, chorizo, salmon.
Cheese
Cheddar, mozzarella, Swiss, American, pepper jack, bleu, parmesan, cream cheese, fontina, goat cheese, Limburger.
And so on
Basil, sea salt, cracked pepper, brown sugar, beets, raisins, bean sprouts, bacon bits, parsley, butter, garlic, rosemary, peanut butter, jelly, pickle spear.
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I can’t wait to see what you come up with. Tempt our taste buds in a comment here and then be sure to share this story with your online friends and have them, too, create a gastronomical masterpiece.
Meanwhile, here’s my contribution.
The Steve
Toss a 6-ounce patty of fatty fresh-ground beef on the griddle as you get the other ingredients together. Your objective is a medium-rare finish, heated long enough to make it safe and short enough to keep it moist.
Start with two slices of Texas toast, but only butter and brown one side of each slice. Build the sandwich so the soft, lily-white sides are on the outside and the rich, resilient toasted sides are hidden inside.
Apply a liberal amount of mustard to one of the toasted slices and Heinz 57 steak sauce to the other. Put some extra napkins next to the plate.
Shortly before the meat is finished, place a slice of Swiss cheese on it to melt. Also toss some mushrooms on the griddle.
Place the meat on the Heinz 57 and top it off with the mushrooms. Add a few leaves of lettuce but not much, a layer of sliced tomatoes and several rings of a Texas 1015 sweet onion. Top off with the mustard-covered bread.
Enjoy.
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Thanks to those who began supporting me through my Patreon page in its first month. You can join them here … and prepare for a virtual hug.
Steve Martaindale 