Tag: sandwich

Mystery of the Greatest Sandwich Ever

Having recently posted a few times about sandwiches, I’ve been feeling a bit reflective. What makes a good sandwich? Or rather, what makes the BEST sandwich?

The greatest sandwich that has ever crossed my lips is undoubtedly the roast beef sandwich from Quartermaster’s Deli in New Orleans, LA. Hands down. No questions. Why no good photos? Blame it on a broken camera. Or…blame it on greater forces. Forces in the universe that would prevent the revelation of such beauty to internet masses that cannot savor or smell it. Or maybe Todd just dropped his camera the night before….

Seems fitting, though. This sandwich (and the deli that makes it) is purely amazing. Great people and customer service. Wonderful bread, fantastic quality meat and side dishes – the mac and cheese is outstanding, and something else. But mainly…it is just something I can’t quite figure out. After three trips to this place…I may never fully understand the magic. Maybe that’s what makes a good sandwich a good sandwich. The mystery of it…

Seriously…best sandwich ever. Like eating a pile of love. Roasted love. With beef on it.

Quartermaster Deli
1100 Bourbon Street [several blocks from most of Bourbon Street’s debaucherous melee]
New Orleans, LA 70116

November 14, 2009
West Coast Sandwiches & Grill

A new sandwich shop, West Coast Sandwiches & Grill, opened up down on Cross st. in Ypsi so I had to go let them know who runs the food blogging circuit in this area. The owner greeted me on my way in and spoke for a few minutes about his business and food prep. He stressed that all their meat is purchased daily and marinated on site. It’s always nice to see an actual sandwich shop open up and take on Subway, which slangs compete crap on bread. West Coast Sandwiches has four categories of sandwiches, chicken subs, steak subs, cold cuts, and seafood, and all sandwiches come in your choice of a pita or toasted bread(for real toasted, not that Subway imitation toast bullshit). They keep it simple but have a lot of interesting touches to their menu items. Many of the sandwiches contain potato sticks, which are similar to little dried french fries. They add an interesting touch. The seafood section of the menu includes tuna, shrimp, wild caught salmon, and a crab mixture that makes up the seafood sub. All the guys in there are friendly as hell and will hook your sandwich up the way you want it. Every sandwich is under $5.00, and you can get some great sides such as potato salad, hommous, breaded mushrooms, and zucchini stix.

My first visit, which is documented here, consisted of a delicious buffalo chicken sub with marinated chicken breast, Frank’s red hot, potato sticks, and ranch. I was a little disappointed with the size, but the chicken breast in this thing is incredible. The potato sticks are a nice touch, and the Frank’s is delicious as always. Not an amazing sandwich, but very good. I actually went back the next night and got the exact same thing, but asked the guy to load it up and add some cheese. He obliged and I got a MUCH bigger sandwich than this one. Don’t judge. Go and pay these guys a visit if you live in the area.

West Coast Sandwiches & Grill
505 W. Cross St.
Ypsilanti, MI

September 20, 2009
BLT Heaven. Merritt’s Grill – Chapel Hill, NC

Merritt’s Grill is literally a convenience store just south of the campus of the University of North Carolina at Chapel Hill. Literally. Nowhere else could you find exhibit A:

In the back of this glorious southern store is a sandwhich counter that might make the best BLT on earth.

Evidence? I draw your attention to the Triple Stack:

Bacon Lettuce Tomato. Bacon Lettuce Tomato. Bacon Lettuce Tomato…

If that didn’t get your motor going, let me offer a theory as to why these things are so good.
#1) Toasted bread. Good quality bread too…BLTs usually suffer from low quality bread that gets soggy under the weight of juicy tomatoes. Now, while the bread is technically a vehicle for all that B, L, and T – its still important.
#2) Real good lettuce.
#3) Real good mayo. You know, that industrial style mayo, where scientists have somehow devised a way to fit more fat per tablespoon in it than…well….pure fat. The future is now!! And it is delicious.
#4) Salted tomatoes. This is key. It also helps counteract the water in the tomatoes.
#5) Bacon so good it will make you want to visit your local hog farm to personally thank the pig and farmer for making America and your sandwich a better place.

Just a theory…. Oh yeah, can’t forget the equally impressive double stack (for those on a strict diet).

Merrit’s Grill
1009 S Columbia St
Chapel Hill, NC 27514
(919) 942-4897
merrittsstoreandgrill.com

August 31, 2009