We love us some sandwiches. Give us two (or more) pieces of bread and a couple items in between and the happy dance will commence. On the run, on the lawn or after a major holiday they have mass appeal and by that we mean that church services can make you think of sandwiches. Mass appeal. We digress. The joy of the sandwich is that you get to eat with your hands and it’s okay. It’s revered. Lift and chew, ahhhh the simplicity of it all.
We will eat them for breakfast, brunch, lunch, dinner or midnight snack. Dessert is not out of the question either, hello ice cream. They are compact, filling and inspirational. The refrigerator becomes your palate and the bread your canvas. And may we say right here that your palate is very becoming. (Sorry, couldn’t resist that one.)Your ingredients have the possibility of achieving masterpiece status. We send thanks to that famous Earl that is credited with coining the term. Bread meet meat. Meat meet bread. His reasoning in ordering it was that he wanted to keep his hands clean while playing cards. We can dig that.
in our hearts and often on our minds, the sandwich has so many wonderful little variations and names too. There are submarines, pockets, hoagies, and grinders. The Dagwood, the Club, the Melt and the Hero. We wrap, we open-face, we dip our bread and stuff our little faces. Po’ Boy is one such alias. From Louisiana like so many of our favorite things (Cajun and Creole cooking, zydeco music, Chef John Besh) the Po’ Boy serves up sandwich joy in many varieties of fish, meats and veggies. It’s history stems from a store owner feeding local street car operators during a strike. The workers were considered poor boys for the situation, and the cajun dialect edited the name. It’s the Big Easy y’all, laissez bon temps rouler. The great gumbo/melting pot that makes New Orleans special allowed many different cuisines to spin the Po’ Boy. Cajun shrimp, southern fried catfish and the tasty muffalata are great examples of heritage cooking showcased as easy as slicing bread. The Vietnamese entry is called Banh Mi. Again, great bread keeps it all together. Open a baguette and add a center protein, usually barbecue’d then jazz it all up with pickled vegetables, jalapenos, cilantro and lime. They had us at Ba-.
We’ve been accused of obsessing. When a recipe grabs us we become their slave. We’ll eat it many many many times over. We will stalk the ingredients down to fill our pantry in case we need to improvise in the middle of the night. We will buy multiples and not blink. Walt’s Market on Main Street in Old Saybrook CT has an Italian Combo grinder that became a monday tradition before work. Mind you the market was two towns past where work was, but that didn’t matter when we made our way to checkout then to work. In Santa Monica CA all you need say is Godmother and Bay Cities Deli and people nod their heads reverently. We have mentioned the Cajun Chicken Grinder of Creative Cooking in Westbrook CT. “The Temple Of The Unusual” ‘s owner Master Chef Sunil Malhotra enslaved the Yankees of sleepy little CT Shoreline town with his cajun seasoning. People would return two and three times a week to get their
fix fill of tasty tasty saucy sauce. And now in accordance with the prophecy, sorry wrong tangent there. Bewiched our latest banh mi-bsession has gained accomplices. Dear Sista Sally is made to pick up what’s arguably the best Banh Mi in the country from a little market in Philadelphia. She then must drive it to CT or mail it to Los Angeles. It doesn’t matter if it’s eaten the next day, this sandwich RULES. The most popular one they offer is with a marinated tofu so good you’ll lick the paper it was wrapped in.
Point is Po’ Boy. We’re sandwiching together many things DIO adores in the next episode. We’ve got grinders, pickled vegetables, New Orleans and tofu. We’ve got joy, we’ve got fun, we’ve got Season One almost wrapped. Banh Mi to you is our gift to eat with your eyes and hands. Our veggie Po’ Boy is so good (and easy) you’ll swear Sista Sally just delivered from PA. And if you needed any more teasing. , we’re featuring the beautiful Colleen Foy as our guest sous chef. More on her soon………
You know the drill babies, Come hungry and get ready to taste a better life because we’re……gonna Dish It Out!