Sandwiches
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Roast Beef Poboy
Some things scream Southern cuisine without even trying. Gumbo, jambalaya, and poboys all let you know which region you're driving through if your GPS is broken and your sense of direction sucks. The Roast Beef Poboy is at the top of that list. The Roast Beef Poboy also has the distinction of being the first actual poboy. The two main versions of the Roast Beef Poboy you'll see around both contain a dark, beefy gravy. The difference lies in the meat. Some places serve the poboy with sliced, deli-style roast beef. While this version is still delicious, in my opinion, it takes a backseat to the number one way to…
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Crawfish and Pimento Grilled Cheese
As I'm sure we've mentioned before, one of the best parts of a crawfish boil is the inevitable leftovers. There's corn, potatoes, garlic, and of course, crawfish. Now, the potential for super yummy leftover recipes are all but endless but what do you suppose would happen if you took one of the South's most iconic get-together foods (the humble crawfish) and combined it with one its most famous snacks?! The grilled crawfish and pimento cheese sandwich of course! Well, those two things and bread and butter naturally.
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Cuban Sandwich
I have never had the opportunity to visit Havana and enjoy all the culinary treats of the city and country it calls home. I have been fortunate enough to visit Cuba's closest geographical US point, Key West. As diverse as the food scene is in key West, the one treat I always go back for (several times) is the Cubano or Cuban sandwich. While no one can quite pinpoint the exact time or place of this pressed sandwich's origin, there is no shortage of places to find it in South Florida.
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Blackened Catfish Bánh Mì
Instead of Pontchartrain Kitchen it may have just been easier to call it "Food Website with a Ton of Sandwich Recipes" because as I've said ad nauseam, I love sandwiches. This particular type may be my all time favorite. I've written about the Bánh Mì sandwich before but it's hard to convey with simple words just how perfect everything goes together on this sandwich.
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Korean Fried Chicken Poboy
Although fried chicken in a soy/vinegar sauce has been around for hundreds of years in South Korea, the modern version became popular in South Korea in the 1960s. It would then make the jump across the Pacific in the late 70s. At its most basic, Korean Fried Chicken is crispy chicken tossed in a spicy sauce usually made with goguang paste. This sandwich has quickly become one of my favorite sandwiches.
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Pork Belly Debris Grilled Cheese
I'll begin this with a question: Is there a better dish to ride shotgun with a hot bowl of soup than a grilled cheese sandwich? In my uneducated, untrained opinion, I say "nope". Whether you agree or disagree with my assertion that it is the best, I'm sure at the very least we can agree that it's pretty darn good. And you may ask, is it possible to improve on the concept of ooey, gooey, melted cheese in between two bread slices? Of course it is. You just slap some melt in your mouth, pull apart tender pork belly in there.
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Jowl Bacon and Brie Sandwich
Pork jowl is quite possibly the most under-appreciated piece of piggy out there. Taken from the cheek of the pig, this fatty and flavorful cut is not well known by everyone. Popular in the South as a perfect addition to a pot of beans or black eyed peas, it also makes a delicious bacon. It's cured for a while and then smoked. You think you will have died and gone to bacon heaven.
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Jambon Beurre
This sandwich is so easy and delicious I could easily eat one for lunch or dinner everyday, if it wasn't swimming in carbs of course. The Jambon Beurre, as it's called in France, (I've also seen it called the Parisian on menus and the internet) is essentially just ham and butter on a baguette. I have also seen the sandwich before with cheese and cornichons so I went that route.
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Venison Roast
If you have a hang up with eating deer, all I can say is, you don't know what you're missing. If you don't hunt or don't know a hunter, these can be difficult to get. But if you ever have the chance, don't pass. It has a fantastic flavor.
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Birria Torta
Birria is a traditional Mexican stew usually served at special occasions. But more recently it has taken the internet by storm, most notably, in taco form. In birria, the meat (traditionally goat but in this case I used the more easily found chuck roast) is slow cooked in a spicy adobo sauce. Then, it’s either shredded and served in taco form or eaten with all the glorious juices and accoutrements in stew form. But of course, we had to make a sammich. Although the term “torta” represents several different culinary items, (it’s an omelette in the Philippines by the way…just learned that cool fact) here we’ll be discussing the torta…