Shameless Self Promotion Number 4 Billion

Which is bigger, the sun or that bun in your hand?

The solar center is a sandwich, with a shine that outbrights other spinners in the galaxy. Now and then one must turn away or be blinded, so yes, make your lunch a taco today. Tomorrow you will be back, basking in a sandwichy glow, dabbing a mayonnaisey magnetic field from your lips. 


Photos by Scott Suchman. Styled by your favorite sandwichstronaut – me!

Our global orbit is around sandwiches. No matter how far out your planet, it will eventually be drawn, by a force beyond its strength, back to a sandwich. Count on it. For at least another five billion years. 



Hero of Your Own Story


Scott Suchman took these pictures and I made the sandwiches. At the house, which was lovely cause I could be with my dog. And we could all have giant sandwiches for lunch.

To genuinely appreciate Scott you must hear him on the phone with a non-native English speaker spelling out his name. S C O Tee Tee. S C O Teee Teeeee. So patient. So precise. So funny. That is the world for a man who takes lots of pictures at lots of restaurant. Ess Cee Oh Tee Tee.

And then there is the man who wants to talk beyond the patina of his name. He wants to spell out his insides and how you can be like him. Your name need not be Joseph Cee A Em Pee Bee E El El. His path is not laid out in front of him step by step. His own path? He makes it with every step he takes. That’s why it’s his path. I swear on a stack of salami slices that I am not making fun of him. His words are hoagie-size quotable. And one needs words to live by when stuffing themselves on torpedoes.

The man who said, “You are the hero of your own story” also said:

“Life has no meaning. Each of us has meaning and we bring it to life. It is a waste to be asking the question when you are the answer.”

“We must be willing to let go of the life we planned so as to have the life that is waiting for us.”

“We must be willing to let go of the life we planned so as to have the life that is waiting for us.”

“The privilege of a lifetime is being who you are.”

“If the path before you is clear, you’re probably on someone else’s.”

Okay, okay, I get it Joseph Campbell. You are making me exhausted. Now can I go back to following the path of PILING UP THE MOST MONEY BY BEING A BETTER INVESTOR? I know that money is waiting for me.

And then I will sit down and enjoy a unplanned sandwich.

Shameless Self Promotion Number I-Lost-Count

xZms0b87qGja2mYSmo8U-cQX0FC8VtHvZEfCY5x6d2UPhoto by Renee Comet

Renee’s website looks beautiful. Mine is due for an update and that will be happening this fall. Bout time and I’m excited for a new look.

This beef banh mi is from Australian Meat and Livestock. It not only looked amazing, but it tasted delicious – typically not a priority and a major perk for a stylist. Thank you Chef Roy Villacrusis.

The Australians with whom we work always impress me. The stereotypes – those with which I am familiar – apply. Hooray. The Australians I know – only stateside – are fun-loving, hard-working, no-nonsense, unpretentious and know how to eat. What’s not to like? Nuttin.

Australian friends turned me on to an essential food friendKEWPIE MAYONNAISE. How could I not know about this???  Totes adorbs and the top has a star opening that squeezes out ridged ribbons of unctuous tart mayo onto your food. Sandwiches, salads, cold meats, pizza if you are in Sweden. OH, you just want to SQUEEEEEZE it!!

Chef Roy Villacrusis Grassfed Beef Banh Mi

Servings 4

French colonists left the Vietnamese with a taste for baguettes and pâté for their sandwiches—known as banh mi. Chef Villacrusis uses Aussie grassfed steak with the surprise addition of brie cheese. Pickled vegetables and sliced jalapeños add the traditional zing.

Portion size: 1 sandwich
Alternate cuts: Ribeye

1 pound Aussie grassfed strip steak
Kosher salt and black pepper as desired
1/4 cup shredded carrot
1/4 cup shredded daikon
1/4 cup thinly sliced bell pepper
1 cup rice wine vinegar
Four each 6″ french baguettes, sliced lengthwise
1 cup prepared liver pâté
12 thin slices of brie cheese
1/2 cup fresh red ribbon sorrel leaves
1/2 cup fresh cilantro leaves
1/4 cup seeded, sliced jalapeños
1/2 cup Kewpie mayonnaise
Salt and pepper to taste

For the steak:
preheat a grill over MEDIUM-HIGH heat. Season strip steak with salt and pepper, then cook to medium rare—about 4 minutes on each side. Allow to rest for 5 minutes before slicing very thin.

For the pickled vegetables: Combine carrot, daikon and bell pepper in a small saucepan and top with rice wine vinegar. Cook on LOW heat for 30 minutes. Remove from pot and refrigerate until ready to use

To serve: Toast the baguette halves until slightly crisped, about 1 minute. Spread the liver pâté evenly on the bottom halves. Divide the sliced steak between the bread bottoms. Place 3 slices of the cheese over it. Add the sorrel, cilantro, pickled vegetables and jalapeños. Spread the mayonnaise on the cut sides of the top buns. Season with salt and pepper and put on the bun tops. Serve.

Chef notes: Kewpie mayonnaise is a brand from Japan that Chef Villacrusis prefers for his banh mi. It’s available at many Asian grocery stores.


Anthony Darling, Could We Agree to Disagree

in bed?


Sandwiching.screen-shot-2016-09-26-at-10-59-56-pm Hotdogs.screen-shot-2016-09-26-at-8-59-41-pm

Red hot. screen-shot-2016-09-26-at-8-17-53-pmA weenie screen-shot-2016-09-26-at-10-56-49-pmis “truly a category unto its own”.  A piece of m**t screen-shot-2016-09-27-at-10-41-57-pm (makes me squirm to type it).

Lalala, I am covering my ears. Anthony Bourdain, I can’t HEAR you.

As queen of this castle, I am allowed to win all debates, discussions, arguments and beefs. A hotdog is a type of sandwich around here. Were there a sandwich situation and the hotdog forced to choose sides, he would run for the cover of the wich. Around here.


Transport Me Now and Leave Me There


Hey babe, Got your card. Thank you! Not to nitpick but I think you are talking about Meyers Deli, with an s. Love, your beloved editor


Screen Shot 2016-08-15 at 8.09.17 AM

Shameless Self Promotion Number 1971


Photo by Renee Comet and Styling by Yours Truly

We made a Lamb Sausage Breakfast Sandwich  for the Meat and Livestock Australia people. I love working with them. This is not meat that comes in a weird styrofoam container, alienating it from the animal it was. This IS the animal. Face it and embrace it and cook it with zest. And, apparently,  find it transformed into lamb sausage as another roadside attraction in Australia. Let’s get in the car, shall we? After a flight to Australia.

We were told this is a typical Australian breakfast sandwich. Something a person can pick up along the road on an early morning drive. I would. In Australia. How bout next week?

Here is a Bon Apetit story about Australian Brekkie. I read it with skepticism and giant flakes of salt. I want to be a believer. And I also want to think that not ALL of Australia is so flakin’ chic. I sincerely hope they have not all drunk the Donna Hay Kombucha Koolaid.

Not to knock Donna. Or kombucha. Whoopsie, I already did, although I sincerely like them both, Donna more than kombucha, and both as much as we all love BREAKFAST. You sleep, you get up, you are in Australia where the people are sturdy, gusto-deluxed, super-charged, funny, game, and appetite-driven. When they talk about food, the Australian accent makes everything sound delicious and oh-so-slighty off color. Ohyum! Sensorama!

And now, to talk about Australian breakfast as the meal that is any breakfast. It gets you started and let’s you know that there IS life after breakfast. No more exclamation or explanation points. Simply filling. Something to keep your two feet on the ground.

Roadside Breakfast Lamb Sausage Sandwich



It’s incredibly easy to make your own lamb sausage, with a touch of sweetness from maple syrup. Then your breakfast-to-go is ready in minutes.

Portion size: 1 sandwich

Lamb breakfast sandwich:

1 pound ground Australian lamb
1 tablespoon maple syrup
1/2 tablespoon chopped fresh sage leaves
1/2 teaspoon chopped fresh rosemary leaves
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon minced garlic
1 1/2 tablespoons vegetable oil


4 toasted jumbo English muffins
2 tablespoons mayonnaise
4 scrambled eggs
4 slices American cheese

For the sausage:
In a large bowl, combine the ground lamb, maple syrup, sage, rosemary, salt, pepper and garlic. Mix well, divide into 4 equal portions and form into flat patties.

To cook: In a large nonstick sauté pan or griddle over MEDIUM-HIGH heat, add the oil and cook the lamb patties for 5 minutes, turning once, or until cooked through.

To serve: Spread ½ tablespoon of mayonnaise on the inside of each toasted English muffin. Next, divide the scrambled eggs equally among the English muffins. Top each with 1 lamb sausage patty and 1 slice of American cheese. Serve immediately.

Chef notes: Quickly dip your cheese in hot water before placing it on your sandwich for that instant restaurant-quality melted cheese look.

Recipe here.