Category Archives: Sandwiches in the News

Tampa Was Making Cuban Sengwiches When Miami Was Little More than Alligators.

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Lettuce and tomato on a Cuban sandwich?

Tampa politics doesn’t have much that could qualify as a purity test, but this might be it.

So when voter Danny Thro got a campaign mailer from City Council member Mike Suarez that had a picture of a Cuban with lettuce and tomato, he paused.

Screen Shot 2015-03-03 at 6.22.51 PM“I’m a vegetarian and imagine a Cuban sandwich to be my weak spot if I ever go back to eating meat,” Thro said Monday in an email to the Tampa Bay Times. “Maybe that’s why I looked so closely.”

Such is the place of the Cuban in Tampa. So Thro initiated this email exchange with Suarez:

Mike Suarez above

Voter Danny Thro: what kind of sandwich is this in yr ad?
City Council Member Running for Re-election Suarez: A Cuban Sandwich, of course.
Thro: I think I see lettuce and tomato…where’s the pickle? (I don’t think Steve Otto would approve). I might add that i received 5 ads in today’s mail and you are the only candidate to include contact info. that’s a good thing. thanks. and good luck,
Suarez: I appreciate the good luck but I hope I’ve earned your vote.

Read on here to discover the authentic linchpin of a Cuban.

Mr. Walston, the fabulous bf, is from St. Petersburg, his mother from Tampa. He’s got strong feelings about the Cuban and I believe his stand is ubiquitous in those parts. “As you heard, people take this stuff seriously,” he stated. As they well should.

For his friends, the bread is the line in the sand. At a recent Cuban throw down in Tampa,Screen Shot 2015-03-03 at 6.27.38 PM hosted by Mr. Walston’s near lifelong Floridian friends, the loaves of La Segunda Central Screen Shot 2015-03-03 at 6.26.37 PM
faced off with those baked by Mauricio Faedo’s Bakery. Screen Shot 2015-03-03 at 7.11.14 PM  Salami, ham, pork, cheese, two kinds of pickles – another divisive element, sweet or dill,  plus mustard – also two choices, yellow or brown, making me sweat with equivocation. We were more lenient than most, by all accounts, no hardliners in our mix.

My son declared La Segunda the winner. I could not have my arm twisted into an allegiance. A Cuban, well- toasted, is always a superlative sengwich by me.

Should you want to bone up on the Cubano, excellent coverage in Saveur Magazine here.

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Souvenir bread bag from the throw down. The bread is a long gone daddy.

Now This is How You Slice It

NoVa Cover

Bubba Mike Sandwich
Is an
Oversized Sandwich with 1/2 lb. of Pulled Pork and a Texas Sausage Link, topped with Cheese Sauce, Creamy Coleslaw, and Original BBQ Sauce.
Find it at
Sweet Fire Donna’s.

Photo by Jonathan Timmes and Styling by Moi
Sandwich Saga in Northern Virginia Magazine
It’s a righteous reference.

It’s been a while since we were there and I’d forgotten the details on this legendary sandwich. To refresh my memory I called proprietess Donna and she gave me the Dagwoodian details.

Originally, Donna wanted to name her sandwich spot Bubba Mike’s, after her husband. He’s a Mike, all right, but he wasn’t comfortable being quite so publicly honored. They settled on Sweet Fire Donna’s.

When creating the menu Donna had her heart set on something mammoth, gargantuan, a “big mouth” sandwich.  The pulled pork, Texas sausage, cheese sauce, slaw and bbq sauce combo came to be. Perfect, she thought, but what to call her creation? Of course, she had just the name up her sleeve. The Bubba Mike!

“There’s a guy,” she told me, “who eats it three times a week.” She paused. “For lunch.”

Pecking Order

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Pecking Order

The heart of Pecking Order, as announced a while back, is chicken marinated in Subido’s mom’s marinade (including soy sauce, sugar, garlic and vinegar), which you can order grilled, roasted or fried. Sides will include “Saucy Tots” which she describes as “a Filipino poutine” with tomato gravy over housemade tater tots, garlic rice, adobo-stuffed rice puffs, or housemade (by Mama Subido) pickles.”  YES PLEASE.

To that signature lineup she’s now added a selection of sandwiches on pandesal bread, the primary bread of the Philippines, similar to Mexican bolillo rolls, with fillings such as chicken, housemade pate, pickles and fried egg. And she’s planning salads with brightly-flavored ingredients like mango, jicama, and calamansi (a Filipino citrus) dressing. There will be Halo Halo, the traditional fresh fruit and shaved ice dessert. Read on here UH HUH.

Though the store is closing, the Pecking Order brand will now focus more on catering, pop-up dinners, special events and farmer’s markets, including the Low-Line Market outside the Southport Brown Line station every Thursday, and The Nosh, a lunch market Downtown every Thursday and Friday, where Pecking Order will appear every other Thursday. Read more here. OH NO.


Stuff like this:

Man vs. Food Host’s New Show on Hold After He Called Woman a “C**t”

Adam Richman, a man who eats sandwiches professionally, was scheduled to eat some other things professionally today as part of a new show called Man Finds Food. That’s no longer going to happen, because the Man vs. Food host started an Instagram flame war that culminated in his calling a woman a “c**t.” » 7/02/14 10:12am



55. Elvis                                   26. Veal parm
54. Fat Darrell                        25. Fried chicken
53. St. Paul sandwich           24. Lampredotto
52. Chow mein sandwich     23. Primanti Bros.
51. Tuna salad                        22. The Gatsby
50. Roast beef                        21. Caprese
49. Fluffernutter                   20. Bacon, egg & cheese
48. Italian beef                      19. Oyster po’ boy
47. Eggplant parm                18. Ice cream
46. Beef on weck                   17. Peanut butter & jelly
45. Horseshoe                       16. Cuban
44. Tuna melt                       15. Shrimp po’ boy
43. Cheese                             14. Club
42. Hot Brown                      13. Pulled pork
41. Sloppy Joe                       12. Kokoreç
40. Chip butty                       11. The Dennis
39. Chicken salad                 10. Cheesesteak
38. Ham                                  9. Chicken parm
37. Croque-monsieur           8. BLT
36. Croque-madame             7. Bánh mi
35. Turkey                               6. Muffaletta
34. French Dip                       5. Pilgrim
33. Corned beef                      4. Porchetta
32. Steak                                  3. Lobster roll
31. Patty melt                          2. Grilled cheese
30. Pastrami                            1. Italian hoagie
29. Reuben
28. Egg salad
27. Bologna



Fried Brain, Mother-in-Law, New Jersey Sloppy Joe, Felafel, Meatball, Breaded Pork Tenderloin, Grouper Dog, Peanut Butter and Banana, Gyro, Pork Roll, Spiedies, Tomato Sandwich and Souvlaki


My Pecking Order

1. Reuben, Hot Brown, French Dip, Cuban, Breaded Pork Tenderloin, New Jersey Sloppy Joe, Cheesesteak, Banh Mi, Italian Hoagie, Beef on Weck, Fried Perch, Grilled Cheese, BLT, Corned Beef with Cole Slaw and Russian Dressing, Primanti Bros, The Gatsby, Meatball, Egg Salad, Croque Monsieur and Madame, Porchetta, Lobster Roll, Muffaletta and Poor Boy.

2. Everything else.

Fall In

Thanks to the Sublime Miss M for the aLeRt!



Glad to Be Sticking My Tongue to Something It Doesn’t Freeze To

Thanks b to LRoy for the Tenacious Ignatius.
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Great laughs about a grotesque sandwich. I especially like this line:

Ian: You do kind of get the sense this is what would have happened on Day 38 of Noah’s Ark.

Sandwichy Monday

 click above for the full story

A Very Merry Unsandwich Day to You!

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Business Insider: National Sandwich Day, November 3

Thank you, Mod Michele. You sent this to me punctually and I am tardy in posting. Lately I’m looking at life from behind the eight ball. The holidays are coming, fast and furious, long before I call the pocket. Leapt upon, we were, by National Sandwich Day, November 3. Happily, every day is sandwich day – even when you need to crack open the box of matzoh.

One tiny caveat with this map – speaking as the expert I am, having not lived in the midwest for 30 years – one would not eat a Wisconsin bratwurst with cheese curds, not on the brat anyway. After cheese curds, yes, but not under. Ask my mother. Screen Shot 2013-11-12 at 8.40.44 AMScreen Shot 2013-11-12 at 8.40.56 AMScreen Shot 2013-11-12 at 8.41.10 AMScreen Shot 2013-11-12 at 8.41.19 AM

The business of being a sandwich insider is a very tough business indeed. Not for the feint of stomach.

Border Patrol

Sandwich FlagSandwich FlagSandwich FlagSandwich Flag

50 States, 50 Sandwiches

The borders are brackish. As are the interiors.

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Bless their Zagaty hearts, they are talking about sandwiches!

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Every state has its own specialty dishes, but it’s often the unique regional sandwiches you find all around the U.S. that best embody the spirit of each community and its local cuisine. August is National Sandwich Month, so what better time to take a look at the 50 States of America and the delicious regional sandwiches found in each? (We also included Washington, DC – bonus sandwich!)

August is only ten months away. Never too early to think sandwich.

Not to put too fine a point on it, a point cannot be put on it – boundaries are grey, particularly when it comes to food. As fun as it is to claim a food as unique to a region, the exercise seems nearly pointless to me.  My four cents.

States are varied. And their boundaries merge. The  pork tenderloin sandwich  is an Indiana thing. And an Iowa thing, but not so much. The St Paul, now that is strictly defined as St Louisian, no question. But the pasty, unique to Michigan? My home state, Wisconsin, claims it too, a piece of their Cornish immigrant mining legacy.

No matter the locale, we lust for food that defines us, our terroir, our history. While merging into a homogenous mass, we simultaneously hone the cultures that define us.  Sandwiches waft the smells of food, region, home, across all borders!


Spoken Through Lips Greased By Pastrami

From MMSMINYJAF (My-Main-Sandwich-Man-in-NY, JAF) who has his fingers on the pulse of pastrami. At Katz’s Delicatessen the pulse is hoppin’! Bauer and Dean Publishers have gotten the sacred word from the whispering pickles.

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The pictures in this tome are almost as nice as the ones I took when there with MMSMINY a few years ago.

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Photographs by Baldomero Fernandez, text by Jake Dell, edited by Beth Daugherty

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