I am a tomato sandwich interloper. While that might automatically make me a rabid fan, I hide my late-to-the-game status with nonchalance. Of courrrse, it must be white bread. “I prefer Sunbeam.” See, no hard line for me. Prefer is the word. Just prefer, not a requirement. Duke’s mayo, too. Goes without saying for those to-the-tomato-sandwich-manor born. Shhh, do not shout Duke’s from the rooftop, lest you betray your newbieishness.
The tomato sandwich is an older food, but not that old since it is reliant on white bread, the kind that yields maximum puff from minimum wheat, landing it in early mid-century America. Right? Probably wrong. The Virginia Chronicle references it in 1911, although the bread must have been meatier and yeastier and all that good stuff. Yup, lots of people – anecdotal research here – prefer “good” bread and I can’t blame em. That tomato sandwich is a whole different animal. Worthy. Delicious. Different.
And on that bread, she will stack slices of steak, drizzles of rosemary oil, squirts of warm lemon juice and a shower of salt. Any girl with a good steak will want to make a sandwich. Indeed she will, any girl worth her weight in salt. Mais oui, sir! Mais oui!
buttery corned beef, sauerkraut that cuts through the richness of the meat, Swiss and Provolone cheeses, and Russian dressing, layered on fresh-baked rye and warmed on the griddle
the flavors and texture spoke to the great care that’s taken with the beef brisket. Rossler cooks the already-corned meat for 11 hours, a process that involves slow roasting and re-seasoning it with his own pickling spices, onions and “secret sweeteners.”
roasting the meat for more than three hours in nothing but garlic, butter, salt and pepper let the taste of the bird shine
corned-beef hash topped with two over-easy eggs (food truck breakfast. woot!)
corned beef to fill my frame
means by no means is my name
third boxcar, midnight train
Welcome to the Lunch Encounter, a blog devoted to the mighty sandwich, with particular focus on American regional specialties.
I am Lisa Cherkasky, a Washington, DC-based food stylist, writer and cook. To see some of my work take a look at my website: http://www.lisacherkasky.com