Skip to main content


Showing posts from February, 2007

Quick sandy twofer

I have entered day three of my gas station sandwich tour of the Tech Center and Gateway Park. I keep craving them for unknown reasons … possibly the same force that compels me to drink a lot of gas station coffee sometimes. Tuesday's MEGA Turkey & Cheese was boring and not worth my time purchasing, eating or reviewing. Wednesday and Thursday's sandwiches were somewhat more compelling. 7-Eleven Tuna Salad Sandwich It consisted of a fair amount of gray, creamy tuna salad on thin wheat bread sliced into two triangles. I was pleasantly surprised by its taste, which was sufficiently sweet and savory from relish and mayo while maintaining its tuna flavor. It was not too soggy, and sogginess as you well know is the biggest r uiner of prepackaged tuna, egg and chicken salad sandwiches. I detected something tangy that woke up my taste buds half way through the sandwich. I think it was lemon. But what cost this sandwich was its bread. Amazingly, it hardened to a stale crust withi

Top ten U.S. sandwiches of 1998

1. Monte Cristo 2. Sandwich, Massachusetts 3. Bacon and Maple Syrup on French Toast 4. Grilled Cheese with Tomato 5. The Dagwood 6. ’98 Special 7. Philly Cheese Steak (Cheez Whiz edition) 8. Subway Cold Cut Combo 9. Open Face (various) 10. Your Mom’s Chicken Salad

That's no muffuletta

After a weekend of In-N-Out Burger and my first taste of El Pollo Loco (awesome churros, su rprisingly good flan, filling taquitos), I was in back Colorado feeling pessimistic about lunch. Having spent almost my entire lunch hour wandering around Best Buy, my options were suddenly limited to only the fastest fast food choices. Knowing Burger King would fail to satisfy me after having recently known the jo ys of the Double-Double twice over, I was left with the last resort of the harried and hurried: a gas station sandwich. I was delighted to discover this particular gas station offered a wide variety of meal options, including a glass case full of lamp-heated deli items that included staples like fried chicken as well as more intrigu ing choices. I gazed, amazed, at the greasy bounty. The two items that caught my eye were the tall pile of gizzards (breaded and fried; probably chicken-derived) and a plate of “Jamaican Meat Pies,” which were little dough pockets that looked like emp

The latest from Sandwichton, Colo.

I have a few updates for keen sandwich-watchers. It's been a while since my last update, but that doesn't mean things have been quiet in the world of sandwiches. First, three new reviews are coming soon. They are the Mesa Verde Cheesy Green Chile Grilled Chicken, the Potbelly Italian and the Jabo's Carolina, in order of deliciousness. Second, I would like to announce a personal Sandwich Quest I'm looking for help with. I seek the world's best Cuban sandwich — that's pork, cheese and pickles on pressed crusty bread, usually with some mustard on it. While I doubt even the best Cuban can rival a Carolina, I do know it will be a sandwich to write home about. But where will I find it? Noted Geography Expert Marisa suggested I might need to go to Cuba, as where else would the best Cuban come from? This hadn't occurred to me but I think she's right. Regional Sandwich Authority Joe thought I might be able to find one closer to home in Miami, where apparently s

Unsealed Greek Calzone

Last week, I made a sandwich called the Unsealed Greek Calzone. You’re probably thinking: “what’s a calzone doing on a sandwich blog?” “Isn’t that cheating?” you ask. Well, no, it isn’t, and that is a rude question. Wow. Well, moving on I guess. Get ready for one fun sandy! You can’t buy this one in a store unless someone stole and successfully marketed my recipe, in which case, kudos to you, sandwich spy! Rather than review it right out, let me first tell you how I made it. U nsealed Greek Calzone 1 pita, non-pocketed 3 tablespoons of hummus (I recommend feta and pesto hummus from Sunflower Market , no, not that Sunflower Market ) 3 slices of provolone or other mild cheese Some sliced ham (skip if you are a hippie or vegan or both) 1 small handful of sliced olives ( black would be best, see below) 1 splash of balsamic vinegar (can skip if you don’t have/want any, no biggie) Several splashes of hot sauce (ditto) Firs t, preheat the oven to 350 degrees. Put the pi