Category Archives: Sandwich

New Jersey Sloppy Joes

When you think of a Sloppy Joe, you probably imagine ground beef in a sweet tomato sauce. This is not that. New Jersey Sloppy Joes are a completely different animal. Town Hall Deli in South Orange

New Jersey Sloppy Joes

created this sandwich in 1935 and it came via Havana, Cuba. Seems the mayor of Maplewood, N.J. visited Sloppy Joe’s bar (a frequent hangout of Ernest Hemingway) and liked a kind of club sandwich they made there. The mayor came back home and persuaded the owners of Town Hall to recreate the sammie for their deli. It’s been on the menu ever since.

The key to this creation is thin sliced rye bread. You don’t want the bread to overwhelm the fillings. Originally this sandwich was made with beef tongue, but now is more often made with ham, roast beef, or corned beef, along with turkey. The crunch from the slaw and the savory/sweet flavors of the Russian dressing make this sandwich a mouthwatering delight.

Check out the Exit Zero Jazz Festival April 20-22 in Cape May where you can hear teenage prodigy Joey Alexander, a jazz pianist.

New Jersey Sloppy Joes

  • Servings: 2 sandwiches
  • Difficulty: easy
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Ingredients

  • 6 slices rye bread, ends cut off and trimmed into rectangles
  • 2-3 ounces deli ham, corned beef, or roast beef
  • 2-3 ounces deli turkey
  • 2 ounces swiss cheese
  • Cole slaw
  • Russian dressing

Instructions

Lay 2 slices of bread on work surface. On each slice, layer a quarter of the meat and cheese, then a generous dollop of coleslaw and Russian dressing. Add another slice of bread and then repeat with another layer of meat, cheese, cole slaw, and Russian dressing. Top with bread and secure with a toothpick.

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Grilled Pimento Cheese Sandwiches – South Carolina

If you are in need of comfort, nothing is more soothing than a bowl of tomato soup and grilled cheese. We recently saw grilled pimento

Grilled Pimento Cheese- South Carolina

cheese as a menu item at a fancy sandwich shop and thought it was genius.

We’ve talked before about how pimento cheese spread did not become a home prepared item until after WWII. This delicious cheese dip can be made as zippy as you want with the addition of hot sauce. Spread between slices of sturdy bread and grilled until the cheese is oozing and melted, this is the definition of a culinary hug.

Congaree National Park, near Hopkins, encompasses almost 27,000 acres and is a designated Wilderness Area, an International Biosphere Reserve, a Globally Important Bird Area and a National Natural Landmark. The largest intact expanse of old growth bottomland hardwood forest remaining in the southeastern United States is its claim to fame.

Grilled Pimento Cheese Sandwiches

  • Servings: 3
  • Difficulty: easy
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Ingredients

  • 1 cup grated sharp cheddar cheese
  • 1 cup grated Monterey Jack cheese
  • 1/2 cup mayonnaise
  • 2 ounces pimentos, drained
  • 1/4 teaspoon Worchester sauce
  • 1/4 teaspoon Dijon mustard
  • Salt
  • Pepper
  • Dash of hot sauce (optional)
  • 6 slices sturdy seeded Italian bread

Instructions

In the bowl of a food processor, add first six ingredients. Pulse until combined. Season with salt and pepper and hot sauce, if desired.

Divide mixture evenly on 3 slices of Italian bread. Place top on each sandwich. Butter each side of bread. Grill sandwiches in a hot pan on each side until golden brown and cheese is melted.

Cubano Sandwich – Florida

Oh, Cubano sandwich, you make our hearts swoon. Besides being one of the best sandwich creations of all time, the Cubano sandwich has the distinct honor of hosting two types of pork. Before we get into the specifics, a little history.

Cubano sandwich - Florida

Miamians claim that the Cubano came from Cuba as it was on restaurant menus there dating back to the 1930s, but good evidence exists that it was created 25 years earlier in Ybor City, a Latin neighborhood in Tampa, at a place called the Columbia Restaurant, which claims to be Florida’s oldest restaurant. Tampa and Miami both have versions of this winning culinary creation. In Tampa, you will find the sandwich often includes salami, lettuce, tomato and mayo and is not pressed. In Miami, no salami and the sandwich is always pressed.

Our recipe here is a Miami version which is basically a gussied up toasted ham and cheese with both pork roast, ham, Swiss cheese, mustard and sliced dill pickles.  We used a bolillo which is a type of Mexican roll. Whatever roll you use, the exterior of it cannot be too hard or crunchy. Once the bread is compressed it will be too hard to chew. Also, make sure you put the cheese of both sides of the roll. When it melts, it will hold the other fillings in place. Don’t have a panini press? No problem. Just use your favorite skillet, and then take another heavy pan and place it on top of the sandwich. Press down on both with your hands to compress the sandwich by about a third.

Visitors to Miami should not miss Vizcaya Museum and Gardens, a stunning waterfront mansion built by James Deering, owner of Deering McCormick-International Harvester. This Italian Renaissance villa was completed in 1916 and features the main house, beautiful gardens and a stand-alone barge once used for cocktail parties that sits in Biscayne Bay, just a few feet from the terrace.

Cubano Sandwich

  • Servings: 1 sandwich
  • Difficulty: easy
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Ingredients

  • 1 soft roll (like bolillo)
  • 3 teaspoons yellow mustard
  • 2 slices Swiss cheese
  • 3 ounces sliced deli ham or Canadian bacon
  • 3 ounces sliced roast pork
  • Dill pickle, sliced
  • Butter

 Instructions

Slice open the roll and spread mustard of both slides. Lay cheese on both sides. On one side, add ham, pork and then sliced pickles. Close sandwich and butter both sides. Using a hot griddle, a plancha or panini press, toast sandwich on both sides, pressing down slightly until sandwich is compressed, cheese is melted and bread is golden brown.

Fluffernutter – Massachusetts

October 8th is National Flutternutter Day. If you’ve never experienced the joy that is a flutternutter, let us indoctrinate you.

Marshmallow Fluff is actually celebrating its 100th birthday this year. Originally sold door to door in Somerville, Mass. by an

Fluffernutter - Massachusetts

enterprising fellow name Achibald Query, Boston candy company Durkee-Mower bought the recipe in 1917 for $500.

The sandwich dates back to WWI, when Snowflake Marshmallow Crème (an initial competitor of Durkee-Mower) began printing small brochures with the recipe, dubbing it a “Liberty Sandwich.” Durkee-Mower, however, really capitalized on the idea with a marketing campaign in the 1960s.

Catchy, right?? Even in black and white, this ad makes you want a fluffernutter RIGHT NOW. Luckily, this is a ridiculously easy sandwich to make and enjoy.

Quincy Market, which opened in 1826 in Boston, is a food-lovers mecca with over 50 restaurants and eateries, selling everything from lobster rolls to Boston cream pie.

Fluffernutter

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 2 slices, favorite soft bread
  • 2 tablespoons peanut butter
  • 2 tablespoons Marshmallow Fluff

Instructions

Spread one piece of bread with peanut butter, the other with Marshmallow Fluff. Cement together and enjoy.

 

 

New York System Hot Wieners – Rhode Island

Calling all hot dog aficionados. Yes, we acknowledge that the name of this dish is confusing. Why are Rhode Island hot dogs called “New York System Hot Wieners”? As best we can determine, New York

NY System Wieners - Rhode Island

System is a nod to New York’s Coney Island and might have been used as a marketing strategy at the turn of the century. These dogs, usually a mixture of veal and pork with a super snappy casing, are doused with yellow mustard, then a chili beef mixture, raw chopped onions, and finally a dusting of celery salt. Of course, every Rhode Island hot dog joint and every Rhode Island family has their favorite recipe so a quick Google search will yield many variations. We tinkered with the spices a bit and came up with this recipe which we think you will love, not too sweet but definitely sassy. It’ll elevate your dogs from humdrum to wicked good. These would be a welcome addition to any Memorial Day celebration no matter what part of the country you happen to be.

The Cliff Walk in Newport was designated a National Recreation Trail way back in 1975. This three and a half mile walk hugs the eastern shore of Newport with stunning ocean vistas on one side and the backyards of Gilded Age mansions on the other.

New York System Hot Wieners

  • Servings: 12-16
  • Difficulty: easy
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Ingredients

  • 1 cup onions, diced
  • 2 tablespoons margarine or butter
  • 1 lb. 80/20 ground beef
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon cumin
  • 1 teaspoon celery salt
  • ½ teaspoon allspice
  • ¾ teaspoon ground cinnamon
  • ¼ cup water
  • 16 hot dogs, cooked
  • 16 hot dog buns
  • Yellow mustard
  • Chopped onion (for garnish)
  • Celery salt (for garnish)

Instructions

In a large sauté pan over medium heat, add butter. Once melted, add onion, cook until translucent. Add ground beef and cook until no longer pink, approximately 15 minutes. Break up large chunks of meat with potato masher. Add Worcestershire sauce, spices and ¼ cup water. Stir until spices are completely incorporated.

To prepare wieners, microwave buns for 15 seconds. Add hot dog, mustard, approximately two tablespoons of beef mixture and chopped onion. Top with celery salt.

Cheese Frenchee – Nebraska

Do you like grilled cheese? Ok, we admit, that’s like asking if you like to breathe. OF COURSE you like grilled cheese. Grilled cheese with tomato soup was the backbone of many an American childhood. Well, a Cheese Frenchee is a grilled cheese only kicked up about

Cheese Frenchee

thirteen notches. Purportedly invented by a drive-in restaurant chain called Kings Food Host in Omaha, Nebraska, this lunch-time marvel is a fried grilled cheese. The wonderful texture is thanks to the sandwich being dipped first in an egg/milk mixture, and then

Cheese Frenchee
Cheese Pull!

corn flake crumbs. Kings used American cheese, but you can use whatever type of cheese you like, as long as it melts well. Grilled cheese just died and went to heaven.

 

If you are visiting Omaha, check out the Joslyn Castle. Built at the turn of the century for socialites George and Sarah Joslyn, this stunning Scottish baronial mansion once housed a bowling alley and later served as headquarters for Omaha Public Schools.

Cheese Frenchee

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 4 pieces white bread, crusts removed
  • 4-6 slices melting cheese, such as mozzarella, gouda, havarti
  • 1 egg
  • Splash of milk
  • 3/4 cup corn flake crumbs
  • Vegetable oil

Instructions

Assemble the cheese sandwiches. In a dish or shallow bowl, beat egg with splash of milk. In a separate dish, place corn flake crumbs. Dip sandwich in egg mixture, coating both sides of the bread. Dip in corn flake crumbs, again coating both sides of bread. Repeat with other sandwich. Heat oil in a skillet to 350 degrees. Fry sandwiches 3-4 minutes on each side or until golden brown and cheese is melted.

Show Me the Gerber Sandwich – Missouri

St. Louis loves their regional specialties including toasted ravioli and gooey butter cake, but now comes the Gerber Sandwich. This sandwich, first created by Ruma’s Deli and supposedly named after a

Gerber Sandwich

customer, is nothing more than an open faced ham and cheese on garlic bread with a sprinkling of paprika to jazz it up. The entire thing is broiled so the bread gets brown and toasted and the cheese gets warm and melted. Fancy? No. Delicious? Yes.

What kind of ham? Doesn’t matter, use whatever is on sale at the deli. What kind of cheese? In St. Louis, provel is used (a processed cheese food that is a combination of Swiss, provolone and cheddar), but because it is hard to find outside the region, we used provolone. The StateEats Kitchen churned these out for a few days last week and we were met with nothing but raves and kudos.

Check out the Missouri Botanical Garden’s Garden Glow, a magnificent holiday light display, featuring a million lights and unique installations, now through January 1.

Gerber Sandwich

  • Servings: 1 sandwich
  • Difficulty: easy
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Ingredients

  • 4 or 6 inch section of French or Italian bread
  • 2-3 teaspoons butter
  • 1 clove of garlic, minced
  • 2-4 slices of ham
  • 2 slices Provolone cheese
  • Paprika

Instructions

Slice French bread long ways. In a small dish, mash garlic with butter. Spread on bread. Add ham, then cheese. Top with a sprinkle of paprika. Broil open faced on top rack of oven until cheese is melted and just begins to brown.

Smoked Salmon and Potato Salad Wraps – Alaska

As mentioned last week, we recently spent a fabulous two weeks in Scandinavia. We ate our way through Denmark, Sweden and Norway. Boy, did we eat.

The Danish enjoy their smørrebrød, which are open faced sandwiches,  usually on buttered rye bread or a hearty brown bread.

Smørrebrød from Denmark
Smørrebrød from Denmark

As you can see, the Danish have elevated the presentation so that this becomes so much more than just a boring old sandwich.

The Swedish love their lingonberries. We of course had to have meatballs with lingonberries, a very traditional dish. We loved the

Swedish Meatballs with Lingonberries
Swedish Meatballs with Lingonberries

contrast between the creamy sauce on the meatballs and the tart zing of the lingonberries, which taste similar to cranberries. We’ve also talked before about Norwegian lefse, a soft potato crepe, and we saw that on many menus.

But one item that all of these countries had in common was their love for smoked salmon. We saw it on breakfast buffets, on smørrebrød at lunch, and even on dinner menus, like in this wrap.

Smoked salmon and potato salad wrap

We first encountered this simple yet delicious combination on a train of all places, and knew we had to recreate it with Alaskan smoked salmon. Salmon is a good-for-you protein, loaded with omega-3 fatty acids which may aid in heart health, reduce inflammation and reduce the risk of stroke. Look for wild caught salmon rather than farm raised salmon which may contain contaminants.

Mendenhall Glacier is less than 30 minutes away from Juneau, Alaska. This very accessible glacier is 12 miles long, boasts six hiking trails and is part of Tongass National Forest.

Smoked Salmon and Potato Salad Wraps

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 2-3 ounces smoked salmon
  • 1/3 cup potato salad
  • 1/2 cup arugula
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup diced red pepper (optional)
  • 1 spinach wrap or flour tortilla

Instructions

In the middle of a wrap or tortilla, spread salmon lengthwise, then add potato salad, arugula, cherry tomatoes and diced pepper (if using). Fold in ends, then roll up the wrap. Slice on the diagonal.

A Win Hands Down: Hot Browns – Kentucky

It’s Kentucky Derby week! Some of the good eats associated with the Derby include mint juleps (see our recipe for the hands down best way to pump up the mint flavor) and decadent Bourbon Pecan Pie. Add to that Hot Browns, an open faced turkey sandwich fancied

Hot Browns - Kentucky

 

up with mouthwatering Mornay sauce and then topped with tomatoes, bacon and Pecorino Romano cheese. Invented at the Brown Hotel in the 1920s to satiate dinner-dance guests, this knife and fork sandwich has been wowing Louisville residents and visitors for close to a century.

Of course the best Hot Browns are made when you can roast your own turkey. If that is too involved for you, freshly sliced deli turkey will work too. Mornay sauce is a white cheese sauce that is actually very simple to make. Classically made with Gruyere, the Brown Hotel uses Pecorino Romano but we used a sharp cheddar to mix it up a bit.

Don your fanciest hat or fascinator and make your way to Louisville on May 7 for the 2016 Kentucky Derby.

 

Hot Browns

  • Servings: 4
  • Difficulty: moderate
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Ingredients

For Mornay Sauce:

  • 1 ½ tablespoons butter
  • 2 tablespoons flour
  • 1 ½ cups whole milk
  • 3/4 cup grated sharp cheddar cheese
  • Pinch of cayenne pepper
  • Salt to taste

For Sandwiches:

  • 4 slices thick sliced white bread with crusts removed, toasted
  • 2 pounds sliced turkey, divided
  • 2 small tomatoes, thinly sliced
  • 8 slices cooked bacon
  • 1/2 cup grated Pecorino Romano cheese
  • 1-2 tablespoons finely diced parsley
  • Paprika

Instructions

To make Mornay sauce: In a medium sauce pan, melt butter over medium heat. Add flour and make a roux. Cook roux, stirring constantly for 3 minutes. Add milk in a thin stream and whisk until sauce is thickened, about 8-10 minutes. Remove from heat, add cheese and stir until melted. Add cayenne pepper and salt to taste. Set aside.

To assemble sandwiches: Arrange toasted bread on a baking sheet. Divide the turkey into four equal parts. Top each sandwich with Mornay sauce, then tomato slices, then two slices of bacon arranged in a cross. Sprinkle each sandwich with Pecorino Romano cheese and paprika. Place under broiler for 5 minutes or until tops of sandwiches are bubbling. Sprinkle diced parsley on top before serving.

Life is Gouda: Trio of Grilled Cheese Sammies – Wisconsin

Today is National Grilled Cheese Day – a bona fide holiday if you ask us. Who doesn’t love an ooey, gooey, straight-from-the-griddle-to-plate melted cheese sandwich? Of course, Wisconsin is the natural pairing here as we’ve talked before about how Wisconsin has led the United States in cheese making for over a century. The Badger State produced a staggering 11.5 billion pounds of cheese in 2014.  Americans sure do love their cheese; we consume about 34 pounds of it annually.

Because we are celebrating the day in excess style we bring to you not, one, not two but three fancy-schmancy grilled cheese recipes. You’re welcome. First up is muenster, with tomato, avocado and bacon on whole wheat. If you like BLTs, you’ll love this combo.

Grilled Cheese with muenster, tomato, avocado and bacon on whole wheat

Next we have cheddar with fig preserves and caramelized onions on sourdough. This is for those of you who like a sweet/salty flavor profile.

Grilled cheese with cheddar, fig preserves and caramelized onions

Mmmmmm, look at all that melty cheese goodness (and if you look very closely you can see the back of the StateEats dog who licked up the fig preserves that dripped on the floor).

Last but certainly not least, we bring you mozzarella, pesto, and tomato on rustic Italian bread.

Grilled cheese with mozzarella, pesto, and tomato

One StateEats kid who is a carnivore extraordinaire took a bite of this sandwich and declared it “almost like a burger.” High praise, there.

Get yourself to Madison to attend the 2016 Wisconsin Film Festival, April 14-21, 2016.

Trio of Grilled Cheese Sammies

Ingredients

For Muenster with Tomato, Avocado and Bacon:

  • 2 slices whole wheat bread
  • 4 slices Muenster cheese
  • 2-3 slices tomato
  • 4 slices cooked bacon
  • Butter

For Cheddar with Fig Preserves and Caramelized Onions:

  • 2 slices sourdough bread
  • 4 slices cheddar cheese
  • 1-2 tablespoons fig preserves
  • 1-2 tablespoons caramelized onions*
  • Butter

For Mozzarella with Pesto and Tomato:

  • 2 slices rustic Italian bread
  • 2-3 ounces mozzarella cheese, sliced
  • 2 tablespoons prepared pesto
  • 2-3 slices tomato
  • Butter

Instructions

Place half of cheese on top of one slice of bread. Add fixings. Add remaining cheese, then bread. Generously butter both sides of sandwich. Cook on medium heat until cheese is melted and both sides of the sandwich are golden brown.

*To caramelize onions – slice one onion very thin, cook on medium heat with olive oil until onion begins to brown, stirring occasionally. Add a pinch of salt after 10 minutes. Cook another 10-15 minutes or until onions are a deep golden brown. Can add a pinch of sugar if desired to finish.