Alpha Delta Pizza in New Haven, Connecticut, has been feeding hungry Yale students for years. The Wenzel is one of their best-selling sandwiches, with between 150 and 200 subs sold on an
average weeknight. Urban legend has it that the sandwich was named for Eric Wenzel, class of 2004, who was a football and lacrosse athlete at Yale. Wenzel apparently repeatedly ordered this special request sandwich, asking for the chicken to be covered in hot sauce. He kept ordering it, and then his friends began ordering it, and it caught on, until it finally became an official menu item.
Yeah, we know this is basically a buffalo chicken sammie, but boy is it ever good. Use sharp provolone here as the flavor really elevates the sandwich.
- 2 hoagie or submarine rolls
- 2 fried chicken breasts
- Hot sauce such as Franks or Crystal’s
- 2 slices sharp provolone
- Shredded iceberg lettuce
- Tomato, sliced
Slice hoagie rolls, then toast. Slice the fried chicken in flat slices, then douse with hot sauce. Spread mayo on both sides of toasted hoagie roll. Layer chicken, then cheese, lettuce, and tomatoes. Top with the hoagie roll topper.
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
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.
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- 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
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.
Philadelphia is known as the City of Brotherly Love, and serious lunch-love is what we feel when we partake of Pennsylvania’s official state sandwich, the Philly Cheesesteak. This pinnacle of cheesiness has actually been around since 1930 when Pat Olivieri created the sandwich at his hot dog stand in South Philly. If you’re from the Philadelphia area, you know that folks claim their allegiance to a particular cheesesteak joint with a feverish fervor. But you can easily make this delectable creation at home. The trick is slicing the beef super thin, which you can do if you freeze the meat ahead of time.
Continue reading Cheese, Please! Philly Cheesesteaks – Pennsylvania