When you want a meatball sandwich by the sea, trade up to a crab ball one. Breaded balls of crab meat, mayo, sauces, and herbs comprise the bulk of the experience, spiced up with cocktail sauce. Put all that into a soft bun and swallow down those carbs. Hell, cut them with a cocktail every few bites– you’re on vacation, at least for this meal.
Ground turkey does nothing to clean up this barbecue twist on an old classic. Simmer that ground meat in the smokey sauce and throw in some cheddar cheese for good measure. Scoop it onto the bun with reckless abandon, because this sandwich reminds you that you can’t keep everything nice and neat in life– sometimes it’s messy and that’s okay.
You’ve worked hard on that lawn, and now it’s time to replenish those spent calories with a meaty mix of summer cook-out flavors. A sliced hot dog base, topped with a cheese burger, flavored with ketchup, makes a pile of a sandwich that will surely satisfy that unruly appetite. Kick back and smell the fresh-cut grass, see the bright blue sky, and taste two meats per bite.
Despite the controversy, we thought we would spotlight the trending LGBT sandwich, if only to demonstrate the simplicity of adding creamy guacamole to your standard BLT, and the punch it can carry. Crisp bacon mixes with all of these soft elements to make you really enjoy how far you can go with a veggie-heavy combination. And while the name isn’t entirely an appropriate representation of a community, it’s enough to get people talking.
Guest Portrait: James O’Meara
Set in for lunch, but get a meal the size of two. This torta is chock full of food, from the spiced carnitas and ham, to the veggies, to the cheese. You’ll need a wide jaw to get the whole experience in one bite, but you’ve been training for this your whole life. Now is the time to put those stretches to good use. Enjoy the Mexican twist on the classic cubano, but make sure you set aside enough time to take that journey.
Guest Portrait: James O’Meara, from El Zocalo
I spell porketta, you spell porchetta, let’s call the ol’ thing YUM! Seasoned, slow-cooked pork tastes great the day you make it, but the next day? Even better. Just pile on the meat and on comes the flavor, tenderness, fatty texture, and more. Seasoned in just the say you might enjoy, the spices carry the bite you deserve to make those leftovers disappear.
Guest Portrait: James O’Meara
Fly a flag and break out the grill to honor the fallen veterans on Memorial Day. Take a moment before biting into that smokey-spice-covered dog to remember those who fought for your freedom to eat such a dog and buy such a weird tablecloth. The sacrifice was tremendous– what are you doing with your freedom today?
They’re some sad things known to man, but ain’t too much sadder than an abandoned sandwich on the ground, when there’s no one around. You know that song, right? Well you may feel somewhat abandoned this year by our sparse posting. We haven’t forgotten about you, but we’re also ardently working on a lifestyle with less bread. We’ll find some new and interesting features in the coming months, and we thank you for your continued support, especially this fake sandwich on April Fool’s day. You ain’t no fool!
It’s taken us almost a decade to get a Reuben up here. We had a terrible corned beef experience in 2015 that turned us off for good, so we never got around to revisiting this classic. Luckily we’ve been blessed with the generosity of our guest photographer, James O’Meara, who has been carrying the site on his back in 2019. Here he combines all the makings of the deli staple: corned beef, swizz cheese, sauerkraut, and thousand island dressing, tucked between two slices of marbled rye.