This week on “Art’s World” we are talking about one of my favorite topics……………food! This time it’s all about sandwiches.Here we have some old favorites plus some regional favorites that have become popular everywhere. So seeing it is around lunchtime let’s dig into the world of sandwiches and some big time sandwiches that got their start in various areas of the country but have become loved, and copied, all over the country.
There are twenty five on the list I came across, but I will only give you some of them. The rest you can check out in the link that is at end of this feature. I will also add one that is my own creation called “Art’s King”. Here we go.
Pimento Sandwich – I first came across this southern treat when I was in the Air Force stationed in South Carolina. The Pimento sandwich, a simple hot sandwich with delicious pimento cheese between two slices of buttered Texas toast puts every other grilled cheese to shame. Try it you’ll like it.
Muffaletta – This popular sandwich came by way of New Orleans. It is basically an Italian style sandwich of meats and cheeses with an olive oil like dressing, piled high on Sicilian sesame seed bread. You better have an appetite for this one.
The Cuban – I had never had one until I moved to Florida and after the first one at a place in Tampa it stole my heart. The mix of sliced or pulled pork, ham, cheese, mustard, and homemade pickles on toasted and pressed Cuban bread is pure sandwich heaven.
Beef on a Weck – This beauty originated in western New York around the Buffalo area and it is delicious. It is basically the answer to the French dip. It is roast beef on a kummelweck roll, served with a smear of horseradish and some aus jus for dipping. There are several places in Tampa Bay that serve this gem.
The Rueben – I am originally from New Jersey and worked in the Big Apple, so this is not new to me, but this authentic Jewish deli favorite is to die for. Piled high corned beef, sauerkraut, swiss cheese, and Russian dressing on rye is something magical. The Lucky Dill in Palm Harbor has the best outside of New York City
Philly Cheesesteak – A classic cheesesteak, as served in Philly, is ordered like this. First you order your cheese, either provolone or Cheez Whiz, then you indicate whether or not you want onions by ordering your sandwich “wit or wit out.” The thin slivers of steak, onions and cheese on an Amaretta roll is a trip to sandwich heaven. Delco’s in Dunedin is the best in Tampa Bay and will make you think you are in Philly.
Pulled Pork Sandwich – I love barbecue, but my first taste of this hearty treat came after moving to Florida. Its origins come from either Kansas City, Memphis, North Carolina or all three, but the perfectly done pulled pork slathered in a just spicy enough sauce, a little cole slaw piled on a big toasted roll, just wow! We love the one from Willie Jewell’s BBQ here in Tampa.
The Hoagie – It doesn’t matter whether you call it a hoagie, a sub, a wedge, a hero, or a grinder, these Italian sandwiches have been around since the early 1900’s and beginning in the 50’s took on a whole new life of their own when Subway came into existence. Today there are hundreds of sandwich shops that feature these 6 and 12 inch beauties with every combination of meats, cheeses and other ingredients you can think of to enjoy.
Thanksgiving Sandwich – Okay confession time, this is sandwich I have been making and enjoying for more years than many of you have been on this planet. Two big pieces of white bread, some left over stuffing, some cranberry, corn, mashed potatoes topped with left over slices of turkey then some gravy and heated just enough and it is Thanksgiving all over again. Mmmmmmm!!!
Juicy Lucy – This burger was created many years ago in the Minneapolis area and became a quick favorite. Two burger patties, plenty of sharp cheddar between them then sealed together and grilled on the flat top and then that first bite. The cheese just oozes out all over, but damn it is so good. I make mine with a combo of swiss, mozzarella and sharp cheddar. Oh, have plenty of napkins handy, you’ll need them.
Art’s King – This was created when I only had a few slices of various lunch meats left and decided to throw it all together. First some seedless Jewish rye bread, some ranch dressing instead of mustard, thin sliced honey ham, sharp cheddar cheese, thin sliced black peppered turkey and swiss cheese. Next I put some thin sliced roast beef, then Monterrey Jack cheese, shredded lettuce, tomato slices and a little drizzle of French dressing. In the mic for about 30 seconds to let the cheeses melt a bit and then, yummy, yummy, felt good in my tummy. Yes, I have made this several times since.
There are more favorites on this list including one I had never heard of before. In addition I am sure we all have our own concoctions for sandwiches that we have come up with along the way. Let us here yours. Check out the link for the full list here: https://www.msn.com/en-us/foodanddrink/recipes/what-are-the-most-iconic-american-sandwiches/ss-BB1g5N0G?li=BBnb7Kz#image=1 Now go out and have a great sandwich for lunch.
