How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Thursday, September 29, 2011

Sandwiches that You Will Like

Taking its name from an old sandwich shop slogan, this documentary visits sandwich shops all over the country to find out what is unique and special in America's hometowns. From Beef on Weck in Buffalo, New York; to the Philadelphia Cheesesteak; and the Maid Rite in Marshalltown, Iowa; and many others to the north, south, east and west, we found out all about why some folks take special pride in their hometown flavors. We'd heard of Elvis Presley's favorite sandwich before, grilled banana and peanut butter with bacon, but we watched one being prepared at Peanut Butter and Company in New York City, and now have a true hankerin' to try one. Next time we can get some good bacon it will be put to good use! This is a fun movie to watch, but maybe not so much for vegetarians. With a few exceptions, "a lot of beef" is how I can best sum up the sandwiches featured in this film. The companion website does not include any of the recipes featured in the movie, but it offers an opportunity to purchase a cookbook, and provided one "teaser" recipe (not found in the film) and so I prepared the "Spiedie" a favorite of locals in Binghamton, New York.

The first thing one must be aware of is that this dish requires a minimum of 24 hours to marinate, so preparation must begin at least one day in advance.

I took a few liberties with the marinade, using red wine vinegar instead of cider vinegar, since we had the former, but not the latter, and I also added tomatillos from our garden, just because I had so many of them. (And, I will take this opportunity to thank my friend Rob for providing me with the tomatillo seedlings from which James has also made a tasty salsa (you should post that, honey) ). I also used fresh basil and mint because we had those in our garden as well. Otherwise, I used the ingredients as listed. I also deviated from the recipe by not putting the meat on skewers, and simply cooked them on our indespensible cast iron griddle. These were served on nice soft hogie rolls with a side of organic mashed potatoes. Delicious.

No comments:

Post a Comment