Scanwiches | A Mouth Watering Blog

In the hierarchy of my personal food domain, my favorite food genres are sanwiches, pizza and oysters. Focusing purely on sanwiches, my top three include subs, Serrano sandwiches, and Oyster Po Boys. Years ago I went on job interview with a famous movie director who shall go un-named and the interview was going great until he threw me a curve ball. Out of nowhere he asked what my interests were, and I froze. I felt like Ralphie in the Christmas Story, when he goes to see Santa at the mall to tell him he wants a bb gun, but instead gets really nervous and asks for a football. I too froze and just like Ralphie, sheepishly answered, "sandwiches". We then got on the topic of fried chicken and he started telling me about his favorite spot. I had been there before and the place is so bullshit it's ridiculous. He kept pontificating about it in this annoying way. Going on and on, like the guy standing waiting behind Woody Allen at the movies in Anne Hall. I couldn't keep smiling and nodding any longer. The place was garbage. I didn't care anymore and I finally blurted out, "That place sucks!". It felt really good but I didn't get the job. That said, I love sandwiches and most of all subs. It's impossible to get a good sub, or hero in New York. I've ordered from every place that friends have suggested and nothing comes close to a Jersey sub.  In Jersey, specifically, North Central Jersey (a few miles west of the Holland Tunnel) subs are a gloriously sleezy thing. They're made with cheap vinegar, diced white onion and iceberg lettuce.  Any other way is too bourgeoisie.  Philadelphia Hoagies, Rhode Island Grinders and South Jersey Hoagies are respectable but don't match up.  Next, we have Serrano sandwiches. There's a place in Philly called DiBruno Brothers and they make a killer sandwich with Serrano Ham, Manchego Cheese, Chicory, Roasted Tomato, vinegar and Spanish Olive Oil on a hero. It's amazing. When I make it at home I swap out the Roasted Tomatos for sliced Green Olives and Cornichons and layer it on a loaf of hollowed out Caputo's bakery bread. Lastly, there's Po Boys. Again nothing really of note around these parts, but Domilese's fried oyster Po Boys, dressed with Crystal hot sauce is second to none. But enough about me, lets talk about something really worth talking about and that's Scanwiches. This site is an amazing collection of scanned sandwiches. Below are some highlights but you should definitely go there and find your own to eat with your eyes.

 

Cafe Habana: Beer Battered Catfish, Salsa, Purple Onions, Lettuce, Tomato, Spicy Mayonnaise on a hero

 

Yola’s: Carne Enchilada Torta, Spicy Pork, Beans, Cheese, Salsa Verde, Jalapenos, on a hero

 

Nha Toi: Braised Beef, Shredded Carrots, Cucumber, Cilantro, on a toasted baguette

 

Urban Rustic: Prosciutto, Avocado, Basil, Pesto, Mozzarella, on a Baguette

 

Homemade: “The Dagwood” Pastrami, Roast Beef, Peppered Turkey, Honey Ham, Bologna, Cotto Salami, Provolone, American Cheese, Cheese Whiz, Swis, Pepper Jack, Muenster, Cheddar, Alfalfa Sprouts, Tarragon, Pickles, Red Cabbage, Horseradish with Beets, Mayo, Mustard, Sun Dried Tomatoes, Fresh Tomatoes, Lettuce, Baby Lettuce, Shredded Carrots, Purple Onion, Bacon Bits, on an Onion Roll, White Bread, Dark German Wheat Bread, and Potato Bread.

 

Yola’s: Grilled Steak Torta, Steak, Beans, Cheese, Salsa Verde, Jalapenos, on a hero

 

Fabiane’s: Roast Duck, Brie, Fig Butter, On a Panini

 

Graham Avenue Meat & Deli: Homemade Roast Beef, Cheddar, Lettuce, Tomato, Spicy Oil, Balsamic Vinegar, Garlic Powder and Pepper, Mayo, on an italian hero

 

Washington Post Special: Chickpea Sandwich (adapted from Tom Colicchio’s “‘wichcraft”): chickpeas, kalamata olives, roasted red pepper, lemon confit, parsley on country-style bread. (Scan by Patterson Clark - The Washington Post)
Categories: Food