Tag: Sandwich (page 1 of 2)

Korean-Inspired Loose Meat Sandwiches: #Sponsored By Farmer Girl Meats

This post is sponsored by Farmer Girl Meats

When Leslie, a third-generation beef producer and owner of Farmer Girl Meats asked if I wanted to partner on a recipe post, I gladly said “Yes.”

Farmer Girl Meats offers a delivery service for Kansas and Missouri pasture-raised meats including beef, chicken, pork, and turkey. Or, if you live near her farm in Warrenton, MO, you can also pick-up your order. Leslie offered to send me two pounds of ground beef from her family’s farm where their cows feed on native prairie grasses.  Meat delivery to St. Louis costs $5 per order, or $25 per year, unlimited.  She let me try it out for free. Learn more about delivery here.

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Marko’s Fish House in Madison, Illinois

ChiBBQKing told me that Marko’s Fish House in Madison, Illinois served one of the best fish sandwiches.

I had to see for myself.

Madison, Illinois is a smaller city of approximately 5,400 residents located just across the river near Granite City. Until this day, I had visited neither.

The first two things you should know before heading to Marko’s is that its open Tuesday-Friday and that you need to bring cash.

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Hot Salami At Gioia’s Deli

Head cheese on The Hill.

On my recent day off, I decided to search for another “only in St. Louis” specialty for lunch. My last quest brought me to Mai Lee for a St. Paul sandwich. Having lived in St. Louis now for almost six months, I was overdue for an Italian sandwich on The Hill, our city’s historic Italian community. There are many Italian delis here. Everyone seems to have their favorite sandwich along with their their favorite St. Paul Sandwich and frozen custard and gooey butter cake. I suppose it’s similar to asking a Minneapolis-St. Paul resident for advice about where to find their favorite Jucy Lucy about which I’ve gotten into online brawls.

This quest started at Gioia’s Deli (pronounced joy-a). According to Gioia’s website, they’re the “oldest family owned business on The Hill and have been serving hot salami (Salam de Testa) since 1918. Their deli is even built from wood and brick leftover from the 1904 World’s Fair. On Gioia’s website you’ll find a regular menu and secret menu with extra deluxe combinations involving meats and garlic cheese bread. Hot salami is a big deal here. The deli makes this meat specialty daily from pig head parts like noses and snouts, and serves slices warm on sandwiches. Hence, the hot salami gets its name from its temperature, not spiciness. You can watch Andrew Zimmern catch some of the sausage-making process on this Bizarre Foods episode.

Gioia’s was packed when I arrived for an early take-out lunch. Everyone seemed to know exactly what they wanted and how they wanted it. The employees were friendly and directed me through the process of ordering, waiting for the sandwich to be prepared, adding condiments, and heading to the cash register. I chose the Spicy Daggett filled with hot salami, coppa, capicola, cheese (I chose mozzarella), and giardiniera and served on toasted garlic-pepper cheese bread ($8.25).

As a “healthier” counterbalance, I also ordered the Iron Man made with a hollowed-out baguette, turkey, all of the vegetables, and spicy mustard.

The hot salami sandwich was our favorite. The meat was thickly-cut, unctuous, and tender. Nothing like the salami lunch meat circles of my childhood. The coppa and capicola added a slight kick and the chunky pickled peppers cut through the richness. Layered between toasted Italian bread with the perfect softness and chew, this was pretty much the perfect sandwich.

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The Iron Man turkey sandwich tasted healthy. . . it’s hard to follow hot salami. I certainly wouldn’t want to. Both sandwiches provided us each with lunch for the next day, or, in my case, breakfast.

In conclusion, the Hot Daggett was a hit that I’d return for soon. I’ve never tasted anything like it living in MN, ND and IA. Next time, I’ll take advantage of their “Word of the Week” offer where the deli emails a secret word each week for $1-off a sandwich. After I posted a photo of Gioia’s hot salami sandwich, folks chimed in to say Gioia’s makes their favorite version. Other sandwich suggestions included the hot salami from Adam’s Smokehouse and the Amighatti’s Special from Amighatti’s.

Tell me about your favorite Italian Sandwich. Have you encountered Hot Salami before? Who makes your favorite sandwich on The Hill?

The St. Paul Sandwich

We’re working our way through our St. Louis-specific food traditions list. This week, I took a poll to decide my next lunch. Imo’s St. Louis-style pizza in all of its Provel glory or a St. Paul Sandwich?

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The St. Paul Sandwich won.

This combination of white bread, an Egg Foo Young patty, lettuce, tomato, pickles, and mayo supposedly originated with a man named Steven Yuen who named it after his hometown of St. Paul, Minnesota. Ironically, this isn’t popular in St. Paul, Minnesota like it is here in St. Louis, despite its name. Jennifer Lee’s Fortune Cookie Chronicles blog post goes on to explain how the St. Paul Sandwich is typically an inexpensive treat available at many local Chinese American restaurants.

Egg Foo Young isn’t one of my favorite dishes, but every once in a while I’ll get a craving. Jake has very few food aversions, but Egg Foo Young is at the top of his short list.

I headed to one of our favorite restaurants Mai Lee for my first one. There’s nothing we haven’t enjoyed here so I guessed it would be a safe bet. At Mai Lee, St. Paul Sandwiches cost around $5-7. Before choosing Mai Lee, I did a little bit of internet research and many people said theirs was a particularly delicious version. I chose the shrimp St. Paul Sandwich.

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While filming a short video, I took my first bite and enjoyed the variety of flavors and textures. The soft white bread contrasted with the crispy egg patty, and tangy mayo, pickles, and onion balanced the fried richness. I really liked the pieces of plump, springy shrimp. All of a sudden the sandwich was nearly gone and I realized I had forgotten to take more photos. Jake couldn’t get into the sandwich, which was just as well. I snatched it back from him and ate the rest.

One local reader suggested that I order extra pickles. I like this idea and so next time I will.

Do you have any thoughts on St. Paul Sandwiches? Who makes your favorite version?

A Sandwich Made With Apples Soaked In Maple Syrup

I just learned about the most lovely sandwich made with apples soaked in maple syrup.

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In her memoir The Mud Season, author Ellen Stimson shares her family’s experience selling their St. Louis, MO business and moving to a small town in Vermont because it was pretty. They buy an old country general store and have misadvanture after misadventure with livestock, weather, and quarrels with local residents. In one chapter, Stimson discusses how her banker had to inform her people had stopped shopping at her store because she moved the bread to a different shelf, and, in another, the challenges of adopting orphaned lambs.

Although I can’t relate to running a rural general store in Vermont, I can relate to Stimson trying to fit into a new community. I love this piece of advice a neighbor gave her:

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What captivated my attention the most was her description of a toasted sandwich layered with meat, Vermont cheddar, and maple syrup-soaked apple slices. The book is back at the library now and I can’t quite recall her exact recipe. I do remember Stimson recommending that one should try to soak the apple slices in maple syrup for at least two hours and describing how Vermonters prefer Grade B maple syrup because it has more flavor. I never find grade B maple syrup at the stores, but would love to try some.

This sandwich is so wonderful because of all of the contrasting flavors and textures; the mapley sweetness and crunch of the apples, melted cheddar, and salty ham. It’s like the best grilled ham and cheese sandwich.

Here’s how I recreated it at home:

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Ingredients:
Bread
Sharp white cheddar
Apples soaked in maple syrup
Ham
Butter

Instructions:

  1. In a small container, soak thin slices of apple in maple syrup.
  2. To assemble the sandwich, layer sliced ham, apples, and sharp white cheddar.
  3. Toast sandwich in butter until the cheese melts and the bread turns golden brown.
  4. Slice and serve.
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