America’s Best New Sandwiches, Part 2

Last month ES brought you our list of America’s top 10 new sandwiches. But blogga always said that reader knows best.

Many of you commented on our original story to tell us which of your favorite innovative sandwich should have been included. We chose the ten tastiest suggestions and now present an encore list: America’s Top 10 New Sandwiches, as selected by Endless Simmer readers.

10. Steak Poutine Pita — U Needa Pita St. Catharine’s, Ontario

What could be better than poutine, Montreal’s signature street food? How about throwing that poutine — cheese curds, fries and gravy included — on a pita, so you can actually eat it while walking down the street? Add some steak and you’ve got yourself one helluva sandwich. And yes, for the sake of U Needa Pita, we’re including Canada as part of America this one time only.

9. Westside Monte Cristo — Melt Bar and Grilled — Cleveland

We’ve said it once and we’ll say it again: there’s no food so good that it can’t be made better by a trip to the deep fryer. Kudos to Melt for being brave enough to test this theory out on the monte cristo breakfast sandwich — honey ham, smoked turkey, Swiss and American cheese — all battered in beer and deep fried.

8. Chacarero — La Sombra — Austin

We’re officially placing money on Chile’s signature sandwich — the chacarero — to become the next bahn mi, and La Sombra‘s version is the most sumptuous one we’ve seen yet. Shiner Bock marinated sliced hangar steak topped with green beans, avocado, tomatoes, pickled cucumbers and spicy mayo, all on a thin, toasty bolillo.

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You Shouldn’t Be the Chef


I wasn’t sure if it was a dream or a nightmare. I was in New Jersey (no jokes) with my family (really, no jokes) and I scanned the American-Italian menu. The usual suspects appeared: chicken parm, eggplant manicotti, veal marsella. And then I saw what should be the biggest kitchen disaster: customers allowed to create their own meal. There were no guidelines. No suggestions. No boundaries. Just boxed-in text suggesting the customer be the chef.

Maybe without a price range this option could be lucrative. But all I imagine are bitchy, bossy, hungry South Jerseyans ordering outrageous requests. Triple lobster. No butter. No Salt. Extra crab. No fat. No sugar.

This can’t be a step in the right direction in restaurant-patron relations, can it?

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