Sandwiches

I have a vivid memory of my parents entertaining friends on Christmas Eve in 1982.  My mother threw all of her Protestant tradition out the kitchen window and ordered Zingerman’s pastrami on rye sandwiches with giant garlic pickles.  I was enthralled by this rebellion at age six, although I had no understanding of what pastrami was. I just knew it was special.

The ingenious ingredients and thoughtful, bountiful preparation is half of the magic pf the pastrami sandwich.  The other half is the Zingerman's magic, the palpable feeling of community provided by the owners, Paul Saginaw and Ari Weinzweig, who instill in all of their endeavors a familial rhapsody. (I have dined at the Roadhouse and had Ari come to the table to fill up my water glass more than a few times…enough said).  In a town high on intellect,  Zingerman’s employment is looked upon as social cache (or junior college).

The 2008 National Grilled Cheese Month Campaign kicks off at Clementine on Tuesday, April 1st with an exciting and diverse field of grilled cheese candidates. Grilled Cheese Primaries will be held at Clementine during the first 4 weeks of April. Each week, five different sandwiches will campaign on the menu and when you order a sandwich, your vote will determine which sandwiches earn a spot on the ballot for Super Cheeseday(s), April 28-30. Your votes on Super Cheeseday(s) will determine the winner, our next Commander in Cheese, the Highest Sandwich in the Land.

My dad was a two job guy.  We lived in a representative, working class neighborhood in Brooklyn, which was to me, the paradise of the world.  Representative I learned years later meant not just Jewish people, like us, but an equal mix of almost everything else.  The working class is obvious.

My dad worked at a brokerage house on Wall Street as a runner from 9 to 3.  That was his first job.  His second job was at the Morgan Annex branch of the US Post Office, in mid-town Manhattan.  He had started at the PO as a teen-ager, and was in it for the longest possible haul, a modest pension being the carrot at the end of his rainbow.  His hours on that job were 4 pm to mid-night.  He rode the subway to work.  He never owned a car.  Once in a long while he got driven home. 

Ask any New Orleanian where to get the best po-boy in the city and almost every single one will tell you to go to a different place. Po-Boy restaurants are as much a part of personal identity as the neighborhood you grew up in – like a family heirloom, po-boy preference is often handed down from generation to generation. And while die-hard patrons of Parasol's refuse that anywhere else makes as good of a roast beef po-boy, those who are loyal to Mother's will tell you that their roast beef debris simply can't be beat. And who could forget Ye Olde College Inn – a New Orleans staple.

There is one important thing to remember about po-boys – allegiance aside, its pretty hard to find a bad po-boy anywhere in this city and its nearly impossible not to stumble upon an amazing one (or two or three). The very essence of the sandwich is heaven, and once you try one, the hoagies, subs, phillies and other sandwiches of the world will simply never compare.