Sandwich Stories

It's possible that no one food is more beloved by more people than the sandwich — that's why we built an entire issue of SAVEUR around it, highlighting the magic of meats, cheeses, fruits, nuts, and vegetables placed between two slices of bread. Behind each of those sandwiches is a story, and here — in our video series Sandwich Stories

The iconic pastrami on rye is served in what is arguably its ideal form at New York’s 2nd Ave Deli: double-steamed meat, piled high. It’s the same sandwich today that it was when the restaurant first opened in 1954.

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Take a trip down to New Orleans, where Dot Domilise and her family make oyster po’ boys at their family’s eponymous institution. The sandwich shop’s nondescript, no-frills exterior belies the magic inside the doors: fresh catfish, shrimp, and their famous oysters, which come out of the deep fryer only to be heaped onto Leidenheimer French bread with all the dressings.

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At Brooklyn’s Frankie’s Spuntino, proprietors Frank Castronovo and Frank Falcinelli take their culinary memories of growing up Italian-American in New York and convert them into straightforward, bright-flavored dishes that are somehow both timeless and unabashedly contemporary. Their zucchini and pasta sandwich (see the recipe) is a triumph of leftovers: a simple zuke sautee meets linguine cacio e pepe on a tender slab of pizza bianca. It’s a meal that, true to sandwich form, is far greater than the sum of its parts.

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