210 NE 45th St, Seattle, WA

We are excited for Seattle’s food and Pinky’s Kitchen was one of the first places we wanted to try even if BBQ isn’t the first thing you might associate with the Pacific Northwest.

A truck set up in a gas station parking garage, it dishes out comfort food of all kinds: brisket, beans, fried chicken, pork and ribs. We tried the pulled pork sandwiches – one with original sauce and one with the vinegar sauce we’ve grown to love thanks to “The Pitmaster” Ed Mitchell. Both were great, but I lean a little toward their sauce. Other options include a tamarin and spicy – for another visit (when I will also indulge in some pecan pie).

It was a brisk day to wait outside for sandwiches and, honestly, I was a little worried it wouldn’t be worth it when I spied the ciabatta. Inappropriate bread can ruin good BBQ like nothing else and it looked a little too sturdy and bulky. My fears were abated at the first bite, though. It was a perfect buttery vehicle for tender, sloppy pulled pork.

See more: Restaurants BBQ Sandwiches Seattle Wallingford

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Posted on May 2, 2013

 from Serious Eats

With deli meats off the table for now, I’m always eager to find a good meatless sandwich recipe.

Serious Eats was a great spot to find one that promised to be unique. This Avocado Panini with Brie, Mozzarella, Sun Dried Tomatoes, and Basil boasts gooey cheese – both mozzarella and Brie (!) hugging avocados and sun dried tomatoes.

Make sure to use a good baguette that can handle all the messy goodness.

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Posted on August 4, 2012

at Smorgasburg and 284 Van Brunt Street

The Red Hook Lobster Pound lobster roll is gauaranteed to be one of the best bites at smorgasburg but it’s also one of, if not the priciest at $16. Makes it hard to accept if you want to sample lots of goodies.

So here’s a tip. For a mere (ha!) $10 you can enjoy their tarragon tinged shrimp roll which is arguably as good as their name sake sandwich.

It’s a refreshing summer bite on these record breaking hot days.

See more: Restaurants Red Hook Sandwiches Seafood Williamsburg

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Posted on June 28, 2012

548 3rd Ave

Sarge’s is a quintessential NY deli that’s been slinging huge sandwiches and egg creams since 1964. It’s famous: the kind of place tourists read about in guide books, regulars frequent religiously, and has head shots of famous visitors plastering the walls – but it’s not necessarily a spot all locals have been.

We got our opportunity when a quick doctor appointment left us at lunch time in Midtown with a sitter already watching Van. I jumped at the idea since I have been Reuben crazy lately – mostly because it’s one of the only sandwiches I  can have while pregnant due to its steaming hot meat.

Here the Reuben is gigantic, it makes your eyes bulge in shock when the plate is presented in front of you. The ingredients are top quality and they give a side of dressing so you can add to your taste. My only qualm is that, truth be told, I think a Reuben benefits from a bit more balance of ingredients – namely less meat – but the jaw busting sandwich is what they do and it’s fun to be part of the tradition. The wash it all down, the egg cream is great.

If you fear it will be teaming with tourists, you are correct – and boy, can they be rude. The guy next to us told the life long waitress, before she even had a chance to say hello “Listen can we make this enjoyable for my friend and I? Can we at least try that honey, thanks. And if I want coffee I will ask for it after my meal” in a lazy Southern draw and a Wilson’s leather jacket. At the other table Jersey kids discussed disappointment that you “still had to pay some money” for counterfeit purses in Chinatown. On the plus side, it makes you proud to be a New Yorker.

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Posted on April 2, 2012

from A Year of Slow Cooking

I’ve embraced a new level of mom-ness by busting out the crock pot for the first time ever.

These Peperoncini Beef Sandwiches have to be the easiest of the easiest to make – and the most likely to make you doubt they’ll turn out any good.

You just drop some beef in the pot with a jar of peperoncini peppers and cook low eight hours.

The result is quite surprising (in the best way).

Make sure to melt from fresh mozzarella and add the peppers to your sandwich.

I think I might love my crock pot now (so expect more slow cooker recipes to come.)

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Posted on March 18, 2012