Blogs · @wyome
Tagged sandwiches · everything
This recipe page presents a vegetarian take on the Reuben: pumpernickel bread layered with hummus, sauerkraut, and avocado, then oven-baked at 450°F until crisp, with no cheese, corned beef, or Russian dressing. The post pitches it as a quick, five-ingredient weeknight or lunch option, surrounded by the usual recipe-blog material such as jump links, related recipes, nutrition estimates, and reader comments.
The muffuletta, a plate-sized Italian American sandwich layered with cured meats, cheese, and olive salad on a seeded loaf, originated in 1906 when Salvatore Lupo at Central Grocery created it as a convenient lunch for Sicilian workers in New Orleans's heavily Italian immigrant neighborhood. The piece traces the sandwich's history and cultural significance while providing a curated guide to where to find the best versions throughout the New Orleans area, from the original Central Grocery to modern variations at spots like Porgy's and Napoleon House.
Piedmont Delicatessen in Gastonia, North Carolina is a sandwich shop and baseball memorabilia showcase opened by partners Derrick "Fly Ty" Jacobs and Preston Wilson, featuring four signature sandwiches and custom sub options in a space decorated with vintage Piedmont cigarettes murals and tributes to historical figures like Negro League pitcher Smokey Joe Williams and Hall of Famer Honus Wagner. The deli harbors a secret after-hours space accessible only by reservation, reached through a hidden door behind a cigarette machine. Visitors can participate in a scavenger hunt throughout the restaurant's artwork to win prizes.
David Landsel presents a state-by-state tour of America's sandwich culture, celebrating regional icons and long‑running shops. From New Orleans' [[muffuletta]] to Maine's chilled [[lobster roll]], Tampa's classic [[Cuban sandwich]] and Los Angeles' hand‑carved [[pastrami]], the piece profiles the origin stories, signature ingredients, and local rituals that make each bite worthy of pilgrimage. Landsel emphasizes enduring institutions and homegrown inventions—like Chicago's [[Italian beef]] and the Midwest [[pork tenderloin sandwich]]—while excluding burgers, hot dogs, burritos, tacos, and most barbecue to focus squarely on sandwiches proper. The tone blends history, travel dispatch, and appetite-driven reporting, offering readers a road map to favorites, recommended purveyors, and the cultural reasons these sandwiches resonate in their communities. He spotlights small family businesses, historic delis, roadside stands, and coastal shacks, connecting food, place, and memory.
Speakeasy in Gastonia! How fun! Takes reservations.