(turkey sandwich with Provolone cheese)
Don’t you love sandwiches? I’m sure you have had a good deal of sandwiches in your life, especially for lunch and if some of the usuals get ho-hum the sandwich ideal is never stale.I want to make our restaurant lunch menu accessible to the local Chelsea neighborhood which is saturated with about 400 art businesses and the recent opening of the close by park – the Highline, which bring tons of hungry New York visitors and locals alike to the neighborhood. Sandwiches are perfect before, after or even during a stroll on a soon-to-be warm spring day in and out of galleries, on the Highline or along the Hudson River Park.
(fried chicken parmigiano with mozzarella and melted plum tomatoes)
A Long Sandwich History
The Sub
It all started out in Boston, Massachusetts at the beginning of World War 1. Most likely the name “sub” originated because sandwiches were commonly eaten by workers in the naval yard and the bread had a similar shape to the submarines these serviceman were working on.
(layer after layer just good ingredients - my turkey sub)
The Hero
Heroes are associated with Italians and are the most prevailing New York City term for sandwiches with an oblong shape. As opposed to sliced bread, heroes have a v-cut meaning the bread is still attached on one long-side so it can be opened up in a book fashion which helps to keep the ingredients inside. And provolone cheese layered around the meat or chicken helps to prevent the bun from getting soggy. New York pizzerias often offer chicken or eggplant Parmesan and meatball heroes with tomato sauce -- cold or hot -- on their menus.
The Perfect Sandwich is …
With my new menu, which is a work in progress, I have been immersed in the sandwich world. I want to see what other places do in terms of heroes, subs or melts.
What I have noticed is that only a small number of heroes are actually worth eating since the majority of sliced turkey or ham lacks quality. In fact what I have learned is nothing new – there is no real secret to a good sandwich beyond good ingredients. To prepare a good sandwich you need fresh bread from the local bakery and pack it tightly with many layers of sliced cheese, meat and sometimes shredded lettuce simply seasoned with a touch of oil and vinegar, salt and pepper. Having a sandwich either cold or hot depends perhaps on your mood. If all the ingredients are fresh including the turkey it must be a winner so let your teeth sink into a sandwich like this and eat this portable delight wherever your heart is content.
(house-made turkey ham)
A Sandwich From Scratch
Because I was not able to find a delicious ham that fits the bill I decided to prepare my own which I brine, slowly cook and roast to a tasty, moist perfection and from that build a perfect sandwich.
Tips to homemade ham success (or turkey):
- Prepare a brine with Kosher-style salt (1 cup salt:1 gallon water)
- Place pork butt (I use Berkshire pork shoulder) or turkey (I use free-range Pennsylvania turkey breast) into brine and put into refrigerator. Brining time depends on the thickness of meat or poultry, brine for each inch - 2½ hours
- Place a pot of water filled with hot water into a 170 degree Fahrenheit oven (this is the lowest temperature I can set my home oven to)
- Rinse brined meat or poultry with water then season generously with salt and pepper then roll tightly in several layers of plastic saran wrap. Put meat or poultry roll into a zip-loc style bag then press air out and close top zipper
- Place bagged meat or poultry into pot in oven then cook to an internal temperature of 165 degree Fahrenheit (measure temperature with kitchen thermometer). Cooking time depends on thickness of meat or poultry
- Set oven temperature to 450 degree Fahrenheit
- Unwrap meat tor poultry from plastic wrap then sprinkle with vegetable oil such as canola, finely chopped garlic and thyme leaves
- Roast in oven for 15 – 25 minutes or until browned
Chef’s Note: I promise you this will be one of the best hams or turkeys you have eaten. The meat or poultry can be eaten hot or cold the next day.
(very moist and tender- succulent on a sandwich)
