Good Food
The Sandwich Show
First, Charles Dedlow, of Roan Mills, talks bread-making using heritage grains. Then Tatler Editor John Haney takes us through how the British sandwich came to be and No. 7 Chef Tyler Kord shares a spirited patty melt recipe from his new cookbook. Plus: a pastrami sandwich crawl in Boyle Heights with certified pastrami doctor Lara Rabinovitch and Jonathan Gold eats at the Everson Royce Bar.
By Evan Kleiman • • 58m ListenPhoto: Tom's pastrami sandwich (Abbie Fentress Swanson)
In this episode
6 storiesBread baking 101
We kick off this week’s show with the vehicle that holds all sandwiches together: bread. Charles Dedlow is one of the owners of Roan Mills in Sun Valley, California.
Read the story9 minBrit sarnies
We can’t talk about sandwiches without hopping across the pond to the United Kingdom. Tatler Magazine’s John Haney, formerly an editor at Saveur and Gourmet, gives us the rundown on how British sandwiches, or “sarnies” as he calls them, have changed over time.
Read the story10 minA super upsetting cookbook about sandwiches
What do you get when you cross an irreverent wordsmith with a curious opinionated chef? Tyler Kord . He's the chef and owner of the No. 7 restaurant and sub shops in New York and the author of A Super Upsetting Cookbook about Sandwiches . Find his hilarious patty melt recipe on the Good Food blog.
Read the story12 minMAPPED: A pastrami sandwich crawl in Boyle Heights
Next we dive further into what’s inside the sandwich with a certified pastrami doctor: Lara Rabinovitch . Rabinovitch has a PhD from New York University in pastrami and is writing a book about this most iconic of sandwich meats as it relates to "Little Rumania" in early 20th-century New York.
Read the story18 minHow bologna changed Padma Lakshmi's life forever
The first sandwich that TV host and chef Padma Lakshmi made for herself involved Philadelphia cream cheese, ketchup and sliced white bread. But hang on, there’s more: it was a bologna sandwich that rid Lakshmi of her culinary innocence.
Read the story1 minJonathan Gold dines at Everson Royce Bar
We started off our sandwich-themed show talking about bread. We close it out with some less conventional but equally delicious purveyors of sandwich fillings: toast, steamed Chinese bao, brioche buns and biscuits. LA Times food critic Jonathan Gold gives us the scoop on the Everson Royce Bar in the Arts District.
Read the story5 min
