The Sandwich Show

Hosted by Evan Kleiman Jun. 10, 2017 Food & Drink

Charles Dedlow, of Roan Mills, talks bread-making with heritage grains. Tatler Editor John Haney explains how the British "sarnie" came to be, and No. 7 Chef Tyler Kord shares a spirited patty melt recipe. Plus: a pastrami sandwich crawl through Boyle Heights with Lara Rabinovitch, and Jonathan Gold stops in for a bite at the Everson Royce Bar. We first ran this show in October but believed it beared repeating.

From this Episode:

The Market Report: Bread 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.

9 min

Brit 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...

10 min

A 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...

13 min

MAPPED: 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...

18 min

How bologna changed Padma Lakshmi's life forever

The first sandwich that TV host and chef Padma Lakshmi made for herself involved Philadelphia cream cheese and ketchup on sliced white bread. But hang on, there’s more: It...

1 min

Jonathan 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...

5 min