South Florida Eats: Sandwiches

Lenny's Subshop #50 Cypress Creek Station

noreply@blogger.com (Unknown) — Sun, 13 May 2012 21:15:00 +0000

I make no bones about it. I love a good sub sandwich for lunch or dinner at least once a week. I've got a few favorite places to pick one up including LaSpadas, Jersey Mike's and now Tsunami Subs in Boynton Beach. I used to include Lenny's Subs in my list but I have moved them down the list after my last visit. The only Lenny's that I frequent is the location at Cypress Station in Ft. Lauderdale. I've been going there about once a month since I discovered it some time ago. I like it because I watch them slice the meats, cheeses, and add the toppings. I never left their unsatisfied, until now.

I am a big guy and I want a big sub. I have no hesitation ordering a twelve inch or larger sub. It doesn't mean I'm going to eat it all in one sitting but I usually do. But I can't do that at Lenny's anymore. No more large subs. They have removed them from the menu! If you want a large be prepared to order two regulars.

Their reasoning is that "people would order a large sub from the menu on the wall (which includes the prices) and when they got to the register they would complain about the price."

Nuttin for nuttin, but I'm not ordering two subs to make up a large and for that reason Lenny, I'm out!

Between The Bun

noreply@blogger.com (Unknown) — Sat, 12 May 2012 17:01:00 +0000

I finally got a chance to pop into David Korn's Between the Bun in Boynton Beach. It's just east of I95 in the opposite end of the Publix shopping center on Gateway Blvd. Even though it was almost closing time, Dave and his Dad invited us in. They both go way back in NY deli history having owned a few delis in lower Manhattan.

When we arrived Dave was making a Roumanian steak sandwich for himself and offered a slice for me to try. The medium rare marinated steak was excellent and I instantly knew I would be coming back to this place many more times.

They have so many tempting things it was hard for me to stick to my plan but that little voice inside me kept reminding me that I was here to try the hamburger. I ordered up my BTB 8oz burger without cheese and "run through the garden" along with their signature, now locally famous crinkle cut fries.

As close to Nathan's that it gets says one South Florida blogger about the hand cut fries. They were delicious. Unfortunately, since I didn't grow up in New York, I can't compare them to the originals of Coney Island.

My hand packed patty was great, cooked perfectly, and with that wonderful gas grill taste that I love. A thinly sliced onion with lettuce and tomato loaded on the bottom were easy to maneuver to the top, along with a slather of mustard. Perfecto!

Michelle ordered a salad with chicken and was very pleased. Dave even offered her a couple of pieces of rye bread to go with the salad. She was really happy to be able to get a can of her favorite Dr. Brown's diet black cherry soda.

Next time I'm going to try the Roumanian Steak sandwich, then the hot dogs, the roast beef, the grilled chicken, the egg salad the.......

Tsunami Subs and Wraps: the next BIG WAVE

noreply@blogger.com (Unknown) — Tue, 17 Apr 2012 03:33:00 +0000

When I hear Tsunami I used to think of that enormous wave that topples buildings as it batters the coastline. Now I think of the enormous sub sandwich available on Woolbright in east Boynton. Tsunami Subs and Wraps has moved onto my list of favorite sub spots in South Florida. The sandwich is kind of a "big brother" to what I have had at Lenny's or Jersey Mike's. Same kind of taste, just more of it.

For my maiden voyage I decided to try the Tsunami Italian #10. All meats and cheeses are freshly cut when the sub is ordered and piled on the house baked subroll which is one of the longest I've seen. Then goes on the lettuce, tomatoes, pickles and whatever else you're into. Wrapped up and presented with a smile.

I'm going back soon to try some of the other subs they offer and especially the philly cheesesteak. Check it out and let me know what you thing of this big wave sub shop.

Carnegie Deli NY Names Sandwich for Tim Tebow

noreply@blogger.com (White Plate Special) — Sat, 07 Apr 2012 06:50:00 +0000

Tim Tebow can add another accolade to his career. The new Jet's backup quarterback has had a sandwich named after him!

The $22.22 Jet Bow features corned beef, roast beef, pastrami, and American cheese on white bread slathered with mayo, lettuce and tomato. What else will this famous Manhattan eatery come up with?

Sarussi's 16" Cuban Sandwich

noreply@blogger.com (Unknown) — Sat, 24 Mar 2012 17:51:00 +0000

When visiting Miami, Man v. Food icon Adam Richman stopped by Sarussi's to try out their signature 16" Cuban sandwich.

Direct From Philly Introduces the "Touch Tone"

noreply@blogger.com (White Plate Special) — Wed, 08 Feb 2012 05:35:00 +0000

I dropped in to my favorite Philly Cheese steak place, Direct From Philly, located inside a Chevron gas station on Military Trail in Deerfield Beach, to pickup a sandwich the other day. The owner, Steve, was there and he informed me that they were now open until 10 pm and he has added an addition grill maestro, Antonio. He also introduced me to Antonio's newest cheese steak creation called the "Touch Tone."

The "Touch Tone" only available at Direct From Philly

The "Touch Tone" starts out like a regular cheese steak sandwich but then Antonio adds his special combination of vegetables and spices and tops it off with several slices of American cheese. I chose to have the cheese chopped up with the meat which made a very unique taste and texture. Every bite explodes with the same flavors coming from all directions at once.

Packaged so it was still piping hot when I got to my office

As usual my take-out order was packaged perfectly so that it was still piping hot when I arrived at my office fifteen minutes later.

You can experience the "Touch Tone" by dropping in to Direct From Philly located at 1201 S. Military Trail in Deerfield Beach, inside the Chevron Station. EAT IN, TAKE OUT or get it DELIVERED until 10 pm Monday thru Saturday; until 8 pm on Sunday. Tell them you read about it at www.WhitePlateSpecial.com

Jersey Mikes Subs

noreply@blogger.com (Unknown) — Mon, 07 Nov 2011 21:20:00 +0000

Jersey Mikes Special Deal Coupon

Pomperdale Deli

noreply@blogger.com (Unknown) — Wed, 19 Oct 2011 18:34:00 +0000

If you want a GREAT deli sandwich this is the place to go! Located on Commercial just west of the intercoastal this small sandwich joint is in a strip center nestled between offices and a few other restaurants. Don't expect to be greeted by a hostess. Don't expect fancy tables or sitting as a waiter gets your drinks and takes your order. Just get in line at the counter and when it's your turn tell the man what you want. Corned beef on rye? Pastrami? Turkey off the bone? Ultra fresh rye bread? They have all the stuff you'd find at the best deli in New York.

Dale and I both chose the "New Yorker." A generous portion of melt-in-your-mouth corned beef topped with just as much pastrami and with a couple of slices of swiss cheese added on top. All between two slices of rye. Dale topped his with mustard and I went with the special dressing and I added a side of potato salad.
To say that the sandwich was good is an understatement. "GREAT," doesn't even come close either. I wish I knew the perfect word to describe it. Do you?

Pomperdale Deli gets my highest recommendation and I'm sure you will enjoy every bite. Check it out and leave your comments below.

Pomperdale Deli
3055 E Commercial Blvd
Fort Lauderdale, FL 33308
(954) 771-9830

Tony Luke's Ultimate Philly Cheesesteak Man v. Food Challenge

noreply@blogger.com (Unknown) — Thu, 21 Jul 2011 17:44:00 +0000

Jersey Mike's Subs

noreply@blogger.com (Unknown) — Sun, 17 Jul 2011 18:35:00 +0000

When I think of a sub sandwich I think of a giant hoagie roll stuffed with a combination of cold cuts and cheese, topped with lettuce, tomatoes, thinly sliced onions, green peppers and pickles.

When I Think of a Sub, This is What I Think Of

When I think of a sub I think about the subs served at Jersey Mike's. Their subs are the classic subs that I grew up eating as a teenager in Miami before the advent of the multi-store chains that proliferate the marketplace today. Each joint had their own taste; their own specialty signature sub. Places like George's Super Sub Shop on SW 8th Street in Miami.
One of the things that makes Jersey Mike's such a great place is that their subs taste the same no matter which location you frequent. My favorite location is on Woolbright Road just east of Congress Avenue in Boynton Beach. Every time I go I know I will be getting the same great tasting sub that I always order.

Like Lenny's, Laspadas, and several other places, Jersey Mike's servers slice all the meats and cheeses right in front of you so you know it's fresh. Not pre-sliced sitting in a cooler waiting for who knows how long. They add the condiments and vegetables as you order them and I don't ever remember them making a mistake.

Jersey Mike's has the key ingredient: consistency. My favorite subs are #13 The Original Italian and #3 The American Classic with swiss cheese instead of provolone. I usually phone in the order and pick it up on my way. They also have internet ordering available!

Give Jersey Mike's a try and tell them you read about it at www.WhitePlateSpecial.com.
If you've already tried jersey Mike's leave a comment about your favorite sub.

Myron's Deli at the Isle Casino at Pompano Park Race Track

noreply@blogger.com (White Plate Special) — Mon, 11 Jul 2011 03:03:00 +0000

When you go to the Isle Casino at Pompano Park you become part of the "captive audience" and if you want something to eat your selection is limited to the Isle run restaurants.

Free Bowl of Pickles, etc. when you get seated

When I'm there I always enjoy a corned beef or pastrami sandwich at Myron's.

What's more, for people who are not on the standard eating time schedule, they are open with a late night menu until 2am.

Last Monday night Michelle and I dropped in for dinner at 10pm and were very satisfied with our selections. We each had a bowl of Matzoh ball soup which was presented in a unique way. We were first served a soup bowl with chicken, vegetables and a matzoh ball, then hot chicken broth was poured over it at the table. The soup was good and had plenty of white meat chicken in it. The knadle was good, too, but not as good as 3G's.

I had my usual corned beef sandwich on rye and Michelle chose the pastrami. Both came with fries and we enjoyed them very much.

Restaurant Recipes Revealed

Myron's is now first on my list as my "Late Night Favorite" whenever I'm in the area.

Let me know if you like Myron's by leaving a comment on http://www.whiteplatespecial.com/

3 G's Gourmet Deli Sandwiches

noreply@blogger.com (Unknown) — Sat, 02 Jul 2011 20:35:00 +0000

When I wrote my original review of my experience at 3 G's Gourmet Deli I told about my dinner experience and was very pleased. 3 G's also does a great job with sandwiches and when my friend Steve called and asked me to accompany him for lunch I suggested we go to 3 G's.

At my insistence, our server, Shaina, suggested the "New Yorker," but Steve and I had already decided to get that exact sandwich even before she suggested it. I ordered mine with potato salad and Steve got cole slaw and a side of fries.

Lousy picture is from my phone

The best hard crust, thick hand sliced rye bread you have ever tasted. Topped with thinly sliced hot corned beef, a layer of cole slaw, a layer of hot pastrami, swiss cheese, and thousand island dressing. It's more than a mouthful and super delicious.

Steve and I both agreed it was in the top ten sandwiches either of us has ever tasted. next time you're around West Atlantic Ave in Delray stop in and get a "New Yorker." I think you'll love it!

Direct From Philly: CheeseSteaks to Die For

noreply@blogger.com (White Plate Special) — Sat, 18 Jun 2011 06:13:00 +0000

Grillmaster Matt makes five sandwiches at a time

One of my bloggers was kind enough to tip me off about this place, Direct From Philly. He wrote "...a place in Deerfield Beach that is actually inside a gas station called Direct From Philly." That was enough for me to want to try this place out!

If you remember my post about Big Al's Steaks in Boynton Beach some time ago, I stated that I have never been to Philly and never ate at Pat's, Geno's, or any other eatery that claimed to have the Best "original" Philly Cheesesteaks. So, authenticity aside, I have to say that Direct From Philly makes a helluva good philly cheesesteak sub.

The place is easily accessible because it's only about a half mile away from I-95 at the 10th street exit, east to Military and south about an eigth mile. Because it is actually inside a Chevron gas station I am surprised that it hasn't caught the attention of The Food Network's DDD (Diners, Drive-Ins, and Dives) Guy Fieri.

Watch my sandwich being made!

Steve, the enthusiastic and charismatic owner, explains how he only uses top grade shaved ribeye, Amoroso "direct from Philly" sub rolls, and all fresh ingredients. The Whiz is the real stuff evidenced by the stacks of unopened cans that adorn the small ordering area.

Direct From Philly has a small menu, which is a plus. It gives them the ability to concentrate on what they do best. Too many places think they need 300 items on the menu to be successful. Just ain't so. "Do what you do and do it the best and the world will beat a path to your door!" I think that's a combination of two quotes stuck together.

They have a few stools and a counter for people to eat on the spot but most business is either via delivery or "to go" as mine was. Direct From Philly knows how to pack your order so it stays hot until you're ready to bite in.

When I unpackaged my "to go" order, about twenty minutes after leaving the gas station, I was rewarded with a juicy, still piping hot sandwich expelling the aroma of just cooked steak. I ordered mine Whizzed, "wit" grilled onions and added fresh grilled mushrooms and the first bite was bursting with flavor. The second bite was even better and by the third bite I was already planning my next trip to Direct From Philly! The Whiz was just the right amount. Enough so that it coated my lips with each bite and didn't run out of the roll and onto my shirt. Kudos to Dave the grill top chef.

If you like a delicious tasting steak sub, "wit or witout," whiz, cheese, onions, mushrooms, peppers, and etc. you MUST make it over to the Chevron and grab a sub, Direct From Philly.

While you're there you can fillup with hi-test and buy a lottery ticket. But for sure say hello to Steve and tell him you read about it at www.WhitePlateSpecial.com

Muffaletta from Jason's Deli

noreply@blogger.com (Unknown) — Sat, 04 Jun 2011 21:03:00 +0000

When I think about a submarine sandwich I usually think about a hoagy roll filled with cold cuts, cheese, and a "run" through the garden: lettuce, tomato, onions, etc. When I went to Jason's Deli I was introduced to a new name in sub sandwiches, the Muffaletta.

I'm no kid, and I've been around the block a time or two, but up until a couple of years ago I had never heard of, much less tasted, a Muffaletta. Jason's Deli is the only place I know of that serves them, and since an earlier posting I have fallen in love with them!

Just like any sandwich the Muffaletta has no specific recipe. Even the spelling of the name is not etched in stone. In addition to the Jason's Deli spelling I have seen Muffeletta and Muffuletta. The main stay of the sandwich is the bread. A large flattened loaf approxiamately 9" in diameter with a consistency and taste similar to foccacia bread. The "roll" is cut in half horizontally forming two discs, a top and bottom, like an oversized hamburger bun.

The key ingredient is olive saladwhich is then spread liberally on the inside of both the top and bottom halves. The bottom is stacked with a combination of sliced deli meats, and cheese. Jason's serves one with ham, hard salami, and provolone. They also have a turkey breast with provolone and a "Veggaletta," which comes with grilled portabello mushrooms, organic spinach, tomatoes, red and yellow peppers, red onions and provolone.

picture courtesy of Jason's Deli

Once assembled the sandwich is cut into 4 quarters. Jason's offers the sandwich as a quarter, a half, or a whole and it is served with chips. Last time I got a whole and took half home to eat on another day.

Jason's deli introduced this fine sandwich to me but I find that it is a little dry because the bread overpowers the quantities of ham and salami. For an additional cost I have had them add extra ham to equalize the taste a little better and with a few spurts of mustard it is quite delicious.

If you know of another place that serves this New Orleans classic please post a comment.

HISTORY of KOSHER DELI's AND THEIR CUISINE

noreply@blogger.com (Unknown) — Mon, 23 May 2011 23:37:00 +0000

by Rabbi Dennis Tobin
973-762-0877
Email: RabbiDennisTobin@aol.com

It is worth noting the shuttering of two kosher New York landmarks:
2nd Avenue Deli, a 50-year-old institution in the East Village whose
neon sign was taken down last January; and the dairy restaurant
Ratner's, open from 1905 to 2002, which proudly served cheese blintzes
to Governor Nelson Rockefeller and Robert Kennedy. Mobsters Bugsy
Siegel and Meyer Lansky held court in the back, and Ratner's served as
the watering hole for celebrities such as Al Jolson, Walter Matthau
and Groucho Marx.
What drew in the mostly lunch crowd to its Delancey Street location were the mouthwatering onion rolls, vegetarian chopped liver and
vegetable cutlets. Ratner's traditional soups and blintzes (as well
as deep-dish pizza) live on in the supermarket freezer case.

There is history in the kosher-style New York triumvirate of the
Carnegie Delicatessen & Restaurant, Stage Deli and Lindy's, all on
Seventh Avenue. At Carnegie, which opened in 1937, there are
super-size sandwiches that draw such a crowd you can wait on line for
an hour to get a seat. Their cheesecake, now in stores across the
United States, is legend (but so are Lindy's and Junior's in
Brooklyn).

At Lindy's, which opened in 1921, you can reminisce about Damon Runyon
writing Guys and Dolls in his private booth; at Stage Deli (also
opened in 1937)
you can see where The Beatles sat the night they first performed on
The Ed Sullivan Show. And, of course, Walter Winchell wrote his
columns while sitting in each of these delis.

To get to Junior's you have to cross the bridge to Brooklyn to the
store that was founded by Harry Rosen and is today being tended by the
family's third generation.

Some of the oldest establishments in downtown Chicago,San Francisco
and Detroit closed their doors when the Jewish population moved to the
suburbs. But even as some places closed retiring waiters and
waitresses who worked for 30, 40 or 50 years, new ones open.

In California, the most recent is D..Z. Akin's Delicatessen, which
serves kosher-style fare to San Diego's burgeoning Jewish community.
Opened in 1985, this deli and restaurant with Formica booths and a
noisy, busy atmosphere has great chopped liver.

Another relative newcomer is Zingerman's Delicatessen in Ann Arbor,
Michigan, which opened in the mid-1980's; their breads and meats are
renowned not just in the Midwest but throughout the United States.
For a college town, the kosher-style Zingerman's run by Ari Weinzweig
and Paul Saginaw stands out as the place for local University of
Michigan students to get their pastrami fix.

Then there are the other two guys Jay Brown and Mark Jay Katzenberg
who started out with a small deli in Palm Beach, Florida, in 1981, and
fittingly name their eatery TooJay's Original Gourmet Deli. Today
this versatile restaurant has grown and is dispensing delicious
kosher-style comfort food (deli, brisket, pot roast, liver and onions
and matzo ball soup) in 23 outlets throughout the state.

One cannot speak of Jewish gastronomy without mentioning the products
that were, and still are, a part of the lure and lore. There would be
no egg cream without Herman Fox's U-bet Chocolate Flavor Syrup. When
Louis Auster created the egg cream at his candy shop in Brooklyn in
1890, the name was his witty way of describing the richness of his
drink, which has neither eggs nor cream, at a time when few could
afford the luxury of either. So popular was this cocktail of
chocolate syrup, seltzer and milk in the 1920's that syrup wars broke
out among competing brands that wanted to be associated with the sweet
drink.

Then there is Dr. Brown's Cel-Ray soda. Originally called Celery
Tonic, it is made with celery seeds, sugar and seltzer. It was
developed in 1869 by a physician and used to treat immigrant
children's stomach upsets (the word tonic was dropped when the
government objected to the medicinal implications). An acquired
taste, some people swear it helps digest fat-laden salami sandwiches.

We owe the existence of Gold's horseradish to Tillie Gold, who in 1930
saved the grinder her cousin was using to grind horseradish root after
he got hauled off to jail during an altercation. Tillie and her
husband took up the enterprise of mixing the root with vinegar (the
beets were added later) now a staple alongside gefilte fish.

Whether it is a new dill, half sour or full sour, a deli meal wouldn't
be complete without the pickle. The notion of pickling for
preservation began around 4000 B.C.E. but it wasn't until 2030 B.C.E.
that the practice of pickling cucumbers came about. Julius Caesar
and Napoleon both fed pickles to their armies because it was believed
to provide physical and spiritual strength. It is also related that
Cleopatra ate a great amount of pickles to preserve her beauty.

At one time, the Lower East Side had the largest concentration of
pickle stores in the United States. But now, commercial companies
such as Heinz and Vlasic have learned how to speed up the pickling
process though no self-respecting deli will serve them. Barrel-cured
pickles can still be found on the streets of the Lower East Side at
Guss' Pickles (800-620-GUSS; www.gusspickle.com) or from The Pickle
Guys (888-4- PICKLE; www.nycpickleguys.com).

Finally, let's not forget the sweet sold off the block: halvah. Its
origins may be Middle Eastern, but thanks to Joyva, owner Nathan
Radutzky's recipe, it became a best seller in the United States.

The dishes and environment in today's deli-restaurant still satisfy
the cravings for Jewish ethnic cuisine. Once a sanctuary for lonely
immigrants, these establishments remain a destination where families
can take their children to enjoy good food and the comfort of
community.

Rabbi Dennis Tobin
973-762-0877
Email: RabbiDennisTobin@aol.com

Cinema's Finest Sandwiches

noreply@blogger.com (Unknown) — Thu, 19 May 2011 05:43:00 +0000

From Denzel Washington's Pastrami in "Philadelphia" to Adam Sandler's Impossible Egg Sandwich in "Spanglish," sandwiches abound in the movies.

Which ones did they miss?

LaSpadas Subs

noreply@blogger.com (Unknown) — Wed, 18 May 2011 06:49:00 +0000

Here's a place I've been to many times, but this is my first venture to the Boca Raton location. Many years ago I was introduced to LaSpadas on Commercial Blvd, near the beach in Fort Lauderdale. When I moved to Davie, I was thrilled that there was a Laspadas close by. Now I live in Delray Beach....
Read the complete article

The Dagwood: Pile it High

noreply@blogger.com (White Plate Special) — Mon, 09 May 2011 20:22:00 +0000

From Serious Eats

Is there anything more American than the Dagwood sandwich? While Saveur's excellent sandwich issue featured a collection of sandwiches I couldn't wait to make, the Dagwood immediately jumped to the top of my list for purely patriotic reasons. Why? Well, where else could such a sandwich be created? It contains three slices of bread, four types of cold cuts, and an assortment of other things that probably just happened to be in the fridge at the time. And yet, I'd never had one before. It was time to fix that.

I mean, have you have ever actually eaten a Dagwood? I could picture it in my head, and immediately thought of the Blondie comic strip character that it was based on, but I'd never actually sunk my teeth into one. I expected it to be a total and complete disaster. Yet, against all odds, it works. Like the Chicago dog, its many different components combine to create something unique that is more than the sum of its parts. Now, I won't exactly be running out to have one next week, but I can see myself craving this once in a while.

The recipe below is for just one sandwich—but this one sandwich easily fed me and my wife, and we didn't need a single side dish. Of course, potato chips and a pickle wouldn't be out of order. Also, I wouldn't make this one for a crowd. It's rather awkward to eat, and can get a tad messy.

3 slices rye sandwich bread

2 tablespoons yellow mustard

1 tablespoon mayonnaise

4 slices deli ham

2 slices American cheese

2 leaves iceberg lettuce

4 slices bologna

4 slices salami

6 dill pickle chips

3 slices tomato

4 slices turkey

2 slices Swiss cheese

2 pimiento stuffed green olives

Lay the three slices of bread out on a cutting board. Smear two of them with a tablespoon each of the yellow mustard. Smear the last one with mayonnaise. Top one of the mustard smeared slices of rye bread with the ham, cheese, lettuce, and bologna. Top the second mustard smeared slice of rye bread with the salami, pickle chips, tomato slices, turkey, Swiss cheese, and the third slice of rye bread, mayonnaise side down. Stack this unit on top of the first mustard smeared slice.Skewer each green olive with a toothpick. Secure the sandwich with these.

Lunch Today At Champps Ft. Lauderdale

noreply@blogger.com (Unknown) — Thu, 05 May 2011 21:41:00 +0000

I stopped into Champps for lunch today. At about 2:30 pm there is no rush, no wait, sit any where you want.

Dale and I ordered almost matching French Dip Sandwiches. Except I had steak fries and he went for the waffle fries. We also both had unsweetened iced tea.

The sandwiches were brought quickly. Thinly sliced prime rib, medium rare, on a soft hoagie roll. A small cup of au jus and creamy horseradish sauce on the side. I added a little salt and pepper, covered the underside of my sub roll with the creamy horseradish sause, dunked it in the au jus and bit into heaven.

Dale liked his, too! He asked me what was in the Creamy Horseradish Sauce and realizing that he hates mayo and doesn't like sour cream I was a little hesitant in answering after I saw him put a dollop of it on his sandwich.

Dale, here's a recipe for Creamy Horseradish Sauce from the Food Network's Alton Brown.

What's Your Favorite Sandwich and Where Do You Get It?

What's Your Favorite Sandwich

noreply@blogger.com (Unknown) — Thu, 05 May 2011 21:09:00 +0000

From the Cuban Media Noche to the Philly Cheesesteak to the Greek Gyro, South Floridians LOVE sandwiches. Tell us a little about your favorite!