Sandwiches

I went to the French Laundry restaurant located in the Napa region (specifically, Yountville, California) in 1996 and haven’t been able to get a reservation since – at least until a week ago.  Of course, that’s what happens when a chef later becomes tops in the U.S. and his restaurant is voted tops in the world.  But with one day’s notice, I was told my group of four were in. Pack your dinner jacket we were told.  They should’ve added cash out your 401k and clean out your savings account with a scrub brush.  The price to party was now $240 per person for a nine course tasting menu (two options: Chef’s and Vegetarian) not including wine – a decent bottle (not a case) of which will cost you $200 more.  

"Whether you’re an avid Grilled Cheese lover or want to whip up something totally indulgent (and worth it) with one of summer’s finest foods—lobster- you'll want to make this amazing recipe courtesy of Iron Chef Marc Forgione. Forgione’s unique twist on the classic grilled cheese makes the perfect mouth-watering meal."

Lobster Grilled Cheese courtesy of Marc Forgione and T-fal

Ingredients:

For the Chili Lobster:

2 cups Lobster Stock (If you can’t find Lobster Stock, get seafood stock, which should be available at Whole Foods or Fox & Obels)

4 (1 1/2 pound) lobsters, claws removed
1/4 cup Sriracha
2 tablespoons low-sodium soy sauce
Juice of 2 limes
6 ounces (12 tablespoons) unsalted butter, divided
4 tablespoons canola oil
Kosher salt
Freshly ground black pepper
2 tablespoons chopped tarragon
8 slices of fontina cheese
4 slices Pullman Loaf or other high-quality thick sliced white bread (1” thick)

I am from Philadelphia, and when I meet someone who isn’t from Philadelphia they always say “Oh! You are from Philadelphia. You must love cheese steaks,” because this is the only thing people know about Philadelphia.

Cheese steaks are embedded into the national imagination as “Philly food,” or “Philly phood” (mad men dreaming up ad campaigns for local Philadelphia business or sports teams love to replace “f” with “ph” whenever possible). Philadelphians bear this and other burdens patiently, but at a certain point, even the most sanguine lose their cool. How many times have I weathered cheese steak-related questions with the same bottled response, which is: the secret to a great cheese steak is the bread, and the secret to the bread is the water, and the water has to be Philadelphia water because otherwise it doesn’t taste quite right.

From New York Magazine 

Not that anyone needs to be reminded, but April is National Grilled-Cheese Sandwich Month. In honor of this auspicious occasion, we bring you our picks for New York’s best grilled cheese, from Keller-crafted high to Kraft-oozing low.

1. ’wichcraft - 397 Greenwich St., at Beach St.; 212-780-0577
Fontina with black-trumpet mushrooms and white-truffle fondue is such a grown-up grilled cheese, you should be carded at the door.

2. Eisenberg’s Sandwich Shop - 174 Fifth Ave., nr. 22nd St.; 212-675-5096
This twenties coffee shop oozes so much Old New York charm that we’d happily tuck in to some Velveeta on a Ritz if that’s what it was offering. The fact that the sandwiches — including the grilled cheese — are first-rate is a bonus.

3. Comfort Diner - 214 E. 45th St., nr. Second Ave.; 212-867-4555
They get ahead of themselves here, celebrating with a different grilled-cheese sandwich every day during the month of February. But you can still get a good classic any time of the year.

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