The Perfect Sandwich

Zingerman's

I have a vivid memory of my parents entertaining friends on Christmas Eve in 1982. My mother threw all of her Protestant tradition out the kitchen window and ordered Zingerman’s pastrami on rye sandwiches with giant garlic pickles. I was enthralled by this rebellion at age six, although I had no understanding of what pastrami was. I just knew it was special.

The ingenious ingredients and thoughtful, bountiful preparation is half of the magic pf the pastrami sandwich. The other half is the Zingerman's magic, the palpable feeling of community provided by the owners, Paul Saginaw and Ari Weinzweig, who instill in all of their endeavors a familial rhapsody. (I have dined at the Roadhouse and had Ari come to the table to fill up my water glass more than a few times…enough said). In a town high on intellect, Zingerman’s employment is looked upon as social cache (or junior college).

Artisanal Grilled Cheese Sandwich

I recently gave a studio tour to 40+ photograph students from Long Beach City College. For the past few years I’ve been a proud member of the advisory committee for the photography department, and it tickles me to no end to meet with the students.

This year’s group was particularly bright and full of insight, asking tons of valuable questions that ran the gamut from studio management and self-promotion to the logistics of photographing food. I made sure to have the books we’ve shot on the table for the students to see, and later someone asked me about The Encyclopedia of Sandwiches It was at this point that I admitted, like I always do when people ask, that I actually took one or more bites of every single sandwich from this book.

Yes, you read that right. I tasted every single sandwich. Because this was actually work, I’ve prepared a highly scientific flow chart to show you the studio’s exact process.

The Perfect Cobb Sandwich

I don't know if Mae West ever ate a Cobb Salad, but I bet she would have loved it. After all, she was the one who said "too much of a good thing is wonderful". A Cobb Salad begins with a bed of Romaine lettuce, think of it as your basic crunchy blank canvas. Resting on the greens are strips of toppings – luscious chunks of avocado, juicy fresh tomato, crumbles of rich blue cheese, hard boiled eggs and chunks of chicken breast. Frankly I've always found the chicken to be superfluous, but maybe that's just me.

Melt the Vote

The 2008 National Grilled Cheese Month Campaign kicks off at Clementine on Tuesday, April 1st with an exciting and diverse field of grilled cheese candidates. Grilled Cheese Primaries will be held at Clementine during the first 4 weeks of April. Each week, five different sandwiches will campaign on the menu and when you order a sandwich, your vote will determine which sandwiches earn a spot on the ballot for Super Cheeseday(s), April 28-30. Your votes on Super Cheeseday(s) will determine the winner, our next Commander in Cheese, the Highest Sandwich in the Land.

Cheese & Poetry

We're not sure who makes these decisions...

April is not only National Grilled Cheese Month, but also National Poetry Month. In an effort to celebrate both, The Pop Shop in Collingswood, New Jersey, is holding their 3rd Annual Cheesy Poetry Contest, which honors the best poem, ode or haiku about the joy of eating grilled cheese at their shop.

Since they make over 30 different types of grilled cheese, they are clearly a great place to find inspiration. The contest is open to all ages with two winners being selected – one adult and one child.

To enter, e-mail This email address is being protected from spambots. You need JavaScript enabled to view it. by April 24th. For full contest rules and more information about the joys of Grilled Cheese go to The Pop Shop.

Living in California, my only problem is how to collect the free lunch when I win.

Sandwiches