Lunches for me have been a mixed bag of sorts, I'm never sure what to eat, and I'm not always satisfied with what I get. But the sandwich shop near my workplace always seems to have the right sandwich for me. It's my standby.
'Wichcraft, pretty much a chain restaurant in New York City, in my opinion, has the best pressed sandwiches, among them the grilled Gruyère and caramelized onions. It is just mouthwateringly good with its oozy cheese and sweet caramelized onions. Whenever I need a comfort food fix, I always seem to gravitate toward this sandwich. It's simple and it always hits the spot. I've decided to come up with my own personalized version.
My version of this popular sandwich includes ham, for extra flavor. I use a panini press to make the sandwich, but you can also use a regular skillet, and just simply weight the sandwich with a foil-wrapped brick between flips. The caramelized onions can be prepared a day in advance, making this lunch come together even faster. Use either Gruyère or Emmental cheese for the best results in both flavor and texture.
Ask any New Orleanian where to get the best po-boy in the city and
almost every single one will tell you to go to a different place.
Po-Boy restaurants are as much a part of personal identity as the
neighborhood you grew up in – like a family heirloom, po-boy preference
is often handed down from generation to generation. And while die-hard
patrons of Parasol's refuse that anywhere else makes as good of a roast
beef po-boy, those who are loyal to Mother's will tell you that their
roast beef debris simply can't be beat. And who could forget Ye Olde
College Inn – a New Orleans staple.