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La Sandwicherie: A Taste of Sandwich Perfection

La Sandwicherie: A Taste of Sandwich Perfection

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A Taste of Sandwich Perfection

Even though Miami might be known for some great restaurants, one casual dining venue takes the prize for the best sandwiches. La Sandwicherie has been serving delightful sandwiches for over 30 years now, and their French spin on traditionally American sandwiches will ensure customers to have a truly mouthwatering meal. Made with only the freshest ingredients of the day, served on a crisp baguette or warm croissant, all topped with their infamous vinaigrette, La Sandwicherie’s sandwiches will make you think you’re biting into French culinary genius.

If you’re not satisfied with just those descriptions, check out the extensive menu. The best part of the entire dining experience is the fact that you can make your sandwich to your exact likings. Starting with a choice of French bread, a croissant, or wheat bread, followed by a variety of topping choices like lettuce, tomato, French pickles or their renowned vinaigrette, then comes the true heart of the sandwich: the meat. With traditional options like turkey, ham, salami and prosciutto, or salmon, egg and vegetarian ones, this finishing touch now makes your sandwich ready to be devoured.

Raved by NBC Miami as the best sandwich, as well as Food and Wine Magazine calling it one of the best restaurants in Miami, La Sandwicherie will definitely not disappoint. With their delicious sandwiches catering directly toward the customer’s preferences, and perfectly located in the center of the hub of Miami Beach, La Sandwicherie is a must-do eating experience.

At Eggslut in Los Angeles a couple of months ago, I ate what I declared was the best breakfast sandwich I’ve ever had. I ordered the Fairfax: cage-free soft scrambled eggs and chives, cheddar cheese, and sriracha mayo in a warm brioche bun. It typically comes with caramelized onions but I opted out of that. I also added bacon. It tasted like perfection.

Naturally I had to re-create it at home.

The components of the dish were simple and I knew I can easily figure out how to make the sandwich, but to get it as close as possible to the one I had in LA (check out the pics on Instagram), I did some research and watched a Fairfax recipe video from chef Alvin Caillan himself.

There’s a couple of things that were new to me, and these contributed to the overall texture and flavor of the eggs. First, it’s a different technique than I’m used to – he started the eggs in a cold pan, blended the eggs there, and added a knob of butter before turning on the heat to medium-low. He used a spatula to continually mix the eggs and move them around while cooking.

When I make scrambled eggs – and I also like my eggs soft and wet and creaammmmy – I whisk the eggs with a little cream or milk or sour cream in a separate bowl. I then melt butter over medium-low heat and continue to move the eggs around, using a whisk. So we have similar essentials (eggs, butter, medium-low heat) but instead of melting butter first and using a whisk, he starts in a cold pan and uses a spatula.

My verdict? His version is way better for a breakfast sandwich! The eggs remained very creamy, but instead of the more custardy version I end up with, the eggs have soft ripples throughout.

Second thing to note: this recipe has a generous amount of chives and other strong flavors. This is not a shy breakfast sandwich. There’s plenty of chives folded in the eggs (not sprinkled on top, like how I usually do it), salt and pepper (I watched a Bon Appetit video and EIC Adam Rapoport said, “eggs love salt” and I wholeheartedly agree), spicy mayo, and glorious bacon. It’s creamy and salty and crunchy and buttery.

The bacon was an add-on option available at Eggslut at the Grand Central Market in LA, and I highly recommend adding it to this sandwich. Especially because I skipped on the traditional caramelized onions, the bacon more than makes up for it.

I cooked my thick-sliced bacon in the oven, and just broke a couple of pieces in half so they fit the bread nicely. And speaking of bread, don’t skip out of toasting the brioche buns on a skillet. The toasted surface ensures that the bread doesn’t get soggy and becomes a crisp surface for the spicy mayo.

So we have buttery toasted brioche, creamy spicy mayo, crunchy salty bacon, sharp cheddar, and soft perfect eggs. The combination of flavors and textures taste decadent and made the ultimate breakfast treat. This was the best breakfast sandwich I’ve ever made.

The History of Peanut Butter and Jelly Sandwiches Is a Tasty Trip

Everyone loves a good food combination: spaghetti and meatballs, grilled cheese and tomato soup, cake and ice cream. But, there’s no duo quite like peanut butter and jelly. The way they combine their salty and sweet powers between two slices of bread is truly iconic. The rest of the world doesn’t get the hype over PB&J sandwiches, but those of us in the United States know it’s a classic.

It’s the sandwich that became an after-school snack staple for generations of latchkey kids. It can be a simple quick bite or a gourmet meal with a few twists to tickle your taste buds. A peanut butter and jelly sandwich is good at any time of the day and always hits the hunger spot. It makes you wonder how peanut butter and jelly became a pair and why combining those items in a sandwich is so prominent in our culture.

In honor of National Peanut Butter & Jelly Day, here’s a trip down sandwich perfection memory lane.

The Invention of the PB&J Sandwich

Of course, peanut butter and jelly have their own separate origin stories. There are documented recipes on how to preserve fruits dating back to around the 4th century along with evidence of the Aztecs consuming mashed roasted peanuts.

In 1884, Marcellus Edson obtained a patent to produce a butter/lard-like substance from roasted peanuts using heat. Ten years (and many refinements) later, peanut butter began to be sold as a pasty and sticky snack food. Like many new foods that haven’t reached mass production levels, peanut butter was expensive and therefore a treat reserved for the wealthy. Chemist Joseph Rosefield took things a creamier step forward in 1922 with a process for making smooth peanut butter. Rosefield used partially hydrogenated oil to keep the oil from separating from the blended peanuts.

Marmalades and sugary treats have been around for centuries however, jelly specifically came later because its original setting agent, gelatin, was incredibly hard to make and access. (Jelly is now made with pectin, a fruit fiber.) It wasn’t until French scientist Denis Papin’s invention of powdered gelatin in 1682 that jelly was able to be made in quick, large batches. Interestingly, the word jelly comes from the French word gelée, meaning to congeal or gel.

In 1897, Jerome Smucker (you surely know that name) made an apple jelly in Ohio. However, Welch’s later came in to become quite popular with its Grapelade jelly. Both brands still reign supreme as top-tier jelly producers.

Similar to most foods, it is hard to pinpoint exactly who came up with the concept of the peanut butter and jelly sandwich. Peanut butter was originally paired with savory foods and pre-sliced bread itself didn’t become a thing until 1928.

A 1901 Boston Cooking School Magazine recipe is our best documentation of what resembles the modern-day sandwich. The recipe called for three layers of bread with peanut butter and jelly in between the slices. The sandwich soon began to catch on as peanut butter became cheaper and more widely available thanks to brands like Peter Pan (1920) and Skippy (1932) mass producing the product. Some moms began sticking a PB&J in their kids’ lunch boxes or having one ready for them after school.

PB&J at War

Fast forward a few years to World War II in the late 1930s through mid-1940s. Peanut butter and jelly sandwiches played a major role in feeding US soldiers. The men would ask for Grapelade jelly, peanut butter, and sliced bread in their rations to make sandwiches. Honestly, when you think about it, it makes a lot of sense. All three items have a long shelf life that doesn’t require refrigeration they also make for a filling and somewhat nutritious meal. And, perhaps some of the younger guys may have enjoyed PB&J sandwiches during their childhood.

Either way, the popularity of peanut butter and jelly sandwiches rose following the war. The 1940s and 1950s brought a wave of print ads in honor of the combo. There’s a 1945 ad from none other than Heinz (yes, the ketchup folks) selling apple and peanut butter alongside jelly for a kids’ snack and a ladies’ luncheon.

A witchy Ann Page ad from Life Magazine in 1951 brought the pair together with some other interesting food choices. Of course, those ads did not include any racial diversity, primarily targeting white women and children. This advertising spread to televisions became commonplace in American homes over the next couple of decades.

Many of these ads focused on either peanut butter or jelly depending on the specific brand, like this 1950s Peter Pan commercial.

Advertising peanut butter and jelly, both separately and as a unit, isn’t quite as big as it was before. There’s a lot of food competition out there in general. Now, it’s all about seeing YouTube videos of artists making the sandwiches super fancy.

PB&J in Pop Culture

Peanut butter and jelly sandwiches’ place in everyday life certainly extends to pop culture and art too. There are countless references to the famous food duo over the course of many years. For example, The Andy Griffith Show (a quintessential 1960s sitcom) Barney teaches Opie and his friends a lesson about how breaking the law will lead to being in jail with no more PB&J sandwiches.

American Horror Story: 1984’s “True Killers” episode shows a camp chef attempting to quell a former employee (and convicted killer) by offering him his favorite sandwich: a PB&J. Netflix’s House of Cards reveals that Frank Underwood is inept at making a PB&J sammy among his many other undesirable traits. A 2006 short film, Peanut Butter and Jelly, shows a protagonist complaining about her comrade’s sandwich making skills they end up making one together and that’s pretty much the premise.

And, there’s the inexplicable popularity of the Buckwheat Boyz song “Peanut Butter Jelly Time,” which hit in 2004. The song became an Internet meme (with a banana mascot) and fodder for animated sitcoms like Family Guy. PB&J sandwiches even became the random source of ire after Jimmy Kimmel’s mom made a batch of sandwiches for the Emmys. Apparently, some people did not find the Stranger Things cast passing them out to people amusing at all.

The Evolution and Education of PB&J

Peanut butter and jelly is a combination that continues to evolve. There are countless new variations of the classic, including swapping basic bread for more gourmet options, grilling it, turning it into French toast, and adding everything from actual fruit to potato chips.

Smuckers continues to be a leader in the PB&J space with Goober, a combination of both spreads in the same jar, and Uncrustables, a frozen Hot Pocket of the sandwich. The peanut butter and jelly love extends past the sandwich with cookies, milkshakes, donuts, ice cream sandwiches, and more. The duo inspires hair coloring techniques with swirls of berry and brown colors. And Los Angeles restaurant, PBJ LA, only serves the infamous sandwich with a variety of flavors.

In fact, PB&J is so ingrained and understood in our culture, it is being used to explain higher concepts. A New York Times video about implicit bias, a speaker uses the popular duo to explain how bias and a certain group of people becomes unconsciously linked together in our brains.

A blog post about user testing relies heavily on the peanut butter and jelly sandwich to learn how to find the right users and test participants for a project. Basically, PB&J sandwiches are more than just a snack they are a framework for larger concepts because they are a part of so many experiences despite age, race, or any socioeconomic barriers.

The peanut butter and jelly sandwich is a forever food fave. The nutty, salty, and sweet combo makes everyone from kids to soldiers happy. There’s much debate over how to make them and what brands to use. But pretty much everyone can agree that if ever there were a food duo deserving of a holiday, it’s peanut butter and jelly.

La Sandwicherie: A Taste of Sandwich Perfection - Recipes

After reading about this place before i arrived in Miami , i was happy to know it was just a few minutes from our apartment. Their sandwiches are big and stoked up on amazing ingredients. their recipes differ from other sandwich places and i suggest eating here before leaving Miami !

1,142 - 1,146 of 2,294 reviews

a friend took me to this place and i didn't expect much from the poor curb appeal, but the sanwiches are really good here! and it's a perfect location to go to before hitting the beach. they aren't as cheap as some places, but the taste is worth it!

I was so excited to taste the fresh mozzarella that everyone raves about. We ordered our sandwiches and there was no room to sit so we got them to go. By the time we sat down to eat and unwrapped them they were not even close to what we ordered. We were too far to go back so we ate what we got. They were OK. I wish I had just gone to subway or tried some of the local food instead of eating an average sandwich.

We tried two subs: the ham and salami, and the smoked salmon (with added avocado). The size was beyond generous, at about 12". Each half could have been a sandwich on its own.

All of the ingredients were fresh, but. something about the sub was lacking. Perhaps it was that the bread was too thick to enjoy and was served cold and dry, despite the mayonnaise and dressing that came with it.

The service, location and price point were great though. Also, I quite liked the baby pickle "cornichons".

Fresh, vibrant ingredients, excellent, friendly service and great sandwiches.

It should be a crime NOT to eat here while in South Beach!

La Mar By Gaston Acurio

Another hotel restaurant worthy of this list is La Mar at the Mandarin Oriental. The Brickell Key eatery is known mainly for two things: exceptional Peruvian cuisine and a drop-dead gorgeous view of the Brickell skyline. We can’t emphasize the latter point enough: If the weather is cooperating, always opt for an outdoor table. Day or night, looking out at the buildings and beauty of Brickell never gets old.

Leading the kitchen at La Mar is Diego Oka, who has spent much of his career working along the renowned Peruvian chef Acurio. Oka is doing his mentor proud, pumping out Latin American cuisine with Asian influences for the masses. Ceviche, causa, tiraditos… all the classic Peruvian fare you’d expect is here, but elevated the quality warrants the price tag.

Our suggestion: Pick the tasting menu. At $85 per person, it’s a steal for Oka’s deft hand at picking the best bang for your palate. Should you decide to navigate the menu on your own, La Mar’s fusion dishes are worth a look. Peruvian-Japanese (or Nikkei) cuisine is now a common sight at Miami restaurants, but good luck finding someone who does it better than La Mar. The branzino fillet with its mix of Chinese and Peruvian elements is a favorite, along with the arroz cebichero, a seafood rice that doesn’t skimp on the seafood aspect (shrimp, calamari, clams and more).

La Mar By Gaston Acurio is located at 500 Brickell Key Drive, Miami, FL 33131. You can visit their official website here.

The perfect French baguette

Every year, Paris holds a Grand Prix to crown the city’s best baguette – and in recent years, the winners have been bakers whose ‘origins’ are far from France.

Stroll through Paris first thing in the morning, and you&rsquoll see lines of people snaking out of their local boulangeries for their morning bread. That&rsquos because, throughout France, getting up early and buying a baguette is more than second nature it&rsquos a way of life. According to the Observatoire du Pain (yes, France has a scientific &lsquoBread Observatory&rsquo), the French consume 320 baguettes every second &ndash that&rsquos an average of half a baguette per person per day and 10 billion every year.

It&rsquos no surprise, then, that France takes its baguettes seriously. In fact, every April since 1994, a jury of experts has been gathering in Paris for Le Grand Prix de la Baguette: a competition to determine who makes the very best in the city.

Each year, some 200 bakers in Paris enter the competition, delivering two of their best baguettes to a panel of expert jurors first thing in the morning. The baguettes are inspected to ensure that they measure between 55-65cm in length and weigh between 250-300g. Less than half of the 400-plus baguettes that are entered into the competition meet these strict criteria and move on to round two: judging.

In the next round, the 14-member jury &ndash which includes culinary journalists, the previous year&rsquos winner and a few lucky volunteers &ndash analyse the remaining loaves based on five distinct categories: la cuisson (baking), l&rsquoaspect (appearance), l&rsquoodeur (smell), le goût (taste) and the oh-so-French la mie (crumb). A baguette&rsquos crumb should be tender but not damp spring back when pressed and exhibit the large, irregular holes that show it has been allowed to slowly ferment and develop flavour.

You could have exactly the same recipe, and if one person is more passionate than the other, they&rsquoll have a better result

Last year&rsquos champion, Mahmoud M&rsquoSeddi, was the youngest-ever winner of the annual competition, at age 27. &ldquoI was lucky enough to grow up in a bakery,&rdquo recounted M&rsquoSeddi, as he led me past his irregular, hand-formed loaves at his small Boulangerie M&rsquoSeddi Moulins des Prés, in the 13th arrondissement. &ldquoI grew up with my parents, as opposed to kids who were in day care or with nannies. I was always in the bakery.&rdquo

M&rsquoSeddi&rsquos passion for baking is palpable and stems from his father. Originally from Tunisia, M&rsquoSeddi&rsquos father arrived in France in the late 1980s while pursuing a degree in electrical engineering. &ldquoDuring his school vacation, he came to Paris to work in a bakery to make some pocket money, and he fell in love [with bread making]. He didn&rsquot finish his studies. Instead, he started working as a baker,&ldquo M&rsquoSeddi recounted.

M&rsquoSeddi has fond memories of watching his father turn dough into baton-shaped baguettes and working alongside him as a child.

&ldquoIt was like being a magician,&rdquo he recalled. &ldquoThat&rsquos how I saw myself when I was small, mixing things together. I had so much fun doing it.&rdquo

Although his mother warned him against becoming a professional baker because of the gruelling hours and lack of holiday time, M&rsquoSeddi decided to join the family business. M&rsquoSeddi and his father now run three Parisian bakeries: Boulangerie M&rsquoSeddi Moulin des Près, located just south of the picturesque Butte aux Cailles neighbourhood Boulangerie Maison M&rsquoSeddi Tolbiac, a few hundred metres away and Boulangerie Maison M&rsquoSeddi in the 14th arrondissement.

M&rsquoSeddi gets up each day at 04:00 to begin preparing the dough for his now-famous loaves, which are made entirely by hand. Fat in shape and lightly caramelised on the outside, they are the epitome of what a truly good Parisian baguette should be.

But he keeps the secrets of his perfect baguette under wraps.

&ldquoI won&rsquot tell,&rdquo said M&rsquoSeddi with a wry smile.

According to 2017 winner Sami Bouattour, baguette perfection is just as elusive as M&rsquoSeddi is making it out to be.

&ldquoWhen I was on the jury,&rdquo Bouattour said, &ldquoit was easy to pick the 10 or 20 baguettes that stood out. But after that, when you&rsquore comparing number three and number eight, the differences are so small.&rdquo

For M&rsquoSeddi, the magic that makes his baguette stand out from the billions of others consumed in France each year is simple: passion.

&ldquoYou could have exactly the same recipe,&rdquo he said. &ldquoAnd if one person is more passionate than the other, they&rsquoll have a better result. Even if you&rsquove done exactly the same thing, it won&rsquot be the same. It&rsquos like magic.&rdquo

M&rsquoSeddi has earned the right to place a large, gold decal in his bakery window advertising his status as a champion of the baguette. But that&rsquos not all. Each year&rsquos winner also has the honour of supplying the president of France with his daily bread &ndash a privilege M&rsquoSeddi proudly shared with the public by publishing videos on social media of his early-morning routine toting a basket of fresh baguettes towards the immense Elysée Palace.

Emmanuel Macron is evidently quite passionate about France&rsquos loaf-making legacy: in 2018, the president insisted the French baguette be granted Unesco Intangible Cultural Heritage status. Neapolitan pizza, Croatian gingerbread and flatbread from Central Asia already appear on the Unesco list. But according to Macron, &ldquothe baguette is the envy of the whole world&rdquo.

But while there are few symbols as quintessentially French as the baguette, its status &ndash and quality &ndash have been uncertain in recent years. Beginning in the 1950s, bakers began looking for shortcuts to make baguettes more quickly: relying on frozen, pre-made dough and baking baguettes in moulds rather than free form. Instead of the crispy-on-the-outside, tender-on-the-inside loaves that M&rsquoSeddi bakes every morning, these pale, doughy baguettes became stale almost the moment they cooled down. By the 1990s, they had become the norm for bakers and Parisians.

&ldquoThose bakers at that time were happy,&rdquo said Bouattour, as he led me past the fresh loaves at his Arlette & Colette in Paris&rsquo 17th arrondissement. &ldquoBut it killed our profession.&rdquo

In an attempt to save traditional French baguettes from widespread industrialisation, France passed Le Décret Pain (&lsquoThe Bread Decree&rsquo) in 1993, establishing that, by law, an authentic baguette de tradition must be made by hand, sold in the same place it&rsquos baked and only made with water, wheat flour, yeast and salt. Today, these new &lsquotraditional baguettes&rsquo make up about half of the baguettes sold in large French cities &ndash and are the specimens judged in the competition that has taken place every year since 1994.

And yet, today, some claim that supermarket bread, far cheaper than loaves purchased at bakeries, is edging artisans out of the marketplace. After all, reports French radio station Europe 1, 1,200 small bakeries in France close every year.

&ldquoIt&rsquos shameful,&rdquo M&rsquoSeddi said. &ldquoIt&rsquos bread. It&rsquos France. You need to buy it in a bakery, where people get up early, where they make it by hand.&rdquo

In addition to winning this illustrious competition, Bouattour and M&rsquoSeddi have a few other things in common. Both forewent the traditional trade school that many aspiring French bakers enter at age 16. Both have been professional bakers for less than a decade (as has this year&rsquos winner, former engineer Fabrice Leroy). And both are first-generation Frenchmen with what Bouattour euphemistically dubs &lsquoorigins&rsquo: family backgrounds from elsewhere &ndash or in their cases, Tunisia.

Evoking one&rsquos ethnic background is taboo in nominally egalitarian France. The government has not collected racial or religious information from its citizens since the 1970s (a policy that stems in no small part from censuses performed during France&rsquos Nazi occupation). But while France&rsquos official political stance is intended to engender equality, its reality of beaches forbidding burkinis and naturalisation offices offering to &lsquoFrenchify&rsquo new citizens&rsquo names seems to tell those with &lsquoorigins&rsquo one thing: assimilate.

At Arlette & Colette, Bouattour sells a range of breads, pastries and viennoiseries, all made by hand each day and all using certified organic ingredients. &ldquoSometimes we get clients coming in saying, &lsquoThe neighbourhood is full of Tunisians &ndash thank God you guys are here!&rsquo&rdquo he said, referring to him and his wife, who works alongside him in the bakery. &ldquoBut we have Tunisian origins too.&rdquo

Nevertheless, Le Grand Prix de la Baguette contest does a fairly good job of creating an even playing field for participating bakers, regardless of their backgrounds or experience.

&ldquoAll the baguettes were numbered, so we had no idea about who we were evaluating,&rdquo explained Meg Zimbeck, founder of restaurant review site Paris by Mouth, of her experience as a past jury member. &ldquoThe biggest potential problem is palate fatigue. We tasted a lot of baguettes.&rdquo

Interestingly, before M&rsquoSeddi&rsquos victory in 2018, three of the last four years&rsquo winners were also French bakers of African origins.

Djibril Bodian is the baker behind picturesque Montmartre&rsquos Le Grenier à Pain bakery. Also a son of a baker &ndash and a first-generation Frenchman of Senegalese origin &ndash Bodian decided at age 16 to follow in his father&rsquos footsteps. Almost immediately, his bakery school teachers recognised his natural aptitude for the trade.

When I became a baker 22 years ago, no-one thought that a baguette could bring you to the Elysée Palace

&ldquoThe teacher started using me as a good example, saying to the others, &lsquoDo it like Djibril!&rsquo,&rdquo he recalled. &ldquoIt made me feel recognised, but it also put pressure on me. I didn&rsquot want to disappoint him.&rdquo

As a rule, the baker who wins the Le Grand Prix de la Baguette competition is not allowed to compete for the following four years. But after earning the title of Paris&rsquo best baguette in 2010, Bodian said, &ldquoI had only one desire: to enter again as quickly as possible. So for four years, while people might have thought I was resting on my laurels, I was already working, trying to improve.&rdquo

In 2015, Bodian won the contest for a second time.

&ldquoIt was an immense pleasure and an honour,&rdquo he said, laughing. &ldquoBut when I became a baker 22 years ago, no-one thought that a baguette could bring you to the Elysée Palace.&rdquo

Bodian credits his success to both his Senegalese background and values and his French training.

&ldquoI stopped thinking of myself as a foreigner a long time ago, but my origins make me the person I am today,&rdquo he said. &ldquoWe all start with the same tools, the same teachers, but some people are going to understand things differently. That has nothing to do with origins that&rsquos just talent.&rdquo

We need to make people proud to be French

Bodian, Bouattour and M&rsquoSeddi&rsquos stories echo those of France&rsquos 2018 World Cup winning team. Since more than half the roster was comprised of players with African heritage, the victory triggered a national debate over French identity and led many of the team&rsquos players to assertively lay claim to their Frenchness. Much like these players, Bodian notes that the Grand Prix&rsquos participants and results represent France as it is today: a diverse and multicultural country made up of people who are proud to be French.

&ldquoWhoever wins the contest is a winner,&rdquo M&rsquoSeddi said. &ldquoHe&rsquos a champion, whether he&rsquos descended from immigrants or not.&rdquo

And while he brushes off the importance of evoking one&rsquos foreign roots, he does admit that there is a certain element of pride when someone of foreign origin takes top prize.

&ldquoThat&rsquos someone who&rsquos passionate about French culture, who has become integrated as a French person,&rdquo he said. &ldquoWe need to make people proud to be French.&rdquo

What better way to do so than by tearing into a baguette?

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Cool-A-Coo was a vanilla ice cream sandwich made with oatmeal cookies and dipped in chocolate. It was a specialty in the Los Angeles area for over 25 years and was made fresh in Southern California. It was the original ice cream sandwich of the Los Angeles Dodgers. [1] As of August 2016, it has been discontinued and is no longer available.

Leo Politis, the original maker of Cool-A-Coo in El Monte, California, along with 30 employees, made 3 million Cool-A-Coos a year to keep up with an average of 4,000 Cool-A-Coos being consumed per game at Dodger Stadium before the early 1990s. [2]

Although it is the original ice cream sandwich of the Dodgers, Cool-A-Coo disappeared from Dodger stadium in 1998 when Peter O'Malley sold the Dodgers to News Corp. [3] Due to thousands of requests through a suggestion box put out by Stan Kasten, CEO of the Dodgers, Cool-A-Coo made its comeback to the stadium in 2012. [4]

After being removed from sale at Dodgers Stadium, Leo Politis sold his company and the Cool-A-Coo trademark to Sweet Novelty Inc which ceased production of the dessert. In order to bring Cool-A-Coo back, the Dodgers negotiated a contract with Sweet Novelty to produce Cool-A-Coo and revisited deals with existing ice cream vendors in order to compete with a new concession stand vendor. [5] Levy Restaurants, the Dodger Stadium concessionaire's new recipe leaves all of the basics unchanged from the original.

As part of development of the new recipe, a few prototypes were created and tasted by Dodgers Stadium employees that had eaten the original Cool-A-Coo. In their opinion, the prototypes — with less sweet and more dense vanilla ice cream — did not taste like the original Cool-A-Coo. The perfection of the new recipe also required a missing ingredient in the oatmeal cookies in the form of cinnamon. [5]

In 2016, the Cool-A-Coo was discontinued and is no longer being manufactured or sold.

  1. ^"COOL - A - COO | Product". . Retrieved 2015-10-20 . CS1 maint: discouraged parameter (link)
  2. ^
  3. Melton, Mary (1999-08-15). "Cool-A-Coo, Where Are You?". Los Angeles Times. ISSN0458-3035 . Retrieved 2015-10-28 .
  4. ^
  5. Shaikin, Bill (2012-05-05). "Cool-A-Coo comeback: A chocolate-covered win-win for the Dodgers". Los Angeles Times. ISSN0458-3035 . Retrieved 2015-10-20 .
  6. ^
  7. "Kasten: We'll Bring Back the Cool-A-Coo". . Retrieved 2015-10-20 . CS1 maint: discouraged parameter (link)
  8. ^ ab
  9. Shaikin, Bill (2012-09-13). "Dodgers' season will have a sweet ending". Los Angeles Times. ISSN0458-3035 . Retrieved 2015-10-20 .

This brand-name food or drink product–related article is a stub. You can help Wikipedia by expanding it.

Best Cuban sandwich spots in Tampa

TAMPA, Fla. — It has been claimed that the Cuban sandwich originated in Tampa, though some debate that it actually got its start in Miami. It's a straight-forward recipe: Cuban bread, ham, pork, Swiss cheese, pickles, mustard and—unique to Tampa—salami. Whether you like it with lettuce and tomato or traditional, sweet or spicy, these are four local Cuban sandwich spots you need to check out!

La Segunda Central Bakery
Address: 2512 N 15th St, Tampa

The key to a delicious Cuban sandwich starts with fresh-made bread. La Segunda is the world's largest supplier of authentic Cuban bread, and it's located right in Ybor City.

"On average, we make about 20,000 loaves a day of Cuban bread," said La Segunda president, Copeland More. "We run 24 hours a day. It takes anywhere from. eight to ten people per shift working together."

La Segunda's recipe dates back to 1915. A palmetto leaf is placed on top of each loaf before baking to score the bread. Their bread is shipped around the globe and delivered to many local spots as well.

"As the popularity of the Cuban sandwich has grown in the United States, so has our business," said More.

La Segunda's Cuban sandwich is made with their fresh Cuban bread, a mustard mix, Genoa salami, mojo marinated pork, smoked ham, pickles and Swiss cheese. Try it cold or buttered and heat pressed.

You can also check out their second location on Kennedy Boulevard in Tampa.

Columbia Restaurant
Address: 2117 E 7th Ave, Tampa

The secret to the perfect Cuban Sandwich is all about the layers. Columbia is the world's oldest Spanish restaurant and the oldest restaurant in Florida, getting its start in 1905 and has been family-owned and operated for five generations. It has become a staple of Ybor City and known for their Cuban sandwich.

"Why I believe the Cuban sandwich really originated in Tampa. is because each of the layers represent people who immigrated to Ybor at the turn of the century in the early 1900s," said Andrea Gonzmart, owner and operator of Columbia Restaurant. "The ham representing the Spaniards, the bread and the pork representing the Cubans, the salami representing the Italians, and the mustard representing the Germans. And I say the Swiss cheese is what creates Ybor City into being that melting pot and melds all those different cultures together."

Columbia makes their Cuban Sandwich with La Segunda bread, house-baked ham, mojo-marinated pork that is roasted on-site, Genoa salami with peppercorns, mustard, two pickle slices and Swiss cheese, then buttered and heat pressed for a crispy finish. It's served with a side of plantain chips, lettuce, tomato, and a pickle spear.

"We want to put the best of the best into our sandwich," said Gonzmart. "Every sandwich is made daily, with much love, and every Cuban that you have here is going to taste like the same exact Cuban that you had last time you visited."

Columbia has seven restaurant and cafe locations across Florida, which you can find here.

West Tampa Sandwich Shop
Address: 3904 N Armenia Ave, Tampa

This is the perfect spot if you're looking for a sweet take on a Cuban sandwich. West Tampa Sandwich Shop is family-owned and has been in business for 30 years. It has been a spot that many local and national politicians have visited, from mayors to senators to former Presidents. It is also a place that is all about family and making their customers feel welcome.

"The sandwich we always recommend is. the Honey Cuban," said Yeni Russell, daughter of the owners of West Tampa Sandwich Shop.

"We got our cousin who used to work with us at the restaurant, and he's the type of guy who would put honey on anything," said Andy Russell, Yeni's brother. "He went ahead and took the initiative one day and just put a little honey on a Cuban. we tried it, we thought it was delicious."

The Honey Cuban is made with Faedo Family Bakery Cuban bread, fresh pork roasted daily, salami, thin-sliced ham and Swiss cheese, then topped with butter and heat pressed. Part way through the press, they add honey on top, cover with parchment paper and press again to create a sweet and crispy glaze on the sandwich. Afterward it's topped with mayo, mustard and pickles inside, and you can add tomato and lettuce for an extra fee.

"I've never, ever heard of a Cuban with honey on it, and once we did it. it was everywhere," said Andy. "We didn't invent the wheel, but we definitely invented the Honey Cuban."

West Tampa Sandwich Shop also has a regular Cuban, as well as more than 20 other sandwiches to choose from.

The Floridian
Address: 4534 W Kennedy Blvd, Tampa

The Floridian's Cuban sandwich has racked up a variety of awards over the last 11 years. Not only has it won Best of the Best through the Tampa Bay Times and Creative Loafing's Best of the Bay, but this Cuban Sandwich is a three-time winner of the Latin Times Best Authentic Cuban Sandwich Competition, which has inducted The Floridian into the “Cuban Sandwich Hall Of Fame”.

"I think it's the care and love that goes into it, we use the finest ingredients," said Harold Seltzer, owner and operator of the Floridian. "All of our sandwiches are made to order so people can add and subtract what they like. and it just makes it all very delicious."

The Floridian's Cuban sandwich is made with La Segunda bread, ham, mojo spiced pork, Genoa salami, imported Swiss cheese, dill pickle and a mayo-mustard mix, then basted with butter and heat pressed to perfection.

Looking for something on the spicier side? Try their Angry Cuban, which is their traditional Cuban sandwich with jalapenos and their house-special angry sauce.

Swingers Diner

The Stuffed Grilled Cheese ($12.25) at Swingers houses jack and cheddar cheese, guacamole, sliced tomatoes and grilled onions. Imagine an In-N-Out grilled cheese but bigger, more aggro and with a California diner twist. The creaminess of the mashed avocado is perfect with the sharpness of the cheese while the tomatoes add acidity and the grilled onions bring sweetness. Swingers stays open late and this is an ideal way to fill your stomach after a night out.
8020 Beverly Blvd., Beverly Grove. 323-653-5858.
802 Broadway, Santa Monica. 310-393-9793.

Charm City Burger Company

Jogging on Hillsboro Boulevard in Deerfield Beach, Florida, about a half mile from the beach, I saw a sign for Charm City Burger Company on the eastbound side of the street.

I did a bit of Internet research on Charm City Burger when I returned from my run. There were many rave reviews and a scant few negative remarks.

According to their Facebook page, Chef Michael Saperstein and Evan David founded Charm City. Chef Paul Mcabe is the grill man.

I read that the owners have their own meat distributorship and do not allow hormones/antibiotics in their meats, and they have developed their own unique, custom blend of of chuck, short rib, and brisket for their Charm City Burgers. It appears they get their fresh, artisan bread from Old School Bakery in Delray Beach, Florida. (Note: To date, I have not verified all this with Charm City Burger Company.)

The Charm City Burger Company menu is available on their website, so I was able to review their offerings ahead of time. They have several styles of burgers: beef, turkey, Italian sausage and veggie, along with many sides, salads, stuffed roll sandwiches, wings, Kobe Beef dog, a kids menu, shakes and deserts, a nice offering of beverages, a number of unique microbrews and more.

When parking at Charm City Burger, your best bet is to drive around to the rear of the restaurant, where there are some parking spots, or park at the nearby Publix parking lot (also behind Charm City). I visited Charm City Burger at lunchtime on a Thursday and although the place is small, there were plenty of available seats (I believe a sign said it seats 60 people).

Charm City Burger is not a fancy place, but it has its own unique, colorful look and décor. You order your food at a counter and get a number, sit down and they will call your number when your food is ready. You then pick up your food at a window by the kitchen.

I wish I caught the name of the man at the counter who took my order. He was very pleasant to talk to, kept me informed when my order would be ready and was genuinely concerned that I liked the food.

I ordered their cowboy style burger combo on a sesame bun, hand-cut fries and soda. While taking a seat to wait for my order, I noticed that the patrons eating their lunches looked like happy campers.

They called my number quickly. At the pick-up counter, they presented my burger and fries in a paper-lined basket. I grabbed my order and sat down to eat:

  • The sesame seed bun was fresh and just the right size to hold my 1/3 pound, medium rare burger (as requested).
  • The cheddar cheese slices were perfectly melted.
  • The bacon slices were crispy and thick cut.
  • The sautéed mushrooms and grilled onions were done just right.
  • The Charm Sauce –spicy Thousand Island type dressing—added just a little kick.
  • The fries were hand-cut as promised, cooked to perfection and not over-salted.

Each ingredient in the burger, although standing on its own, blended perfectly. Yeehaw! [Forgive me, but I’m reviewing a Cowboy burger. ]

I have read some reviews indicating that Charm City Burgers are messy and have structural integrity issues. I disagree . With a two handed, firm grip, my sandwich held up nicely to rigorous eating. I was able to taste a little of everything with every bite.

Charm City Burger Company delivers on its promise: offering a top chef quality burger on fresh baked artisan bread. I’ve just scratched the surface and have to head back soon with my Big Fat Sandwich partners to sample other sandwiches on their menu as well as their many shakes and desserts—Oreo fritters with vanilla ice cream, Twinkie fritters with chocolate drizzle, and Blue Bell milk shakes. For our healthy sandwich choices area, I’ll next try the veggie burger—a blend of mushrooms, black beans and herbs.

Finally, Charm City Burger Company prices were very reasonable—about 10 bucks a head ought to cover things.

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