Hey, Po' Boy, Meet Some Real Heroes [A GASTRONOMIC DREAM]

NYTimes Food ^ | October 16, 2003 | Ed Levine

[paulklenk]

The pleasures in this article are never-ending. Enjoy.

Then come visit us in NYC!

[paulklenk]

You haven't had a sandwich til you've tried one of these.

[paulklenk]

Cured Italian meats on a crusty, yeast roll. Could there be anything better?

[paulklenk]

Jared, try losing weight eating these.

[Chancellor Palpatine]

OK - that looks pretty great.

[Temple Owl]

Yes, try a Philadelphia hoagie on a crusty Amaroso roll.

[Lurking Libertarian]

Reading articles like this, I really miss New York.

[paulklenk]

LOOKS?! Just read the article -- you will faint with ecstasy!

[billorites]

I love New Orleans and Muffalettas.

[Publius]

Look for salumi from high-quality, high-cost purveyors: Volpi or Oldani salami from St. Louis, dried sausage and soppressata from Alps Provisions in Queens, prosciutto di Parma, imported mortadella studded with pistachio nuts. Beware of prosciutto imported from Canada, not Italy; it might as well have come from Akron on the late bus. And save the Boar's Head for a ham and cheese sandwich — what you want in a hero is the taste of home-cured meats.

Painfully true. Prosciutto san Danielle is also acceptable, and there are some fine soppressatas outside of Queens. But a lesser prosciutto will have the aftertaste of crankcase oil and the consistency of an old fan belt. And I stay away from Boar’s Head meats because of their resemblance to cardboard.

There are all kinds of provolones to put on a hero: domestic, imported, aged, fresh. The aged Italian provolone called piccante is a fabulous cheese, but it is so sharp it should be used sparingly, almost as a condiment. In contrast, some domestic provolones are so dull and drab-tasting they add nothing to a sandwich. The best provolones I've had on sandwiches are made by the Auricchio family in Italy — and Wisconsin.

The Auricchio provolone from Wisconsin is good, but the Auricchio from Italy is exceptional. Auricchio’s main competition in Italy went down the tubes twenty years ago when the 96-year old patriarch who ran it died, and his playboy grandsons ran the business into the ground. Stick with the imported provolone, but use it sparingly as suggested.

Fresh basil, like the leaves Mary Lou Capezza sometimes uses at Corona Heights, can make a sandwich into a work of art. Roasted peppers can also make a fine addition to a hero, but too often they come from a jar or a can, and, furthermore, wet down the sandwich so much they make it soggy. But I will say that hot cherry peppers or pepperoncini, if used sparingly on top of a hero, are a valuable addition, lending some spice and heat to the whole affair.

Fresh basil complements everything you put it on. For roasted peppers, always make your own. It’s not that difficult, and once made they will keep for a long time when refrigerated. It’s a tie between pepperoncini and hot cherry peppers, but keep as much of the vinegar out as you can. It messes with the general taste of the sandwich.

The Sandwich Kings' Italian combination is superb, but I think roast beef, turkey, American cheese and mayonnaise are heretical on a hero. Shredded lettuce, too, and in this I am not alone.

Shredded lettuce? Turkey? Roast beef? American cheese?!! Infamia!

[oyez]

One man's hero is another man's sandwich.

[alisasny]

And what say you..where is the best hero in NYC...: )

[LuigiBasco]

Yeh!
A couple of glasses of Merlot or Zinfandel to wash it down!
Man am I hungry now!

[Catspaw]

The Auricchio cheese HQ--it's BelGioioso Cheese--is located in Denmark Wisconsin, about 15 miles from me. Excellent cheeses.

http://www.belgioioso.com/Products.htm

[presidio9]

As someone who has traveled this country far and wide let me say that our three cities are the only ones that make decent sammiches. In most other parts of the country they are just plain awful. As the author points out, it starts with the bread.

[billorites]

Ruby's Deli in Middletown, CT makes the best sandwiches anywhere.

[nickcarraway]

ping

[presidio9]

Ruby's Deli in Middletown, CT makes the best sandwiches anywhere.

Please...

[presidio9]

forgot to add to my original response.