There’s something cool about the honey mustard chicken sandwich. Something that makes us want to come back again… The pulled chicken is tossed heavily in the sweet and tangy sauce, then piled onto crisped bread. It’s simple, yes, and we know there’s more that should …
Eating bologna is not easy. Made of a ground form of the most common parts of pork (occasionally with a dose of lard) the meat feels… unsettling. There’s a very noticeable lack of texture that isn’t even rejuvenated by frying. And so to save this …
We’re not usually in the truth business here, but when we set out to capture the King’s Hawaiian® Brown Sugar Bacon Turkey sandwich from Arby’s, we saw an incongruent reality behind the sultry voice of Ving Rhames and stark contrast imagery from commercials. It’s a …
You say you like everything? Here’s the everything bread thin from Arnold’s. Mix it up with some veggies to really show you how fun a meat-free sandwich can be. Earthy flavor from a portabella mushroom cap mixes with the crispness of lettuce and the juiciness …
We only heard from one fan (and contributor) about missing last week’s portrait. We apologize, of course, and are here for two portraits this week. The first is just straight up gross. Though you may enjoy the wet softness of sardines, most people don’t. Even …
You have to thin out the honey mustard. That’s the key. After you’ve chopped and pulled the chicken apart and laid out the fixins for construction, you toss the chicken back in the pan and pour the watery honey mustard mixture (purist here– honey and …
We all have work to do around the house. These things have to get done, as much as we try to push them off. Here we have roast beef saving the day from boring ironing. The provolone cheese melts into the folds of meat on …
On a weekend romp through the Pocono area, you might find yourself looking for a beer and a bite. Barley Creek Brew Company is here for you, with torches burning bight by their sign even in the freezing temperatures. Though we didn’t meet Marjie, we …
This is one of those sandwiches that’s built for confusion, which makes it a perfect representative of today’s society. You bite and feel the tang of the rye pumpernickel– good, but flavored with something else. Ah yes, spiced yellow mustard takes over your attention. Then …
I can hear the traditional sandwich-makers already: “Oh wheat?!” Why not? The heartiness of wheat tames the salty pastrami and slight tang of Swiss cheese. If those two are not enough alone, add mustard. We did. It was totally worth it. It made the sandwich …