I can’t explain why but, sometimes you just want a piping! hot, delicious sandwich. Maybe it’s our primal instinct to eat with our hands? (although some would argue the best sandwiches, or ‘sammys, definitely require the use of utensils) The “on-the-go-ness” convenience of foodstuff itself? The endless combinations or ease thereof? Or is it the ability to easily create a balanced ratio of carbs, protein, dairy, and vegetables in a single bite?
Although chain sandwich stores are ubiquitous and can be found in most strip centers, they hardly qualify as thoughtful or “delicious” as they generally lack in quality of ingredients.
Do you know that, one chain in particular, removes the chicken breast for your sandwich directly from a bin of hot water!?
What’s even odder than that is, somehow, the chicken has grill marks. I often ask myself, “exactly how does chicken pulled from water obtain grill marks?” Sometimes I chuckle to think there could be a factory somewhere – probably in South America – that employs people with Sharpie’s, at the lowest wages possible, to draw the grill marks on the chicken….not an appetizing thought.
If you live in New York City or New Orleans, you have no idea what I’m talking about because you have a million great independent sandwich shops like Carnegie Deli (NYC) or Domilese’s (who dat say dey can make dat oysta po-boy) and you will probably never need to make your own sandwich again. Consider yourself among the one of the chosen people. However, if you live in a suburban market 20 miles outside St. Louis, then you’re probably more familiar with the type of chain I just referenced.
To get over my sandwich blues, I decided to take action by making this delicious Panko Crusted Pork Cutlet Sandwich
It does take a few minutes to prepare and fry the pork cutlets, but it is worth it. Don’t take my word for it….give the recipe a try yourself. Let me know what you think by leaving a comment in the recipe or you can email us directly: firstname.lastname@example.org