I really like me the sammiches, so off we ran to a nearby Jersey Mike's Subs.
My buddy Sosi went for the Jersey Mike's Famous Philly with Grilled Onions and Peppers:
^ I got the Original Italian: Provolone, Ham, Prosciuttini, Cappacuolo, Salami and Pepperoni Mike's Way with Onions, Lettuce, Tomatoes, Vinegar, Oil and Spices. I added Jalapeños and Banana Peppers. I thought it was great – and the bread didn't go all soggy before I was done. Like it.
Feh with all the kibitz… I like it.
You can find lively debate on deli authenticity, recipes, purveyors, etc. on the local intertubes. Zinsky's is what it is. Stylish, clean, welcoming… and satisfying. Enjoy some snaps from a couple recent visits:
^ OMG. Russian Dressing on tap – and both Yellow and Deli Mustards; and the excellent Pickles.
In varied dining circumstances, often the "food" at hand is merely a delivery mechanism for my true love – condiments. So… nice. We will need fries, and things with bread.
^ Not so fast: the delicious Matzo Ball Soup; Zinsky’s Grilled Cheese: American and Cheddar layered with Baked Ham and sliced fresh Tomato on White Bread. Potato Salad.
^ The P.R.S.C. Special: Corned Beef, Salami and Muenster with Russian dressing downstairs, Chopped Liver and shaved Red Onion upstairs on Pumpernickel; The Big Ben: Corned Beef, Pastrami and Swiss downstairs, Roasted Turkey and Cole Slaw upstairs, with Russian Dressing on Rye… and more Russian Dressing, thank you very much. And some more for the fries.
^ The Zinsky. A sandwich for a cause. "A triple-decker lollapalooza with three breads, Roast Beef, Pastrami and Turkey, Muenster, American Cheese and Pepper Jack, Cole Slaw and our Special Dressing. $2 of every Zinsky sold is donated to Jewish Family Service of Dallas."
I'm not sure if you can grasp the scale here, but it's about a foot long. Any "foodie" (hate that term) outta try it for fun, and the cause… at least once. I will hit the rest of the menu, then get back to this one.
The debate rages on. View these pics, and I defy sammich lovers not to cave to temptation.
Glossary: salami is the plural form of the Italian word salame, referring to traditional cured meats – specifically, ground salted and spiced meat forced into animal gut with an elongated and thin shape, then left to undergo some kind of fermentation process. Salumi refers to prepared meat products generally. Let's see if I use these terms correctly here. (Ruhlman is always lurking.)
I recently posted a comment referring to my love of Molinari Salame as a favorite comfort food. My Italian immigrant grandfather got me hooked on sliced salame as a snack at an early age. Back then, he had Boun Gusto salami shipped in from San Francisco. Years passed, my family moved around, and it became very rare to get ahold of this specific type of dry cured salame. It bore no resemblance to anything found in the cold cut isle, or even a meat counter, not to mention a Jewish deli. Of course, these days artisan salumi can be readily found at specialty markets, and locally produced charcuterie is available if you seek it out… look for posts on these subjects in future.)
Yeah, yeah… I've been here, I've been there. NYC's greatest hits, even LA haunts … I get deli. Dallasites bicker back and forth – feh! We don't have it here, so let's have fun with what we do have. I, personally, was enamored of Gilbert's, sadly missed these last few years.