One grilled flank steak, thinly sliced and skewered or made into banh mi sandwiches, is a delicious, economical, efficient way to feed a crowd. Guests can embellish their sandwiches with some vegetables from the summer-roll platter.
My Philadelphia-born friend is so devoted to her city's most famous sandwich that the first thing she did after her big fancy wedding was to head, gown and all, to her favorite local spot for a cheesesteak to end the night. On a recent visit, I comparison-shopped the cheesesteak sandwich shop. Here's my standard order: onions, whiz (i.e., Cheez Whiz), provolone, and giardiniera -- the pickled vegetables perk up the whole meaty, cheesy business. Regardless of where you buy it, everything starts with the vigorous chopping and flipping spatulas cutting through the frying beef a-sizzle on the flattop. Beyond that, the rest is personalized. Add the whiz? provolone? onions? peppers? giardiniera? You better know what you want before you step up to the counter.Excerpted from Mad Hungry Cravings by Lucinda Scala Quinn, to be published by Artisan Books on March 19, 2013. Photographs by Jonathan Lovekin.
This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).A tartine is a French open-faced sandwich; as you can imagine, it lends itself to improvisation. Here, the richness of the soft-boiled egg is cut by a bed of pungent, juicy-stemmed arugula. Between that and the bread is a perfectly balanced combination of mayonnaise and Greek yogurt, blended with more arugula and a mix of parsley, dill, mint, basil, and chives. It's not very often you can feel self-indulgent and virtuous at the same time.