Unless it’s noted on your calendars, you may not realize that August is National Sandwich Month. The American Bakers Association and the National Restaurant Association devoted this month to the food so loved by Americans in the 1950s, but its English inventor, the Earl of Sandwich, first placed meat on bread back in the 1700s.
The month of August is no better month to celebrate the sandwich. This is the time when sandwiches are once again finding themselves packed in sparkling new lunchboxes. There’s plenty of warm weather remaining, too, so picnic baskets are loaded with homemade sandwiches as well as sandwiches picked up at local delis.
Anne BralyIn honor of this auspicious month, I asked sandwich lovers in Chattanooga to send their favorite deli sandwiches; I was not surprised at their answers. Some things simply never change and, if a restaurant offers something that’s stood the test of time, it becomes the food of which legends are made.
Such is the case for River Street Deli’s Elena Ruz, an interesting name for a layering of turkey, cream cheese and strawberry jam on lightly-toasted bread. It was created by a Cuban socialite, Elena Ruz, in Havana in the 1930s.
Mary Miller Burton says every sandwich at River Street, located on River Street at Coolidge Park, is “off the charts,” but her favorite is the Elena Ruz.
“Bruce Weiss (River Street owner) rocks it every day,” she says.
Debi Klasse Gass agrees with the Elena Ruz choice.
“It’s incredible. Just thinking about it, my mouth is watering,” she says.
The sandwich has been on River Street’s menu for 10 years or more; it’s been written about in books “and has now reached near-legendary status,” Weiss says.
Everyone loves the contrast of flavors and textures, he adds. “It’s sweet and savory, hot and crispy.”
Here are some other favorites:
* Jared Butler: The Everroast Chicken Sub using Boar’s Head meat at Publix.
* Biddy Moore: St Elmo Deli’s Reuben; the Fried Green Tomato BLT at Cafe on the Corner; and the veggie panini at River Street Deli.
* Tal Hurley: Shapiro’s pastrami.
* Steve Ray: The Turkey on White with Smoked Cheddar and Mayo at Firebox Grill.
* Laurie Perry Vaughen: Niedlov’s Reuben and the Cuban at Embargo 62.
* Emily Ahlquist O’Donnell: The Philly Reuben at River Street Deli.
* Andy Johns: Whatever the guy at River Street Deli tells me to get.
* Judy Baird Cunningham: The Reuben at Cracker Barrel and the special hoagie at Ankar’s Deli.
* Ferris Robinson: The Smoked Turkey and Swiss at Mountain Market on Lookout Mountain.
* John Divine McGhee: River Street Deli’s Smoked Turkey with Gouda; Figgy’s Dry Tuna on Wheat – but only when tomatoes are in season.
* Bonny Brooks Traylor: Yellow Deli’s Reuben.
* And all you Vols fans, including Rick Mathis, Joe Haskins and Raymond Moses, remember well the deli sandwiches at Sam and Andy’s in Knoxville, particularly the pastrami, Mathis adds.
River Street’s Elena Ruz
1 Niedlov’s sourdough baguette, sliced in two
5 ounces sliced Boar’s Head turkey
2 tablespoons cream cheese
2 tablespoons Smucker’s strawberry preserves
Spread 1 slice of toasted white bread generously with cream cheese and the other slice with the strawberry preserves. Place the turkey slices in the middle, press sandwich together, then grill till bread is crispy and golden brown.
BEST CREPES IN TOWN
I recently dined at Adelle’s Ice Cream and Creperie for the first time and was blown away by Adelle Pritchard. She’s only 12, but trust me, she cooks like she’s been working at it for a lifetime. In fact, she has.
Like many young girls, she loved to cook. But unlike many, she put her talents to work by opening a restaurant over the summer. When others her age were swimming and having fun, she was at work.
With the help of her parents, Ken and Carla Pritchard, and utilizing space in a building owned by her mom, president of Chattanooga Events, which is located in the same building as the restaurant, she opened barely two months ago and is now serving crepes made to order.
Try The Roma – a made-from-scratch crepe filled with turkey, tomato, pesto and Harvarti cheese topped with Adelle sauce. Or Better With Bacon, filled with bacon, egg and gruyere.
There are several savory crepes from which to choose, as well as sweet ones. And yes, for all you Francophiles, there is a Nutella crepe, so commonly found on the streets of Paris. The one at Adelle’s is equally as good.
The restaurant, which also serves amazing ice cream and makes a mean milkshake, is located at 400 E. Main St., and online at adellescreperie.com. Give Adelle’s a go and support this budding entrepreneur.
KIDS EAT FREE
It’s not too late to take the kids to dinner – on the house. Through Labor Day, O’Charley’s restaurants are offering one free kid’s meal, such as the kid’s burger, cheese pizza, mini corn dogs or popcorn shrimp, to children 10 and under with the purchase of an adult entree.
Contact Anne Braly at abraly@timesfreepress.com.