Brennan's Middletown; Ranked

 I have conquered yet another local deli's sandwich board.  This one may have been about 1/3 of the size of Taliercio's (who have now added about 30 new sandwiches since I've ranked them), but the flavors are all still there.  I fondly remember heading to Brennan's in Rumson for a post-beach, pre-valet job sandwich with my friend Brendan (HBD, btw) during summers in college.  The quality of these sandwiches remained unchanged when they opened a location in Red Bank (Middletown side), which was way more convenient for me to get to since I was not going to the beach during the winter.  While Taliercio's remains king of the Italian deli store, Brennan's holds more of a "bistro" vibe, with sandwiches ranging from the classic NJ Italian cold cuts to grilled chicken and Havarti dill cheese.  Food quality remains king for these successful delis and Brennan's is no exception, providing fresh bread, cold cuts, and creative cheese and sauce combinations that are unique to Brennan's.  As always, this list is subjective, I'll explain my thought process the best I can but I ate these over the span of six months, not all at once so who's really to say what sandwich from Brennan's is the best because honestly all of these sandwiches were delicious.  Just use this as your guide to all of the sandwiches they have to offer and go from there.  

26. The #6 Black Forest Ham, Brie Cheese, Honey Mustard

I'm a fan of brie cheese, really I am, but I'm just not entirely sure it works on an entire sandwich.  I do love some ham and honey mustard but sadly if you eat this every day you may run the risk of achieving the body of a specific North Korean leader, who may or may not have gained 100lbs in 3 months eating nothing but brie cheese. 

25. The #4 Turkey, Garlic Herb Cheese, Lettuce, Tomato, Mayo

Love a turkey sandwich. Unfortunately, though, it is the most boring of the many deli types of meat you can choose from.  I thought the Garlic herb cheese would add more flavor but really got a lot of tomatoes and regular turkey. 

24. The #8 Smoked Turkey, Roasted Garlic, Swiss Cheese, Sundried Tomato Mayo

Now we're kicking up the turkey sandwich a notch.  By adding roasted garlic (which brings out the flavor in the garlic by roasting) and sundried tomato mayo, there is something more than just a regular turkey taste here. 

23. The #12 Turkey, Mozzarella, Roasted Peppers, Lettuce, Tomato, Oil & Vinegar

Mozzarella and roasted peppers completely transform a boring turkey sandwich into something I can really get behind but there is still flavor to be had in this town.

22. The #24 Grilled Chicken, Lettuce, Tomato, Honey Mustard

Sticking with poultry, the grilled chicken is a bit better than the turkey, with honey mustard and the typical lettuce and tomato.  Simple, yet effective.  

21. The #16 Leaf lettuce, Onion, Tomato, Sun-Dried Tomato, Roasted Peppers, Havarti Dill Cheese, Balsamic Vinaigrette on a Pita 

Ah, yes.  Your meatless option.  Bet you didn't expect to see 5 other sandwiches behind this one.  But there was more than enough flavor to go around here, with sun-dried tomato and roasted peppers, this is the ultimate spring/summer snack (it's a snack because let's be honest you'll be hungry 2 hours after eating this). The Havarti dill cheese is the real star here, one we have not seen the last of on this list. 

20. The #26 Grilled Chicken, Monterey Jack, Black Bean and Corn Salsa, Lettuce, Lime Cilantro Dressing.

The black bean and corn salsa was for sure interesting, I'm not sure if I should have gotten this sandwich as a wrap though as it felt a little weird getting southwest flavors with a semolina roll. 

19. The #5 Roasted Eggplant, Mozzarella, Roasted Peppers, Lettuce, Tomato

Roasted eggplant is actually good and if you are looking for a meat replacement or if you're having digestive issues.  Not saying that's the only reason to get this sandwich because there's also really good flavor here with the mozzarella and roasted peppers.   

18. The #23 Smoked Turkey, Monterey Jack Cheese, Lettuce, Tomato, Guacamole Mayo in a Tortilla Wrap

The guacamole mayo was a godsend on this wrap.  So much so that it catapulted this sandwich to a top 20 finish. Everything else was pretty typical turkey wrap stuff.    

17. The #25 Marinated Grilled Portabello, Roasted Peppers, Mozzarella, Lettuce, Tomato, Balsamic Vinaigrette on an Herb Focaccia

Here it is.  Your best meatless option from Brennan's.  The portabello mushrooms are marinated so well, and will actually leave you feeling like you ate an actual meal.  Also, let's not sleep on the herb focaccia that graces the outer walls of this sandwich.  If you love vegetables, you will love this sandwich. 

16. The #22 Fresh Turkey, Cranberry Sauce, Lettuce, Tomato, Mayo

I know I've said a lot about the thanksgiving leftover sandwich so I won't repeat myself here but Brennan's version really surprised me.  Maybe it's because they aren't excessively using thanksgiving foods or what but just the turkey and cranberry sauce worked really well.  It's all about ratio, kids.  

15. The #7 Capicola, Mozzarella, Roasted Peppers, Lettuce, Tomato, Oil & Vinegar

We have reached the "Italian" section of this list.  Like I said, this isn't an Italian specialty deli, so their Italian subs will be around the middle of the pack here.  That's not to say these aren't good sandwiches.  

14. The #2 Capicola, Salami, Provolone, Pepperoni, Lettuce, Tomato, Oil & Vinegar

Generally, I like mozzarella better than provolone, but the provolone isn't very sharp here and the addition of pepperoni and salami to the capicola propelled this sandwich over the one above it.  

13. The #13 Prosciutto, Mozzarella, Roast Peppers, Lettuce, Tomato, Oil & Vinegar

It's prosciutto and mozzarella, I mean come on, what else do I need to say here.  

12. The #3 Roast Beef, Horseradish Cheese, Lettuce, Tomato, Mayo

Surprised to see this one at number 12? Me too, because I love all of these ingredients.  I have to say, though, that I really think the tomato takes away from the horseradish flavor I was looking for in the cheese.  Or maybe it needed an extra slice of it, I'm not sure.  

11. The #17 Smoked Salmon, Horseradish Cheese, Tomato, Onion, Pumpernickel

Smoked salmon is so delightful, I wonder why I don't get it more often.  Maybe I will.  Again, the horseradish cheese was there but could have used more of it.  Not a big deal though because, again, smoked salmon.  

10. The #10 Sliced Chicken Breast, Havarti Dill Cheese, Lettuce, Tomato, Red Onion, Basil Mayo

Absolutely loved the Havarti dill cheese/basil mayo combo on this sandwich as it really made the chicken breast pop with every bite. 

9. The # 19 Smoked Turkey, Muenster Cheese, Cole Slaw, Russian Dressing

Don't let the lack of color fool you, this sandwich packed flavor into it.  Coleslaw and Russian dressing were just made for each other, and you get the muenster cheese that you generally don't find on many sandwiches.  Fun! 

8. The #1 Ham, Salami, Provolone, Lettuce, Tomato, Oil & Vinegar

The number one NJ sandwich in our hearts but only 8 on this list (it's a good list!) I really just don't love provolone, that's really what this comes down to.  

7. The #21 Tuna Salad, Havarti Dill Cheese, Red Onion, Lettuce, Mayo

A fun fact about me is that I used to bring a thermos of tuna for lunch to school up until around 2nd grade.  I also started making friends in school around 3rd grade and those two facts are definitely not related. I loved this sandwich, and the Havarti dill actually went perfectly with the tuna.  Trust me, it's not the end of the world ordering this sandwich, especially since we are not in offices anymore. 

6. The #18 Sliced Chicken Breast, Monterey Jack Cheese, Bacon, Lettuce, Tomato, Honey Mustard. 

You can sign me up for a chicken, bacon, honey mustard sandwich any day of the week.  Add in some Monterey Jack cheese and we have something going.  

5. The #9 Roasted Pork Tenderloin, Swiss Cheese, Lettuce, Basil Mayo

Roasted pork just gives a flavor you won't get from turkey.  This is a really simple sandwich, elevated by the meat.  OK, and also basil mayo.  I'm not really asking for much to get into the top 5.  

4. The #20 Liverwurst, Swiss Cheese, Red Onion, Horseradish Mustard, on Rye

You might call me crazy but this was arguably my favorite sandwich on the list.  Liverwurst is right there with bologna and a serious guilty pleasure of mine.  Also, not only is there spicy mustard on this sandwich, it's horseradish mustard which somehow worked even better than spicy brown mustard.  Please, do not be deterred by the scary disgusting germanic word, liverwurst 1000% plays as an elite deli sandwich meat and you cannot change my mind. 

3. The #11 Breaded Chicken Cutlet, Swiss Cheese, Bacon, Lettuce, Tomato, Red Onion, Mayo 

You know what's better than a grilled chicken and bacon sandwich? A breaded chicken cutlet with bacon sandwich.  This is just a slight improvement to our sixth number on this list and it all comes down to the meat.  

2. The #15 Philly Cheesesteak with Onions

I know some of you might think this is a really boring choice for number two and I agree.  But this cheesesteak was for real! 

1. The #14 Roast Beef, Cheddar, Bacon, Russian Dressing, Tomato

Roast beef, bacon, cheddar.  This makes for a great sandwich everytime and when you have fresh ingredients like Brennan's this kind of sandwich will always be a crown jewel in my eyes.  

50 States Sandwich Challenge: Mississippi

The Shrimp Po'Boy is so New Orleans that I'm almost offended that it was selected as the Mississippi sandwich.  Though the entire Gulf Coast can claim shrimp as their primary sandwich filling, the Shrimp Po'Boy began popping up in New Orleans in the late 19th century, originally called La Médiatrice, or the peacemaker.  In 1929, the workers at the streetcar company in New Orleans went on a four-month strike during which former streetcar conductor turned restauranteurs Benny and Clovis Martin began feeding their former colleagues free sandwiches will on the picket line.  The restaurant began referring to these workers as "another poor boy" when they would come for their lunch, and thus, the term Po'Boy stuck with the sandwich ever since.  Like most of these sandwiches, I'm learning that they become more regionally based than one original location, which I suppose allows Mississippi to take this one over (since Louisiana already had the Muffalletta).  Still, this is a New Orleans staple and if you ever travel again and find yourself there you cannot leave the city without getting one and always make sure it's "dressed." 

Ingredients:

1 pound medium peeled and deveined shrimp

1 cup buttermilk

¼ cup Crystal hot sauce, divided

1 tablespoon kosher salt, plus more to taste

1 cup all-purpose flour

¾ cup yellow cornmeal

½ teaspoon cayenne pepper

½ teaspoon dried oregano

½ teaspoon dried thyme

½ teaspoon garlic powder

½ teaspoon freshly ground black pepper

¼ cup mayonnaise

Vegetable oil, for frying

Two 10-inch po'boy rolls or French hero rolls, halved lengthwise

1 beefsteak tomato, thinly sliced

1 cup shredded iceberg lettuce

1. In a medium bowl, toss the shrimp in the buttermilk, 2 tablespoons of the hot sauce and ½ tablespoon of the salt. Cover with plastic wrap and refrigerate for 1 hour.

2. In another medium bowl, whisk together the remaining ½ tablespoon of salt with the flour, cornmeal, cayenne, oregano, thyme, garlic powder and pepper, and set aside.

3. In a small bowl, whisk together the remaining 2 tablespoons of the hot sauce with the mayonnaise until smooth, and set aside.

4.  In a medium Dutch oven, heat 2 inches of oil to 350° and line a plate with paper towels. Drain the shrimp well before tossing them in the flour mixture to coat well.

5. Working in batches, fry the shrimp until golden brown and cooked through, 1 minute. Using a metal spider, transfer the shrimp to the prepared plate to drain, immediately seasoning with salt. Let the oil return to temperature between batches.

6. Spread the mayonnaise mixture on both halves of the rolls. On the bottom halves, divide the fried shrimp, top with the sliced tomatoes, shredded lettuce, and pickles.  This makes it fully dressed. 

50 States Sandwich Challenge: Minnesota

The Land of 10,000 Lakes; Minnesota actually boasts 14,444 lakes of over 10 acres in the entire state, the greatest, of course, being Lake Superior.  In fact, Lake Superior is the largest freshwater lake in the world.  You know what you can find in freshwater lakes? That's right, fish! Specifically, Walleye, which are among the most abundant and palatable fish in the Great Lakes region and grace the menu at almost every Minnesota pub.  Its simple, yet regional flavor makes it uniquely Minnesota.  How unique? Well, I live in a coastal town in New Jersey and the nearest freshwater site that hasn't been contaminated by nuclear runoff is hundreds of miles away, therefore, I could not find Walleye filets anywhere.  So I shamefully had to replace it with another whitefish (cod) whose flakey texture best replicated that of a Walleye. And if I didn't admit to it, no one would ever know the difference (unless maybe you grew up in Minnesota).  Unfortunately, there is absolutely no history as to who has the original Walleye sandwich in Minnesota, likely because the people there are way too friendly to ever take credit for anything.  And so you are left with, me (a history major turned minor), filling in the blanks for you.  Walleye have been fished for centuries by the Ojibwa peoples who originally settled the land around Lake Superior and into Southern Canada.  After driving out the Dakota and the Fox tribes, the Ojibwa ruled over all of Wisconsin, Minnesota, and Michigan for most of the 18th century, holding close trading relationships with the French trappers who began colonizing the area.  The peace was not to last, as the U.S. westward expansion began to include the Great Lakes region, many of the Ojibwa people were forcibly relocated to Canada.  Today, the Ojibwa people are the largest North American indigenous population north of the Rio Grande River (U.S. and Canada), and the fish which sustained them for centuries is now harvested and fried (Germanic style) for sad Vikings fans at local pubs across the Twin Cities. 

 Ingredients:

4 skinless walleye filets (again, I used cod)

1/2 cup flour

2 eggs, lightly beaten

2 cups panko breadcrumbs

4 soft rolls

pickle chips

shredded lettuce

tartar sauce

1. Place flour, eggs and panko into three separate, shallow bowls. Season each with salt and pepper.

2. Heat butter and olive oil over medium-high heat in a large skillet. Toast your bread.

3. Coat filets first in flour, then in egg mixture (do not overcoat) and then in panko.

4. Sauté for 3-4 minutes per side, until golden brown and cooked through. Remove fish onto plate with paper towel.

5. Assembly time! Spread some tartar sauce on both sides of your toasted bread.  Carefully place your fried fish filet on your bread.  Top with shredded lettuce and pickles.  

PEC Challenge: Pat's Deli

I've been saving this amazing deli for the perfect day.  And today is the day.  St. Patrick's Day this year is still a little weird but much better than the aura of fear surrounding last year.  Still a little not standing in the tent of the Dublin House ripping Guiness like usual but we're almost there.  Today, I will be sitting at a socially responsible table inside the tent of Dublin House which is better than nothing I suppose.  OK, enough about me, let's talk about St. Pat, the patron saint of Ireland.  I am, as you all know, 0.0% Irish so this day isn't really about me, but it really is one of my favorite days of the year and not just because of the amount of drinking it affords me to do (responsibly) during the week without being judged.  It is believed that Saint Patrick was born sometime in the 5th century in Roman Britain and was not an active believer in religion until the age of 16 when he was captured by a group of Irish pirates.  He was enslaved for six years, during which he began his relationship with God through prayer leading him to convert to Christianity when he heard a voice telling him he would soon go home.  He escaped shortly thereafter and convinced a ship captain to return him to Britain where he walked for 28 days in the wilderness until returning to his Roman town. Embracing his new Christian faith, Patrick's next course of action would be to return to his place of captivity to convert the pagan druids of Ireland who enslaved him to Christianity.  Sounds a bit vengeful to me but we won't discuss those portions of Biblical texts here.  The conversion was a success not only for the Catholic Church but for the billions of 19th century Irish-Italian couples in the New York/New Jersey area who were allowed to wed without religious restriction holding back their love. So while this may be a "drinking" holiday, it is also a holiday of love, and that's the lesson I'll leave you guys with before I head to the Dub.  Also, here's a really good pork roll I ate back in December from Pat's Deli in Brielle. 

Bread Rating: 8.4/10 (Excellent roll with nice toast on the tops but soft on the inside. Surely, this came from a quality roll dealer)

Pork Roll Rating: 8.4/10 (The flavors really came out on this griddle, three large cuts of pork roll with just the right amount of char.)

Egg Rating: 8.1/10 (Really good fried egg, again the griddle tells the story here of millions of PECs past)

Cheese Rating: 7.6/10 (Real cheese melted right into the egg.)

Sandwich Composition: 7.8/10 (Thought it would be ketchup heavy but it really wasn't.  Full of flavor and quality ingredients which is really all you want out of a breakfast sandwich.)

Overall: 8.06/10 (This is a very solid Deli and I really loved this PEC.  There's nothing really fancy about it, and sometimes the lesson is to keep it simple, stupid.)

Price: $5 

Pat's Deli is located at 1101 NJ-70, Brielle, NJ 08730

50 States Sandwich Challenge: Michigan

There is a ton of food culture in Michigan, like the coney dog or their square pizza (both very good), but with deep blue-collar, industrial roots, there is only one working man's lunch counter sandwich that defines the Michigan lunch landscape.  That is, of course, the ham sandwich.  Compact and easy to transport to factory floors, the "Detroiter" ham concept began in 1957 at HoneyBaked Ham Store, opened by Harry J. Hoenselaar, who began serving holiday ham sandwiches to factory workers in the surrounding area.  And from there the Detroit ham craze exploded into places such as Lile's Sandwich Shop, Ham Palace, and Johnny's Ham King.  What sets the Detroit ham shop apart is the preparation, with each ham house-baked and piled high with cheese and yellow mustard into a poppy seed roll.  There is nothing elegant about this sandwich and really there's no need for it.  Meat.  Cheese.  Condiment.  What else can you really ask for in a lunch sandwich? 

Ingredients:

Baked Ham

Poppyseed or onion sandwich rolls

Cheese (I used white American)

Mayo

Yellow Mustard

Pickles

1. Add mayo to the rolls.

2. Pile sliced ham and cheese to said rolls.

3. Apply yellow mustard and pickles on top.

50 States Sandwich Challenge: Massachusetts

 It should come as no surprise that the state sandwich of Massachusetts (home of the Freedom Trail and the countries oldest current ballpark) comes with a prideful historical past.  What may come as a surprise is that the sandwich is not a lobster roll or any variation of fried seafood.  It is not Irish nor does it use Sam Adams as an ingredient.  Nope, the state sandwich of Massachusetts is everyone's favorite childhood lunch, The Fluffernutter.  The term "fluffernutter" was created by an advertising agency in 1960 as a more effective way to market the sandwich but the term has been used disparagingly more recently to describe something that lacks substance and has minimal to no cultural value.  Well, if that were the case then why do Fluffernutters get their own day (October 8th)? The sandwich came to be in the early 20th century when Amory and Emma Curtis of Melrose, Mass invented Snowflake Marshmellow Creme in 1913.  During World War 1, Emma Curtis published a recipe for "The Liberty Sandwich," which consisted of peanut butter and marshmallow creme on bread, and since then, this war-time, simple, punch of peanut buttery flavor has been served at schools in New England for what may be an eternity.  In 2006, Massachusetts State Senator Jarrett Barrios attempted to ban Massachusetts schools from serving Fluffernutters for lunch.  Not only did the bill fail epically, but Barrios lost his state senate seat and never returned to politics proving once again that if you try to enforce rules on sugar in Massachusetts you will suffer the consequences (see: Sugar Act of 1764). 

Ingredients:

White Bread

Peanut Butter

Marshmallow Fluff

1. Spread peanut butter on one side of white bread.

2. Spread marshmallow fluff on the other side of bread.

3. Bring the bread together.