I've been Rabe'd!

After my college roommate Kate introduced me to Taylor, a DC-based sandwich shop, I have been on a quest to find a comparable sandwich in Boston. Preferably one with sharp provolone and sautéed broccoli rabe. I knew this would be a difficult mission. Taylor’s run by a couple hipster babes that travel all the way to Philadelphia, every morning, to pick up loaves of bread. They mean business.

On my expedition, I managed to find one almost comparable sandwich – which is a better compliment than it seems. To start off, Nick Varano’s Famous Deli, in the North End, has a few sandwich options with broccoli rabe. I usually mash Joe Dimaggio’s and Don Deluises’s signatures to create a sandwich with fresh breaded chicken cutlet, broccoli rabe and sharp provolone on ciabatta. Admittedly, it is pretty satisfying and usually my go-to on account of availability and proximity. The shop is cheesy and touristy, but, unlike many sandwich places in Boston, it is actually open on weekday nights. (One of my complaints to the city of Boston, right after the no happy hour law.)

Nick Varano’s isn’t the one though.

One day a few months ago, Kate, Ev and I were out seeking adventures in Brookline when we came across a sandwich shop called Cutty’s. Unfortunately we showed up a little late, and they had already run out of their slow-roasted pork, only available on Saturdays. I went for the “spuckie”, fennel salami, hot capicola, mortadella, hand-pulled mozzarella, and olive-carrot salad – all craftily placed in a fresh loaf of ciabatta (bread made my Iggy’s). The sandwich is toasted and delicious. The olive-carrot salad is unique and adds a subtle, crunchy bite to the flavorsome sandwich. It’s a creative twist to the traditional Italian.

Fast-forward to this past weekend, when I showed up at Cutty’s doorstep once more. Intrigued that they only sell the slow-roasted pork on Saturdays, Div and I split the pork rabe (photo to the right) and the pork fennel. The rabe is sautéed and placed on top sharp provolone while the fennel is pickled and topped with roasted garlic. Both specials come on a sesame seed roll, but only the rabe is served hot. To curtail any suspense, I’ll tell you straight up that the rabe is truly the superior sandwich. The sautéed broccoli rabe seeps garlic and olive oil into the hard, crusty roll, and the sharp provolone melts right into the perfectly roasted pork. I have no idea why this delightful sandwich is only available on Saturdays, but I’ll definitely be back for more. Well done, Cutty’s.

Sandwich Soirée

All glammed up in heels, pearls and lace, Kate and I voyaged over to the Beehive for dinner before an out-of-the-ordinary-fancy-dress fundraiser soirée. Sitting at the buzzing bar, we perused the menu for something that would thoroughly soak up large quantities of alcohol. The short rib grilled cheese sandwich caught our eyes almost immediately.

When the massive sandwich appeared in front of us, I had never been happier to share. Sizzling melted cheese trickled out of two thick slabs of soft, toasted brioche, and together they sandwiched an alluring portion of juicy, barbequed pulled beef. Sliced horizontally, even half of this superhero-equivalent sandwich was enough for a meal! Accompanied by mouth-watering cole slaw and pickles, the whole dinner was sinfully satisfying. Although the Bohemian décor and live jazz music create an eclectic, funky vibe, the grilled cheese was really what stole my heart.. ok fine, and the cute French babe crafting our drinks behind the bar!

The Earl

Arguing between Sbarro’s and the Earl of Sandwich at Logan Airport’s international terminal, I watch as a girl marches past her boyfriend toward Sbarro’s. Not so subtly, her boyfriend exclaims that the Earl’s is rumored to have amazing sandwiches. She shrugs, and simply states that she is not in the mood for a sandwich. I stare on in disbelief, as my heart fills with empathy. That poor sandwich-lover is not going to get the opportunity today to try Earl’s self-acclaimed "world's greatest hot sandwich”. Slightly in awe that the couple couldn’t just opt for different meals, I stand in Earl’s long line eagerly anticipating one of his famous hot sandwiches.

Scoping out the variety of options, I finally settled on the Caribbean Jerk Chicken to get me in island-vacation mode. Keeping my standards low, I bit into the hot, toasty baguette, lightly filled with chicken bits, banana peppers and “jerk sauce”. The filling can be most precisely defined as more of a spread, but regardless, the sandwich was…not bad. I wouldn’t cause a scene and run through security without a flight ticket to get my hands on one, but it was far better than any other options available near my gate (which were Master Wok, Starbucks and Sbarro’s). Although lacking some classics like lettuce, tomatoes and cheese, the banana peppers mixed with the jerk sauce gave the otherwise bland chicken a surprising kick.

I won’t be bowing down to you any time soon, Great Earl, but I may give your other sandwiches a shot next time.