Spicy Capocollo Egg Sandwich

This sandwich makes my day. -  Spicy capocollo -  Fried egg -  Blackberry jam -  Cheese (preferably pepper jack) -  Ciabatta

We had some leftover ingredients from our bread and cheese night, so I decided to put together a sandwich. It's a very simple sandwich to make: toast up some Ciabatta and spread a little blackberry jam on one side. Take a couple slices of spicy Capocollo, and fry it until it starts to become firmer and aromatic. Put the Capocollo to the side, and begin to fry your egg (or two if you like). Once you flip the egg, place a slice of cheese on the egg so that it melts. I had pepper jack on hand, but most cheeses will work, or if you prefer, no cheese has to be added.

BKLYN Larder {NYC}

My last lunch spot while in New York was a placed called BKLYN Larder. Located in Brooklyn, it was a cheese and provision store, offering quality olive oils, breads, cheeses and a few lunch items. They were written up for their egg sandwich, and I have to say, for being an egg sandwich, it was pretty amazing. The sandwich consisted of a hard-boiled egg, bacon, mayo, and lettuce all on white toast.  The lettuce was tossed with cracked pepper and olive oil which, I will say, completely changed the way I make egg sandwiches now. The bacon was baked and the egg was cooked perfectly. I ordered a side of couscous made with golden raisins and almonds, which was a light and flavorful addition.

This Little Piggy had Roast Beef {NYC}

I had my third lunch in the city at This Little Piggy Had Roast Beef. This joint is known for their roast beef sandwich and their pastrami on rye. I went with the roast beef. They had their own take on how to order your sandwich, and I’m pretty sure they picked it up from Pat’s Cheese Steaks in Philadelphia.  You could either order “This way” or “That way,” and I went with “This way.” "This way" came on a bun with cheese wiz and aujus, but if I had opted for the "that way," it would have come on an Italian hero with gravy and mozzarella. I also ordered the hand cut fries which, as the picture shows, weren’t your typical hand cut fries. My sandwich was good and reminded me a lot of Pat’s, so it couldn’t have been that bad.

Better Being Underground {NYC}

I wanted to hit up a few good lunch spots while I was in New York. I did a good amount of research, but honestly, you could research for days and days, but at the end of the day, you’ve just got to go with something. The first lunch spot was a place called Better Being Underground, and it was exactly that. After getting rerouted from the sidewalk, I walked down a flight of stairs and opened the door to find about a 250 square foot room. I’ll put it to you this way: there were about six people in the room and I had a hard time getting out. There were no tables and no chairs; it was only take-out. The menu changes a bit from day-to-day, but some items stay the same. Everything sounded great, but I decided to go with “The Fu Man Chew.” This sandwich had Korean BBQ free-range chicken, Kimchi slaw, and Sriracha mayo all on a whole wheat square Ciabatta. My sandwich also came with two (what tasted like) homemade pickles and a bag of chips. There was quite a bit of spiciness to the sandwich, but it was a flavorful kind of spiciness. I love Sriracha, so I had no complaints on that. The Kimchi slaw offered a little contrast from the spicy Sriracha, but it still had some heat. The chicken tasted fine; I mean, how could it be the biggest flavor with the Kimchi and Sriracha battling for first? The whole wheat Ciabatta tasted subtle yet fresh, allowing the rest of the ingredients to come forward. If you are in the Greenwich Village area looking for a tasty sandwich made with organic ingredients, I would definitely give this place a shot.