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Sandwiches

  • Yep, a Cheese Steak. I was officially born in Philly and hang out there a lot, but this here is the Philly Suburbs version of a Cheese Steak. This s how we did 'em at the Pickle's and the Backstage...

  • The French Dip Sandwich shows up everywhere, and in all kinds of configurations. But the basics are a toasted piece of French Bread stuffed with thinly sliced Hot Roast Beef and served with a big ram...

  • As I write this, the Carnegie Deli in New York City announced a few days ago that it is closing up shop; the Carnegie Deli!! This is where really Corned Beef and Pastrami Sandwiches in the USA origin...

  • This is the way I served a Hot Dog at the Backstage Restaurant in New Hope, PA. Personally, I like it with lots of Kraut and Brown Mustard....

  • The Hot Pastrami Sandwich... Timely and timeless... Paper thin Pastrami served hot and piled high, server on rye - usually. The version presented here is the same as the version presented just about ...

  • This is the way I served Knockwurst at the Backstage Restaurant in New Hope, PA. Personally, I like it with lots of Kraut and Brown Mustard....

  • Open-faced Vegetable Sandwiches were not exactly as popular as they are now. This version of it we may or may not have named after a movie by the same name, since the deli, Pickles, was located next ...

  • This item was apparently on my Backstage Restaurant menu, but time has dimmed my memory of it. Basically, it's a Turkey Club that is cut in half instead of quarters, so the New Yorker's could say the...

  • Although a little fuzzy on the details, I believe I inherited this amazing Reuben recipe from the outgoing Chef whose job I took at a place called Beech Streets, in Daytona Beach, Florida in the early...

  • Basically, this is a Tuna Melt; the Tuna Melt that I served at Pickle's "Ungourmet" Deli in New Hope, PA. The version here IS a Tuna Melt, the Tuna Melt I make at home for family, friends and myself....