In this great city of ours, one could eat a different sandwich every day of the year--so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around the Windy City. Got a sandwich we should check out? Let us know. --The Mgmt.
Tips and tricks for making the best sandwiches at home.
Usually when I walk through the doors of The Brown Sack I know exactly what I'm getting—the BLAST. This potentially threatening-sounding sandwich is just a BLT with shrimp and avocado, which may sound slightly crazy, but is good enough that I once recreated it for a Dinner Tonight. Unfortunately it is November, and the idea of out of season tomatoes virtually guaranteed that I'd have to chose something else. Of course, I'm making this sound far more dramatic than it actually was. My only real issue was simply deciding on which other delicious creation to try.
I settled on the Corned Beef Reuben ($8), which features a mound of thinly sliced corned beef on a grilled rye bread with sauerkraut, thousand island dressing, and melted Swiss. Much like the BLAST, the Reuben is slightly overwhelming but solidly built; the bread holds up to the quantities of sauerkraut and meat without buckling, and all the other components work perfectly together. This all goes to show how seriously The Brown Sack takes its sandwich construction. I'm sure I could have gone with any sandwich and have been happy, but the warming Reuben is a great cold weather option.
The Brown Sack
3581 W Belden Ave, Chicago, IL 60647 (map); 773-661-0675