Tips and tricks for making the best sandwiches at home.
Recently, a summer cold and the need for matzo ball soup brought me to The Bagel, a Lakeview Jewish deli where I took one look at the patrons eating thick corned beef sandwiches and added one to my to-go order.
The sandwich ($10.95 for a whole sandwich or half a sandwich and soup) is comprised of the three necessary ingredients—meat, mustard, and bread—and nothing more. The meat is paper thin and there's just enough fat to make it melt on your tongue. The mustard carries a hint of spice, while the soft bread holds it all together. I tend to prefer thicker cuts of corned beef, but this sandwich seemed almost ethereal, which was ideal on a warm day.