Tips and tricks for making the best sandwiches at home.
I've talked before about how a steak sandwich can go wrong so fast. Overcook the meat, and you have a tough, hard-to-eat disaster you can barely chew through. Bar food can be hit or miss, but I was pleasantly surprised by the tenderness of the NY Strip Steak Sandwich ($15) at Old Town Pour House. The server suggested I order the steak medium, and while I normally would go medium-rare, I tend to trust servers more than I probably should after years as one myself. I made the right choice, as the thick steak came out with a pink center and loads of flavor.
It's topped with a generous helping of thinly sliced caramelized onions that add some richness to the already decadent sandwich. They pair well with the smoked mozzarella and the herb ciabatta bread it's all nestled between is crunchy on the outside and soft on the inside.
There's no sauce or condiment on this sandwich, and dare I say it doesn't really need one, but I wouldn't have said no to a horseradish sauce or herb aioli if I was offered. It's served with crispy fries loaded with flakey sea salt so tasty I had to push them away to stop myself from overeating. If this is representative of the rest of the menu at Old Town Pour House, it's worth stopping by for more than just the beer menu.
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