The Culinary Arts Thread

aioli, prosciutto, and fresh mozzarella
ProsciuttoMozzSandwich-11.jpg
 
Tin shared a liverwurst sandwich with Andrew Carnegie at Katz’s in 1912.
Andrew liked a little schmear of pate on his pastrami sandwich, and some coarse ground mustard. His instructions were to not overwhelm the flavor of the pastrami, but to complement it. Honestly, he never seemed more human than when he ordered this sandwich.
 
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