Best Sandwiches in America

Esquire magazine has a feature this month about the best sandwiches in America. Zingerman’s own #97, Lisa C’s Boisterous Brisket made the list (as did the McRib and Chik-Fil-A…???). Here’s how Esquire described the sandwich:

Gold Angus-beef brisket, dry-rubbed with sea salt, pungent Tellicherry black pepper, garlic, and marjoram, is left to sit in a mixture of butter-sautéed onions, caramelly demerara sugar, ketchup, molasses, garlic, and cayenne. Later it’s hand-pulled and layered into a bun that’s basically challah baked in hot-dog-roll form. On the side you get molasses-baked beans with applewood-smoked bacon, best added to the sandwich…

D$ had this to share: “Laura recalls their visit and Kleen’s request to ‘make this one pretty’ (no small feat with unadorned meat on an ungrilled bun)…whatever English she put on it must have worked. Dave and I have no idea how they whiffed on the #74 and the double-aught but, hey, we’ll take whatever richly-deserved, international recognition we can get.”