In La Jolla, California, it was the Cassius Clay at The Sandwich Club. In Evanston, Illinois, it was the Pesto Chicken at Rollin’ to Go. It seems that I’ve come to associate an “it” sandwich with every city I’ve ever lived in. And New York is no different.
There’s pastrami on rye at Katz’s, or Le Croque Monsieur at Bistro Bagatelle. But at the absolute top of my star sandwich list is the roasted turkey sandwich at Tom Colicchio’s ‘wichcraft. Piled atop a toasted ciabatta roll are thick slices of warmed turkey breast, sliced avocado, crispy bacon, aioli, and the final touch that makes this sandwich the ultimate New York City ‘wich—balsamic onion marmalade.
- 1 tablespoon vegetable oil
- 4 white onions, thinly sliced (about 8 cups)
- 2 generous pinches Kosher salt
- 10 grinds fresh black pepper
- 1/2 cup sugar
- 2/3 cup balsamic vinegar
- Heat vegetable oil in a large skillet over medium heat for 2 minutes.
- Add the onions, salt and pepper and cook, while stirring occasionally, for 20 minutes until the onions are soft.
- Add the sugar and reduce the heat to medium-low. Cook the onions, stirring frequently, for 10 minutes.
- Add the balsamic vinegar and reduce the heat to low. Continue cooking the onions, stirring occasionally, for one hour until they are very soft and dry. Serve warm or at room temperature.
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Recipe adapted from 'wichcraft.