The world’s best sandwich

I had the world’s best sandwich (no joke) while in New Orleans, at this hole in the wall restaurant called Pascal Manale’s. It was a barbecued shrimp sandwich, served in the requisite squishy bread. New Orleanians really have it figured out: the bread is soft enough to absorb any juices from the filling without falling apart, and the crust doesn’t hurt the roof of your mouth. It’s brilliant.

Back to the sandwich: this was shrimp, perfectly barbecued, sitting in shrimp juices and clarified butter with lots of cracked black pepper. The bun was hollowed out and then stuffed full of shrimp, and that’s why it’s the world’s best sandwich. See, nothing falls out. You take a bite, and anything – shrimp, shrimp juice or butter – that didn’t make it in your mouth just falls further into the sandwich. By the time you’re at the end of the sandwich, it’s completely saturated with shrimp and butter goodness.

I ate this with two other foodies, and the three of us went dead silent after the first bite. We could only stare at each other over our sandwich, eyes wide open in amazement.

Pascal Manale’s
1838 Napoleon Ave
New Orleans, LA
(504) 895-4877

Pascal's Manale on Urbanspoon

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2008, TravelTags, 2 Comments

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