I've been sampling dozens of sandwiches around Fort Lauderdale the past two weeks and it seems that Lauderdalians like their portions huge.
Take the sandwiches for example. My first fore into Florida Eats Big was on my first day of work when I went with my editors to My Market, where I ordered a po'boy which is so big and messy it comes
with a no to-go policy. Whether it's Cajun turkey or roast beef, the
sandwich is slathered with gravy and dressed with the standard lettuce,
tomato and mayonnaise trio. I hoped that finishing a giant sandwich
wasn't the food critic equivalent of pounding shots in a bar.
Then there's the BLT at Old Fort Lauderdale Breakfast House. When a loaf
of Gran Forno only yields a half dozen slices, each piece is over an
inch thick. Topped with a hearty tomato slice, greens as thick as a deck
of cards and six pieces of bacon, this BLT could probably have been
reconstructed into three normal sized sandwiches. That said, it's pretty
damn good (And would be better toasted).
The latest was last night at Shuck N Dive. I wasn't sure which was
more obscene: the double gator burger with a paddy that's a hand and a
half wide or my shrimp po' boy, which displayed a dozen jumbos on crusty
bread slathered with remoulade.
So. Despite my hazing in comments of earlier posts, I thought I'd ask:
Why so big? Is bigger better? And if so, where are the best big
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