I have to say since I’ve started reading the Dining & Wine section of the NYT regularly I am pretty darn impressed with the type and quality of articles. As a huge sandwich fan I found this article mouth watering to say the least:
One day last year at the Watchung Deli, at the request of a student from a nearby school, Ben Gualano piled mac-and-cheese onto a chicken cutlet sub with barbecue sauce and bacon, squeezed it shut somehow, and the Benny Mac was born … It’s a full-body experience — like a mud bath, but with extra ooze. One taster said afterward, “There was bacon in there?”
I’ll be making one of these this weekend followed by about 15 hours at Gold’s Gym working it off.