The Chicago Sandwich Anthony Bourdain Called A 'Work Of Genius'
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Anthony Bourdain, the culinary adventurer, had a knack for uncovering hidden gems in every city he visited. His philosophy was simple: skip the tourist traps and dive into the local favorites. This approach often led him to some unconventional culinary experiences, but also to some truly remarkable dishes. In Chicago, Bourdain's love for hole-in-the-wall eateries brought him to a sandwich that would become a legend in his eyes.
Introducing the Three Little Pigs 'wich, a masterpiece from the old-school Chicago restaurant, Silver Palm. Named after the three types of pork it contained, this sandwich was a culinary symphony. It featured a breaded, deep-fried pork tenderloin cutlet, bacon, and smoked ham, all stacked together and smothered in melty gruyere cheese. A fried egg topped it off, and it was served on a sturdy brioche bun with a side of crispy french fries or onion rings. When Bourdain tried this signature dish in 2008 for an episode of his series 'No Reservations', he was in awe.
"A work of genius... in an evil way," he exclaimed, using a string of expletives to convey his delight. He described it as a 'two-fisted symphony of pork, cheese, fat, and starch', and declared it the 'greatest sandwich in America'. The owners of Silver Palm credited Bourdain's feature with a boost in sales, which had been struggling at the time.
The Three Little Pigs sandwich, however, is no longer on the menu. It was a creation of Silver Palm's bartender, Dan Palm, and chef Tony Mata, born during a slow night at the restaurant. While the sandwich has made occasional appearances on special occasions, it is mostly a thing of the past. But that doesn't mean you can't recreate it.
To bring Bourdain's favorite sandwich to life, head to your local butcher shop or Costco's meat section and stock up on pork: tenderloin cutlets, bacon, and smoked ham. Don't forget to pick up the gruyere cheese and an egg for topping. Once everything is fried and assembled, follow the Silver Palm's secret instruction: smash the top bun until the egg yolk breaks. Now you're ready to indulge in a Bourdain-approved sandwich, a true masterpiece in every bite.
