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The Chicago Dish Anthony Bourdain Deemed The 'Greatest Sandwich In America' (It's Not Italian Beef)
In a bid to experience the very best cuisine the world has to offer, Anthony Bourdain visited everywhere from Myanmar and Zanzibar to Okinawa and Uruguay on his TV show "No Reservations." However, it was on one of his culinary adventures right here in the States that the chef found an item that he described as "the greatest sandwich in America." Billed as "the three little pigs sandwich" on the menu at the Silver Palm restaurant in Chicago, this sammie was an absolute beast stuffed to the brim with meat and eggs.
This gargantuan sandwich included three varieties of pork: double-smoked ham, a breaded pork tenderloin, and two strips of bacon (hence its distinctive name). The brioche bun behemoth also contained gruyere cheese and two fried eggs. On slicing the sandwich in half to view its mighty cross-section, Bourdain described it as "a work of genius … in an evil way," on an episode of the show. Meanwhile, the voiceover declared that the dish was a "two-fisted symphony of pork, cheese, fat, and starch."
The Simple Trick Anthony Bourdain Used To Order The Best Meal At Any Restaurant
While he preferred to cook simpler foods when he was at home with his family, Anthony Bourdain was known as one of the world's most adventurous eaters. He traveled the globe, letting the food he ate and the places he visited shape his worldview. However, he always seemed to look at things from the perspective of a chef, which is exactly why he was able to find the best thing on the menu no matter where he went.
"Ideally eating should be a completely emotional, non-intellectual experience," he said on the Good Food Podcast in 2010. "It should be about pleasure and letting yourself go." Being in control is at the top of the list in regard to chef's job description. Yet, when it was time to relax and enjoy someone else's cooking, Bourdain believed that chefs should take a more laissez faire approach. By allowing the person cooking the meal to choose its direction, you inherently wind up getting something good. "[Chefs] generally walk into restaurants and say. 'I'll have what you're good at — just do it to me.'" By letting the chef take the reigns, you're going to hear (and taste) the story they want to tell. "Those are the meals i enjoy most," he said, adding, "It also — wonderfully enough — seems to be the direction restaurants are heading."
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How Anthony Bourdain Chose The Restaurants Featured On His Shows
While he may not be with us anymore, Anthony Bourdain's influence in the realm of food and culture has not waned. In addition to providing indelible cooking lessons, Bourdain took us along on his travels and food adventures all over the world in his shows, the most notable of which were "Anthony Bourdain: No Reservations," which ran from 2005 to 2012 on the Travel Channel; and "Anthony Bourdain: Parts Unknown," which continued the journey on CNN between 2013 and 2018.
Over more than 20 seasons of television, Bourdain ate at restaurants in almost every corner of the world, from New Jersey to Myanmar to Ecuador and everywhere in between. The process for choosing restaurants varied from place to place, but the heart of the decision-making stayed the same: Bourdain's genuine curiosity about the world and appreciation for people.
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