Jay Ducote's Nominees for:
Tastiest Sandwich in Baton Rouge
About Jay...
.......

Jay Ducote is a talented writer, an avid traveler, a philanthropist when he gets the chance, an entrepreneur at times, and one heck of a good guy. He is the author of the food blog Bite and Booze, which chronicles his culinary and indulgent cultural experiences as he eats and drinks in South Louisiana and around the world. He also produces and hosts the "Bite and Booze Radio Show" presented by Calandro's Supermarket where he interviews local chefs and other food personalities, discusses restaurants and culinary events, and much more. He also co-hosts a radio program called "Raise a Glass" which features history, culture, production, and enjoyment of alcoholic beverages.

Jay is the winner of the Tony Chachere's Tailgating Cookoff in 2010 as well as the victor in numerous competitive eating contests. In 2011 he was named one of the "Top 100 Amateur Chefs in America" as he competed on the FOX reality show "MasterChef" with Chef Gordon Ramsay, Chef Graham Elliot, and Joe Bastianich.

"The Red Stick is a town that knows its sandwiches," says Jay. "They come in all shapes and sizes with unique ingredients, succulent meats, and breads that could stand alone. Finding Baton Rouge's best sandwiches is an on-going process. I'll never stop trying out new recipes or tasting a special that I've never had before."

CAJUN TURKEY AND PEPPER JACK
ON WHEAT

AM Mart
A favorite for LSU students and often forgotten about convenience store for others, AM Mart has been serving sliced-to-order deli sandwiches for what seems like generations. On the corner of Nicholson and Lee an unassuming building boasts one of the best sandwich deals in town. You get a hot pressed sandwich with your choice of meats, cheeses, toppings, bread and dressing for $4.99 plus it comes with a bag of Zapp's potato chips. My personal order: Cajun turkey with pepper jack on wheat, no pickles.

EGGPLANT AND ITALIAN
SAUSAGE POBOY
Pocorello's Casa d'Italia
These days it seems like I can find a pretty decent fried shrimp or catfish poboy all over the place so it is difficult single out one in particular. However, if you're looking for a unique poboy that is a downright amazing sandwich, give Pocorello's on Coursey a try! While many people love the muffaletta at Pocorello's as much if not more than Anthony's, I tend to lean towards ordering the Eggplant and Italian Sausage Poboy. The sandwich features bread crumb and cheese, baked eggplant and Italian sausage with their homemade tomato sauce. Now I'm hungry.

GRILLED CHEESE ON FOCACCIA
Chelsea's Cafe
Six cheeses on homemade focaccia bread. I could stop there. But I can't resist saying a little more. The bread is absolutely divine and when combined with the greasy cheeses it is an indulgence that I can't resist. Then I go crazy. I get the chef to add a fried chicken breast to the sandwich right in the middle of all that melted cheese and focaccia gorgeousness. Yes, it is a heart attack waiting to happen, but at least you get your veggies with the side of spicy tomato basil soup!

MUFFALETTA
Anthony's Italian Deli
I personally prefer the muffaletta at Anthony's over Central Grocery in New Orleans, the birthplace of the Italian-style sandwich. The mountain of meat and cheese is large enough to easily feed two people. Their combination of mortadella, ham, genoa salami, cappicola and provolone cheese gets complimented with Anthony's own olive dressing on a round muffaletta bread. Bellissimo!

RUSTIC CHICKEN
Maxwell's Market
I love a gourmet market that knows how to make a tasty sandwich. Maxwell's has a few locations around town, and of all them can make a mean sandwich. I rarely make the same order twice, but when I need a fallback, I go with the Rustic Chicken. The sliced grilled chicken comes with a whole produce section of deliciousness. Spinach, basil, red onion, red pepper, and tomato get the sandwich started before it is then topped with mozzarella and sun-dried tomato mayonnaise. I can't find anything wrong with that!

BACK TO 2012 FAVORITE THINGS

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