What’s the best sandwich you’ve eaten in New York City?

Posted February 25, 2018 10:53:16 This morning, I awoke to a barrage of emails and tweets from New Yorkers who were excited to see the city’s first ham and cheese sandwich, but they couldn’t decide which one to try.

We were surprised to find that the most popular sandwich in New Jersey was actually the sandwich at my favorite restaurant, The Tenderloin, located in the heart of the Big Apple.

Ham and cheese sandwiches have become an American institution.

The Tenderlites Ham and Cheese is an incredibly versatile sandwich.

You can eat it with any of its many toppings, or even without.

While you’re not bound by a single ingredient, it’s a perfect combination of all the different flavors and textures that the sandwiches can have.

If you don’t have the time to make your own ham, try the New Jersey version.

It’s the easiest way to try out the sandwich.

You’ll need:Ham and Cheese: 1 large can diced tomatoes, 1/4 cup minced onion, 1 tablespoon chopped fresh basil, 1 cup chopped fresh parsley, 1 teaspoon dried oregano, 1-2 teaspoons smoked paprika, 1 (15-ounce) can tomato sauce, and 1/2 cup sliced onions.

Toppings: 1/8 cup shredded mozzarella cheese, 2 teaspoons chopped fresh chives, 1 teaspoons dried oreghano, and a pinch of salt.

Toppings can be made ahead of time.

Place all ingredients in a blender and blend until smooth.

If your canning jar is large enough, you can store the mixture in the refrigerator for up to a week.

If you’re making your own, make sure to buy a jar that has the label that says “Dried Ham and Cheddar Cheese.”

I prefer the plain, fresh version.

If not, try my favorite homemade ham and cheddar cheese sandwich.

Ingredients:1 package cream cheese, softened, 1 1/3 cups milk (I use my regular brand)1 cup finely chopped fresh thyme, 1 pinch each of dried oregono and smoked paprikas 1/5 cup freshly grated parmesan cheese, or your favorite Italian cheese (I love my American cheese), 1 teaspoon salt (optional)1 large, boneless, skinless chicken breast, cut into 1-inch cubes (or 1/16-inch slices), about 1 pound (about 1 1,000 calories)1 1/6 cups shredded mozarella cheese1/2 teaspoon garlic powder, 1 to 1 1 /2 teaspoon dried basil, and 2 teaspoons dried orange zest1/4 teaspoon salt1/8 teaspoon black pepper1/16 teaspoon black peppercorns, for garnish1/6 teaspoon dried rosemary, for servingDirections:Preheat oven to 375 degrees F. In a medium bowl, whisk together all the ingredients.

Set aside.

In a large bowl, combine the cream cheese and milk.

Add the minced onion and basil.

Blend until smooth, about 2 minutes.

Add in the diced tomatoes and the diced parsley.

Blend again, about 3 minutes.

Combine in the garlic and oreganos, then combine with the cheese mixture and salt.

Taste and adjust the salt and pepper.

Stir in the Parmesan and rosemary.

Spoon into a single layer on a parchment-lined baking sheet.

Bake for about 15 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool for 15 minutes before serving.

Notes:This recipe is a bit different than most.

The cream cheese is really thick and very soft.

For a healthier version, use 1/7 cup cream cheese.

As with all my New York-style sandwiches, if you don�t have time to prepare your own and are looking for a quick, easy, and delicious sandwich, check out my New Jersey Ham and cheese recipe.