MYSTERY SANDWICH

	Post-Gazette Joe Chiodo, owner of Chiodo's (now defunct) Tavern in Homestead shows off one of the bar's famous "Mystery Sandwiches" in 1982. Click photo for larger image.

Chiodo's Tavern, R.I.P.,
Homestead, Pa.

Jane and Michael Stern never convinced Joe Chiodo to share the recipe, but they ate there often enough to come up with what they claim "replicates the Mystery Sandwich as served at Chiodo's for 57 years. Serve it with beer and many, many napkins."

• One 12-inch length of French or Italian bread
  
• Yellow mustard (optional)
  
• 2 4-ounce hamburger patties, cooked to taste
  
• 5-6 ounces kielbasa, cut into 1/4-inch-thick disks
  
• Sliced boiled ham (optional)
  
• 2 slices provolone cheese
  
• 1/2 cup sauerkraut, drained
  
• 1/4 cup sweet onion, grilled
  
• 1/4 cup sliced roasted red pepper (see note)

Slice the bread into two pieces and then slice each piece in half horizontally. Smear the bottom of each half with mustard if desired.

Lay the hamburger patties over the mustard. Top the burgers with kielbasa, a slice or two of boiled ham if desired, and the provolone.

Arrange the sauerkraut on the cheese, then add the onion and roasted pepper. Place the bread on top and serve.

Note on roasting the peppers: Roast the peppers directly under a hot broiler or over a flame. The goal is to blacken the skin, but not burn the flesh. Once they are blackened, remove them from the grill or oven and wrap each pepper in a damp paper towel for easier handling. Unwrap the towel and peel the skin of the peppers; it should strip away easily. Split open the peppers and remove the stem and seeds, and they are ready to be piled onto the sandwich.

Makes 1 sandwich.

FISH SANDWICH

Coleman's, Wheeling, W.Va.

• 2 pounds North Atlantic cod, haddock, hake or pollock fillets
  
• All-purpose flour for dredging
  
• 1/4 cup Seasoning Mix (recipe follows)
  
• 1 large egg
  
• 3 cups milk
  
• Fine cracker meal (store-bought or made by pulverizing Saltines)
  
• Canola, sunflower or soybean oil for deep frying
  
• 16 slices of white bread

Cut the fish fillets in 8 equal portions, about 1/2 inch thick. Place some flour on a plate and dip both sides of the fish fillets into the flour.

Stir the seasoning mix, egg and milk together in a large, wide bowl. Place the cracker meal in a shallow dish.

Dip the fillets into the egg mixture, then dredge them in the cracker meal.

Pour 3 to 4 inches of oil into a deep fryer or a large deep skillet and heat to 350 degrees. Lower the fillets into the oil, a few at a time, and cook, turning once, until golden brown, 4 to 5 minutes. Drain on paper towels.

Place each fillet between two slices of bread. Serve immediately.

Makes 8 sandwiches.

SEASONING MIX

• 3/4 cup salt
  
• 1/4 cup Accent seasoning
  
• 1/2 tablespoon freshly ground pepper

Combine all ingredients in a small bowl. Stored in an airtight container, this mix keeps indefinitely. Makes about 1 cup.

SHRIMPBURGER

Edisto Beach Cafe, Edisto Island, S.C.

• 1 pound shell-on jumbo (16 count) shrimp
  
• 1/4 cup olive oil
  
• 1/4 cup clarified butter
  
• 1 Vidalia onion, thinly sliced
  
• Salt and freshly ground pepper
  
• 3 hamburger buns
  
• Lemon wedges (optional)

Butterfly the shrimp by slicing them lengthwise almost all the way through, but leave the shells on.

Heat the olive oil and clarified butter in a large, heavy skillet over medium heat. Add the onion and salt and pepper to taste and cook, stirring, until the onion softens and turns golden brown, 10 to 15 minutes. Use a slotted spoon or fork to transfer the onion into a large bowl.

Turn the heat under the skillet to high. Add the shrimp and cook for 2 minutes on each side.

Remove the shrimp from the pan. Let the shrimp cool slightly and then remove the shells, adding the peeled shrimp to the bowl with the cooked onion (or use gloves to peel the shrimp while they are still hot). Mix together.

Put about 5 shrimp on each bun with an equal amount of caramelized onion, and serve hot with a squeeze of lemon if desired.

Makes 3 sandwiches.