|Prime rib sandwich special at Cochon Butcher.|
All of our favorite sandwiches are still there and remain steadfast in their deliciousness. The cold roast beef spiked with horseradish, Carolina style pulled pork which I just love to slather with the namesake hot sauce, and the Cubano smuggling roasted poblanos in between layers of roast pork and ham. But the specials have been bringing the heat as of late. A recent recurring special has been an old school meatball hero covered in so much marinara and melted provolone that this sandwich alone may thwart Subway's FebruANY campaign. Another winner featured prime rib shaved so thin and with a texture so tender that you wonder if this cow came from Kobe, and it's generously piled upon buttery crisp marble rye and matched with melted gruyere and celery root remoulade.
In addition to the sandwiches, the rotating selection of side dishes will help ease the pain of your New Year's resolution to give up french fries. Cucumbers and chili in a light vinaigrette, grilled sweet potatoes and onions, and roasted brussels sprouts are always solid choices. My new favorite though is an Italian chopped of mini pasta shells, diced salami, herbs and greens - sort of like eating a muffuletta with a fork.
So don't let one of the favorites slip the cracks. At Cochon Butcher, what was good then, is even better now. And don't forget to grab a mini king cake for dessert.
930 Tchoupitoulas Street
Open Daily at 10am; Mon-Thur till 10pm; Fri-Sat till 11pm; Sun till 4pm