No. 38: Short Rib Grilled Cheese at A Restaurant

Welcome to the Weekly's list of our 100 Favorite Dishes for 2011! Tune in every day until we get to número uno! Now, on to the latest entry. .

There's only so much one can switch up in a sandwich before it's just like the rest–bread, condiments, meats, cheese, veg, even cooking style. That spot on combination of flavors and textures make the difference between classic BLT and Moons Over My Hammy. In the world of sandwiches, we located one in particular that would make the Earl proud.

When your primary assignment is to interview chefs and discuss their career and food, it's inevitable to want to check out their talent. I want to see for myself that they can talk the talk and walk the walk. It was certainly the case with last week's On The Line with Jon Blackford. The executive chef of A Restaurant along PCH was so passionate about his craft, I went beyond my water glass and ordered off the lunch menu. It was here that I struck the proverbial gold.
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The details are somewhat blurred, as I'm still recovering from the subsequent food coma. I remember the dense white bread, grilled golden like the olden days of Sizzler cheese toast. There was the glorious cheese duet, starring Gruyere and aged cheddar, binding all the meaty delight in each bite. Speaking of meat, the braised flavor profile was so savory, I could only finish half. Caramelized onions classed up the meat and cheese party with their sweetness. Instead of fry guys, housemade potato chips daintily served in their own silver cup gave a hit of crunch.

Was this a burger cleverly disguised? Perhaps. Am I obsessed with it? Most certainly. Anyone got a smoke?

Click here for our 100 faves from 2010!

The list so far this time around:

No. 39: Garlic Artichoke Croissant at Blackmarket Bakery
No. 40: Nuco Mia at New Duc Huong
No. 41: Mantu at Chili Chutney
No. 42: Dipped Italian Beef Sandwich at Portillo's
No. 43: Spicy Wontons at A & J Restaurant