Tips and tricks for making the best sandwiches at home.
Near the Museum of Natural History on the Upper West Side you'll find Jacob's Pickles, a southern/soul food restaurant with some Jewish twists, in a pretty space with some nice outdoor seating. The restaurant's namesake pickles are indeed quite good, but for something more hearty, go for their loaded biscuit sandwiches.
The Mushroom Gravy-Smothered Chicken ($14) is one filling entrée, lightly resembling potpie, served with creamy cheese grits on the side. A slice of buttermilk-fried chicken is laid on top of a biscuit and is covered in a creamy mushroom sauce, then topped with another biscuit. Their biscuits are made in-house; they are soft, fluffy, a little sweet, and a little tangy. Both the chicken and gravy are well-seasoned, as were the grits, which have an intense cheesy punch. Consider splitting this sandwich with a friend.
Breakfast sandwiches, such as the Egg & Cheese ($9) are available until 4. This pair of biscuits hugs two fried eggs with a handful of grated sharp Vermont cheddar. The egg yolks are pleasantly runny, the cheese adds the salty kick that the sandwich needs, and overall it's a satisfying breakfast without being too heavy. Just consider using a knife and fork to eat it.
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