- Morris Malken Nov 9, 2002 02:30 PM
Soes anyone know what a Balboa Sandwich is and how it is made? A Google search came back with something that sounds suspiciously like a French Dip Sandwich.
~~~ Allow me to set the record straight ~~~
I invented this one in '78 and as it's ingredients were almost the
same as a 'Philly Cheese Steak' sandwich I named it after Rocky.
I called it the Balboa & two of my favorite bars put it on the board,
it caught on from there & soon 10-12 bar/restaurants/delis in
Westchester County NY were selling it under the very same name.......
I had to laugh when ordering one up in a strange pub when I'd lay
claim to having designed/named the sandwich and I was invariably
told that the owner or head cook was the originator of it. Yeah right!
OK, all bragging aside now here it is, the original Balboa:
One 6" wedge or hoagie type
roll prepared as garlic bread
6-8oz cold rare roast beef sliced thin
2 thick slices swiss cheese
Sauteed yellow onion, as much/little as you like
Pan fried thick sliced bacon, as much/little as you like
Stack cold beef on bottom of roll, place cheese on top of beef & put under melter until swiss is glossy/not runny, place bacon on the cheese and lastly onions on top of bacon. Placing the ingredients in this order assures that this slightly oversized sandwich holds together best whilst being gripped & bit.
The difference between this & a Philly cheese steak is that a philly has no garlic bread and has all of its ingredients very hot & wet/juicy including runny cheese (usually cheeze whiz! no lie!), has green peppers & of course has no bacon.
I started my cooking career in the early 70s & am now fortunate enough to be opening my first restaurant this year.
butter/garlic toasted wedge bread (sub), after toasting put roast beef and swiss and place under the broiler to melt. It can be served with or without horseradish sauce. YUMMY!!!!!