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Today we answer John Daryl's request for the Landsman sandwich, a pastrami and Swiss creation from the Pine Cone restaurant in Sugar House.
Former Pine Cone cook, Chris L. Seal, worked for the restaurant from 1973 to 1975 and shared the restaurant's recipe.
Requests • Julia Light would like the late Big City Soup recipes for Thai chicken noodle soup and Happy Jack's chicken curry soup.
Lesley Scruggs would like the recipe for Cowboy Grub's potato cheese soup.
Reader Cathy Nelson hopes to get the recipe for Spanish noodles that was served at the Kuong Jou Café in Sugar House. The restaurant closed in 2006 and Chipotle Mexican restaurant replaced it.
David J. Johnson would like the recipes for Oriental chicken salad and Dragon Fire Chicken at the Roof at the Top restaurant.
Julene Fisher requests the chicken corn chowder from Red Butte Café.
Larry Geigle would like the cheese enchilada recipe from Tampico.
Amy Ehninger is looking for any ZCMI cookie recipes, in particular, the lemon-chip, chocolate-mint and iced fruit cookies.
E-mail requests or responses to food@sltrib.com. —
Landsman sandwich
1 Kaiser-style roll
1 small handful of lean pastrami
2 slices of Swiss cheese
2 tablespoons Thousand Island dressing
1 tablespoon mayonnaise
Slice the bun and toast the inside. On a medium-hot grill, place a handful of pastrami and about a teaspoon of water. Cover with a lid. Cook about 1 minute or until hot.
Remove the lid and turn the meat. Place two slices of cheese on the meat and replace the lid. Cook about 30 seconds or until cheese melts.
Place on the toasted bun and top with Thousand Island dressing and mayonnaise.
Serve with salad, baked beans or chips.
Makes • 1 sandwich
Source: The Pine Cone restaurant, Chris L. Seal