Food fight preview: what makes an Italian beef sandwich

The first official Chicago Food Fight goes down this afternoon. But before we get our sandwiches dipped, are we clear on what makes a Chicago-style Italian Beef sandwich?

Photo: stu spivack/flickr

Here's a quick run-down of what makes this juicy beef sandwich a favorite Chicago dish:

1) Obviously the most important: beef that is slow-cooked in a seasoned broth, which is referred to as a gravy even though it has the consistency of a juice.

2) Bread, sliced lengthwise: Typically Italian bread or rolls since other breads don't provide enough "wet strength" considering all the juices that should be in and on the sandwich.

3) Toppings: Green peppers/sweet peppers

4) And more toppings: mild or hot giardiniera. Chicagoans must like piling the veggies on their food (I mean, c'mon, look at the Chicago-style hot dog), because giardiniera is packed with carrots, cauliflower, peppers, celery, onions, and olives. (On Wednesday, I mentioned how much I love buffalo sauce. Today, I tell you that giardiniera comes in a close second on my list of favorite dressings/toppings. Apparently I like the hot stuff).

After the beef is thinly sliced and piled high onto the bread, some Chicagoans like to get their Italian beef sandwiches 'dipped' in the juice, or the gravy, to add even more flavors to this favorite Chicago treat.

Tomorrow's food fight pits the original Italian Beef restaurant, Al's, against one of Chicagoland's favorites, Johnnie's. Which will reign supreme?

Don't agree with the choice of Italian beef food fight contenders? Let me know where you get your favorite Italian Beef in the comments below!