Summary: First, Charles Dedlow, of Roan Mills, talks bread-making using heritage grains. Then Tatler Editor John Haney takes us through how the British sandwich came to be and No. 7 Chef Tyler Kord shares a spirited patty melt recipe from his new cookbook. Plus: a pastrami sandwich crawl in Boyle Heights with certified pastrami doctor Lara Rabinovitch and Jonathan Gold eats at the Everson Royce Bar.
