Chefs, What Sandwich Are You Eating Right Now?

Categories: Bites & Dishes

Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail laura.hahnefeld@newtimes.com.

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The right sandwich can make for a tasty quick lunch, no-cook dinner, or laid-back meal. And let's face it, with temps on the rise, we could use a few extra ideas.

See also:
- Has Service in Restaurants Become Too Casual?
- Should the Food Industry Separate the Accomplishments of Female Chefs Because They're Women?

What are the hoagies Valley chefs and restaurateurs are munching down at the moment? Based on the answers this week, grinders ranging from the classic to the gourmet and with inspiration from American favorites as well as cuisines from around the globe. Enjoy.

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Aaron May
Chef and Restaurateur

Crusty French bread, sliced steak, romesco sauce, and charred onion with arugula and roasted garlic aioli. If it's really late at night, I might add a fried egg as well.

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Chef Stephen "Chops" Smith,
Searsucker, Scottsdale

Roasted leg of lamb on naan bread with sauce vierge, minted yogurt, and peperonata.

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Bernie Kantak
Chef and Partner, Citizen Public House

Tender Belly bacon on toasted rye with radish, cucumber, onion, and tomato. Yes, it's totally on my menu but I love it. It's a take on my family's Hungarian side. Gypsy bacon: Typically, we roast hunks of it over a fire and press the fat into a piece of bread, cut off the crispy parts and toss them on the fat-dressed bread, then throw some cucumbers, radish, etc. on it. It's friggin' heaven!

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Chef Chris McKinley,
Atlas Bistro

Bánh mì - chef Kelly Fletcher [House of Tricks] is killing them with some delicious roasted pork and bean salad.

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Gina Buskirk
Chef and Owner, Gina's Homemade

Thinly sliced prosciutto di parma, mozzarella that I pulled this morning, some olive oil, and a little sea salt on a rustic Italian bread right out of the oven. It's the classic and my go-to sandwich.



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2 comments
JKGrence
JKGrence

This list made me hungry like few others have.

My sandwich of the moment: Grilled cheese with alliums (onion, shallot, scallion) mixed into shredded cheese, and just a little swipe of mustard on the inside of the sandwich, on homemade whole wheat bread.

Ruth Galko
Ruth Galko

We had a camel slider at Green Dot Stables in Detroit last Friday...it was amazing.

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