Chefs, What Sandwich Are You Eating Right Now?
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 firstname.lastname@example.org.
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.
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.
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.
Roasted leg of lamb on naan bread with sauce vierge, minted yogurt, and peperonata.
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!
Bánh mì - chef Kelly Fletcher [House of Tricks] is killing them with some delicious roasted pork and bean salad.
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.