Three makes a trend, so beet sandwiches must be in. First my mom shared a backwoods version of my beet sandwich recipe, and now Angelica designs this fashionable sammie.
She enjoyed this beet sandwich at Homegrown, a sustainable sandwich shop in Seattle. Called the Farmers Market Veggie, it combines roasted beets, goat cheese, aioli, mixed greens, and house pickled onions on country French bread. Says Angelica:
The sandwich was delightful and deliciously light, but I was most into the menu, which was written on a giant chalk board on one wall of the place. They also had a chart that showed which ingredients were local and or organic so you could pick accordingly if you were into that.
I'll have to hit this place up if I'm ever in Seattle. If you've been, please share. Or, share your own sandwich by emailing your photos to nancy@betweenthebreadblog.com, along with a description of what's on your sandwich.
When we get the gang together, it's often over a sandwich smorgasbord: a simple, easy, but yummy dinner for a lazy Sunday night. This time, Adam and Libby picked up a supermarket rotisserie chicken, and we brought the Trader Joe's honey wheat hamburger buns that Shannon showed off in her Jucy Lucy.
Add a flight of mustards — a must for any serious sandwich household — some cheese, avocado, lettuce, tomatoes, and you've got a build-your-own sandwich bar. Feast your eyes.
I'm finally paying my respects to National Panini Month. After being disappointed by The Sentinel's pork and fig sandwich that didn't actually contain figs, I pressed together a panino before fig season bids its sad farewell. When I came up with the "fruit and nut" idea, I thought: this could be terrible. But this panino turned out to be one of my favorite creations ever.
You take a thin slice of pizza (like the kind you get at bars), then you wrap it around a chicken finger (like the kind you get at bars), then you dip it in ranch dressing (like the kind bars give you to dip your chicken fingers in), then you eat it. Then you take a big gulp of beer (like the kind you get at bars). Then you restart your diet on Monday.
”— A friend describing her favorite late-night sandwich, which gives the KFC Double Down a run for its money.
In a new article lovingly titled "Simple Acts of Sandwich Genius," Food & Wine magazine recognizes five sandwich-loving chefs who are elevating the sandwich to new elegance.
Though I'm a little miffed that I was overlooked (just kidding! sort of), I am drooling over the Oregon tuna melts from Bunk Sandwiches in Portland and Rick Bayless's black bean and chorizo tortas.
However, I find the inclusion of The Sentinel questionable. I love chef Dennis Leary's restaurant, Canteen, but his gourmet sandwich shop in SF continues to disappoint me. Just because a chef has great ideas doesn't mean those ideas translate well between the bread. But I will reserve full judgement until I taste the focaccia Reuben.
Everyone is going crazy over Mad Men, and people have been crazy about Philly cheesesteaks even longer. It was only a matter of time before these two fanatical followings came together — hence, the namecheck of Pat's King of Steaks on last night's episode.
Last time Andrew I and went to Ike's, he ordered the MILF: chicken, stuffed jalapeño poppers, Frank's Red Hot Sauce, and ranch dressing. The use of cheesy peppers in place of cheese is nothing short of brilliant, but mostly the MILF is just a ranchy mess. Despite the fact that Wendy's "ranch tooth" commercial (below) is one of my all-time favorites, I'm not really a fan of ranch on sammies. You?
Another delicious result of my recent trip to Estela's Fresh Sandwiches, one of my favorite sandwich destinations in SF. Though I normally shy away from sandwiches served on focaccia, this bread was perfect: pillowy soft and flavorful but not at all oily. What I really loved, however, was the giant mound of shredded parmesan, which gave the sandwich a sharp, cheesy crunch.
She enjoyed this beet sandwich at Homegrown, a sustainable sandwich shop in Seattle. Called the Farmers Market Veggie, it combines roasted beets, goat cheese, aioli, mixed greens, and house pickled onions on country French bread. Says Angelica:
Add a flight of mustards — a must for any serious sandwich household — some cheese, avocado, lettuce, tomatoes, and you've got a build-your-own sandwich bar. Feast your eyes.
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