SF Chefs on Making Sandwich Magic

nancyeinhart — Fri, 30 Oct 2009 07:12:53 -0700

Sandwiches have "come a long way, baby," and the San Francisco Chronicle is on the case! While I was away, the local paper unveiled "The Building Blocks of a Great Sandwich," speaking with Bay Area chefs and sandwich makers about what makes a sandwich magical.

Rather predictable but with good recommendations, the article features Dennis Leary, chef at Canteen and the (I think overrated) Sentinel, who says bread is "the most important part of a good sandwich." Certainly, the Sentinel does bread very well. His other tips include not shying away from shortcuts like jarred roasted peppers and canned artichokes. Chef Maggie Pond at César in Berkeley advises that your toppings should be evenly distributed: "There should be no bites of just bread."

The Chron suggests several sandwich spots, including Bakesale Betty, Fish in Sausalito, Kitchenette in Dogpatch, and Il Cane Roso, all of which are on my Sand Wish List. It also mentions American Box, which is attached to Fish and Farm, a fine dining joint in the 'loin that I loved. I'll be sure to try them all and report back; let me know if you have any recs.

nancyeinhart — Wed, 15 Jul 2009 17:55:44 -0700

'Wich of the Week: Pork Loin With Figs and Manchego

"The Sentinel has a sandwich with figs on it today!" a coworker alerted me on Tuesday morning. I love figs, and I love sandwiches, so I hightailed it over to the SF sandwich shop founded by local chef Dennis Leary. This was my third time trying The Sentinel's sandwiches, but I was still somewhat disappointed. Why? because this sandwich was sweetened with fig spread. The menu promised fresh figs!

Between the Bread

SF Chefs on Making Sandwich Magic

'Wich of the Week: Pork Loin With Figs and Manchego