Between the Bread

On the Phone: Anchovy Sandwich at 'Wichcraft

nancyeinhart — Sat, 17 Jul 2010 19:20:07 -0700

Probably one of my all-time faves: white anchovies and soft egg with some amazing herby salsa. Mmmm...

nancyeinhart — Wed, 22 Jul 2009 21:05:26 -0700

'Wich of the Week: Goat Cheese With Avocado and Celery

After enjoying my fair share of sandwiches at 'Wichcraft, I finally whipped up one of the recipes from the 'Wichcraft cookbook. Inspired by a salad popular in Sisha Ortuzar's native Chile, this celery, avocado, and goat cheese concoction looked easy, summery, and delicious. Plus, I was intrigued by the use of celery in a sandwich.

nancyeinhart — Wed, 08 Jul 2009 21:43:11 -0700

'Wich of the Week: Onion Frittata at 'Wichcraft

The other day I had a sudden, strong craving for an egg sandwich, so I headed to 'Wichcraft with the onion frittata in mind. A brilliantly constructed breakfast sammie, it uses precooked frittata and incredibly fresh ciabatta, so it's not at all messy. The combination of white cheddar, Parmesan, and slow roasted tomatoes creates a rich, multifaceted flavor that's almost - but just almost - too bold.

How 'Wichcraft Won Me Over

nancyeinhart — Wed, 22 Apr 2009 07:32:49 -0700

It's hard for an expensive sandwich to win me over. With so many cheap, delicious, and giant sammies available (banh mi comes to mind, as does the Honey Baked Ham store by my house), a sandwich over $8 better be transcendent. So when 'Wichcraft, the upscale NYC sandwich shop founded by Sisha Ortuzar and Tom Colicchio (of Craft and "Top Chef" fame), opened in San Francisco, I was prepared to hate it.

Admittedly, the first sandwich I tried (chicken salad) was somewhat disappointing. Not bad, but not transcendent. Then I tried again with something totally far-out: the marinated white anchovies with soft-cooked egg, roasted onion, salsa verde, and frisee on country bread. Now this is a sandwich well worth $9, assuming you like anchovies. An unexpected combo of unlikely, gourmet ingredients I'd never make at home. I found myself craving it.