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.
"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!
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.
I'm almost embarrassed by how easy this sandwich is to make, but that's why it's perfect for the season. It takes the succulent, summery caprese salad concept and combines heirloom tomatoes, fresh basil, and mozzarella cheese. 
A friend of mine recently gave me some fresh eggs from her backyard chicken coop, complete with the hugest, yellowest yolks I've ever had the pleasure of eating. Since I love a sweet and savory breakfast sandwich, I got out the strawberry and meyer lemon marmalade that had done me so right before and combined it with crisped prosciutto and Bays English muffins.
Since I make my sandwich obsession so public, my friends and family are always passing along recommendations and recipes. I was especially tickled by an article my mom tore out of an old Esquire magazine from 1989, entitled "New Hope For the Bread." Arugula in 1989? Who knew?
I love the simplicity of the classic margherita pizza and used that as inspiration for this panino. The pesto — made from cilantro instead of the standard basil — combines perfectly with fresh tomato and grilled chicken. Instead of using a mild cheese like mozzarella, I subbed in saltier provolone, because it complements the cool flavor of the cilantro.
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