I've been on a salmon sandwich kick lately, and suddenly I'm finding them everywhere, including on my first visit to Wayfare Tavern. During a rainy lunch, I ordered the salmon club sandwich and a Pimm's cup.
Featuring avocado-basil aioli, roasted tomato, and bacon on brioche, the sandwich was pretty yummy. Frankly, I'd pay $17 to spend every rainy afternoon at this cozy, bucolic tavern.
But while the fish was outstanding, the sandwich itself didn't seem worth $17 — especially compared to this salmon sammie I enjoyed at an impromptu barbecue in a friend's backyard.
Yes, it's much simpler, but the salmon was just as well-cooked, grilled just enough by my personal chefs and served it on a soft bun with avocado.
I'm not saying one sandwich is necessarily superior to the other; just that simpler and cheaper can be just as good.
Lately I've been revisiting spots where I once enjoyed a great sandwich and trying a new one. That includes going fishing again at Sausalito's Fish, where I devoured a grilled calamari sandwich a couple of years ago.
This time, I ordered the saigon salmon sandwich, a take on banh mi with grilled salmon cooked medium rare, topped with carrots, jalapeno, cilantro, and ginger-scallion sauce.
This sandwich was also outstanding: all the fixings of Little Saigon with seaside-fresh seafood and Fish's super fresh torpedo rolls. Andrew ordered the fried oyster po'boy (below), which was also tasty but not quite as good as this variation on the Vietnamese po'boy. Frankly, it's hard to go wrong with fresh fish on fresh bread, and Fish knows how to nail it.
On a rare day when I don't bring my lunch to work, I always tell myself I'll get a salad, but I end up falling for a sandwich instead. This happened on a recent excursion to Fleur de Sel to buy a tasty salad. But when I stepped up the counter, I was tempted by this bagel and lox-inspired sandwich.
On soft and yummy multigrain bread, this sandwich combined velvety smoked salmon, lemon-tinged cream cheese, pickled red onions, and capers. Though it was a little too wet (made earlier that day), it exceeded my premade sandwich expectations. The zesty, creamy, tangy, and bright flavors added up to a deliciously complex mouthful for just four ingredients.
Also: capers on a sandwich is a great idea. I'm going to try it on some other combos too.
I was pleased by my first trip to Chez Carla today, though sadly they were out of my first bread choice, ciabatta. However, this sweet wheat was actally perfect with the smoky salmon, salty capers, and creamy feta. Onions and pesto mayo added a sharp complement.