Sandwiches

Executive Chef, Bryan Moscatello

Sandwiches are quite possibly the world’s best food idea, as far as I’m concerned.  These items come in all different sizes and shapes.   They come layered between almost anything and the fillings vary as much as our cultures.  Man do I love a good sandwich.  I think that that they are a superior food due to the fact that they are designed to be hand held, with the exception of a couple classics, so there is no need for china or flatware.  Besides coming in all shapes and sizes they comprise many different textures and temperatures.

Here are some of my favorites.  Let’s start with the exceptions to the rule, non-handhelds.  The croquet Madame, this baby is delicious it is a ham and gruyere sandwich topped with Mornay sauce and a fried egg, when I make mine I use brioche for the bread.  Then you have the popular day after thanksgiving open faced turkey sandwich topped with gravy.  The make up of this sandwich depends on what your leftovers are.  At my house the consumption of this sandwich usually begins at about 10 pm thanksgiving night.  I start by making a cranberry aioli which is spread on the bread then there is a layer of honey glazed sweet potatoes, then diced thigh meat that’s been tossed with some giblet gravy and top that with some thin slices of roasted turkey breast and finish with more giblet gravy.   

As for the hand held versions this will be a very abbreviated list because I could be here for months otherwise.  In the Italian vein we begin with the muffuletta.  This baby is big and robust, the key to this sandwich is the olive salad, the olive salad consists mainly of olives, peppers, cauliflower, carrots, herbs and olive oil.  The salad needs to marinate overnight.  The sandwich uses muffuletta bread which is a type of Sicilian bread.  The bread is cut horizontally and both cut sides are spread with the olive salad and in between are layers of capicolla, salami, mortadella and provolone.  Then there is the reuben, corned beef never tasted so good,   on this classic it served with sauerkraut, thousand island dressing and swiss cheese on rye bread, it is griddled and served warm.  The Cuban sandwich, I like this one pressed on the griddle, it is ham, roasted pork, swiss cheese, pickles and mustard on Cuban bread.  The BLT, Bacon preferably apple wood smoked and thick cut, Lettuce and Tomatoes served on toasted slice bread and there should be a healthy spread of mayonnaise.  Where would we be without the almighty grilled cheese, you can use any cheese and bread type for this it all depends on your craving right then and there, or what’s in your fridge.  Here’s my grilled cheese trajectory, As a child I began with velveeta and white bread now I’m all about Taleggio cheese on fruit nut bread we serve up at Zola wine and Kitchen for lunch.

Ok I’ve got to go and make myself a sandwich now.

Tags: sandwhiches