Sandwiches Part Two
| June 8, 2010 | Posted by admin under Uncategorized |
About six months ago I wrote about sandwiches and how they were one of the greatest food items in today’s culinary arena. This fact remains but it is simply time to talk about a few more classics as well as some innovative new comers.
The recent interest in new sandwiches is sparked by the menu development that is currently going on at our restaurants. At Zola Wine and kitchen a mixture of hot and cold are on the plate, at Potenza mostly hot due to the nature of the pressed Panini and at Zola On The Go, our food cart that will open soon, is focused on pairs of sliders.
Let’s start with Zola Wine and Kitchen; we have a handful of new sandwiches on the board so to speak. My favorite of the lot is the Triple Decker, Double PB&J. This sandwich will be made up of two three layer sandwiches of house made pecan butter and fresh jam that will be made from whatever fruit is fresh at the farmers market weekly. There really is nothing like house made nut butters and fresh jams. Next on the list is a Lamb Philly with roasted peppers, Vidallia onions and Manchego cheese on a seeded semolina baguette. And the forthcoming ZWK burger that will be made from a local veal and beef patty topped a young pecorino and pickled vegetable slaw and marsala aioli.
Now onto Potenza; in addition to the classic Sausage and Peppers and Meatball Parmesan we have added a Prosciutto and Fontina with pepperoncini, tomatoes, arugula and basil Aioli on spicy garlic tuscan bread that is oh so delicious. There is also a Finocchiona salami and Parmigiano Panini with herb aioli and preserved tomatoes. The preserved tomatoes really make this one; cured, then marinated then dried peeled and dried some more, so fortified and rich. Our long standing breakfast paninis still stand as well they are; the Roasted Vegetable Omelette with taleggio and the Mozzarella and Preserved Tomato Omelette.
Onto Zola On The Go, we have a few cold options that include Mortadella and Pecorino cheese with romaine and pistachio aioli, Caprese on focaccia with balsamic mayo, fresh mozzarella and tomatoes as well as Roasted Vegetable featuring local veggies with an eggplant-parmesan spread. Now onto the hot varieties, Veal and Stout Mini Brats with pickled carrot slaw, Local Beef Sliders topped with comte cheese, bbq and pickle aioli, Lamb Meatball with red pepper and goat cheese braise, seeded semolina baguette, Chicken Phillies with mushrooms, onions and fontina, Grilled Goat Cheese with red onion marmalade on rosemary bread and finally Smoked Pork and Ham with Gruyere and spicy mayo. Man, am I looking forward to this cart opening and for me having to partake in quality control.
The Sandwich is king!
