Bold chefs are taking the once-humble sandwich into new heights of tastiness. Listed below are 10 sandwiches throughout America we love probably the most.
1. Spicy Korean Pork Sandwich
Heirloom Market BBQ, Atlanta, GA
What’s in it: Pork butt is rubbed down with a spicy mixture of gochugaru, gochujang, chili sauce, and sriracha, smoked slowly over hickory and oak, then cubed and packed right into a gentle potato bun and dressed with kimchi slaw and kimchi pickles.
Why we adore it: Heirloom’s homeowners, married couple Cody Taylor and Jiyeon Lee, meld completely different barbecue traditions (his: American; hers: Korean) right into a spicy, smoky sandwich that’s larger than the sum of its components. The pickles and slaw add the refreshing texture and crunch acquainted to anybody who’s had a Southern pulled-pork sandwich, whereas the Asian parts convey surprising layers of warmth and funk.
2. Wednesday Particular Inexperienced Chile Tuna Soften
Chula Seafood, Scottsdale, AZ
What’s in it: Olive oil confit of albacore tuna, Oaxaca cheese, charred Hatch inexperienced chiles, and a extremely herbaceous chimichurri on thick-cut, panini-pressed bread from Phoenix’s beloved Noble Bread bakery.
Why we adore it: The Anyplace, USA diner staple will get a smoky, spicy Southwestern makeover with the the addition of native inexperienced chiles and Mexican cheese. Extra vital: As a result of Chula’s homeowners additionally run a business fishing operation, the tuna is fresh-caught, by no means canned—with a texture that appears to soften into the cheese, offering a pillowy counterpoint for the toasted bread.
3. The PFD
Angelo’s Pizzeria, Philadelphia, PA
What’s in it: Crispy from-scratch hen cutlets, flash-fried artichokes, prosciutto, arugula pesto, mozzarella, and balsamic on house-baked sesame-seeded Italian bread so crunchy you possibly can hear it.
Why we adore it: South Philly will get loads of consideration for its cheesesteaks and roast pork, however 2020 is the yr of the cutlet sandwich, and no person on the town does them higher than Danny DiGiampietro, who named this taste juggernaut for native meals blogger Philly Meals Dude, one in every of his earliest supporters. Speak about Brotherly Love.
4. Nasty Rooster Biscuit
Miller’s Downtown, Charlottesville, VA
What’s in it: Fried hen tenders which might be really juicy inside, sharp white cheddar, and a large number of peppery sausage gravy poorly contained by a crumbly buttermilk cathead biscuit.
Why we adore it: Impressed by one other beloved hen biscuit (the Massive Nasty of dearly departed Hominy Grill in Charleston, S.C.), Miller’s tribute improves upon the OG. Credit score using hen tenders, reasonably than a single breast, which supplies floor space for breading, in addition to a shattering crunch that holds up underneath the gravy.
5. Smoked Brisket Banh Mi
Gjusta, Los Angeles, CA
What’s in it: Smoked brisket, pickled daikon, carrot, and cucumber, recent cilantro, chili sauce, and garlic aioli on a crusty house-baked baguette.
Why we adore it: The banh mi is without doubt one of the world’s nice sandwiches and Gjusta is without doubt one of the world’s nice bakeries. Whereas brisket is an uncommon protein for the Vietnamese hoagie, the meat’s smoky richness of the same old candy pickled greens and cilantro. After which there may be the bread—sturdy and crusty with a sourdough tang that elevates the elements inside.
6. Ćevapi
Balkan Treat Box, St. Louis, MO
What’s in it: Chewy house-baked somun, a Bosnian flatbread, is folded round almost a dozen grilled skinny beef sausages nestled in onions and dressed with a wholesome smear of kajmak, a wealthy, Jap European dairy product type of like bitter cream.
Why we adore it: St. Louis is dwelling to a big Bosnian neighborhood, however locals of all backgrounds swear by this Balkan staple. The spiced meat, sharp onions, and tangy kajmak supply a dynamic taste distinction, however the somun is the star, with a chewy-crispy texture that’s exhausting to withstand.
7. Cauliflower Shawarma Batbout
Saffron De Twah, Detroit, MI
What’s in it: Spice-rubbed, battered, and fried cauliflower herb-greened tahini, cucumber-tomato salad, and sumac onions are stuffed inside a pan-fried (not baked) Moroccan pita.
Why we adore it: This overflowing pita pocket is a textural powerhouse—with boldly spiced cauliflower that manages to be crispy on the surface and tender inside, the crunch of recent greens, and the graceful and nutty tahini all jostling in opposition to calmly crisped, chewy bread. Belief us: You’ve by no means bit right into a shawarma fairly like this.
8. Papas y Masa Torta
Güero, Portland, OR
What’s in it: A seared-on-the-outside, fluffy-on-the-inside puck of mashed potatoes and masa; caramelized tomatoes with a sweet-and-sour tamarind lacquer; avocado; crimson onion; cilantro; queso botanero; and chile-lime mayo on a toasted talera roll.
Why we adore it: In a world of lab-grown bean burgers, it’s refreshing to discover a veggie patty that’s legit scrumptious. The masa-and-potato pillow is a automobile for the parade of crunchy, fatty textures and candy, bitter, and umami flavors that make the torta a captivating spin on the Mexican road staple.
9. Pork & Peppers
Turkey and the Wolf, New Orleans, LA
What’s in it: Pork shoulder slowly cooked with habaneros and oranges, crispy fried and shredded pig ear, “shrettuce” (chef-owner Mason Hereford’s nickname for shredded iceberg), and onions piled on heat roti bread smeared with citrus mayo. Facet of habanero vinegar for additional kick.
Why we adore it: Yeah, we all know: It appears like a tostada. However in our view, an open-face sandwich continues to be a sandwich. And when you debate amongst yourselves, we’ll be pleased to dig into Hereford’s Indo-Caribbean ode to the pig, which is in contrast to every other pork sandwich on the market.
10. In a single day Duck Confit Panini
Duckfat, Portland, ME
What’s in it: Duck legs, slowly cooked in a single day in their very own fats, are shredded, piled with a tangy grilled Napa cabbage slaw, pickled jalapeños, and spicy mayo, after which panini pressed on Sorella’s Bakehouse bread.
Why we adore it: In a phrase: texture. We’re speaking crunchy bread, crispy cabbage, slick mayo, gentle and succulent duck. Duckfat’s been doing a model of the sandwich—the accoutrements change seasonally—since 2005, and the eye to building reveals. Take a chew and the crackle of the bread yields to the impossibly wealthy meat.
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