The new PB&J, battered and fried. Elvis
would approve. Photo courtesy National
As reported in Restaurant-Hospitality.com, chefs nationwide are adding new life to sandwiches with simple ingredients switches. Some of them are fusion (adding an ingredient from a different culture’s cuisine), others are simply new interpretations of classics.
Check out what they’re up to, and adapt the ideas to your own sandwiches.
PB&J. At South Water Kitchen in Chicago, the PB&J stands for Pears, Brie and Jam. The sandwich is composed of sliced pear, Brie and blueberry jam on whole wheat bread. If you want a “real” PB&J, Chef Todd Richards of The Shed at Glenwood, Atlanta, batters and fries a conventional PB&J sandwich (see the photo).
Grilled Cheese. At Cannery Brewing Company in Monterey, California, the Short Rib Grilled Cheese combines braised short rib, oven-roasted tomatoes, goat cheese and Provolone, along with balsamic onions and pickled peppers on sourdough bread.
Dagwood. How about a piled-high Dagwood with lamb instead of cold cuts? Chef Rodney Scruggs of The Occidental in Washington, D.C. combines thinly sliced lamb shoulder with goat cheese, arugula, pickled ramps and strawberry jam. (That sounds awfully gourmet for a Dagwood!)
Steak Sandwich. Chef John Tesar of Knife in Dallas reinterprets the steak sandwich with braised beef cheeks. Or go for a bulgogi steak sandwich, Korean grilled beef, topped with pickled red onions and kimchi.
Panini. Italian grilled sandwiches—panini—go fusion filled with Middle Eastern and Asian ingredients such as grilled tofu. The Peanut Panini from Parish in Atlanta combines green peanut “hummus,” tomato jelly and prosciutto on ciabatta bread.
Pulled Pork. Chef Allison Leono of Goodyear, Arizona transfers classic Carolina pulled pork in mustard sauce from its classic bun into Thai rice paper wraps—with fresh mango!