8/3/2019 "Pantry Raid" - Vancouver Magazine, June 2011 - by Ayden Fabien Férdeline

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Eating & Drinking Breaking Bread

Remember when the biggest lunchtimenews was that Subway was offering to toastthe nitrate bomb that was your foot-longItalian B.M.T.? Since last summer, the numberof artisanal sandwich makers—thoseflour-dusted folk who stay up at nightfretting about yeast—has risen fromessentially zero to a baker’s dozen.Here’s where to rediscover thepleasure of a midday meal

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Food photography byClinton Hussey with stylingby Murray Bancroft

Andrey Durbach Cafeteria, Pied-à-Terre, La Buca“I love a veal schnitzel sandwich (I use a top-round veal cutlet fromCioffi’s) with crisp bacon, tomato, Italian fontina cheese (not theDanish knockoff), and spicy mayo (my own combo of mayo, mustard,and Tabasco) on a Portuguese bun from Calabria bakery.”

Ayden Fabien Férdelineasks restaurant proprietorsand chefs to describe their

favourite homemadesandwiches

Karen GinMarket by Jean-Georges“I buy fantastic charcuterie called rolli polli at this li ttle deli in my neigh-bourhood. It’s pork loin wrapped in pork belly. I build my sandwich withChasing brand sauerkraut, Maille grainy mustard, and sliced crispy redapple, like a Gala, all on a soft Portuguese bun. So good!”

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8/3/2019 "Pantry Raid" - Vancouver Magazine, June 2011 - by Ayden Fabien Férdeline

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P o r c h e t t aMeat & Bread

— $8 —

It’s a tad premature to brand this hot roasted wonder “thesandwich that started it all”—the sadly departed so.cial gotthe ball rolling—but there’s no doubt that the combo of freshciabatta from the wonderful Swiss Bakery, expertly diced porkand crackling, and a dollop of salsa verde (anchovies, capers,and pickles balanced with fresh green herbs) is the Georges St.Pierre of Vancouver sandwiches, the pound-for-pound champ.370 Cambie St., 604-566-9003. Meatandbread.ca

Neil WylesHamilton Street Grill“I do admit to a weakness for plain old white bread, and shaved honey-maple ham is a standby in my house. Next is extra-sharp white cheddar.Unsalted butter is a must. Then Cosse and Blackwell’s Branston pickle.A few thin slices of red onion. Sprouts if they’re handy, but I’ll settle forbutter or leaf lettuce. Salt and pepper. No mustard, period. (I hate it witha passion.) All downed with an ice-cold glass of skim milk.”

Karinna James The Urban Tea Merchant“My favourite combo is LapsangSouchong-infused poached Aldergrovechicken with thinly sliced organic greenonions, Hellman’s mayonnaise, fleurde sel, and freshly ground pepper. I’llcut these into tea sandwiches (a com-bination of pumpernickel and whitebread) and savour them along with babycucumbers.”

Mark Brand Boneta,Sea Monstr Sushi, Save-on-Meat“I grill a nice cut of Pember-ton beef and reduce two cupsof R&B Red Devil beer withwhole mushrooms (morels fromMikuni are my favorite), honey,

Worcestershire sauce, balsamicvinegar, heavy cream, salt andpepper in a pan. I toast Portu-guese buns from Union StreetMarket, spread on garlic butter,layer on the sliced steak, topwith the sauce and a grind of pepper, and serve open-faced.”