A few key criteria come into play when judging a sandwich: quality of the bread, quality of the guts and the quality of the construction. The last point is particularly true for vegetable-filled sandwiches. Usually to compensate for the lack of interesting ingredients, sandwiches are stuffed as much as possible, making each bite like a Jenga block. One more taste and the whole sandwich could tumble apart.
Simplicity and well chosen ingredients, plus a little originality, combine to create a great sandwich.
And Cork Market‘s grilled vegetables with goat cheese and pesto is just shy of a great sandwich. But that’s only because it’s winter. Its eggplant and zucchini look perfect with grill marks. The sliced portobello mushroom and roasted red pepper round out this classic veggie sandwich, while the addition of goat cheese and pesto up the tang.
My boyfriend picked up the sandwich for me at the end of the day and even after sitting, the bread stood up to the softened vegetables that stayed perfectly put after each bite.
But why am I chewing on summer’s produce in the winter?
Plenty of winter vegetables can star in a sandwich. Imagine a curried sweet potato puree instead of the normal hummus. Or shredded cabbage dressed in soy sauce instead of romaine for a greens filler.
And see the above. Leftover roasted Brussels sprouts dotted a mustard slathered pumpernickel toast which sat under the broiler as Monterey Jack cheese bubbled and browned.
With plenty of snow scares left, I’m hoping to see more cold-weather players in the city’s sandwiches.
(In order of appearance in the comments)
- Cork Market
- Cowgirl Creamery
- Busboys and Poets
- Taylor Gourmet
- Pret a Manger
- California Tortilla
- Highland Cafe
- Jimmy John’s
- Greek Spot
- Sticky Fingers
- Super Taco
- Luna Grill
- Five Guys
- Everlasting Life
- Au Bon Pain
- Devon & Blakely
- Corner Bakery
- Black Squirrel
Photos courtesy of Bennett Lipscomb