Audio By Carbonatix
Two ingredients? Why not? Ten? Bring it.
As James Beard, the “dean of American cookery” once said, “America is a confirmed sandwich nation. Everywhere you go you find sandwich stands, sandwich shops, and nine out of ten people seem to stick to the sandwich-and-glass-of-milk or cup-of-coffee luncheon.”
It may be true that a sandwich is an also-ran, just a go-to meal, but with so many possible combinations, what constitutes a good sandwich? Well, it’s subjective.
We asked Roosevelt Row‘s Kenny Barrett, Phoenix Coyotes forward Paul Bissonnette, Chef Erasmus “Razz” Kamnitzer, Kimber Lanning of Local First, and Factory Made Future founder Derrick Yazwa to describe the perfect sandwich.
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Find out what their taste buds had to say, after the jump…
Roosevelt Row Program Manager Kenny Barrett:
A good, solid turkey sandwich. Lettuce, tomato, and mayo are a must and if we’re getting fancy — bacon, avocado, and something sweet like a raspberry jam is nice. Bread — wheat, chewy, lightly toasted but not so hard that it cuts the roof of my mouth nor so soft that it sticks to the roof of my mouth.
Chef Erasmus “Razz” Kamnitzer of Razz’s Restaurant and Bar:
A Cuban sandwich. Roast pork, ham, and cheese oozing out. Really crisp. Open it up, and stuff it full with tomatoes, lettuce.
Phoenix Coyotes forward Paul Bissonnette:
Turkey, cheese, lettuce, tomato, pickles, and black olives.
Local First founder and director Kimber Lanning:
9 grain bread with a touch of Dijon mustard, swiss cheese, lettuce, tomato, dill pickle, shaved carrots, and sunflower seeds.
Factory Made Future music blogger Derrick Yazwa:
Rye bread, butter, Reuben’s Russian dressing, sauerkraut, Gruyère or Switzerland Swiss cheese, and sliced corned beef.
