Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail [email protected].
The right sandwich can make for a tasty quick lunch, no-cook dinner, or laid-back meal. And let's face it, with temps on the rise, we could use a few extra ideas.
See also: - Has Service in Restaurants Become Too Casual? - Should the Food Industry Separate the Accomplishments of Female Chefs Because They're Women?
What are the hoagies Valley chefs and restaurateurs are munching down at the moment? Based on the answers this week, grinders ranging from the classic to the gourmet and with inspiration from American favorites as well as cuisines from around the globe. Enjoy.
Aaron May Chef and Restaurateur
Crusty French bread, sliced steak, romesco sauce, and charred onion with arugula and roasted garlic aioli. If it's really late at night, I might add a fried egg as well.
Chef Stephen "Chops" Smith, Searsucker, Scottsdale
Roasted leg of lamb on naan bread with sauce vierge, minted yogurt, and peperonata.
Bernie Kantak Chef and Partner, Citizen Public House
Tender Belly bacon on toasted rye with radish, cucumber, onion, and tomato. Yes, it's totally on my menu but I love it. It's a take on my family's Hungarian side. Gypsy bacon: Typically, we roast hunks of it over a fire and press the fat into a piece of bread, cut off the crispy parts and toss them on the fat-dressed bread, then throw some cucumbers, radish, etc. on it. It's friggin' heaven!
Chef Chris McKinley, Atlas Bistro
Bánh mì - chef Kelly Fletcher [House of Tricks] is killing them with some delicious roasted pork and bean salad.
Gina Buskirk Chef and Owner, Gina's Homemade
Thinly sliced prosciutto di parma, mozzarella that I pulled this morning, some olive oil, and a little sea salt on a rustic Italian bread right out of the oven. It's the classic and my go-to sandwich.
Josh Hebert Chef and Owner, Posh
I'm not much of a sandwich guy, but the Sinners Slider at Nocawich is pretty damn good. It's like their version of a small patty melt.
Guido Saccone, Chef and Partner, Cibo
A panino alla milanese: A warm sandwich with breaded fried veal, sliced tomatoes, romaine, and aioli.
Christopher Gross Chef and Owner, Christopher's Restaurant & Crush Lounge
Toasted French bread with butter and bacon.
Romeo Taus Chef and Owner, Romeo's Cafe
Mititei, a Romanian specialty made with ground lamb, veal, and beef, garlic, herbs, spices, and hand-shaped as a sausage and grilled.
Don Carey Corporate Culinary Chef, TQLA
Fried green tomato and egg on brioche.
Chef Massimo de Francesa, Taggia at FireSky Resort & Spa, a Kimpton Hotel
Beef carnitas with salsa verde, smoked tomato, onions, and cilantro drizzled with chipotle ketchup and wrapped in a corn tortilla. I'm feeling the Southwest.
Eddie Castillo Chef and Owner, AZ Food Crafters
Torta de pollo from AZ Mucho Taco in Chandler -- I'm addicted!
Bill Sandweg Owner, Copper Star Coffee
BLT on buttered sourdough toast with heirloom tomato, green leaf lettuce, peppered bacon, and Best Foods mayonnaise.
Chef Chris Mayo, North
Fried eggs on an English muffin with white American cheese, mayo, and Sriracha.
Lisa Khnanisho Owner, Tryst Café
Breakfast burrito with two scrambled eggs (I get egg whites), chorizo, black beans, pepper jack, pico do gallo, sour cream, and avocado.
