How Savvy Chefs Changed Sandwiches as We Know Them

But when chefs get into the sandwich-making business, a sandwich isn’t just a sandwich. They obsess over each and every ingredient, which can make something as simple as mayo a time-intensive endeavor. That’s something that Nancy Pugh says she had to balance at Duckfat, the Portland, Maine-based sandwich shop she opened with her husband — French Laundry alum and 2009 James Beard Best Chef: Northeast winner Rob Evans — back in 2005, three full years before the chef-driven sandwich movement really took off.

“It seemed simple at the time, but nothing is simple in more at

This entry was posted in Oregon Coast Restaurants. Bookmark the permalink.

Leave a Reply