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

...read more at https://www.thrillist.com/eat/nation/rise-of-fancy-gourmet-sandwiches

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