Co-Packing Solutions - April 2009 - (Page 6) Creative SandwiCh watCh Parish Cafe and bar, boston, Mass. If you’re looking for exceptionally creative ways to jazz up your sandwich menu, The Parish Cafe in Boston, Mass. is the place to turn. Gordon Wilcox launched the café in November 1992, and asked famous local chefs to create a sandwich for the menu. That practice continues today, as illustrated by the sandwiches—each named for the chef and restaurant they’re from—on the restaurant’s current menu. the Campbell (pictured at top, on facing page) Created by Scott Hebert, Chef—Troquet, Boston A soy- and ginger- marinated veal flank sandwich served on a toasted baguette with sliced tomatoes, pickled red onions, cilantro mayo and pureed avocado. Garnished with cilantro sprigs and served with mixed greens and a balsamic vinaigrette. the Zuni roll Created by Cottonwood Café, Boston Smoked turkey breast, crisp bacon, chopped scallions, dill havarti cheese, and cranberry-chipotle sauce wrapped in a flour tortilla. Served warm with a side of homemade potato salad or cole slaw. the burke Created by Jim Burke, Wandering Chef A generous array of proscuitto, spicy capicola, sopresata and provolone cheese on toasted French bread with olive oil and red onions. Served with a side of spicy pepper relish and homemade potato salad or cole slaw. Source: www.parishcafe.com egg Sandwich lyonnaise Created by Tony Maws, Executive Chef/ Owner—Craigie St. Bistro, Cambridge Two eggs fried over easy and served on toasted white bread with applewood smoked bacon, sliced vine ripe tomatoes, sliced red onion, frisee and a dijon mustard aioli. Served with homemade potato salad. rowdy’s Famous Chicken Sandwich Created by Rowdy Bessey, Chef—Flash’s, Boston A baked, breaded chicken cutlet served on a deluxe roll with melted Swiss and cheddar cheese, applewood smoked bacon, romaine lettuce, and tomato. Sided with a homemade chipotle-mayo and a choice of homemade potato salad or cole slaw. the d bar Created by Chris Coombs, Executive Chef—d bar, Dorchester A pan-fried, veal cutlet sandwich on a toasted baguette, topped with applewood smoked bacon, gruyere cheese, tomato-caper relish and a tarragonmustard aioli. Served with your choice of homemade potato salad or cole slaw. veggie wrap Created by Jorge Ramos, Sous Chef—Parish Cafe, Boston White bean hummus, tomatoes, romaine lettuce, alfalfa sprouts and crumbled feta cheese wrapped in a flour tortilla. Served with a side of dill-yogurt spread and choice of homemade potato salad or cole slaw. lumiere Created by Michael Leviton, Chef/ Owner—Lumiere, Newton A slow roasted pork butt sandwich on a seeded bun with a lime and green curry tartar sauce. Served with an ocean papaya salad topped with peanuts. elephant walking on eggs “Sandwich from the Mountain" Created by Gerard Lopez, Chef/Owner—The Elephant Walk, Cambridge An assortment of julienned vegetables sautéed with fresh goat cheese and New England eggs. Served omelette-style on a French baguette. Sided with mixed greens, tomatoes, and cucumbers with herb vinaigrette. the benny Created by Ken Oringer, Chef/ Owner—Clio, Boston A spicy Vietnamese grilled chicken breast sandwich served on a hard baguette with assorted vegetables and a mint-coriander mayonnaise. Sided with a spicy cabbage slaw tossed with tomatoes, fresh mint, Thai basil and cracked peanuts. 6 • Co - PaC k ing S o lutio nS april 2009 http://www.parishcafe.com
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