Perfect Club Sandwich
November 2, 2011 by staff
Perfect Club Sandwich, Meat, lettuce, mayonnaise and bacon. Moreover, these are not just a string of words, no poetry. Put them together between slices of bread and make something delicious – namely, the club sandwich.
That point was brought home on Saturday during the contest last Clubhouse Sandwich, in which seven restaurateurs vied for best traditional and non traditional sandwich. The event took place at the Scottish Rite Masonic Center.
Won first prize for best traditional club sandwich was awarded to defending champion Jamie Broadway Grille and chef / owner Jamie Bunnell for a seemingly prim and proper account who boasted in bold flavors meaningless. These were from freshly roasted turkey, crisp bacon cookie-, heirloom tomatoes, lettuce, mayonnaise, Best Foods and avocado.
“It’s a traditional sandwich. I was trying to make sure that each ingredient was the most favorable that could put,” said Bunnell.
The second place went to the Tower Bridge Bistro and Chef Clay Purcell. His sandwich was a little less traditional, but still a subject completely at home in any hotel or car club menu.
“We do not use our lettuce sandwich,” said Purcell. “It becomes more difficult for a sandwich to eat.”
Its three floors include turkey, avocado, Jack cheese and bacon very thin.
The thinner the bacon, the better, said Purcell. “Thin and crispy is good because it decomposes in the sandwich so you can get a bit of bacon in every bite.”
The third prize went to Evan’s kitchen.
The winner of the best non-traditional sandwich was Folsom and Green Coffee Republic Mindy to take bold at the club sandwich. Meat fresh approach and bright green cast includes brie, grilled onions, peppers, turkey, ham, honey, sausages crisp, spicy plums and pomegranate jam.
Fabian Italian Bistro won the second place, and Karen’s Bakery Cafe chef and Karen Holmes was third.
Holmes approach was undoubtedly the most daring of all. Its three-story club used bacon instead of bacon. Condiments include red cabbage, raspberry and plum tomato sauce. The turkey was succulent meat in brine with juniper berries, and all organized between slices of rye bread moist darkness. This is not a food for culinary wallflower, but surely the manna for the adventurous palate.
“I wanted to go to the Scandinavian route,” said Holmes, who mines his Danish heritage frequency of culinary ideas.
The winners were decided by a panel of six judges included chef Randall Selland, Yelp community, Alex Lane, Rick Mindermann, store director of Corti Bros. Market, Tina Machu, reporter anchor of “Good Day Sacramento”, Rick Kushman of magazine and Gloria Glyer SacTown bee.
The seven participants competing on Saturday were selected from a field of over 40 applicants. Many who attended the event, to raise funds for the Clinic for childhood language disorders, were very fond of the club sandwich.
“I am a gourmet for this event caught my attention,” said Barry Pitluk, who writes a local food blog. “I love club sandwiches and I was curious to see the different varieties.”
Like most everyone, the club sandwich Pitluk remember as a delicious lunch made by her mother. And like many, Pitluk club sandwich ranks second in order of preference to the burger.
Some participants were new to the club sandwich, like 20-something Sacramentan Hitcheson Rimes.
“I never had a sandwich before. … I mostly eat salads,” said Hitcheson.
Hitcheson took a bite of a piece of sandwich. After a few seconds, his face blossomed with a slight smile, as.
But would it be enough to get them into the fold sandwich?
“I’m sure I’ll have one of these again,” he said.
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