Sandwich Journalism

I like sandwiches, they are good and go well with beer. I really like good or even excellent sandwiches as they are better than regular sandwiches.

Ugly Duckling sandwich from the Elvenses Espresso Bar on Lt Collins St, City.
Today I would like to give a great big pat on the back to “The Age” newspaper for their article “Filled With Surprise” (see the link at the bottom of the page) by Nina Rosseau.  I have shamelessly copied the listing of good sandwiches from this article and pasted it below. I have not tried any of these but will be looking to do so, unfortunately they are a bit of a walk from my office so patience will be needed.

I have 2 small issues with the article, nothing huge but things worthy of noting.

  1. There is no reference to beer. What goes well with sandwiches? that’s right beer.
  2. The article title sounds like a porno. Just saying.

Apart from that well done to “The Age”, hats off to you.

Cheers D

Taken from The Age Epicure section 8/2/11

MELBOURNE’S TOP 10 SANDWICHES




ONLY 10? You could fill the paper with write-ups of great sandwiches in Melbourne. This is by no means a comprehensive list, but it’s a start. If you know of a great sandwich, we’d love to hear about it.


BOCADILLO DE CALAMARES, $6.50
MoVida Aqui, Level 1, 500 Bourke Street, city, 9663 3038


If it’s on, the calamari sandwich is on the tapas menu. What that means is that it’s petite, so you might need two. In a soft ciabatta-style bun is a decent smear of lemony mayonnaise, the tang of guindilla chilli and pan-fried, tender curls of calamari.
BRIE ROLL, $9.50 & FRITTATA PANINO, $9.50
Baker D. Chirico, 4/149 Fitzroy Street, St Kilda, 9534 3777


D. Chirico does good vego. Sandwich one: the Brie. The genius here is the fancy fruit chutney of spiced pear, sweet currants and savoury rosemary. This infuses the top-notch white sourdough with a brilliant base flavour that meshes with the heat of rocket, slices of ripe Calendar double brie, roasted tomatoes and bitey cornichons. Sandwich two: the Frittata. A rich egg-and-cheese combo with a thick slab of soft, vegie frittata, thin slices of provolone, olive tapenade, mayonnaise and roasted red capsicum.
CHICKEN MAYO, $8
Burnley Gardens Canteen, University of Melbourne, Burnley Campus, 500 Yarra Boulevard, Richmond, 9250 6828


Roasted free-range chicken is shredded and mixed with a rich homemade mayonnaise, salt, pepper and chives, and spread on Schwobs multigrain. Sliced avocado goes on next, then Lebanese cucumber (pepper on the cucumber), tomato (with a sprinkle of Murray River salt), roughly chopped basil and mixed leaves dressed in a zesty vinaigrette. The punch is the two different dressings.


Best vegetarian: Roast Veg Pide, $8, grilled veg with feta and olives, toasted.


FOG CLUB SANDWICH, $19
Fog, 142 Greville Street, Prahran, 9521 3155


This isn’t for the faint-hearted. This is a serious sandwich — a triple-decker stack of meat, cheese and salad layered just so. On the bottom layer, crispy Istra bacon and avocado; on the top layer, a generous stack of thin turkey meat, tomato, slivers of red onion, and aged cheddar from Vermont in the US. The outer layers of bread are buttered and fried, the middle layer is untoasted. It’s served with beer-battered fries.


THE CORNISH, $10
Pope Joan, 77-79 Nicholson Street, Brunswick East, 9388 8858


An English/Spanish hybrid in which roasted free-range Milawa chicken and sage stuffing are bound with whole-egg mayonnaise, a good whack of salt and pepper and – the x-factor ingredient – finely sliced jalapeno. It’s nicely contained, with a bit of lettuce, in a warmed, foil-wrapped La Madre ciabatta.


THE REUBEN, $12.50
Carre Street Deli, 372 Glenhuntly Road (enter from Carre Street), Elsternwick, 9523 8985


Carre Street’s take on one of America’s most famous deli sandwiches is a good one. Many slices of thin-cut pastrami make a thick layer, plus tangy sauerkraut (right to the edges), gruyere cheese and a slather of Dijon mustard between two slices of toasted rye with a dill pickle on top. It’s an honest, big-flavoured sandwich.


RICE-FLOUR CRUSTED OYSTER PO BOY, $6.50
Huxtable, 131 Smith Street, Fitzroy, 9419 5101


Two oysters, lightly dusted in rice flour, are deep-fried till semi-crisp then placed in a mini Vietnamese bun with shredded iceberg lettuce, Sriracha chilli and Japanese mayonnaise. The buns are warmed to order.


PORK BELLY, $13.50
Earl Canteen, 500 Bourke Street (enter via Little Bourke Street), city, 9600 1995


Worshipped by sandwich lovers with cultish fervour, juicy Otway pork belly is slow-roasted for half a day and the skin crisped separately, adding a crunch of crackling with every bite. It’s bedded in a Dench baguette, with fennel-and-apple slaw and wilted silverbeet.


TUNA & EGG TOASTED SANDWICH, $13/$10 (eat-in/takeaway)
Cafe Vue, 430 Collins Street, city, 9691 3899


That bread! Custom-made for all the Vues is the sourdough bread with whole black olives. For this sandwich, it’s buttered on the outside and evenly browned. Inside, high-grade tinned tuna is bound in mayonnaise with capers, cornichons, shallots, parsley, tarragon and lemon, teamed with slices of egg, boiled just short of hard.


UGLY DUCKLING, $9.50
Elevenses Espresso Bar, 585 Little Collins Street, city (no phone)


Plump pieces of duck — marinated in the pulp of an orange, marsala and spices including cardamom, ginger, star anise and fennel — are teamed with big chunks of roasted plum drizzled with honey from owner Tom’s parents’ farm, Swiss cheese and watercress. The bread is lightly toasted and topped with a dill pickle.

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