Authenticity is everything for Xochitl’s Executive Chef Dionicio Jiminez.  These are the sandwiches you’d find at a neighborhood taqueria in Hispanic South Philadelphia , or if you went to Puebla, Mexico, about an hour south of Mexico City, where Chef Jiminez grew up.  Only the queso fresco would be somewhat different – Chef Jiminez notices a difference in the texture of the queso from Mexico and here in Philadelphia.  The local product is more like ricotta salata, and the Mexican is closer to mozzarella.

90% of late night customers order sandwiches.  Chef Jiminez describes them as good late night food because they are refreshing and light, not greasy or heavy.  Tortas are served on special-order bolillo bread, a soft but crusty oblong roll similar to a Portugese roll.  Each torta is filled with avocado, onion, black beans, lettuce, tomato and chipotle mayo; only the protein changes.  Filings for the tortas are prepared on a flat-top grill, very simply seasoned with salt and pepper.  Skirt steak from the entrée menu is cooked to medium and cut into small strips that are tender and not overly chewy.  Spicy crumbles of longaniza, a lighter alternative to chorizo, are rich and boldly flavorful.  The Queso Fresco is grilled on each side so it melts, but still has a hint of its crumbly texture.  The Chicken Milanese, simply dredged with fresh bread crumbs, is a milder flavor that allows the creamy, ripe avocado to shine. The result is a winning combination of flavors and textures.

Chef Jiminez has resisted calls to add sides; a sandwich on the plate is enough food.  (House-pickled jalapenos garnish each order.)  The sandwiches are big enough that many people end up taking half home.  On his own time, Chef usually makes giant mash-ups of several sandwiches on a single roll.  He also likes Pat’s for a cheesesteak and the veggie sandwich at Misconduct.

Xochitl offers a Thursday late night special menu: from 10 p.m. until 1 a.m., the restaurant serves “Staff Meal,” a late night menu in its lounge with all dishes under $8.  Every item on this menu is available for half-off the normal price.

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A good turkey and avocado sandwich with a glass of white wine feels like a warm evening in California.  And with very little effort, you can turn up the volume on everyday turkey and create something really special.

The secret to a hearty, home style turkey sandwich is to buy roasted turkey from the prepared foods case, not the deli slicer (herb-roasted turkey breast at Whole Foods pictured).  Slice the turkey by hand in medium-sized pieces; the rustic cuts will give the sandwich a hearty texture.

Toast a good multigrain bread.  In a small bowl, combine:

-2 tbsp mayonnaise
-1/2 tsp smoked paprika
-1/4 tsp salt
-1/4 tsp chipotle powder (to taste)

Combine thoroughly until the mayonnaise becomes a deep red paste.  Spread on toast. Add sliced avocado and tomato to give fresh and creamy pop to the thick cut turkey.

I’m usually not a fan of redundancy; however, when it comes with avocado at $5.50 I’m willing to make an exception. Introducing the beloved, hot “Turkey, Turkey” a star born of cult Lakeview sandwich joint Panes. The sandwich packs smoked turkey breast, mounds of avocado, roasted red peppers, gooey Swiss and spicy mayo melded between a modestly named “tomato bread,” which is actually a fluffy brioche with sun-ripened tomatoes and olive oil baked in. Whew – mouthful. And man, it is.

Truth be told, I could have featured no less than ten delectable sandwiches from Panes. For the last 15 years, the family-run establishment has been baking their bread in house, and pairing intriguing ingredient combos between the slices. We’re grateful for their creativity, to say the least. Did I mention their entire sandwich menu is under $6.00?

You could say that again.

Panes
3002 N. Sheffield Avenue Chicago, IL 60657 (Google Map)