Unbreaded

Chefs Discuss The Great American Sandwich

Metropolitan Home has a great article on the importance of the sandwich from the mouths of great American chefs. Sisha Ortuzar, head chef at Tom Colicchio’s ‘wichcraft talks about the ability to turn anything into a sandwich, a portable form of a meal. Donald Link of Cochon Butcher Shop in New Orleans applies the same amount of effort and labor into developing a sandwich as they do every day entrees.

It is great to see such esteemed chefs taking the sandwich so seriously, constantly innovating and taking it to new levels. Read the full article for excellent photos and recipes including a muffuletta and Tunisian tuna salad.

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