Tria is known as a destination for wine, beer and cheese, but Executive Chef Jenny Harris has crafted a sandwich menu that offers gourmet ingredients with the same dedication to quality as their fermented fare.  Look no further than the bread for proof.  Tria uses three different bakeries to source each of its breads: ciabatta from Le Bus; baguettes from Bakery Perrier and brioche from Wild Flour Bakery.  Working with vendors such as the Lancaster Farm Fresh Cooperative ensures that ingredients are fresh, local and seasonal.

Tria’s philosophy of making great products affordable and accessible is expressed in its sandwiches, like the smoked chicken with truffle oil, Lancaster cheddar, piquillo peppers, tomatoes and arugula on ciabatta.  Or the grilled artichoke panino with spicy Tuscan pepper, white beans and Bulgarian feta, that brings together a range of textures: crisp bread, bits of melted salty feta, and tender artichokes and peppers.

The smoked salmon sandwich, Chef Harris’ personal favorite, features Alaskan wild smoked salmon with a bright mustard-chive vinaigrette, roasted mushrooms, sweet caramelized onions, arugula and tomato on a soft and chewy fresh ciabatta.

Tria also offers a selection of decadent dessert sandwiches on grilled brioche with chocolate, fruit and mascarpone.  The banana and sweet mascarpone sandwich with goat’s milk caramel sauce is both crispy and moist, gooey and bursting with flavor.  The caramel sauce seeps through the grilled bread and creates a layer of sweet crust that compels you to take another bite.

We asked Chef Harris to describe what makes a great sandwich.  Start with really good bread and focus on one or two featured ingredients; the rest of the fillings are there to complement and enhance those central flavors.  With meat, try a bolder, saltier cheese; with vegetables, go for a lighter, softer texture.  Chef Harris encourages people to try new cheeses on their sandwiches, like fontina or caciocavallo, similar to aged provolone.  And she recommends a wheat beer with most sandwiches, or potentially red wine with something earthy like the Wild Mushroom panino.

When she’s off-duty, Chef Harris enjoys a sandwich on pita or flatbread with turkey and hummus, or perhaps some aioli.  She also likes the grilled chicken sandwich at Bitar’s and just about any sandwich at Tuscany Café.

Gallery

Tria
123 S 18th St, Philadelphia, PA 19103 (Google Map)