Who makes the best sandwich? Restaurant Hospitality’s editorial staff narrowed down the large field in our first Best Sandwiches in America contest to 12 finalists. See all winners >>
June 10, 2013
Winner: Farm-to-Table Wagyu Burger
Restaurant: Kahill’s Steak-Fish Chophouse, South Sioux City, NE
Sandwich Creator: Chef Ryan Devitt
Inspiration: “This sandwich was inspired by the Midwest, which has the best farmland, the best beef and the best vegetables available.”
Key Ingredients: Morgan Ranch Wagyu topped with sarsaparilla-seared local pork belly, Gruyere cheese, house bearnaise, a farm-fresh egg and house-made brioche. The sandwich is balanced on matchstick fries in a pool of veal demi-glace.
Price: $16
Food Cost: 35 percent
What the Judges Said: “Not only is this a farm to fork sandwich, it’s also a knife and fork sandwich. The house bearnaise, the duck egg and the veal demi-glace make this decadent sandwich a beautifully delicious mess. The wagyu had us at hello, but then the pork belly came walking through the door. The result was an irresistible ménage a trois with us in the middle. We’re in love.”
Honorable mentions
The Juicy Burkey by Chef David Burke for Bloomingdale’s in New York City
Number One by Chef Tim Goodell for 25 Degrees in Hollywood, CA
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