Sponsored By

Best Sandwiches in America 2017: BLT

1 Min Read
sandwich
Red Star Sandwich Shop

best-logo-square_43.jpgThis year’s Best Sandwiches prove that chefs around the country continue to push the boundaries of the hand-held favorite. See all the winners >>

Winner: Miso BLT

Restaurant: Red Star Sandwich Shop, Brooklyn, N.Y.  

Units: 1

Creator: Chef Gibson Ho

Price: $9.50

Food cost: $2.50

Ingredients: Slab bacon, Caputo Bakery’s demi-baguette, fried egg, plum tomatoes, lettuce, mayo. Thick-cut slab bacon is cured in miso paste, mirin, rice wine vinegar and sugar for two days. After cooking the bacon, the miso becomes a sweet and savory glaze.

What makes it special: A traditional Japanese method to preserve and cure fish using miso paste inspired the creation of this sandwich. But instead of curing fish, Red Star experimented with curing thick-cut slab bacon with miso to delicious effect. Ho said the technique gives the bacon a deep, earthy flavor.

What others are saying: Blogger Little Miss Local writes: “The Miso BLT could send customers (like myself) straight to heaven…my mind was completely blown.” Yelp user Julian W. calls the sandwich “to die for.” And New York Magazine calls Red Star’s menu “a bounty of meat and Asian-American flavors piled up inside two sides of a bun or baguette.”

best-sandwich-bbq_5.jpg

 

About the Authors

Lisa Jennings

Executive Editor, Nation's Restaurant News and Restaurant Hospitality

Lisa Jennings is executive editor of Nation’s Restaurant News and Restaurant Hospitality. She joined the NRN staff as West Coast editor in 2004 as a veteran journalist. Before joining NRN, she spent 11 years at The Commercial Appeal, the daily newspaper in Memphis, Tenn., most recently as editor of the Food and Health & Wellness sections. Prior experience includes staff reporting for the Washington Business Journal and United Press International.

Lisa’s areas of expertise include coverage of both large public restaurant chains and small independents, the regulatory and legal landscapes impacting the industry overall, as well as helping operators find solutions to run their business better.

Lisa Jennings’ experience:

Executive editor, NRN (March 2020 to present)

Executive editor, Restaurant Hospitality (January 2018 to present)

Senior editor, NRN (September 2004 to March 2020)

Reporter/editor, The Commercial Appeal (1990-2001)

Reporter, Washington Business Journal (1985-1987)

Contact Lisa Jennings at:

[email protected]

@livetodineout

https://www.linkedin.com/in/lisa-jennings-83202510/

 

Marcella Veneziale

Associate web editor, Nation's Restaurant News

Subscribe to Our Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.

You May Also Like