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: Ham Blueberry
Restaurant: P.I.E. Bake Shoppe, Charleston, SC
Sandwich Creator: Owner Paige Young
Inspiration: “We wanted to provide an alternative for a delicious, yet creative sandwich that combines savory and sweet elements.”
Key Ingredients: Ham, blueberry chutney, wasabi mustard, fig goat cheese, red onion and baby spinach on herbed focaccia bread.
Price: $6.50
Food Cost: $2.50
What the Judges Said: “We know this isn’t your typical deli sandwich, which is exactly what intrigued us about this entry. There were plenty of great submissions for manly versions of corned beef, roast beef and meaty meat sandwiches that all deli-dwelling cavemen love. But here’s a deli-style sandwich that appeals to those with a delicate appetite and to those who shave their knuckles every other day. Don’t let the blueberry chutney fool you; the wasabi mustard provides a kick and savory balance. Still, we suggest you eat this sandwich with both pinky fingers pointing out.”
Honorable Mentions
Don Watson’s Milk-Fed Lamb Sandwich by chef Victor Scargle of Lucy Restaurant & Bar in Yountville, CA
12-Hour Smoked Brisket Ruben by line cook Andrew Graham of 3 Guys Basement BBQ in Hanover, NH
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