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: Crispy Eggplant
Restaurant: Pain D’Avignon, Hyannis, MA
Sandwich Creator: Chef Matthew Tropeano
Inspiration: To offer a sandwich that far exceeds the expectations of a vegetarian.
Key Ingredients: Fresh eggplant, creamy Maplebrook Farms burrata, roasted garlic white bean hummus, roasted red peppers and house-baked rosemary pocket bread.
Price: $8.50
Food Cost: $5
What the Judges Said: “In the vegetarian category, many submitted sandwiches featuring one or two of the ingredients found in this winner, but Pain D’Avignon harmoniously combined several top-notch ingredients and then cradled them in house-made bread. It was the creamy white addition of buratta that made the angels sing. We imagined John Lennon and Yoko Ono eating this sandwich during their 1969 bed-in and it made us want to give peace a chance. That’s all we are saying.”
Honorable Mentions
Chopped Chickpeas by Sisha Ortuzar, ’Wichcraft, New York City
Hippie Sandwich by Brian Bullock of STATS Food & Drink, Atlanta
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