![]() “I’m pretty into the Lincecum and the SF Giants”-both turkey-avocado-bacon variants-but if getting mozzarella sticks and/or jalapeño poppers on sandwiches is your thing, they’ve got that, too,” she says. Sandwiches have whimsical names, often with a San Francisco tie-in. Ike’s Place: “Ike has established himself as the sandwich king of San Francisco,” according to Sloss, with locations in the city and throughout the Bay Area. Get the works-add avocado and pepper jack-and you have happiness on a roll.” Pickles, onions, and peppers are all more or less standard, and since this is California we’re talking about, avocado is often an option, too.Īrguello Market: “Its Dutch Crunch always tastes fresh,” says Sloss, “and the turkey sandwiches feature a freshly roasted strata of dark and white meats. The Filling: There’s no single classic Dutch Crunch order, but the best of the genre, as with Italian heroes or subs, stacks layers of cold cuts, cheese and vegetables in a neat, orderly structure. They mold around sandwich fillings, but the tiger-striped top adds texture." "And Dutch Crunch rolls should be soft-really soft. "Dutch Crunch rolls have a sweet flavor reminiscent of the white bread you always wanted as a kid, but maybe didn’t get if you had whole-wheat parents, as so many of us Californians did," says San Francisco–based food writer Lauren Sloss. Just like the cinnamon streusel is the best part of a coffee cake, the crust is the best part of Dutch Crunch. San Francisco's top chefs love Dutch crunch Richard Lee, a San Francisco native and chef de cuisine at Michelin-starred Saison, grew up with Dutch crunch. It’s dense and doughy with just a hint of sweet, and it has a squishy crumb that can support a hefty pile of sliced meat. The Bread: Its virtues as a sandwich bread are undeniable.
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