Sandwiches are a chef’s favorite meal, since we’re often short on time and are rarely able to stop to eat once the day gets going. The perfect sandwich is a regular topic of conversation among chefs during mindless kitchen chit-chat. I think the best are those that combine texture, flavor, and seasoning to create something really special. And that’s exactly what happens in my beer-battered rockfish sandwich. The beer batter crunch against the soft potato roll, along with creamy tartar sauce, lettuce, and tomato, is just plain delicious. In my po’ boy, I substitute soft-shell crabs for oysters for a delicious Chesapeake Bay version of a Bayou favorite. In my version of the classic club, I combine textures and flavors by using hearty sourdough bread, sweet corn relish, crunchy coleslaw, and salty bacon. The last sandwich is a vegetarian option, using hollowed-out round bread and layering grilled vegetables, herbs, and fresh mozzarella. It makes for a dramatic presentation—ideal for a picnic or garden party. Simply look in your pantry or local farmers’ market for fresh ideas. You never know when your next favorite will be born.
Eastern Shore Grilled Chicken Club
Grilled Vegetable Bread Loaf with Fresh Mozzarella & Pesto
Beer-Battered Rockfish Mini Sandwiches
Andrew Evans is the owner/chef at The Inn at Easton.
