Chef-Worthy Sandwiches



Images by Joern Rohde

 

 

 

 

 

 

 

 

 

 

 

 

Behold, the humble sandwich — one of the greatest culinary inventions ever. More than just a simple piece of protein between two slices of bread, summer’s favourite grab-and-go food is a blank canvas with endless possibilities — and now, more than ever, worthy of enjoying as a restaurant meal. From towering muffulettas to slow-smoked brisket, feast your eyes on some of the best hand-held meals in Whistler.

 

TABLE NINETEEN LAKESIDE EATERY at the Nicklaus North Golf Course

604-938-9898, tablenineteen.com

The New (And Improved) Cuban

With its spectacular lake and mountain views, Table Nineteen’s clubhouse patio doesn’t bear much (uh, any) resemblance to Miami’s Ocean Drive. But one bite of this elevated Cuban sandwich and we bet you’ll be channelling glittery South Beach, where Executive Chef Eric Gilchrist once lived and picked up some solid ideas about how to improve the classic mixto sandwich. Cuban- style porchetta rolled with fresh herbs replaces the typical leftover pork roast. The cheese is sharp gruyère, not the cheap Swiss holey stuff. The mustard is Dijon “because traditional yellow mustard should only ever be served with bologna,” he jokes. Bread- and-butter pickles are house-made. And the bread is chewy Italian sourdough. His only concession to tradition is to serve the red- pepper sofrito on the side. “Some Cubans cringe when they see it used as a condiment.” Insider tip: spread it on liberally.

 

PORTOBELLO MARKET and FRESH BAKERY at the Fairmont Chateau Whistler

604-938-2040, fairmont.com/whistler/dining

Mitchell's Smoked Brisket

Located at the base of Blackcomb Mountain, Portobello Market does a roaring sammie trade at breakfast. Their signature roast porchetta in a ciabatta bun has sustained thousands of winter powder hounds too busy to take a lunch break. But we think the sumptuous pulled-brisket is pretty sweet too. Meltingly tender after being bathed in wood smoke for 12 hours, the fall-apart beef is swaddled in tangy beer sauce (made with Deep Cove Brewers’ IPA) and garnished with pickled red onions, which adds textural crunch and a blast of acidity. Named after Executive Sous Chef Jason Mitchell, who keeps a hawk-eye on the smoker, this brisket sandwich turns into a full-meal deal come dinnertime. Just sayin.’

 

CARAMBA! RESTAURANT

604-938-1879, carambarestaurant.com

Pork & Truffled Burrata Muffuletta

This casual Village Stroll eatery generally hits higher than most (especially with its wood-fired pizzas), but their epic muffuletta is a stunning tower of pork to behold. Executive Chef James Pare starts with homemade focaccia, baked fresh every morning,

sprinkled with sea salt and splashed with rosemary oil. In between a crunchy slather of pickled salsa giardiniera and oozy, gooey burrata cheese mixed with real black truffle (not the noxious oil), he piles a huge stack of pistachio mortadella, Genoa salami, Serrano ham and good old country ham. A few slices of piquillo peppers lend a sweet counterpoint. Add a touch of heat from the panini grill and you’ve hit the peak of (not-so) simple sandwich ecstasy.

 

BAR OSO

604-962-4540,  baroso.ca

Pork Jowl Bocadillo

Of all the Spanish-inspired small plates on Bar Oso’s delectable menu, this rarified version of cured pork cheek is one of the top sellers. And we can understand why. Chef Jorge Muñoz Santos brines the gelatinous meat for two days in a savoury mix of rosemary, peppercorn, fennel seeds and thyme, then slowly braises it for another three hours. He presses the tender shreds into pillow-soft blocks and sandwiches it between crusty country bread squiggled with garden-green salsa verde and Barcelona-style romesco. Hearty yet refined, sweet and spicy, toasty but fresh — it’s the type of sandwich that will make you cry “Olé!”

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