Tired of post-Thanksgiving leftover turkey-from-the-freezer sandwiches?
If you are, take a look at some sandwich creations that may inspire you. To find them, look no further than Restaurant Hospitality. The editors came up with a list of America’s Best Sandwiches of 2014.
RH chose 37, all equally-enticing, but to keep things simple, we chose two winners.
Our first pick is a Lobster Reuben, winner of Best Seafood Salad sandwich. It was created by Mary Beth Atwell and Greg Haley and served at Alice Sweetwater’s Bar & Grille in Naples, Florida.
The sandwich includes a sumptuous layering of 6 ounces of fresh-water lobster tail, Swiss cheese, chipotle mayo, pineapple, coleslaw, dried cranberries, rice vinegar, curry and challah, a Jewish braided bread. Price: $16.95 at the restaurant.
What to pair with the Lobster Reuben, or your own version of a tangy seafood sandwich? Our recommendation is the light-bodied, clear Riondo Prosecco Spago Nero sparkling wine. It offers floral notes, is effusively fruity, and has a clean, bright color and finish.
Second is RH’s winner of the Best Barbecue sandwich, the mammoth Three Little Pigs burger, pictured above, created by Christian Hattemer, general manager of Down One Bourbon Bar in Louisville, Kentucky.
The sandwich uses three types of pork: roasted pork belly, pulled pork shoulder, a thick cut of bacon, and pickles, cole slaw and mustard barbecue on a brioche. It’s $8.99 at Down One.
If your choice is the pork sandwich from Down One, or, again, your own version, we suggest you pair it with the full-bodied Riondo Amarone. It’s loaded with dark fruit, spice, and freshly crushed current with a hint of raisin. Its finish is clean and delicious.
Have your own seafood, barbecue or other sandwich invention? Let us know.