When Nancy Silverton began serving sandwiches one night a week at Campanile, her and husband Mark Peel's award-winning restaurant, she envisioned a laid-back and intimate evening when she d be able to relax, chat with customers, and have some fun devising new and creative recipes. Well, she hasn t had much time to relax: Sandwich Night became one of Campanile's busiest nights, a vastly popular weekly tradition in Los Angeles and the place to be on Thursdays. And since then, sandwiches have become the latest craze to hit the American food scene.
The reason for Sandwich Night's success is easy to understand: the sandwiches are incredible. They re gourmet meals that happen to sit on bread, the furthest thing away from the boring old sandwiches that we usually content ourselves with. Instead of PB&J or tuna salad, how about Braised Artichokes, Ricotta, and Mint Pesto with Pine-Nut Currant Relish? Or Eggplant, Seared Tuna, and Anchoiade? Or even Bacon, Avocado, and Watercress? These open-faced sandwiches are innovative dishes that taste wonderful, look beautiful, and are perfect for entertaining.
The closed-faced sandwiches are delicious new takes on well-loved standards like the Croque Monsieur, the Monte Cristo, the Reuben, and, of course, everyone's favorite, the Classic Grilled Cheese. Also included are Nancy's creative sort-of sandwiches Fondue the Swiss Way, Snackbreads, and Skewered Mozzarella and tea sandwiches, wonderful creations that will banish memories of limp watercress and insipid egg salad forever. As if this isn t enough, there are the mouthwatering sandwich cakes and cookies, like the Open-Faced Berry Brioche Sandwich, Chocolate Cake Club Sandwich, and Almost Oreos.
There are recipes for some truly addictive bar snacks, like Cheese Fritters and Candied Spicy Walnuts, to serve before the meal. And there are also recipes for tantalizing spreads and condiments that go well beyond the ordinary. Finally, for the cook who wants to make everything from scratch, Nancy has included recipes for different breads, from Brioche to Hot Dog Buns, based on those from her world-famous La Brea Bakery.
Written in Nancy's charming, down-to-earth style, these recipes are versatile and easy to follow. As good to look at as they are to eat, these sandwiches offer a new, creative solution to entertaining and will be a valuable addition to the home cook's repertoire. The result: Sandwich Night is sure to be a hit in your home, too.
About the Author
Nancy Silverton and her husband, Mark Peel, own and operate Campanile Restaurant and the La Brea Bakery in Los Angeles. She is the author of "Nancy Silverton's Pastries" from the La Brea Bakery (nominated for Julia Child and James Beard Awards) and Desserts. She lives in Los Angeles.
Teri Gelber is a food writer and public radio producer living and eating well in Los Angeles.
"From the Hardcover edition."
Karen Brooks is the author of several books and is the restaurant critic for the Portland Monthly. She lives in Portland, Oregon.
"Recipe for a great sandwich: start out with two pieces of bread and fill them with any recipe from Nancy Silverton's Sandwich Book. A classic for years to come."
--Tom Colicchio, Craft Restaurant
“Everone knows that Nancy Silverton is perhaps America’s best pastry chef, but only lucky Los Angelenos know her true calling as a craftsman paninist. This book oculd be called ‘Zen and the Art of the Autogrill’ for its mastery of perfection between two slices.”
--Mario Batali, Babbo restaurant.