On my last adventure in expensive sandwiches, I declared that while I will (in rare cases) pay $10 for a sandwich, it'd better be divinely delicious, pretty hefty, and well assembled. I can especially be persuaded to part with serious dough if the sandwich features somewhat weird ingredients, and this white anchovy and soft-cooked egg sandwich from 'Wichcraft is a far cry from turkey and swiss.
I've sampled several sammies at 'Wichcraft, the chain cofounded by Top Chef judge Tom Colicchio, and the results have been hit or miss. The slow-roasted pork with red cabbage and jalapeños is divine; the chicken salad is merely ordinary. Obviously, if you hate anchovies, you should probably skip this one, but for the more adventurous, this truly innovative and bold sandwich is worthy of its $8.95 price tag. To find out why, and get the recipe, read more.
The frisée adds an edgy texture to the mild anchovies, and the egg is a creamy counterpoint to the garlicky salsa verde and sweet roasted onion. If you don't have a 'Wichcraft nearby — or if you shudder at the thought of shelling out $8.95 for a sandwich — I've come up with a recipe that lets you re-create it at home.
Makes 1 sandwich.
Makes 1 sandwich.
1 cup extra-virgin olive oil Mix all ingredients in medium bowl. Season with salt and pepper. (Can be made 1 day ahead; chill. Use at room temperature.) Makes about 1 3/4 cups.
1 cup chopped fresh parsley
1/3 cup chopped fresh chives
1/4 cup drained capers, chopped
2 garlic cloves, minced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh rosemary
1/3 cup fresh lemon juice
1 cup extra-virgin olive oil
Mix all ingredients in medium bowl. Season with salt and pepper. (Can be made 1 day ahead; chill. Use at room temperature.)
Makes about 1 3/4 cups.