Who makes the best sandwich? Restaurant Hospitality’s editorial staff narrowed down the large field in our first Best Sandwiches in America contest to 12 finalists. See all winners >>
June 10, 2013
Winner: The Yandawich
Restaurant: Ryleigh’s Oyster, Baltimore
Sandwich Creator: Chef Patrick Morrow
Inspiration: The sandwich was named for Marshal Yanda, the 315-pound offensive guard of the Ravens. Yanda is a beloved regular at Ryleigh’s.
Key Ingredients: Yanda is from Iowa, where a pork tenderloin and pickle sandwich is a favorite treat. Ryleigh’s version replaces the pickle on the sandwich with a corn and poached Chesapeake Bay oyster salad for a distinctly Maryland touch. And since Yanda loves Guiness stout, a Guinness stout mustard is applied to the bread.
Price: $11
Food Cost: $4
What Others Said: “It’s the hottest bite in town.” —CBS Baltimore/WJZ
What the Judges Said: "The folks at Ryleigh’s are a smart bunch. They named one of their sandwiches after a Super Bowl hero and then made it big enough to intimidate a 315-pound bruiser. Maintaining its seafood focus with a poached oyster dressing was also very clever. Eating a sandwich like this won’t likely get you a Superbowl ring, but it will make you unbuckle your pants while watching the big game on the telly."
Honorable Mentions
Grilled Berkshire Pork Belly & Applewood-Smoked Bacon BLT by Chef Steve Redzikowski of OAK at Fourteenth in Boulder, CO
The Little Piggy by Chef Edward Sylvia of Certé in New York City
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