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: Turkey Melt Sandwich
Restaurant: Greenleaf Gourmet Chopshop, Los Angeles
Sandwich Creators: Owner Jonathan Rollo & Executive Chef Kristi Ritchey
Inspiration: “Let’s face it,” says Rollo, “sometimes there’s nothing better than a warm pretzel with mustard and this turns it into a seemingly decadent sandwich without being destructive to your gut.”
Key Ingredients: Turkey, melted Gruyere cheese, sautéed spinach with truffle oil, caramelized onion and whole grain mustard served on Dolce Forno Bakery’s pretzel bread.
Price: $9.95
Food Cost: $3
What the Judges Said: “For us, the turkey sandwiches our mothers made us were the equivalent of putting on sweatpants and giving up. It gave us nothing to live for. But Greenleaf has produced a turkey sandwich that makes you want to put on some big-boy pants and leave the house. It’s a sandwich that demonstrates just how exciting this protein can be. And the truffle oil-kissed sautéed spinach and pretzel bread that accompany it had us cancel our therapist appointments. Hell, we may even go work out now!”
Honorable Mentions
Roasted Turkey by Sisha Ortuzar at ’Wichcraft, New York City (see honorable mention Vegetarian).
Baja Turkey Jack by Lisa Odom of Nature’s Table, Orlando
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