![]() During the recipe testing process, Baker tried 20 ham varieties and settled on a “low-sodium, low-moisture Virginia-style ham that doesn’t sweat too much when you cook it.” Baker builds his sandwiches with symmetry in mind and promises there won’t be “pockets of bad bites.” The sandwich layers Applewood-smoked bacon, ham, baby arugula, espelette pepper aioli, pungent Gruyère cheese, and a runny fried egg. The third one is set to open inside the Eaton DC hotel downtown in August. The breakfast sandwich at Baker’s Daughter is the best seller at the growing local brand that will soon have three locations. He likes them to have multiple meats and a “20 percent messy factor” that makes you feel like you’re indulging in something special. NW, (202) 729-6990, Ĭhef Matt Baker may have earned a Michelin star for his delicate work at Gravitas, but he doesn’t dig dainty breakfast sandwiches. Photo of Baker’s Daughter’s Breakfast Sandwich by Leading DCīaker’s Daughter Breakfast Sandwich ($13)ġ402 Okie St. I really think she’d love this sandwich.” Little Food Studio is currently open Tuesdays through Fridays from 7:30 a.m. “I try to name all of the sandwiches based on what I think that family member would like to eat. “This sandwich is named after my mom’s mom,” Harris says. She finishes the Burnetta off with pistachio spread and a spicy Calabrian chili relish. “Mortadella is bougie bologna,” Harris jokes, if only because it’s fun to say. The focaccia sandwich contains the classic Italian combination of creamy burrata and mortadella streamed with fat ribbons and studded with pistachio halves. Instead of using predictable condiments to add moisture and richness to her creations, she crafts spreads from scratch, like the olive cream that lines the Burnetta sandwich made from Castelvetrano olives blended with olive oil. Photo of Little Food Studio’s Burnetta by Laura HayesĬhef Danielle Harris has a strategy that makes her sandwiches stand out at Little Food Studio, located in the former Cuzzin’s & More carry-out space in Petworth. “It’s kind of like Filipino Thousand Island meets tartar sauce,” he says.Īt first, Dungca and co-owner Tom Cunanan made the sandwich for themselves and their employees, but they eventually added it to the menu for all to sample. It’s not that secret-Dungca says it starts with Duke’s mayo and also includes banana ketchup, cornichons, and Filipino chili vinegar. The POGI-O-Catfish comes with a comically oversized fish filet that hangs over the bun, shredded lettuce, pickles, melted American cheese, and a “secret” sauce. Ube is ubiquitous in the Philippines and PogiBoy is inspired by Filipino fast-food chain Jollibee. PogiBoy chef and co-owner Paolo Dungca says he uses ube (purple yam) flour to create the fluffy, bao-like bread that’s getting a lot of play on Instagram. This fried catfish sandwich that mimics McDonald’s Filet-O-Fish sandwich comes on a Grimace-colored bun. Hungry for more? Catch up on the fall, winter, and spring offerings.ġ100 Vermont Ave. sandwiches, you’ll find newbies, old favorites, and, hopefully, something to look forward to trying. In the final, summer installment of City Paper’s seasonal guide to D.C. Over the past year we’ve served up a fresh slate of craveable sandwich options every quarter. ![]()
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