Sunday, December 8, 2013
What’s your favorite sandwich in Maine?
The Food Network magazine prefers the duck confit panini that chef Rob Evans makes at Duckfat in Portland.
Every year in its September issue, the magazine highlights the best (fill in the blank) in all 50 states. Last year the topic was pizza, and Otto took home the honors. This year, their staff went searching for the “single must-try sandwich” in each state.
OK, they had a little help. Yours truly, along with 49 other “sandwich scouts,” nominated three sandwiches in each state, then the magazine did its own investigating and narrowed the three finalists down to one.
The results are in the issue that hit news stands today, in an article titled “50 States, 50 Sandwiches.” You can also use the magazine’s online interactive map and just click on a state to see its sandwich.
A crew from the Cooking Channel came to Portland in June to film Evans making his $12 sandwich for a companion show called “Best Thing Since Sliced Bread.” The magazine’s top five sandwiches, including the Duckfat panini, will be featured on the show Aug. 19 at 8 p.m. It’s part of the Cooking Channel’s “Sandwich Week” Aug. 19-25.
Here’s a look at the magazine spread. That towering sandwich on the right, by the way, is “The Nuke” from the Staggering Ox in Montana. Ham, turkey and roast beef are stuffed into the restaurant’s trademarked cylindrical bread loaf.
Other interesting choices (or at least some I’d like to try): the reindeer sausage from Cafe 817 in Anchorage; the Ahogada Torta, a pork sandwich served sliced side down in tomato broth, from Xoco in Chicago; and the Huitres a la Foch, a sandwich made of fried oysters and truffle-liver pate in a buttery sauce, from Snackbar in (of all places) Oxford, Mississippi.
And the next time I visit my brother in Atlanta, this southern girl is going to Home Grown for the Grant’s Stack, which is pimiento cheese, fried green tomatoes and bacon layered on Texas toast.
Meredith Goad has harvested oysters on the Chesapeake Bay, eaten reindeer in Finland and sipped hot chai in the Himalayas. She writes the weekly Soup to Nuts column and enjoys a good cocktail.
Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business before turning to journalism more than a decade ago. To relax, she bakes, gardens and hikes with her husband and their two dogs. A newcomer to Portland, she is an online content producer for the Press Herald.
Susan can be contacted at 791-6310 or saxelrod [at] pressherald.com.
On Twitter: @susansaxelrod