Stacked
A group of handsome sandwiches from across the New England coastline
There’s nothing quite like the magic that happens between two pieces of bread. Every region has its own sandwich culture, and chefs in New England are exploring theirs. They’re slicing, spreading, layering, and melting a wide range of sandwiches from the Narragansett to the Casco.
Cafe Louis | Portland, ME
Richardson cuts through the funk of a deep-fried patty of smoked bacalao with a punchy, herbaceous mustard nettle aïoli and lacto-fermented pickles. He intensifies the richness with a custardy ají amarillo cheese sauce, and layers it all on a house-baked challah bun.
BenReuben’s Knishery | Portland, ME
Anchored by sturdy slices of New York-style rye, Miller’s Reuben has rich slices of braised corned beef, house-made green cabbage sauerkraut, and thousand island with Maine’s most sour pickles. He griddles a Swiss cheese frico on the outside of the bread: “Gooey cheese with the mushy sauerkraut, to me, is a no,” says Miller.
Ming's Asian Street Food | Providence, RI
On a seeded brioche bun lies Chefs Burgoyne and Suom’s chicken, bacon, and kimchi sandwich, known as the CBK. They griddle the gochugaru-marinated chicken katsu with bacon and American cheese, and top the sandwich with gochujang mayo, cilantro, and house-made kimchi.
Ramona’s | Portland, ME
Sobel’s breakfast hoagie starts with soft scrambled eggs, and makes use of Italian deli staples: salami, roasted red peppers, sharp provolone, an arugula and pepperoncini mayo, all together on a semolina roll.
TigerHawk Sandwich Co. | Oak Bluffs, MA
Taking inspiration from Afro-Peruvian food culture, Alvarado plates up his version of a Butifarra sandwich. He slices Peruvian country ham, dijonaise, lettuce and onion, salsa criolla for acid and heat, and serves it on toasted ciabatta.
