Gourmet Sandwiches

Written by Mike Meyer Category: Three Bites Issue: June 2009

Whether simple or stacked, sandwiches never go out of style.  So ditch the Subway and dig into one of these scrumptious sammies.

3118 E. Camelback Road, Phoenix

Noca owner Eliot Wexler can be a very cruel man. If you join his “Foodie Army” – that is, sign up for e-mails on special insider menus – he alerts you when Chef Chris Curtiss’ designer sandwiches are available. He writes tempting descriptions, such as for the Wagyu pastrami served open-face on MJ’s pumpernickel with homemade pickled cabbage, red onion and Dijon foam: “The intoxicating aroma draws me into the kitchen like Astro, the dog from The Jetsons.” The problem? He sends these notes in the morning, when our earliest chance to eat the sandwich is many hours away.


His other mean streak? Selections aren’t always available, like the very rare Heritage Red Wattle ham or the black truffle lobster roll. Wagyu pastrami ($23) is offered every Tuesday and Thursday, unless it runs out, and it often does since the precious meat takes five days to brine, one day to smoke and two days to roast.


Thursdays also mean Kobe cheese steak ($25). And Wednesdays are equally wonderful, featuring a Maine lobster roll ($23) that tumbles seafood from French Laundry supplier Ingrid Bengis along with celery root, fine herbs and roasted garlic aioli on a buttery toasted brioche bun with a side of duck-fat French fries.


20825 N. Pima Road, Scottsdale

We’re calling it the sandwich diet, courtesy of Chef Aaron May. Part one: breakfast. Two pieces of buttery, panini-pressed bread cradle wisps of pancetta, provolone, tomato and a fried egg that gushes its golden yolk when pricked with a fork. Or perhaps we’ll take a sweeter start to the day, with curls of prosciutto, chewy fig and a thick slather of sweet butter. May also knows how to make perfect scrambled eggs, cooking them soft and moist, layering them with peppery arugula and juicy tomato, and tucking it all within rustic bread.


Part two: lunch. Shall it be salty bresaola, arugula, ricotta and lemon, or Italian tuna decorated with capers, shallots, herbs and tangy, anchovy-kissed tonnato sauce? Chicken salad on ciabatta beckons, too, gussied up with herb aioli, grape tomatoes and shaved almonds.


Part three: dinner. Technically, no sandwiches are offered at this hour, but how else would you describe an appetizer of toasted ciabatta brushed with olive oil and cherry-wood balsamico under a mound of creamy sheep’s milk ricotta? We also adore thick country bread spread with whole roasted garlic and sea salt. OK, so this diet may not be particularly low-cal, but dang, it’s delicious.

Del Piero
25062 S. Meridian Road,
Queen Creek • 480-888-9290

This working olive farm and mill uses its own custom-pressed fruits and oils to accent its Italian-inspired café menu. Most of the extra virgin olive oil comes from a grove less than a half-mile from the restaurant growing an international blend of classic Tuscan, Spanish manzanillo and sevillano, Tunisian barouni, Greek kalamata and mission olives. You can taste their work at its buttery best on the pendolina, a panino of marinated and roasted mushrooms, squash, peppers, onions, fennel, fontina and arugula drizzled with Tuscan Estate extra virgin olive oil, balsamic vinegar and sweet tomato Parmesan crema.


Owner Perry Rea also uses fresh, local ingredients from the Pork Shop for delightful combos such as the Kalamata, which piles Italian salami, caraway salami, capicola, roasted tomato, arugula, provolone, red onion and artichoke-roasted garlic tapenade on ciabatta.


Some sammies are simple, like the Frantoio of fresh mozzarella, vine-ripened tomatoes and Del Piero pesto. Others are sophisticated, like the Lucca: smoked turkey breast, brie, sliced green apple, arugula, caramelized red onion and fig tapenade on whole wheat ciabatta.

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