Public service announcement: When the seasons change, so does the vegetarian sandwich at The Parlor. Executive chef Miguel Yao’s summer offering is the Panino Verdura ($13), a flatbread sandwich with grilled portobello mushrooms and zucchini that he soaks in a lemon and oil marinade, with orange peel, garlic and rosemary giving added zest. He heaps on fresh baby spinach, shaved carrots, melted burrata and marinated piquillo peppers to lend a sweet and smoky element.
What makes this a knockout is the pizza dough bread, lightly charred in a wood-fired pizza oven and drizzled with olive oil and fresh oregano, emerging soft on the inside with the slightest give on the outside. Yao spreads house-made hummus on the top slice and basil pesto (a family recipe of the owners) on the bottom slice, an unusual pairing that works to enhance the vegetables.
Put together, the array of carefully curated flavors and textures rises above predictable vegetarian sandwich fare. Top off your plate with a choice of mixed green salad with tomatoes and cucumbers or some crispy french fries sprinkled with grated Parmesan cheese and freshly chopped parsley. Change is indeed good. Especially when it’s seasonal.
1916 E. Camelback Rd., Phoenix