I've been lucky because since 2003, I have had easy access to Top Chef head judge and culinary god Tom Colicchio's star sandwich spot, 'wichcraft. The first shop, the brainchild of Colicchio and Sisha Ortúzar, opened in New York City (two blocks from my apartment) with this goal: Craft a sandwich into a meal, and a meal into a sandwich. Traditional sandwiches were out, and updated classics were in. Ho-hum tuna salad transformed into Sicilian tuna with fennel, black olives, and lemon confit. Condiments? No ketchup or yellow mustard here: 'wichcraft punched it up with spreads like salsa verde and balsamic onion marmalade. Awesome, right? By now your mouth is watering and your mind is wondering, "Why is she taunting me with these amazing-sounding bites?" Because now everyone has access to those well-crafted, flavor-packed, a-mazing sandwiches: Colicchio has penned the ultimate sandwich cookbook, 'wichcraft. We sat down with the sandwich king to help you master the making of your own grinder and grab a few of his signature recipes.
Tom Colicchio's Top Three Sandwich-Making Tips
1. "Always use good ingredients, including the bread. Quality artisan bread keeps well in the freezer. Just thaw it and toast it and you have bread that is as good as fresh from the bakery. But beware: Once thawed and toasted it won't last as long as freshly baked bread."
2. "Think of balancing flavors. If all the ingredients you are using are rich or heavy, consider using a little vinegar or some spicy peppers as a flavor accent."
3. "Build them well. If you aren't going to eat the sandwich for a few hours (like when you are brown-bagging your lunch or packing a picnic), use bread that will hold up well even after it soaks up some of the juices from the ingredients. Try a crusty baguette or ciabatta."
Tom's Signature Recipes
Fried Eggs with Bacon, Gorgonzola, and Frisée
