There are days when elevated palates desire nuanced seasoning and divine presentation, but sometimes cravings turn in another direction and the only way to satiate hunger is with a flavor-filled, thoughtfully assembled, bountiful meal that can be held in one hand—a sandwich.
Sandwiches can be found on most lunch menus, from the simple to the sublime. But at Montage Hotels & Resorts, chefs have elevated sandwich making to an art.
So we asked them to present their favorite sandwiches of the season. Here’s what they each came up with.
Chipotle-Marinated Wagyu Open-Faced Sandwich
Montage Beverly Hills, The Rooftop Grill
The Rooftop Grill Chef de Cuisine Yolanda Guerrero’s chipotle-marinated wagyu open-faced sandwich combines marinated beef with hibiscus-pickled red onions, Oaxaca cheese, spicy crema, tomatoes and arugula on grilled sourdough bread.
“I love incorporating subtle Mexican ingredients and flavors in the dishes at The Rooftop,” Guerrero says. “This sandwich offers a variety of spices and peppers without taking away from the quality or taste of the wagyu itself. I wanted to create something that reminded me of home but with a Beverly Hills twist.”
Here’s how to make it at home.
Hibiscus-Pickled Red Onions
1 cup red wine vinegar
1 cup water
1/4 cup hibiscus flowers, dried
3 tablespoons sugar
1 quart red onions, sliced
In a large pot, combine all ingredients and bring to a boil. Pour mixture over onions and cool.
1 tablespoon chipotle powder
1 garlic clove, minced
1/2 bunch cilantro, chopped
1/2 bunch parsley
1/2 lime, juiced
2-3 ounces olive oil
Lime zest to taste
Salt and pepper to taste
In a bowl, combine all ingredients and whisk them together. Marinate wagyu beef in mixture for 20 minutes before cooking to taste.
Toast sourdough bread and then layer on cheese, marinated beef, hibiscus-pickled onions, spicy crema, tomatoes and arugula. Serve and enjoy.
Al Pastor Baguette, Marea Restaurant, Montage Los Cabos
Executive Chef Xavier Salomon crafted this combination of braised pork shoulder in adobo marinade with grilled pineapple, onions, cilantro jam, pickled red onions, serrano chiles, Oaxaca cheese and roasted garlic aioli and accompanied it with gaufrette potatoes.
‘Chicken Banh Mi, The Hideaway, Montage Kapalua Bay
Chef de Cuisine Robert Barrera’s chicken with pickled vegetables, jalapeño, mint, cilantro and green papaya is presented on a French roll.
The Duck Press, Octagon Bar and Gathering Place, Montage Palmetto Bluff
Chef Daniel Vesey combines slow-cooked duck confit, Boxcarr Cottonseed goat cheese, caramelized onions, tart apple (preferably a Pink Lady or Granny Smith) and Dijon mustard, and serves it on whole-wheat levain.
Apex Cubano Sandwich, Apex, Montage Deer Valley
House-smoked pulled pork, prosciutto cotto, Gruyère, cucumber, maple mustard and jalapeño jelly is piled onto an artisanal hoagie and served with barbecue potato chips.
Grilled Swordfish Sandwich, Mosaic Bar and Grille, Montage Laguna Beach
Executive Chef David Serus’ grilled swordfish sandwich is served with avocado, chipotle aioli and roasted pineapple salsa.
By Sue G. Collins