Fried Broccoli: marinara sauce, black olives, banana peppers
Tempura-battered broccoli is the second crunch you'll encounter after you crack through the toasty exterior of the bread. Sliced black olives seem to have snuck into the crevices of each floret. Marinara sauce binds everything without making anything soggy. The combination makes me think of supreme pizza or an Italian hero.
Mongolian Tofu: wax bean salad, jalapeño mayo, parsley
A block of firm tofu sees a trip to the fryolator and a sweet-and-savory glaze that includes soy sauce, hoisin and vegetarian oyster sauce. Snappy wax beans—all oriented in the same direction, of course—provide a solid foundation. Jalapeño mayo brings a bit of latent heat, and a punch of fresh parsley brightens up the whole set.
Meyer Lemon Chicken: sun-dried tomato mayo, kale, olive oil
Can a chicken sandwich be refreshing? This one has lively acidity and sweetness, the essence of Meyer lemons seemingly injected into each bite. Among the shreds of chicken are bright little bits of lemon zest. On top sits a tuft of green and purple kale. Sun-dried tomato mayo brings a lingering savory richness to the sweet, sour and bitter notes.
Liverwurst: braised red cabbage & beets, red curry mayo
The base here is a fat piece of Schaller & Weber liverwurst. Finely ground and smooth, there's a hint of warm spice to it; a dark purple slaw of braised red cabbage and beets adds crunch. The heat of a red curry mayonnaise is mild but always present.
Cheese: spaghetti squash salad, honey roasted peanuts, peach muchim
The menu just says "Cheese," but right now they're using Caña de Cabra, a goat cheese from southeastern Spain that has a bloomy rind and a little funk. Tyler Kord likens muchim to a quick kimchee of sorts. Koreans usually do it with cucumber, he says, but he likes to use fruits. So these peaches pack pretty serious heat. The natural sweetness of the spaghetti squash and the crunchy honey roasted peanuts calm the fire. But make no mistake: this is an unapologetically assertive sandwich.