We'll be spotlighting all of the delicious sandwiches, desserts, and drinks you'll find at the Serious Eats All-Star Sandwich Festival from now until the big day. Hungry yet? Obvious next question, have you bought your tickets yet?
Tips and tricks for making the best sandwiches at home.
What is pizza bianca? Here's how Sullivan Street Bakery founder Jim Lahey describes it:
A 6-ft. long light, airy, hand-formed flatbread; porous and bubbly with silky crumb. Accented with extra virgin extra virgin olive oil, coarse sea salt, and rosemary.
Yum, right? SE overlord Ed Levine has a theory that everything tastes better with pizza bianca (including hot dogs). We're never surprised when he brings one of the big six-footer slabs, fresh from the Sullivan Street ovens, into the office. It's not long before we've inhaled it, ripping off pieces and making sandwiches with whatever sandwichable ingredients we can find. Those pizza bianca days are always very good days.
So, of course we wanted it represented at the SE Sandwich Festival. We called up bread wizard Jim Lahey and had him join forces with Salumeria Biellese (more on that on Wednesday) to create a special SE sandwich that's never been available to the general public before. If Serious Eats was a sandwich, we would be this one.
Pizza bianca enthusiasts, you know you're in for a treat, and anyone who hasn't tried it before, oh, just wait.
Special giveaway today! Anyone who has purchased a ticket before 6 p.m. EST today will be entered into a drawing for a copy of Susan Rosso's The Encyclopedia of Sandwiches. This pocket-sized guide to sandwich recipes, history, and trivia breaks down the origins of 100 iconic sandwiches from the Dagwood and the Fluffernutter to the Caprese and the meatball sub. Just like the event, this book will expand your sandwich horizons by sharing the joys of what comes between two slices of bread. And if you bring your winning copy, we'll all sign it!