Tips and tricks for making the best sandwiches at home.
If you've been reading Serious Eats: Drinks, you know we take our beverages just about as seriously as we take our food. So we've stocked the Sandwich Festival's beer fridge with an excellent selection.
What is there to sip with your 'wiches? There will be Nebraska Brewing Company's barrel-aged Apricot Au Poivre Saison (try it with Torrisi's ridiculous turkey sandwich.) We'll be pouring one of my favorite porters (from Founders Brewing Company), which will be pretty excellent with Locanda Verde's lamb meatball sliders. And the hits keep coming! You can compare Rodenbach with Rodenbach Grand Cru, and The Bruery will be showcasing Trade Winds, Saison Rue, Saison de Lente, and Mischief. Hopheads can enjoy Firestone Walker's Union Jack and Captain Lawrence's Imperial IPA. Plus more from Elysian, Victory, Sixpoint, Blue Point, Thomas Hooker, and Smuttynose.
Not a beer drinker? We've got you covered. We'll be pouring delicious Oregon pinot gris from Montinore Estate and a refreshing white wine blend from Channing Daughters, plus another from Bedell. Kenji will be making sliders; match them with cab franc from Shaw Vineyard. Have you ever tried Greek wines? You'll have a chance to sip them at the fest, thanks to importer VOS Selections—try the rosé with the incredible smoked ham sandwich from Gramercy Tavern. Or a glass of Farnum Hill's cider. Or both.
Teetotaler? Never fear. For your non-alcoholic pleasure, we'll be pouring iced coffee from Counter Culture and soda from pop star Fizzy Lizzy.
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