Tips and tricks for making the best sandwiches at home.
After sampling the pastry offerings at New York's newest location of Bouchon Bakery, we felt it was high time to try out one of their sandwiches. In the past, we've loved their roast turkey and found their roast pork to be similarly excellent (despite their disappointingly inauthentic version of Dutch crunch bread), so I opted to try the smoked salmon sandwich ($13.75), featuring a healthy serving of salty, tender fish on a shiny-topped seeded brioche bun.
The salmon was delicious, as was the sweet, buttery bread (of course). But I found myself wishing for more of the flavorful garnishes. Topped with cucumber, hard boiled egg, pickled red onions, and sauce gribiche, I happily would have traded sliced egg for more tangy, crunchy onions, and much more sauce. Gribiche is traditionally a combination of emulsified hard boiled egg yolk, mustard, oil, and often capers or cornichons. This version had a very nice flavor when I could taste it, but it didn't shine through quite as much as I would have liked. Still, the sandwich was a satisfying (if pricey) lunch.