Tips and tricks for making the best sandwiches at home.
Straying from the brunch menu can get dicey at a restaurant as synonymous with the most revered of weekend meals as Yolk is. On top of that, I generally distrust a menu that declares something "Supremely delicious!" But something about the phrase "smothered in mushroom Cabernet gravy," encouraged me to take a chance.
I found my hesitation and distrust fortunately unfounded upon my first crispy, salty bite of the Dublin Pot Roast Sandwich ($9.99). Two golden and glistening slices of sourdough provide a sturdy backbone for stringy swiss cheese, mushroom cabernet gravy, and thin, remarkably tender slices of pot roast. Far from "smothered" as the menu describes, the beef actually just appears extra juicy. Instead of an unwieldy gut bomb of a sandwich, this restraint creates an indulgent, yet well contained, brunch alternative.