Tips and tricks for making the best sandwiches at home.
I've held a long-standing grudge against Feast thanks to a rather disappointing brunch experience more than a year ago. Despite its strong Zagat rating, the American-fare restaurant overcooked my poached eggs to the point where they were nearly hard-boiled on this fateful day—a cardinal, almost unforgivable breakfast sin in this food blogger's opinion. And though I'd had pleasant dining experiences there before this unfortunate meal, it so put me off to Feast that I just couldn't go back. That is, until this week.
What brought me back in? A mix of my love for sandwiches and the Grilled Chicken Club. A hearty piece of chicken breast is grilled and topped with romaine lettuce, thick slices of tomato, crispy bacon, and a hearty dollop of guacamole. It's all placed between a toasted demi baguette that's been slathered on both sides with tangy lemon mayonnaise. The meal comes with a choice of French fries, sweet potato fries (pictured), breakfast potatoes, or a salad greens. Admittedly, I struggle to remain objective about anything employing guacamole, so it goes without saying that I liked this club sandwich. But aside from that, the thick baguette prevented the guac from making the bread soggy, and the sandwich overall was more than satiating. I don't know that it was enough to put that woeful brunch completely behind me, but it was enough for me to reconsider my no formerly staunch "No Feast-ing" policy.