Tips and tricks for making the best sandwiches at home.
Most sandwich places now offer vegetarian options, whether that be a simple grilled cheese or a slightly more exotic Caprese or portobello filling. However, never have I had as tasty and hearty a vegetarian sandwich as the squash and mushroom with kale tofu pesto ($9) at Amy Morton's new restaurant, Found, in Evanston.
This open-faced sandwich is served on a hefty miche from Bennison's Bakery. A slab of French sourdough holds up solidly under a multitude of toppings, including squash, mushroom, and kale. I'm impressed that the bread doesn't become soggy at all, even with a thick smear of pesto made with raw kale, walnuts, garlic, and tofu on top. The chewy crust offers a nice textural counterpoint to the juicy toppings. Executive chef Nicole Pederson uses butternut, red kuri, kabocha, and/or buttercup squash, depending on what's available, for the puree under the sandwich. Regardless of what blend of squash is used, you can be sure the result will be delicious.
The sandwiches at Found are listed under the apt heading, "knife and fork sandwiches." Each sandwich is easily big enough to constitute an entire meal. Yet there are so many tasty small plates that it's hard to resign yourself to simply one sandwich, no matter how outstanding. You're probably best off splitting a sandwich and trying a few other dishes too.