Tips and tricks for making the best sandwiches at home.
Of the delectable sandwich options at Floriole, the tartine of the day (an open-faced sandwich) and the mushroom and swiss chard sandwich ($9.75) are probably your lightest options. So on a day when I would be consuming several bakery items (canelés, macarons, and pineapple upside down cake, oh my!) I figured it would be a good idea to go for a lighter main course.
This vegetarian sandwich is definitely not light on taste though. Oyster mushrooms and swiss chard are sautéed, then tossed between thick slices of miche slathered with whipped goat cheese. The darker wheat bread has a satisfyingly chewy crust and super soft interior. While the filling is delicious, it's really the bread that makes this sandwich shine. Quite the opposite from many places in town, where the bun or bread is an afterthought. But with baking maven Sandra Holl at the helm, I'm not surprised. This sandwich is not messy at all, and combined with a Werp Farms mixed greens side salad, you'll be feeling downright virtuous...until you start digging into sweets. Just try to resist the pastry case. Mission impossible.
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