Skip to main content

3 Ways to Bring National Sandwich Day Home

Today is National Sandwich day, a day when we take the time to celebrate the glorious sandwich in all its bready goodness. But, now more than ever, chefs and restaurateurs are rethinking what goes between two pieces of bread.

Formerly a key operator in mini-empire Mendocino Farms and currently owner/founder of The Chicken or The Egg, Sean Krajewski is one of LA’s top sandwich gurus (yes, that’s a thing). We spoke with him to get a few tips on how you can elevate this humble hand-meal and also got an insider’s perspective to his favorite LA nosh spots.

Recommended Videos

Think about entrées and main dishes first

photo-sep-01-10-24-34-pm
Image used with permission by copyright holder

“Philosophically speaking, start with your favorite dish,” he says. There really is no limit to what you can transform into sandwich-building material. Krajewski and his chefs routinely experiment with everything from Japanese Togarashi spice to various breakfast foods. He added that too many people (including well-established chefs) start with bread and build up. “It’s very constricting,” he says.

Sometimes no training is the best training

photo-sep-01-10-41-20-pm
Image used with permission by copyright holder

Krajewski never went to culinary school, so he developed a more scientific approach to his recipes over time leading to plenty of trial and error. For his new restaurant, The Chicken or the Egg, their most popular dish happened almost by accident. “We went around Los Angeles and ate every fried chicken sandwich,” he says. “The results were mostly the same – good flavor, but mushy exteriors.” While experimenting with ways to better batter the chicken, his team found that masa flour was actually the best option for coating and it is also completely gluten-free (a deal-maker in LA). It’s been their signature dish ever since.

Balance in eating beyond the kitchen

photo-sep-01-11-23-27-pm
Image used with permission by copyright holder

“I’m surrounded by fried chicken and eggs all day, so I’ve been trying to eat lighter and LA is a great place for that,” Krajewski says. On his way home, he’ll hit up local salad chain Tender Greens or nouveau-natural Flower Child. However, the native Angeleno still loves the city’s trademark Mexican food. “I find comfort in any place where things are falling off the walls, especially if they have a family salsa recipe.”

Krajewski likes to build outside the lines. He says that as long as you have high-quality ingredients, the sandwich will follow suit. “I’ll eat a ham and mac-and-cheese sandwich all day long,” he says. It isn’t surprising coming from a guy who blew up the bacon, egg and cheese breakfast standard with maple syrup-coated bacon and a cheddar crisp. “I was always the guy using Thanksgiving leftovers for sandwiches,” he remarks. And he’ll continue to be the guy innovating the most between two pieces of bread.

Geoff Nudelman
Former Digital Trends Contributor
Geoff is a former contributor to The Manual. He's a native Oregonian who’s always up for a good challenge and a great hike…
The easiest ways to make hazelnut coffee that actually taste great
3 methods to enjoy hazelnut flavor in your coffee
Cup of coffee

When I think of classic flavored coffee, hazelnut is one of the first flavors that comes to mind. Hazelnut coffee is almost like my version of comfort food, except in coffee form. The slightly nutty, sweet taste of hazelnut works perfectly, whether it's a regular hot coffee or an iced coffee. You can find hazelnut coffee at almost any coffee shop, but it's also super easy to make at home. Here's how to make hazelnut coffee in three ways.

How to make hazelnut coffee using flavored beans

Read more
Why everything you think you know about IPAs might be wrong
Not all IPAs are bitter, pine-bombs
IPA

Take a moment to imagine an IPA. What do you see? What does the beer that you envision taste like? If you immediately think about a golden or yellow, reasonably clear beer with citrus, pine, and a potentially aggressive level of bitterness, you’re painting this complex beer style into a tiny corner.

The IPA you’re describing fits into the India Pale Ale box. But, in my career of writing about beer, I’ve learned that the style is much more than this simplified definition. That description is the iconic and popular West Coast IPA. And I can understand why they are many drinkers go to IPA styles. It’s what many non-IPA drinkers think of the beer style. But this isn’t the only IPA style. And the others vary greatly in appearance, aroma, and overall flavor.
Different types of IPAs

Read more
Tequila is the spirit of the summer—these cocktails prove it
Learn about the best tequila-based cocktails for the warmer months
Paloma cocktail

In the pantheon of warm-weather spirits, it’s difficult to beat the appeal of tequila. Sure, gin adds a floral flourish to mixed drinks on hot, humid days, and vodka is a nice, neutral backbone for sunny day cocktails, but nothing beats the agave sweetness of a well-made tequila when it’s mixed into a balanced, flavorful summer cocktail.

In my decades of writing about alcohol, I’ve imbibed my fair share of blanco, reposado, and añejo tequila. I’ve enjoyed it in shots with lime and salt, neat and on the rocks, and mixed into a variety of cocktails. Over the years, I’ve learned that no hot summer day is complete without a layered, complex tequila-based mixed drink.
The best tequila-based cocktails to drink this summer

Read more