Between Two Slices

Three of the standout local chefs participating in the Sandwich Showdown, part of the Broward schedule at this month’s South Beach Wine & Food Festival, go beyond the bread to create works of culinary art

Truffle Philly Cheesesteak

Courtesy of Robbyns Martinez
Corporate executive chef, JEY Hospitality Group
Sandwich from Henry’s Sandwich Station

 

Truffle cheese sauce

3 ounces butter

3 ounces all-purpose flour

3 cups milk

2 ounces Gruyere cheese, grated

2 ounces Parmesan cheese, grated

2 ounces Swiss cheese, grated

1 ounce truffle oil

1 ounce truffle paste

Salt, white pepper to taste

Ground nutmeg to taste

 

Preparation

Melt butter. Add flour; cook roux for 5 minutes. Stir in milk; keep stirring until no lumps. Add all grated cheeses slowly so they fully melt. Season with salt, white pepper and nutmeg.

 

Sandwich ingredients

6 ounces rib-eye steak, shaved

2 ounces mushrooms confit

2 ounces onions, caramelized

4 ounces truffle cheese sauce

1 tablespoon butter

Salt and pepper to taste

Baguettes

 

Preparation

Add butter to baguette and toast to golden brown. Add butter to heated flat top, place shaved rib-eye, and season with salt and pepper for 5 minutes. Add mushrooms and caramelized onions to meat and cook for 2 minutes. Add mixture into the baguette. Finish with truffle cheese sauce.

 

Henry’s is at 545 NW First Ave., Fort Lauderdale (954.616.5538; henryssandwich.com).

Cemitas Poblanas

Courtesy of Edgar Beas

Executive chef, Dune

 

Ingredients

4 slices of milanesa (preferably sirloin)

2 eggs, beaten

1 cup ground bread

500 grams of Oaxaca cheese, shredded

2 ripe avocados, sliced

1/2 cup of papalo leaves (or cilantro or arugula)

1/2 onion, sliced

1/2 cup olive oil

4 cemitas (or any round sesame bread)

Chipotle, salt and pepper to taste

 

Preparation

Season the milanesas and add to beaten eggs. Coat with breadcrumbs. Fry in hot oil and drain. Slice cemitas (or sesame bread) in half. Place milanesa on bread. Top with cheese, avocado slices, onions and papalo leaves.

Dune is inside Auberge Beach Residences & Spa, 2200 N. Ocean Blvd., Fort Lauderdale (754.900.4059; dunefl.com).

Corn and Cochon Sandwich

Courtesy of Kelly O’Hara

Chef, YOT Bar & Kitchen

 

Sandwich ingredients

2 2-ounce pieces of mojo pork belly

2 slices Pullman brioche

1 tablespoon corn aioli

1 tablespoon onions, pickled

1 tablespoon queso fresco, crumbled

2 tablespoons corn chards, roasted

2 tablespoons micro cilantro

 

Preparation

Bread and fry marinated mojo pork belly (see below for marinade/batter). Butter and toast brioche. Spread corn aioli on interior side of brioche. Add desired amount of other ingredients. Close sandwich and serve.

 

Mojo marinade

1 tablespoon orange zest

3/4 cup fresh orange juice

1/2 cup fresh lime juice

1 cup cilantro, finely chopped

1/4 cup mint leaves, finely chopped

8 garlic cloves, minced

1 tablespoon oregano, minced

2 tablespoons ground cumin

 

Marinade/pork belly preparation

Marinate pork belly in mojo marinade for 24 hours. Remove belly from marinade and braise at 350 degrees for 3.5 hours (or until very tender) in the following liquid: 1 part mojo marinade, 1 part orange juice, 1 part chicken stock.

 

Egg batter/breading preparation

Whisk 6 whole eggs, 1 cup flour and 1 teaspoon salt until smooth. Use lightly pulsed Panko breadcrumbs; add zest of 1 lime per quart of breadcrumbs. Batter marinated pork belly in egg mixture, dip in breadcrumbs, and fry.

Roasted corn aioli

1 quart fresh corn kernels

1/2 cup sweet onion, diced

1 pint Duke’s mayo

1 tablespoon chili powder

2 tablespoons fresh lime juice

Agave nectar, salt, pepper to taste

 

Corn aioli preparation

When sweet onions and corn are tender, puree in Vita-Prep and pass through mesh strainer. Place puree in bowl. Whisk in other ingredients. Season with agave, salt and pepper.

 

Yot Bar & Kitchen is at 2015 SW 20th St., Fort Lauderdale (954.953.9000, yotlmc.com)

CRAVE Highlights

The South Beach Wine & Food Festival once again presents a schedule of events specific to the burgeoning foodie scene in Broward County. In addition to the Sandwich Showdown, other highlights include:

Feb. 19: New York restaurateur Michael Lomonaco and Steak 954 executive chef Johan Svensson host a dinner to kick off the Fort Lauderdale portion of SOBEWFF.

Where: Steak 954 (401 N. Fort Lauderdale Beach Blvd.)

Tickets: $225

 

Feb. 20: Join Iron Chef winner Marc Forgione, Chopped judge Tiffani Faison and S3 executive chef Jorlian Rivera for a special dinner paired with wines from Southern Glazer’s portfolio.

Where: S3 (505 N. Fort Lauderdale Beach Blvd.)

Tickets: $225

 

Feb. 21: Joel Ehrlich, executive chef at Valentino Cucina Italiana, opens his restaurant to New York chef/restaurateur Stefano Secchi for this ode to Italian cuisine.

Where: Valentino Cucina Italiana (620 S. Federal Highway)

Tickets: $225

 

Feb. 23: Join Katie Lee, host of The Kitchen, and fellow Food Network star Geoffrey Zakarian at his restaurant inside The Diplomat Beach Resort for a Sunday Brunch like no other.

Where: Point Royal (3555 S. Ocean Drive, Hollywood)

Tickets: $165

 

Visit sobewff.org and click on CRAVE GFL Series for additional details and ticket information.

Sandwich Showdown

As part of the CRAVE Greater Fort Lauderdale portion of this year’s South Beach Wine & Food Festival, Food Network star Jeff Mauro— host of The Kitchen and the Emmy-nominated series Sandwich King—will emcee this inaugural event at Hilton Fort Lauderdale Beach Resort with some of Broward County’s standout chefs.

When: Feb. 22, 11 a.m. to 1 p.m.

Where: 505 N. Fort Lauderdale Beach Blvd.

The chefs: Participants include Kelly O’Hara, YOT Bar & Kitchen; Robbyns Martinez, Henry’s Sandwich Station; Edgar Beas, Dune; Brian Cartenuto, Tucker Duke’s Lunchbox; Pablo Salas, Lona Cocina Tequileria; Toby Joseph, Wild Sea; Michael Saperstein, Charm City Burger; Russ Aaron Simon, GG’s Waterfront.

Credits

Photography by Libby Volgyes

Shot on location at YOT Bar & Kitchen, Fort Lauderdale

Special thanks to Larry Carrino and the team at Brustman Carrino

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