We Eat All of the Sandwiches at Feast Portland’s Sandwich Invitational

brockandlam-big-6884 Feast Portland kicked off its second year with bready bang last night at the Sandwich Invitational, which featured 15 chefs competing for sandwich glory (Tillamook Cheese, a sponsor, served up three sandwiches as well).

It was a tough competition, with hometown heroes The Country Cat and Laurelhurst Market winning the people’s choice and judging panel awards, respectively. Visiting chefs included Sean Brock of McCrady’s and Husk, Paul Qui of East Side King and qui, Duff Goldman of Charm City Cakes, and Stuart Brioza and Nicole Krasinki of State Bird Provisions.

Participants also included the crowd of sandwich lovers, who formed long lines to sample the wares, which were paired with craft brews from local Widmer Brothers Brewing, Northwest wines, and Reyka vodka cocktails.

Here’s a look at all of the sandwiches.


Duck confit sandwich on a cheddar jalapeño waffle with maple mustard and dill-pickled peach by Greg Denton and Gabrielle Quiñónez Denton of Ox Restaurant in Portland. Crispy fried duck skin completes the plate.


Andrew Gregory of The Woodsman Tavern in Portland prepared a gyro made with cured and smoked lamb shoulder, tzatziki with heirloom cucumbers and housemade yogurt, onions with sumac, and a mixture of cilantro, chiles, and parsley pureed with olive oil on Roman Candle Baking Company’s flatbread.


From San Francisco’s State Bird Provisions, Stuart Brioza and Nicole Krasinki served up this open-faced sweet corn and pork belly “panwich.” There’s romesco aioli inside, and corn powder on top.


Joshua McFadden of Portland’s Roman Candle Baking Company prepared “Sloppy Giuseppes,” made with ground beef and pork, tomato, garlic, chiles, and kale in a trapizzino.


Perhaps the most complex sandwich of the evening came from qui in Austin. Paul Qui and his team called their banh mi-like concoction “Rabbit 7 Ways,” which included pâté, fermented sausage, rabbit ballotine, and rabbit and shrimp forcemeat stuffing. Papaya and carrot slaw with fish sauce offered a contrast in flavor and texture.


Sean Brock of Charleston’s McCrady’s crossed the country to bring his “Hillbilly Fried Bologna Sandwiches,” which featured griddled housemade baloney on toasted white bread.


You’d expect some type of pork from Rick Gencarelli of Portland’s Lardo, and pork he delivered. The spit-roasted porchetta sandwiches have a healthy dose of Umbrian black truffle, as well as arugula and yuzu mayonnaise.


The roast hoison pork belly from Scott Weaver at Elephants Delicatessen in Portland has cabbage and green onions, and is served on the deli’s walnut bread.


Chris DiMinno of Portland’s Clyde Common served up a Dungeness crab slider with scallion and pickled fennel. A little Calabrian chile brought a hint of heat.


Duff Goldman of Baltimore’s Charm City Cakes returned to Feast Portland, serving diners laughs and little peanut butter, jelly, and bacon sandwiches. The jelly was grape and strawberry; the bread was potato.


Tommy Habetz and Nick Wood of Bunk Sandwiches in Portland prepared pork belly “al pastor” tortas, with pickled pineapple and jalapeño slaw.


Adam Sappington of Portland’s The Country Cat won the People’s Choice award for his lamb burgers, topped with Havarti cheese, smoked tomato jam, and iceberg lettuce slaw.


The judges’ award for best sandwich of the night went to David Kreifels of Portland’s Laurelhurst Market for his smoked beef tongue sandwich with padrón peppers, aji pepper aioli, mint, basil, and picalilli.


As if there weren’t enough sandwiches already, Tillamook Cheese served up three sweet cheese-filled options, too. Here’s the berry waffle with marionberry jam and Tillamook’s Vintage White Extra Sharp Cheddar.


Here’s Tillamook’s dark ginger sandwich, filled with dark chocolate, candied ginger, and Extra Sharp Cheddar.


The pretzel crunch contains pretzels, peanut butter, bananas, and Tillamook’s Sharp Cheddar.


Portland’s Roman Candle Baking Company also served up dessert, in the form of a chocolate brioche with peanut gelato, rolled in peanuts and chocolate.

ruby jewel-big-6774

Lisa Herlinger-Esco and Becky Burnett of Portland’s Ruby Jewel served what they called “The NW Club.” They describe it as “brown sugar cookies, marionberry caramel, hazelnut ice cream, chocolate and cocoa nib cookie, bacon, caramel ice cream, marionberry caramel, and another brown sugar cookie.” Topped with a candied sage leaf, and optionally coated with hardening chocolate, this was one sweet ending.

(Originally published at Serious Eats on September 20, 2013.)


, ,
, ,
, ,
, ,
, ,

No comments yet.

Leave a Reply