I am huge sandwich fan, and over the past few years, I’ve thought about creating Thadd’s Ultimate sandwich. I’ve conducted extensive research on other excellent sandwiches and used several of the Parish Café’s sandwiches as my benchmark. I finally got around to creating it the past Memorial Day weekend. Here are the results:
The Thaddeus
Grilled medium rare Niman Ranch dry-aged bone Cowboy steak sliced thick, topped with mango infused seared fresh Hudson Valley Foie Gras Grade "A", plump organic tomatoes, and assorted organic greens. Served on grilled white bread from Hi-Rise Bread Company, and accompanied with two pieces of tuna sashimi.
Notes: This was my first time searing foie gras and it cooks in about 45 seconds on each side. Infusing the mango was tricky and not burning it proved to be difficult. Even though my technique was not perfect, the mango foie gras was still excellent. The searing creates extensive smoke, and Alice thought I was going to burn down the kitchen.
The greens and tomatoes were from Boston Organics. Hi-Rise Bread Company does not have web site. Check out a few user reviews. Alice returned from a business trip to Paris the day I made the sandwich, so we enjoyed it with a crisp Domaine Rodet 2005 Chateau de Rully premier cru white wine.
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