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Chef-partner Chris Hill says this $7.49 sandwich is a runaway hit at his casual restaurant where he and his two business partners strive to take familiar flavors, ingredients and ideas and present them in new ways.
The Figgy Piggy is made with herb-roasted pork tenderloin finished with a fig glaze. That’s put between two slices of sourdough bread with baby spinach, roasted tomatoes, smoked gouda and pesto aïoli. Like all of the restaurant’s sandwiches, it’s served with house-made Parmesan-black pepper potato chips.
“To me this is the perfect combination of flavors,” Hill said. “A touch of sweetness from the pork, some smokiness from the cheese, savoriness from the pesto, and a bit of acid from the roasted tomatoes. Everything works so well together, and the sales of this sandwich, while at first were modest, have shot through the roof.”
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