Chefs share their secrets for making your at-home sandwich so. much. better.
, which is mayo, ketchup, mustard, and chopped dill pickles. That’s pretty much good on everything. We also make Russian dressing, which is mayo-based. And our white sauce is based off of a New York City halal truck, which is mayo and vinegar, so we make one with mayo, sour cream, and white vinegar.” —“When you get a sandwich that’s half bread or more, that’s a real bummer. We’ll slice [our rolls] open and pull a little bit of the bread from the inside as soon as they walk in from the baker.
” —“I’m all about crispy bits—fried quinoa, crispy shallots, sugar-fried garlic [sliced garlic tossed in sugar, then fried], and toasted sesame seeds. These things bring a ton of flavor and texture variance to each bite.” —If you’re headed to Durham soon, get a big sandwich at Lucky’s .“We make a chunky almond butter and put that on our chicken salad sandwich with bacon. There’s something a little over the top about it, but they go really well together.
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