Warning: ob_start(): non-static method wpGoogleAnalytics::get_links() should not be called statically in /homepages/12/d92832203/htdocs/digestLA/wp-content/plugins/wp-google-analytics/wp-google-analytics.php on line 259
sandwich » digest LA
tuna melt from The Point

tuna melt from The Point

The other day, I walked from my office to this little spot called The Point. The Point is a tiny breakfast and lunch counter in an office building. It was created by Mark Peel who is a famous chef in LA. He also owns Campanile and Tar Pit, two well known LA restaurants. I was standing waiting for my tuna melt sandwich when I noticed a man turn a table over and start fixing a wobbily leg. He then turned the table right side up and came over to the counter and started talking to me. Like any dedicated Top Chef Master viewer would, I immediately recognized him as Mark Peel from season 1.

I was pretty excited to be meeting my second Top Chef Master. Just the week before I had eaten dinner at Susan Feniger’s Street and told her I loved her short ribs. I took my little tuna melt to an outside table and thought how funny it is to live in Los Angeles and meet culinary celebrities just like that. But then it hit me… when I am sitting at home watching Top Chef, I really want to be tasting the food on the show. But I am eating these chefs’ food all the time. I have had Marcel’s animal fries, Rick Bayless’s camarones, Susan Feniger’s kalbi and Mark Peel’s tuna. Sometimes it is really good and sometimes it is just okay, just like all the non-celebrity chefs’ restaurants. I still haven’t tried Elan’s bacon-wrapped matzoh ball, but that just sounds silly. On Labor Day, my friend’s chef boyfriend will make us all skewers on the grill again and those I guarantee, will taste amazing.

Giant Sandwich

Michelle & the giant sandwich

I just don’t understand why sandwiches in the US have to be so mediocre. Sure, hoagies in Philly are delicious. And there are the¬†occasional¬†standouts like the steak sandwich from Mooncake foods in NY, but no one in the US can make a sandwich the way the French can. While I work on the wall here in Cannes, I have been eating a lot of sandwiches. The giant sandwich above is basically a Salad Nicoise in a sandwich. I think it was called Pan Bagnat and I got it from a kiosk outside for a few euro. Most days I get my lunch from a shop called Paul. Paul is a sandwich chain through all of Europe that even has locations in Florida. Florida! I need these sandwiches shops in NY and LA stat.

Pavot Jambon cru

Pavot Jambon cru from Paul

The sandwiches from Paul are just beautiful fresh bread (I like the ones with poppy seeds), a few thin slices of high quality meat, butter, lettuce and tomato. My favorite is the Pavot Jambon cru.

I remember the first time I had a sandwich from Paul was in the Edinburgh airport getting on a flight to NY. I grabbed a sandwich that was just some baguette and prosciutto and got on my flight. I took the first bite and actually turned to the stranger next to me on the flight and said, “this is amazing!” So tell me, what an we do to bring Paul to Los Angeles? And I don’t want some watered down version of Paul. We need to make sure it is only staffed by French people to get the atmosphere just right. In the meantime, I am filling overtime on sandwiches.