Rachael Ray Every Day – September 2019

ON OUR

What Rach

Is Into Now

Overnight

Beauty

Trending:

Hair Clips

Q & A with

Jen Garner

Downton

Etiquette

Destination:

Savannah

W

hat’s more nostalgic than

a white-bread sandwich?

The squishy-soft bread

used to bookend your lunch-box

PB & J or ham and cheese—

before everyone caught on to

the wonders of whole grains.

But now chefs across the country

are revisiting the classic

white-bread sandwich and

elevating it for grown-up tastes.

BIG-DEAL CHEFS ARE BRINGING BACK THE HUMBLE

WHITE-BREAD SANDWICH, AND WE THINK IT’S THE

COOLEST THING SINCE SLICED...WELL, YOU KNOW.

The current sando trend is

an offshoot of the katsu craze that

dominated trendy eateries last

year with crustless constructions

of crunchy battered meats flanked

by fluffy Japanese-style milk bread.

But the latest take goes beyond the

cutlet category. Konbi café in

Los Angeles (konbila.com) blew up

on Instagram, thanks to its egg-

salad sandwich, which amps up the

afternoon-tea staple with scallions

and rice wine vinegar. “Sandos

are undeniable,” says Konbi’s

co-chef and co-owner, Akira Akuto.

“Once you have one that’s actually

good, you want them all the time.”

At David Chang’s fast-casual

Peach Mart in New York City

(peachmart.xyz), the souped-up

sandos were “originally inspired

by Japanese convenience stores,”

says Momofuku CEO Marguerite

Mariscal. One social media standout

is the Black & White, a PB & J

twist featuring black-sesame paste,

cream cheese, and citron jam.

To re-create the sando trend

at home, opt for the whitest,

fluffiest loaf you can find. “It’s more

about texture than it is flavor,” says

Mariscal. And always remember:

Cut those crusts! —CHRISTINA IZZO

PHOTO: ALICIA CHO

RACHAELRAYMAG.COM | SEPTEMBER 2019 11