It’s well-balanced, texturally exciting and satisfying in a way most veggie sandwiches rarely are. The sole vegetarian sandwich - tender roasted butternut squash with greens, Calabrian chili jam, crispy shallots, seeds, pickled onions and a vegan pesto aioli - almost trumps the carnivorous options.
“I want it to hit every sense - the sweet, salty, tangy, umami,” Rappoport said. The special sauce combines made-from-scratch aioli, ketchup, chopped pickles, cherry peppers and miso. His far-from-basic turkey sandwich is stuffed with shaved white and dark meat, turkey bacon, white cheddar cheese, a poppy seed and apple herb slaw, dill pickles that he ferments himself and his “Roz” sauce.
He slathers the roll with his own pimento cheese and layers in sliced raw white onion. He cooks coffee-rubbed navel pastrami and then uses the liquid - along with vinegar, sugar, onions and garlic - to braise collard greens from County Line Harvest in Petaluma for three hours. Take the “Southern Picnic,” which was inspired by a sandwich with collard greens he ate at the Turkey and the Wolf in New Orleans. Rappoport’s sandwiches taste like composed restaurant dishes. “I think the real kicker was once I got laid off it was like, this is the time to do it.” “I’ve always liked sandwiches,” said Rappoport, who used to spend his days off looking at vacant spaces for a deli. ( Images via the Rozmary Kitchen Instagram) Rōzmary Kitchen’s Fanucchi sandwich (left) with pistachio mortadella, soppressata, capicola, sharp provolone, cherry pepper relish, onion and aioli and the Southern Picnic (right) with coffee-rubbed pastrami, collard greens, pimento cheese and onion. The crunch topping is made from a yeasted brown rice flour with toasted sesame seeds - an ode, Rappoport said, to an early Dutch Crunch recipe that reportedly included sesame seeds. For even deeper flavor, McConnell preferments the flours. The two teamed up and honed the sandwich bread to its current iteration: a 10-inch roll shaped in the image of Philadelphia hoagie rolls but made from a blend of whole spelt and bread flours from Central Milling Co.
#Dutch crunch bread nutritional value mac#
When Johnson, a catering manager at Stanford University, brought home bread from The Midwife and the Baker, something clicked for Rappoport, who knew bakery owner Mac McConnell through a tight-knit local rock climbing community. He filled his days with baking rolls, developing sandwich recipes, sampling the Bay Area’s best shops and fantasizing about opening his own deli. Rappoport, a chef who’s cooked at The French Laundry, Outerlands, Bonny Doon Vineyard and other Bay Area restaurants, got furloughed and eventually laid off at the start of the pandemic from his job as Pinterest’s chef de cuisine. Rōzmary Kitchen’s origin story is by now a familiar one. I think the West Coast, the Bay Area has some awesome sandwiches,” Rappoport said. “My real goal is to combine East Coast and West Coast sandwiches. The soft, flavorful rolls (which happen to be vegan) are made from artisan flours and filled with ingredients like coffee-rubbed pastrami and three-hour braised collard greens, pistachio mortadella, cherry pepper relish and Rappoport’s own aioli. Rappoport and his wife, Melissa Johnson, launched their sandwich pop-up last Friday at The Midwife and the Baker in Mountain View, which is now making the Dutch Crunch rolls especially for them. Nick Rappoport, center, and Melissa Johnson, right, at their first Rōzmary Kitchen pop-up at The Midwife and the Baker. The chef was after sandwich rolls - specifically, a Dutch Crunch hoagie-style roll that melds East Coast and Bay Area sensibilities.Įventually, it only made sense to make a sandwich on the roll, and Rōzmary Kitchen was born. Like many of us, Nick Rappoport became obsessed with baking bread during the pandemic.īut he wasn’t making crusty sourdough loaves. A roasted butternut squash sandwich from Rōzmary Kitchen, which is now popping up in Mountain View on Fridays. The Peninsula’s newest pop-up is making cheffy sandwiches on bread from The Midwife and the Baker.
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