From asparagus to ramps to green garlic, chefs are stuffing their favorite spring vegetables and herbs between two slices of bread, brightening sandwich fillings with fresh flavors and creativity.
No. 7 Sub
New York, NY
Curried Chicken Salad, pickled ramps, raisins and basil; $9
Gather
Berkeley, CA
Riverdog Porchetta, green garlic aioli, sauce gribiche and shaved red onions; $13
Salt
Boulder, CO
Grilled Red Bird Chicken Sandwich, fava bean hummus, bacon, fontina, pickled onion and lemon mint yogurt; $12
Il Cane Rosso
San Francisco, CA
Mariquita Farm Peas and Fava with ricotta, fresh mint and lemon; $9
Pom Pom’s Teahouse & Sandwicheria
Orlando, FL
The Cobb: Turkey, melted bleu cheese, tomato, watercress, red onion, bacon and avocado; $8
Four Café
Eagle Rock, CA
Grilled Asparagus, shaved fennel, avocado, arugula and feta topped with chive oil on a ciabatta roll; $10
The Sentinel
San Francisco, CA
Coppa with pumpkin seed pesto, mozzarella and mustard greens; 8.75
Surdyks
Minneapolis, MN
Asparagus and Brie made with fresh blanched asparagus and creamy French Brie on a half loaf of French bread; $5.99
Tenpenny
New York, NY
Roasted spring vegetables with tomato and fontina cheese on grilled rustic bread; $14
Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.