“I’m pretty into the Lincecum and the SF Giants”-both turkey-avocado-bacon variants-but if getting mozzarella sticks and/or jalapeño poppers on sandwiches is your thing, they’ve got that, too,” she says. Sandwiches have whimsical names, often with a San Francisco tie-in. Each oblong loaf is slathered in a paste of rice flour and sugar before baking, which crisps up into a speckled, crackly top. ![]() Ike’s Place: “Ike has established himself as the sandwich king of San Francisco,” according to Sloss, with locations in the city and throughout the Bay Area. But Dutch Crunch is something truly distinctive. Get the works-add avocado and pepper jack-and you have happiness on a roll.” Pickles, onions, and peppers are all more or less standard, and since this is California we’re talking about, avocado is often an option, too.Īrguello Market: “Its Dutch Crunch always tastes fresh,” says Sloss, “and the turkey sandwiches feature a freshly roasted strata of dark and white meats. The Filling: There’s no single classic Dutch Crunch order, but the best of the genre, as with Italian heroes or subs, stacks layers of cold cuts, cheese and vegetables in a neat, orderly structure. They mold around sandwich fillings, but the tiger-striped top adds texture." "And Dutch Crunch rolls should be soft-really soft. "Dutch Crunch rolls have a sweet flavor reminiscent of the white bread you always wanted as a kid, but maybe didn’t get if you had whole-wheat parents, as so many of us Californians did," says San Francisco–based food writer Lauren Sloss. ![]() Just like the cinnamon streusel is the best part of a coffee cake, the crust is the best part of Dutch Crunch. It’s dense and doughy with just a hint of sweet, and it has a squishy crumb that can support a hefty pile of sliced meat. ![]() The Bread: Its virtues as a sandwich bread are undeniable.
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