I’m serious. I’ve had THE best vegan sandwich of my life here. And I’ve sampled them around the world, Australia, England, Sweden, Laos, Spain to name a few.
I’d been craving a sandwich for a few weeks, yet for reasons of time and a slightly OCD’ish manner of not settling for sub-par food, the craving had remained unfulfilled. However, to be perfectly honest, after finishing up a particularly stressful Sunday of work, when a co-worker suggested ‘Porchetta’ for dinner, I was less than impressed. Mmmmm, sure I thought, I’ll just have the porchetta sandwich, minus the porchetta.
Oh…..how I was wrong….flip the menu, order number 10, hold the cheese, choose the sambal dipping sauce and wash it all down with a Hitachinonest Espresso Stout (whilst I love this beer – odd choice, they should’ve had at least an ubiquitous Peroni?)
Who would’ve ever thought that the most fulfilling, perfectly grilled fresh vegetables tossed in a light olive oil and herb dressing sandwich would come from Korea, and more specifically, a sandwicherie that specialises in Italian Porchetta – which my fellow dining partners told me was also the best porchetta they’ve had.
This new generation of Korean entrepre-restrauneurs (yeah I’m making words up here – but you get it yeah, in fact – you love it, oh yeah!) are well travelled and don’t do things by halves. If they want to open a boulangerie, they’ve been to Paris, learnt from the artisans themselves, and bought the french flour back to prove it (Alaska in Garosugil uses only French flour). If they want to open a pizzeria, they go to Naples, learn the craft to form a pizza straight out of Italy that isn’t comletely covered in yellow cheese and contains fresh red sauce and real basil (Blacksmith Pizza, Jongno – not the chain that is everywhere, but the small, kitscho restaurant aptly named because he is an actual blacksmith)
And if they want to open a Porchetta Sandwicherie – I’m guessing they’ve travelled to Italy, or at least have an understanding of what makes up a great sandwich.
Essentials to a great sandwich
1. The bread. It’s a deal breaker.
Should be soft, yet chewy. Hold the crusty baguettes for balsamic and olive oil dipping parties.
Filling to bread should not be in even ratios – think apple pie.
Filling to bread; 2:1.
I would’ve preferred wholemeal, but as this was a pillow of goodness, I’m not complaining.
2. Fillings. It’s a ball breaker.
You can’t polish a turd. No matter how good the bread is, it won’t camouflage poor quality fillings or weird combinations (although I do love crisps and vegemite – but I’m not selling it)
They need to be fresh, abundant and proportionate. You don’t want to be tasting all onion wondering where your damn semi dried tomato went too, considering that’s what jacked the price up to ₩8,500.
Several times I stopped to just examine the fillings of the sandwich, I was amazed at the variety and freshness of the fillings, roasted eggplant, zucchini, pumpkin, potato, mushroom, fresh tomato – wow.
3. The spread.
Needs to be tasteful and moist.
With a plethora of condiments, fancy butters, jams, relishes, mustards and mayo’s out there, we’ve come a long way from humble margarine beginnings.
The spread needs to be tasted, but not overpowering. Complementary yet not competing with the fillings.
A light basil pesto was used which led to a discussion of “How good is this basil pesto!”
4. The drip.
Like any good burger, a hot sandwich needs to have some guts and it should be messy, juices running down your hand as you eat it.
I don’t know why exactly, a testament to its freshness perhaps?
5. And now apparently, a dipping sauce.
I was just going to write, I’m not one to dip….but thinking back to my childhood I’ve fond memories of Le Snak, Dunkaroos, Yim Yam’s (who doesn’t remember the disappointment when you found out the dipping chocolate wasn’t the length of the sticks?) but dipping a whole sandwich?
And somehow, with all the different flavours of the vegetables and the basil pesto, the sambal dipping sauce, more sweet than hot – kind of like red capsicum than red chilli, went amazingly well.
Jumbo Grilled Vegetable sandwich ₩8,500
Ask them to hold the cheese to make it vegan
I highly suggest the sambal dipping sauce.
Take Subway Line 6 to Noksapyeong Station, exit 2. Walk straight for 500 metres take the underpass to the other side of the street. Take the street right from Noxa and it’s on the left hand side about three doors down (hmmm, maybe 5 but I just wanted to remind you all about that mediocre 90’s soft rock band)