Meat lovers, don’t let the vegetarian title scare you, this sandwich is for everyone! Chef Shockley pulls together a variety of Midwest flavors to best complement our Old World rye bread, including beets, tomatoes, sharp cheddar cheese, lettuce, and a citronette dressing. Shockley says that when it comes to sandwich-making, the little things make a whole world of difference. It can be as simple as adding a dressing to the lettuces or taking it up to a notch with an elevated saffron aioli. This sandwich, which includes both, does not disappoint.
- Gonnella Old World rye bread
- 1/4 c warm water
- 1 heaping tbsp saffron
- ½ c mayonnaise
- 1-2 tomatoes
- 2 whole pickled beets
- 3 oz sharp cheddar
- 1 bunch spinach
For the citronette:
- ½ c olive oil
- 1 lemon, juiced
- 1 lime, juiced
- Combine lime juice, lemon juice, and olive oil and set aside for later use.
- Add saffron to water and allow it to dissolve and steep. Add mayonnaise to the mixture.
- Slice the tomatoes. Lightly salt them to extract moisture. Set aside.
- Finely chop the pickled beets.
- Toast one side of the rye bread while allowing the other side to remain soft.
- Toss the spinach leaves in the citronette.
- Assemble the sandwich by adding a layer of the saffron aioli to the soft side of the rye, followed by the dressed spinach, beets, and tomatoes. Top with some slices of sharp cheddar cheese.