The Gooey Gobbler Sandwich
By Josh Kline
In my opinion, a simple sandwich can showcase the widest range of outcomes—it can either be sublimely satisfying or deeply disappointing. I vividly recall the best banh mi I ever had from Dong Phuong in New Orleans. Similarly, the falafel shawarma from Sultan's Market in Chicago was an affordable option I frequently enjoyed during my days as a broke line cook. However, the most memorable sandwiches I’ve had are those made at home by Zoë.
Zoë taught me two essential truths about crafting a great sandwich: the quality of the ingredients and the perfect ratio between them. Get these right and you can ensure that every bite is as flavorful as the last. Zoë’s favorite go-to sandwich is a turkey sandwich. So when we were creating our café menu, we knew it we had to have a turkey sandwich on it.
Our signature Gooey Gobbler Sandwich begins with the foundation: bread. We bake sourdough oat bread fresh in our bakery, then toast it in butter to enhance its flavor and texture.
A generous layer of melted muenster cheese is then added to bring the “gooey” element to life. For a tangy yet creamy punch, we ferment mustard over several days and mix it with a touch of garlic aioli.
The centerpiece is turkey breast from Becker Farms, which undergoes a meticulous two-day brining process before being slow-roasted and thickly sliced.
Complementing the turkey are house-made dill pickles, crafted a week in advance to achieve the perfect balance of tartness and crunch.
Sweet and savory onion jam—made with caramelized onions and seasonal fruit, like cranberries—adds depth.
Finally, crisp romaine lettuce, soaked in ice water for maximum freshness, ties everything together.
Each component serves a deliberate purpose, harmonizing to create what we believe is a pretty exceptional sandwich.
Comments