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Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at Campanile [Paperback]

Nancy Silverton , Teri Gelber
4.1 out of 5 stars  See all reviews (10 customer reviews)
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Book Description

Sept. 6 2005
When Nancy Silverton began serving sandwiches one night a week at Campanile, her and husband Mark Peel’s award-winning restaurant, she envisioned a laid-back and intimate evening when she’d be able to relax, chat with customers, and have some fun devising new and creative recipes. Well, she hasn’t had much time to relax: Sandwich Night became one of Campanile’s busiest nights, a vastly popular weekly tradition in Los Angeles and the place to be on Thursdays. And since then, sandwiches have become the latest craze to hit the American food scene.

The reason for Sandwich Night’s success is easy to understand: the sandwiches are incredible. They’re gourmet meals that happen to sit on bread, the furthest thing away from the boring old sandwiches that we usually content ourselves with. Instead of PB&J or tuna salad, how about Braised Artichokes, Ricotta, and Mint Pesto with Pine-Nut Currant Relish? Or Eggplant, Seared Tuna, and Anchoïade? Or even Bacon, Avocado, and Watercress? These open-faced sandwiches are innovative dishes that taste wonderful, look beautiful, and are perfect for entertaining.

The closed-faced sandwiches are delicious new takes on well-loved standards like the Croque Monsieur, the Monte Cristo, the Reuben, and, of course, everyone’s favorite, the Classic Grilled Cheese. Also included are Nancy’s creative sort-of sandwiches—Fondue the Swiss Way, Snackbreads, and Skewered Mozzarella—and tea sandwiches, wonderful creations that will banish memories of limp watercress and insipid egg salad forever. As if this isn’t enough, there are the mouthwatering sandwich cakes and cookies, like the Open-Faced Berry Brioche Sandwich, Chocolate Cake Club Sandwich, and Almost Oreos.

There are recipes for some truly addictive bar snacks, like Cheese Fritters and Candied Spicy Walnuts, to serve before the meal. And there are also recipes for tantalizing spreads and condiments that go well beyond the ordinary. Finally, for the cook who wants to make everything from scratch, Nancy has included recipes for different breads, from Brioche to Hot Dog Buns, based on those from her world-famous La Brea Bakery.

Written in Nancy’s charming, down-to-earth style, these recipes are versatile and easy to follow. As good to look at as they are to eat, these sandwiches offer a new, creative solution to entertaining and will be a valuable addition to the home cook’s repertoire. The result: Sandwich Night is sure to be a hit in your home, too.

From the Hardcover edition.

Frequently Bought Together

Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at Campanile + 'wichcraft: Craft a Sandwich into a Meal--And a Meal into a Sandwich + The Encyclopedia of Sandwiches: Recipes, History, and Trivia for Everything Between Sliced Bread
Price For All Three: CDN$ 50.74

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Product Details

Product Description

From Publishers Weekly

Silverton instituted many of these lighter menu recipes at her Los Angeles eatery, Campanile, the 2001 winner of the James Beard Award for Best Restaurant. The baker and proprietor of La Brea Bakery, as well as co-owner of Campanile, collaborated with Teri Gelber on this collection. While Silverton offers new takes on such standards as the grilled cheese sandwich, she does satisfy those craving a less traditional and more innovative experience. Her open-faced sandwich combinations include Asparagus, Poached Egg, Prosciutto and Fontina Cheese; Bacon, Avocado and Watercress; and Piled-High Pork. Served closed face are the Monte Cristo; Fried Oyster Sandwich; and Ham, Creamed Spinach, and Stewed Leeks. Sandwich sweets (such as the Carrot Cake Club Sandwich or Blum's Sandwich Cake) and an assortment of tea sandwiches and finger foods round out the menu. Separate sections on spreads, condiments, and breads are accompanied by a list of suppliers. 41 full-color photos.
Copyright 2002 Reed Business Information, Inc. --This text refers to the Hardcover edition.

From Booklist

Who doesn't subsist on the sandwich? Whether made at home or purchased at a fast-food outlet, it's the quintessential American lunchtime repast. Nancy Silverton's Sandwich Book gives dozens of sophisticated and unusual ideas for sandwiches that transcend the ordinary. Silverton, owner of Los Angeles' La Brea Bakery, recognizes how important good bread is as the foundation of a sandwich. First come open-faced sandwiches ranging from simple grilled garlic bread to a festal combination of rare tuna, braised leeks, hard-boiled egg, and olives topped with garlic mayonnaise. She re-creates the retro Monte Cristo sandwich, a deep-fried version of French toast layered with ham and turkey. Silverton avoids prepared ingredients, preferring even to roast her own pork. For dessert, she invents "club sandwiches," triple layers of cake, filling, and frosting. Silverton's juxtapositions of ingredients should inspire readers to create their own unique sandwich medleys. Bread recipes include buttery brioche and classic hot dog buns. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to the Hardcover edition.

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Customer Reviews

Most helpful customer reviews
5 of 5 people found the following review helpful
5.0 out of 5 stars A croque madame has a fried egg on top! Aug. 20 2007
By g
Ignore the review which incorrectly (and rather obnoxiously) gives this book a bad review because of the author of the book CORRECTLY identifies a croque madame as a croque monsieur with a fried egg on top. Nancy Silverton is brillant and this book is fantastic for anyone wanting to elevate their sandwich experience at home.
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I just got this book today, and I think it is just superb. I didn't get a chance to look through it thoroughly, but I am already excited just by looking at some of the pictures. They all look so scrumptous. I am really looking forward to this one in particular with "Ham & Creamed Spinach & Leeks". I'm quite inspired by Nancy Silverston's introduction. She explains how she got so into sandwiches when she visited Italy. Just know one thing, this is not a typical sandwich book. I would describe it as high-end, gourmet, and highly likeable by all kind of book. The book is hardcovered, and it seems too pretty for me to bring in my kitchen with me. I am going to try to make at least 1 sandwich every 1-2 weekends. (I'm a busy gal) Great buy for it's price! I suggest you buy if you are interested in investing in a classy, well put together recipe book, not to mention, beautiful pictures. I just love it!!!
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2.0 out of 5 stars Poorly constructed cookbook July 24 2014
By m.s.
I hate the format of this book. Ingredients listed over two pages, for me, is very irritating. I like to have everything out and ready when i cook, and this book's format makes creating shopping lists and prepping a timely process. The ink print is too light which does not allow for a quick glance to make sure measurements or ingredients are correct. Some of the recipes are nice but others are extremely time consuming i.e.) 24 hours to marinate a briskets, 6 hours to cook it and then you can start making the hash for the sandwich.
Recipes can be quite costly to make, so this is not a family friendly cookbook. There is also a lack of pictures the back cover boasts 41 full page colour photos : 2 of these are of lemons, 1 of just eggs, 1 of bowls, 1 of beans etc.... not very useful or even pretty to look at. The 2 starts are for the few nice recipes, had it not been for them this book would receive 0.
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4.0 out of 5 stars Tasty Treats! Nov. 7 2002
While many of the recipes in this book are just too elaborate for me to try, I still enjoyed reading them. And the photos were works of art in themselves. As the book description says, these are recipes for gourmet meals that just happen to be served on bread!
The author divides the sandwich recipes into open-faced, closed face, sort-of sandwiches, tea sandwiches, and several other categories.
I am especially interested in trying the Pan Bagna, the Peppered Beef with Sauteed Greens and Caper Onion Mayonnaise, and the sandwich made with asparagus, poached eggs, prosciutto and fontina cheese.
The Grilled Autostrada sandwich was yummy (four cured meats, peppers and provolone) as were several of the grilled sandwiches.
The book also contains interesting food background information and some useful tips for adapting the recipes.
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4.0 out of 5 stars Wow! March 20 2003
By A Customer
I don't think I'll ever make a "white bread" sandwich ever again! These recipes are time-consuming, but easy. They are also not your average ingredients that one may just pluck out of the cupboard or the fridge. This is a great book, but if you're going to make one of these yummy dishes, you gotta take a list to the supermarket or better yet, the local farm stand. I'm from Long Island, so we don't have all the fresh fruits and veggies that California does, but that doesn't mean you can't make these deliciously. In addition, the author also gives us several oils, spread, etc., that are out of this world. Try the book, and kiss your old PBJ good riddance!
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