How do you improve a classic sandwich? By using the best ingredients in perfect harmony.
Take the bacon-lettuce-tomato at Adamo’s Kitchen, for instance. Simple, right? Not quite.
Co-owner and kitchen manager Polo Adamo starts with a crunchy-chewy torpedo roll from Acme Bread Co. of Berkeley, “the best bread around,” he said. Next comes romaine lettuce that’s custom-cut into pieces to fit the contour of the roll, so no wayward leaf flops out when you pick up the sandwich.
The right bacon is essential, in this case artisan thick-cut applewood-smoked – crisp, of course.
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Not just any slices of tomato will do. These are roasted tomatoes preserved in olive oil, a touch of vinegar, Italian seasoning, garlic and shallots, adding depth of flavor to the whole.
A schmear of house-made aioli is the finishing touch – egg yolk, Dijon mustard, olive oil, lemon juice and not too much garlic. Choose a side of salad (with more of those luscious preserved tomatoes) or a pile of hand-cut, twice-cooked crispy-creamy french fries.
$10 at Adamo’s Kitchen, 2107 P. St., Sacramento, 916-440-9611, www.adamoskitchen.com