Welcome to Cutty's Week! Every day this week, we'll be writing about a sandwich from Cutty's, one of our favorite sandwich shops in Boston. Proprietor and chef Charles Kelsey has been kind enough to donate the recipes for his one-of-a-kind creations.
More from Cutty's Week
It's no doubt that we're huge fans of Cutty's, Husband-and-wife team Charles and Rachel Kelsey's Brookline sandwich shop—perhaps the most seriously delicious sandwiches in Boston (or New England? Check out our earlier review here). So we're happy to announce that this week we'll be bringing you a sandwich a day from the restaurant, complete with recipes provided by Charles himself.
But before that, a quick announcement. This is what Cutty's loyalists have been waiting for: breakfast sandwiches.
Thanks to Charles' new egg cooker, the café's small breakfast menu* is about to break wide open. The flattop device is fitted with ring molds and can turn out half a dozen scrambled egg disks at once, and, as luck would have it, they're about the same diameter as those tasty Iggy's brioche buns Kelsey uses for his legendary roast beef sandwich**. Danger.
But, wait, there's more: Between Saturday's roast pork and Tuesday's pork carnitas, there's a lot of pork cooking at Cutty's. That also means there's a lot of pork fat rendering at Cutty's, and the staff recently came up with a brilliant way to use it: pork fat biscuits. Consider this the other "bread" option for your AM sandwich, the rich, craggy biscuit done up with thin-sliced ham, cheese, housemade pickle chips, and, as a nod to the South, red-eye mayo.
Be patient, though. They're still tweaking the recipe—the final version may or may not change—and will run the biscuit sandwich as a special until they're ready to let it loose fulltime. Check Cutty's Twitter page for updates—and then make a run for it. This is indulgence in its wickedest form, and they're bound to get snapped up quick.
Check out the brief slideshow for a preview of what's soon be be unleashed.
*Those looking for lighter morning grab can still grab a cup of homemade granola with yogurt and honey, crumb cake, or choose from a selection of Iggy's pastries.
**Speaking of the roast beef sandwich, we thought we'd kick off Cutty's Week with a tribute to the shop's most popular sandwich—watch for the recipe later today!
About the authors: Liz Bomze lives in Brookline, MA, and works as the Associate Features Editor for Cook's Illustrated Magazine. In her free time, she freelances for a number of Boston publications. Mari Levine is a culinary school grad and an online editor at a national food magazine.