In this great country of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around the country. Got a sandwich we should check out? Let us know.—The Mgmt.
Tips and tricks for making the best sandwiches at home.
Broder is, as far as I know, the only Swedish restaurant in Portland (not counting Ikea). The tiny place—very popular at breakfast, lunch and brunch—will start serving dinner soon too. Chef Derek Hanson, formerly of Laurelhurst Market, has taken over the kitchen, and it's so far been rocking.
Their meatballs are perfectly tender and tasty in a sherried cream gravy; their aebleskivers are fluffy pillows of pancake, served with a choice of sauces. But we're here today to talk about sandwiches, which brings us to the Broder Club. It's made with house-cured gravlax, bacon, avocado, and roasted tomato and slathered with horseradish cream. The bread, some of the best in Portland, is Pearl Bakery's lightly toasted multigrain.