In this great nation 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.
On any other sandwich, leaving the potato bread untoasted would render it worthless. But on this catfish sandwich from Matt's in the Market (that would be PIke Place Market), it's essential to turning the traditional fish sandwich inside out. The crispiness comes not from browning the bread but from the perfectly executed cornmeal crust on the fish.
The surprising mildness of the fish allows the flavor to come from the sambal aioli. Shredded lettuce acts as the cooling foil to the hot fish and spicy sauce. The resultant fish sandwich is crisp and piquant, without any hint of the typical beachside shack shoddiness.
Also not shoddy: the setting, where water stretches expansively in the background; the foreground only partly obscured by Pike Place's famous 'Public Market' sign. The restaurant is nearly hidden, nestled upstairs in a market building. The market bustles under the window, as diners calmly slurp oysters and order sandwiches. While there might be a better catfish sandwich somewhere, there's no way it comes with a view like this.