America’s most famous chef takes the smarts and good taste that have brought him acclaim at The French Laundry and Per Se and applies them to the humble sandwich. Ladies and gentlemen, welcome to Thomas Keller’s lunchbox. Truly the greatest thing since sliced bread.
Roast turkey sandwich
Roast turkey sandwich
The apple butter works well because it adds moisture. A little allspice and clove adds a bit of kick to it too – Thomas Keller
PHOTOGRAPH CHRIS CHEN
Toasted vegetable jardinière
Toasted vegetable jardinière
The vegetable should have a good, soft texture but the bread should have some bite to it. – Thomas Keller
PHOTOGRAPH CHRIS CHEN
Roast beef sandwich
Roast beef sandwich
My father used to take me to this famous sandwich shop in Pittsburgh called Primanti Brothers when I was a kid. They always put fries in their sandwiches. That’s my inspiration for the potato here. – Thomas Keller
PHOTOGRAPH CHRIS CHEN
Tuna Niçoise tartine
Tuna Niçoise tartine
The confit garlic in this recipe is sweet and creamy, so you won’t have to add as much oil and egg as usual to the aioli. This sandwich is adapted from a Bouchon Bakery recipe. – Thomas Keller
PHOTOGRAPH CHRIS CHEN
Wagyu brisket “pastrami” sandwich with coleslaw
Wagyu brisket “pastrami” sandwich with coleslaw
Wagyu brisket “pastrami” sandwich with coleslaw
Brisket is all about the combination of meat and fat, and this is a good way to introduce people to wagyu.
PHOTOGRAPH CHRIS CHEN
