The Best Things on Sliced Bread: Five favorite pairings from Ellen King of the Evanston bakery and sandwich shop Hewn (Chicago Magazine, November 2020)
Sourdough
…cries out for butter and a griddle.
“Brush butter on thick slices and pan-sear them, then top with turkey, mixed greens, pickled onion, and fresh tomatoes — use sun-dried if it’s not tomato season.”
Whole Wheat
…is the go-to for PB&J.
“Start with a thick slather of peanut butter. I use HomePlate, which comes in honey, chunky, and creamy. For the jelly, I love Froehlich’s chutneys out of Three Oaks, Michigan.”
Rye
…loves sharp cheese.
“Make an open-faced sandwich with a slab of European butter, cucumber, and red pepper with a thin slice of cheese like Swiss or Gruyère.”
Ancient Grain
…likes a Mediterranean treatment.
“Go baba ghanoush–style with roasted eggplant, canned fire-roasted tomatoes, diced onion, and finely chopped cilantro.”
Pepperidge Farm
…is for when you’re feeling like a kid again.
“I like the thin whole wheat slices for grilled cheese. It's the bread I ate as a kid, and I just want that comfort sometimes.”
