Hailee Catalano doesn’t come from an extended line of mayo-spreading, Cape Cod chip-packing, sand-and-salt-water fans: She’s from Chicago, petrified of sharks, and decidedly out on swimming. But, regardless of her coastless roots, Hailee has the perfect mindset for somebody who’s grow to be the web’s undisputed seaside sandwich authority.
“The one cause I like going to the seaside is to convey meals to the seaside,” she advised me.
Certainly, lots of Hailee’s lots of of hundreds of followers would forgo ocean time to make (and pack) a turkey and provolone sub like this, a footlong pesto, mortadella, and artichoke sandwich like this, or a spicy, crunchy hen caesar wrap this fashion.
The factor is—we are able to. Like all the pieces else she makes, Hailee’s beach-destined creations marry accessibility and aspirational taste, embodying the very best model of a sandwich us culinary mortals may truly pull off.
That is very true, since Hailee kindly shared with us the methods and thought processes behind her beloved seaside sandwiches.
The Proper Bread
Hailee subscribes to the broadly held perception that bread is crucial a part of a sandwich. “Dangerous bread may spoil the entire thing. In case you have dangerous bread, [the sandwich] is simply not going to be—all the pieces will crumble,” she advised me.
To keep away from ruining her sandwich from the get, Hailee first ensures she’s selecting the suitable bread fashion for her desired fillings. “If it’s a sub, I just like the bread to have a skinny crust and be fluffy on the within—so it type of compacts. That means it turns into one factor, slightly than bread and fillings after which extra bread.”
Then, she considers bread high quality, which Hailee insists yow will discover from suppliers of various measurement and scale. “In case you don’t know the place to get the precise bread, go someplace the place you like a sub and ask in the event that they’ll promote you the bread,” she says. For Hailee that interprets to frequently sourcing bread from the grocery retailer chain, Wegman’s, in addition to smaller, native purveyors like Frank’s in Asbury Park and Nick & Son’s in Spring Lake.
“Substantial Layers Of Thinly Sliced Gadgets”
For Hailee, probably the most scrumptious subs possess a typical denominator. “The most effective sandwiches have substantial layers of thinly sliced objects,” she says. To construct these layers with one thing like fennel, cucumbers, or onions, Hailee employs a mandolin to create sliced veggies which can be each similar and paper skinny. “The thinner the higher,” she says, “particularly for onions.”
Wrap It Up
In contrast to the seaside sandwiches of my youth, Hailee’s creations aren’t rapidly stuffed into an-always-too-small ziploc bag upon completion. As a substitute, they’re wrapped. As a substitute, they’re wrapped, ideally within the professional’s medium, “Butcher paper is one of the best—like what they’ve on the sub outlets. It’s simply so good and also you don’t should tape it or something.”
There are two issues Hailee by no means needs surrounding her seaside sandwich. One, is waxed paper. “It’s not good. It doesn’t keep collectively—I wouldn’t suggest it,” she advised me. The opposite? A cooler. “I’m going to eat the sandwich once I get there,” Hailee, “I’m simply going to be too excited.”
Proof Of Idea
In case you’d prefer to make use of Hailee’s methods by way of recipe, look no additional than Nea’s new Seashore BLT. This remixed summer time basic entrusts Hailee tenets—like selecting do-it-yourself sourdough and wrapping in parchment paper—and the ultimate product is healthier for it. Discover the recipe right here.
What’s your favourite seaside sandwich? Tell us within the feedback under!
