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, fearful of sharks, and decidedly out on swimming. But, regardless of her coastless roots, Hailee has the perfect mindset for somebody who’s develop into the web’s undisputed seashore sandwich authority.
“The one cause I like going to the seashore is to deliver meals to the seashore,” she advised me.
Certainly, a lot of Hailee’s a whole bunch of 1000’s 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 will. Like all the things else she makes, Hailee’s beach-destined creations marry accessibility and aspirational taste, embodying the absolute best model of a sandwich us culinary mortals might really pull off.
That is very true, since Hailee kindly shared with us the methods and thought processes behind her beloved seashore sandwiches.
The Proper Bread
Hailee subscribes to the extensively held perception that bread is a very powerful a part of a sandwich. “Dangerous bread might destroy the entire thing. When you’ve got dangerous bread, [the sandwich] is simply not going to be—all the things will disintegrate,” she advised me.
To keep away from ruining her sandwich from the get, Hailee first ensures she’s selecting the suitable bread type 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 form of compacts. That manner it turns into one factor, fairly than bread and fillings after which extra bread.”
Then, she considers bread high quality, which Hailee insists you’ll find from suppliers of various dimension and scale. “Should you don’t know the place to get the proper bread, go someplace the place you’re keen on a sub and ask in the event that they’ll promote you the bread,” she says. For Hailee that interprets to commonly 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 Objects”
For Hailee, essentially the most scrumptious subs possess a typical denominator. “One of the best 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 equivalent and paper skinny. “The thinner the higher,” she says, “particularly for onions.”
Wrap It Up
In contrast to the seashore sandwiches of my youth, Hailee’s creations usually are not unexpectedly stuffed into an-always-too-small ziploc bag upon completion. As an alternative, they’re wrapped. As an alternative, they’re wrapped, ideally within the professional’s medium, “Butcher paper is the very best—like what they’ve on the sub retailers. It’s simply so good and also you don’t should tape it or something.”
There are two issues Hailee by no means desires surrounding her seashore sandwich. One, is waxed paper. “It’s not good. It doesn’t keep collectively—I wouldn’t advocate 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
Should you’d prefer to make use of Hailee’s methods by recipe, look no additional than Nea’s new Seaside BLT. This remixed summer time traditional entrusts Hailee tenets—like selecting selfmade sourdough and wrapping in parchment paper—and the ultimate product is healthier for it. Discover the recipe right here.
What’s your favourite seashore sandwich? Tell us within the feedback under!
