How CafeHailee Makes Seashore Sandwiches — Hailee Catalano Seashore Sandwich

Hailee Catalano doesn’t come from a protracted line of mayo-spreading, Cape Cod chip-packing, sand-and-salt-water fans: She’s from Chicago, afraid of sharks, and decidedly out on swimming. But, regardless of her coastless roots, Hailee has the best mindset for somebody who’s develop into the web’s undisputed beach sandwich authority.

“The one motive I like going to the seaside is to convey food to the seaside,” she instructed me.

Absolutely, lots of Hailee’s a whole lot 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 rooster caesar wrap this way.

The factor is—we are able to. Like every thing else she makes, Hailee’s beach-destined creations marry accessibility and aspirational taste, embodying the very best model of a sandwich us culinary mortals might really pull off.

That is very true, since Hailee kindly shared with us the strategies and thought processes behind her beloved seaside sandwiches.

The Proper Bread

Hailee subscribes to the widely held belief that bread is an important a part of a sandwich. “Unhealthy bread might break the entire thing. If in case you have unhealthy bread, [the sandwich] is simply not going to be—every thing will disintegrate,” she instructed me.

To keep away from ruining her sandwich from the get, Hailee first ensures she’s selecting the suitable bread model 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 sort of compacts. That manner it turns into one factor, reasonably 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 appropriate 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 usually 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 might be each an identical 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 usually are not swiftly 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 the very best—like what they’ve on the sub outlets. It’s simply so good and also you don’t must 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 instructed me. The opposite? A cooler. “I’m going to eat the sandwich after I get there,” Hailee, “I’m simply going to be too excited.”

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Proof Of Idea

Should you’d wish to make use of Hailee’s strategies by recipe, look no additional than Nea’s new Seashore BLT. This remixed summer season traditional entrusts Hailee tenets—like selecting selfmade sourdough and wrapping in parchment paper—and the ultimate product is best for it. Discover the recipe right here.