The Sandwich Shop’s Bánh mì
A sandwich is a sandwich—right? Not so! Chef Clay Conley of Buccan has transformed the humble sandwich into a culinary experience with meticulously prepared meats and house-made bread, pickles, chips and beverages. Leave it to Conley to elevate the sandwich to an art form. The James Beard-nominated chef of Palm Beach’s Buccan has had a long love affair with the sandwich, regarding it not as fast food but as a portable gourmet meal. Earlier this year, The Sandwich Shop (561-833-6295) at Buccan was born of this passion.
The modest walk-in next door to Conley’s popular American resto is open for take-out only from 11 a.m. to 3 p.m. and offers a small but creative menu. Everything is made in house; the smoked pastrami alone is a 10-day affair that involves brining beef brisket over several days. And don’t expect an ordinary turkey club: Organic turkey is brined, rubbed with barbecue spice, cold smoked and finished in a sous vide machine before being tucked inside a house-made baguette. The lobster roll, a local favorite, is made with fresh Maine lobster tossed in mayo and celery and served on brioche—well worth breaking a diet. Sides include hand-cut potato chips and craft-bottled beverages such as “The Cure,” cold-brewed coffee with coconut water. Stop in or get it delivered via gocravy.com.
The BBQ Pork Sandwich
Photography by Alissa Dragun