The award-winning cheesesteak at Capriotti’s can be upgraded with American Wagyu beef from Snake River Farms. CAPRIOTTI’S
“We’ve created sandwiches that remind people of a sandwich from their childhood—just elevated to another level.”
UPGRADING THE CLASSICS
The Pros: Alex Phaneuf and Or Amsalam, chefs/owners, Lodge Bread Co. and Full Proof Pizza, Los Angeles, CA We think it’s best to keep the sandwich straightforward and simple, with high-quality, fresh ingredients. We don’t fuss around with too many toppings. We’ve created sandwiches that remind people of a sandwich from their childhood—just elevated to another level. Our best sellers are the Breakfast Sammie and Roasted Turkey Sammie. For the Breakfast Sammie, we use a sourdough brioche bun, mayo, Nueske’s bacon, cave-aged white cheddar, two fried farm-fresh eggs and fresh arugula. The brioche bun (or any sandwich bread) is very important, and ours is made fresh every day with coconut oil, freshly milled whole-grain flour, raw sugar and eggs. Nueske’s is the best bacon for a sandwich— you can taste the difference. The eggs are extremely fresh and rich. The cave-aged white cheddar cheese is very sharp and stands out nicely, and the arugula gives the sandwich a fresh and peppery bite. Unbeatable! Our turkey sandwich combines Diestel Ranch’s amazing Honey Roasted Turkey Breast, mixed greens, heirloom tomato, Fontina cheese and whole-grain mustard aioli. The sourdough flavor of our housemade country loaf complements this sandwich tremendously, while the honey-roasted turkey breast sets the sandwich apart from other classic turkey sandwiches. Next, it’s important to lather the turkey sandwich generously with whole-grain mustard aioli and add crisp flavor and texture with the heirloom tomatoes. This sandwich is nostalgic for most eaters—our guests have fallen in love with it.
— ALEX PHANEUF AND OR AMSALAM, LODGE BREAD CO. AND FULL PROOF PIZZA WORKING FROM SCRATCH
The Pro: David Bloom, chief development and operating officer, Capriotti’s, Las Vegas, NV Having products consumers really can’t get anyplace else is one way we raise the bar and differentiate ourselves. We’re preparing and cooking in-house from scratch every day and night. We hand-roll and roast our own meatballs, and our stuffing and coleslaw are made in-house each day by hand from our proprietary recipes. Butterball raises a line of turkeys just for us called the Capriotti’s Super Tom, which are then slow roasted in our deck ovens at a low temperature overnight, cooled down and pulled by hand each morning. Our American Wagyu Roast Beef is produced for us by Snake River Farms in Idaho. Our proprietary hot and sweet peppers are grown, picked and jarred just for us, and even our mayo is a custom recipe unlike anything you can buy. Capriotti’s sandwiches are stuffed with more meat and cheese than our national competitors, which ensures you get a mouth full of flavor in every bite. Subs can be customized with our sweet or hot peppers, pickles, onions, tomatoes, mayo,
48 PMQ PIZZA MAGAZINE | THE WORLD’S AUTHORITY ON PIZZA