<http://schema.org/articleBody>
"Today&amp;#039;s best sandwiches upend old notions about what belongs between two slices of bread. Although lettuce and mayo haven&amp;#039;t gotten the boot, America&amp;#039;s most notable sandwich artisans no longer feel obliged to include them. &amp;quot;We look at the sandwich with a more open mind,&amp;quot; says Sisha Ortuzar, a partner in New York City\u2013based &amp;#039;Wichcraft, the sandwich emporium whose principals include celebrity chef Tom Colicchio. &amp;quot;You can make anything into a sandwich. It just happens to be in portable form.&amp;quot;  Chefs like Donald Link at New Orleans&amp;#039;s recently opened Cochon Butcher Shop apply the same finicky standards to sandwiches that they do to the rest of the menu. Cochon&amp;#039;s muffuletta admits only house-cured meats, from mortadella to Genoa salami to supple sliced ham. The chef also prepares his own giardiniera, the signature olive relish that marks a muffuletta.  Handmade elements also elevate the Tunisian spicy tuna sandwich at Alon&amp;#039;s, an Atlanta bakery/market operated by chef Alon Balshan. Raised in melting-pot Israel, Balshan plumbed childhood memories for this spicy Tunisian version of the Proven\u00E7al pan bagnat. He makes the harissa (North African red-pepper paste), the preserved lemons and even the crusty baguettes for his sandwich, a nosh likely to make tasty memories for Atlantans, too.  Chef Julie Wolfson keeps Hollywood healthy at L.A.&amp;#039;s Ammo Caf\u00E9 with her all-veggie invention: a super-lean sandwich of cucumber, tomato, avocado, sprouts and feta. &amp;quot;It&amp;#039;s tasty because we get our vegetables from the Santa Monica farmers&amp;#039; market,&amp;quot; says general manager Benny Bohm, whose celebrity clientele includes many vegetarians.  The inspiration for Brasil&amp;#039;s chicken-salad sandwich &amp;quot;came from knowing what appeals to us Texans,&amp;quot; says Magda Sayeg, one of the co-proprietors of the 15-year-old Houston caf\u00E9. &amp;quot;We like our spice.&amp;quot; Laced with poblano chilies, black beans, jicama and lime, the sandwich has a fixed spot on a menu that has steadily evolved since Brasil&amp;#039;s early days as a coffeehouse/art gallery.  Even America&amp;#039;s beloved BLT gets a new look in the kitchen of a Chicago chef steeped in deconstruction. &amp;quot;We&amp;#039;re the type of restaurant that would lead you to think that if you order a BLT, you&amp;#039;re not going to get a bacon, lettuce and tomato sandwich,&amp;quot; admits Daryl Nash, the chef at Otom, whose sister restaurant is the cuttingedge Moto. Caramel-braised pork belly, lettuce pur\u00E9e and tomato jam figure in Nash&amp;#039;s playful remake, a layered concept that pits crisp against creamy.  &amp;#039;Wichcraft&amp;#039;s grilled panino with Gruy\u00E8re and green-olive tapenade hasn&amp;#039;t landed a spot on the menu, but it&amp;#039;s a behind-the-scenes hit with employees. &amp;quot;We also make it for customers who want something a little different,&amp;quot; says Ortuzar, himself a fan of this Mediterranean-inflected grilled cheese.  There are those who think bread and chocolate is the gods&amp;#039; own breakfast, but Hi-Rise Bread Company&amp;#039;s Sin Sandwich brings the duo to mortals. Only an accomplished baker can produce a flaky pain au chocolat, but anyone can grill a sandwich of Nutella and dark chocolate on store-bought brioche\u2014and everyone probably should at least once. At the Cambridge, Massachusetts, bakery, customers tend to share the oozy, sugar-dusted sandwich\u2014but given the name, it shouldn&amp;#039;t be split too many ways. Recipes  Vegetable Sandwich Grilled Gruy\u00E8re with Green-Olive Tapenade Spicy Chicken Salad Sin Sandwich Muffuletta Tunisian Tuna Sandwich BLT  Click here to see the gallery for &amp;quot;The Great American Sandwich&amp;quot;. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a1969/the-great-american-sandwich-a-57150/?src=shelter_footer>