A fresh roll comes to town.
), then spent the pandemic perfecting his own tiger bread, as it’s known in the Netherlands, while everyone else was busy baking sourdough.
Tsao layers his sandwiches with a filling mix he calls “progressive” — veggies and sauces are given as much consideration as the meat, such as in the Post Melón, which matches prosciutto and mozzarella with hot honey, Dijon, herb mayo, basil, arugula, tomato, and cantaloupe. “It’s not about a pile of protein,” he says. “It’s more about the balance of a whole sandwich experience.”, Alex Stupak wanted his own customers to experience the best parts of eating a French dip and French onion soup.
With its dark stucco-patterend top, Mischa’s is the crunchiest bread of the bunch and sticks surprisingly close to tradition. For a revisionist recipe, head to
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