October 8, 2012
Veteran chef Fidanza, the woman behind much-loved Brooklyn eateries Diner and Marlow & Sons, opened Saltie in 2009 with partners Collerton and Schula. The small quickly gained a following due to their dedication to sandwich craftsmanship, revealed here in 90+ recipes. Sticklers for authenticity, Fidanza and company (with food writer Dunn) make everything in-house, from the focaccia that's the foundation of their iconic sandwiches like the Clean Slate (hummus, quinoa, yogurt, sauerkraut and sesame seeds) and the Scuttlebutt (hard-boiled egg, pimento aioli, feta, black olives, capers, herbs, and pickled beets) to the hummus and sauerkraut that grace them. These easy-to-follow recipes here are virtually foolproof, ensuring dedicated Saltie customers will be able to recreate many of their favorite dishes at home provided they're willing and able to put in the time for more labor-intensive sandwiches like the Balmy, with calls for DIY chicken liver mousse and pickled carrots, among other ingredients. The sandwich-averse will still find some interesting items to try (such as Potato, Nettle, Ramp, and Pecorino Soup and Ribollita). as will vegetarians, as a great many of Saltie's items are meatless. Readers ready to roll up their sleeves will get the most out of the book, but even sandwich lovers with a fear of cooking will find some tasty inventions worth whipping up. Photos.