At its core, a sandwich is all about convenience and portability. But it’s also a canvas for creativity—especially when so many interesting local ingredients abound. Boutique bakeries, independent grocery stores stocked with hallmark condiments and a hometown farmers market that’s nearly 30 years old means Baton Rouge is awash in mouthwatering components for serious sandwich-ery.
The upper crust
It’s the era of the boulangerie in Baton Rouge, thanks to an abundance of both emerging micro-bakeries and established bread makers.
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Mainstay
The 42-year-old local bakery Our Daily Bread‘s flagship whole wheat is versatile and preservative-free.
Sourdough country
This loaf from the fast-growing bakery St. Bruno Bread Co. has sourdough’s signature chew and whiff of tartness.
Everything bagels
Homemade bagels in three flavors are a new item from The Sugar Mill Coffee & Bakery, a Red Stick Farmers Market vendor.
Main character energy
Locally made chicken or shrimp salad, farmstead goat chevre with fresh veggies and a BLT with heritage bacon anchor sandwiches in deliciousness.
BLT
Ribboned in tasty fat, Iverstine Butcher bacon is sliced from pork belly and cured and smoked in house.
Veggies and chevre
Combine fresh cukes and peppers with spreadable goat cheese made by Southern Maids Dairy.
Shrimp salad
Yes Chef’s creamy shrimp salad is redolent with tender baby shrimp, herbs and scallions.
Put a shine to it
Bread and main ingredients only get you so far. A sandwich’s true style comes from how it’s accessorized.
Potato chips
Tucking Zapp’s between the bread adds flavor and crunch. It’s a beach sammy move but satisfying any time of year.
Sriracha mayo
Blend local fave Blue Plate Mayonnaise with a squirt of Sriracha for extra punch.
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Candied jalapeños
Candied jalapeños, like these from Bet-R Grocery, are trending lately for their sweet-spicy kick.
This article was originally published in the October 2024 issue of 225 Magazine.