London’s gourmet sandwich market is booming. Taking the American sub and using both culinary sophistication and the finest produce, this American classic is being transformed into a posher, gourmet version of itself.
New to the gourmet sarnie market is Yolk, who has recently opened a new tightly contained and sophisticated unit in Finsbury Avenue Square. Positioning themselves as the ultimate takeaway for the discerning Londoner, Yolk serves some of the finest sarnies in town.
Take the Steak Béarnaise. Made from Tom Hixson of Smithfield beef, that’s cooked medium rare at 55°C, sliced across the grain and served with brown butter béarnaise, caramelised balsamic onions and fresh rocket leaves on hot ciabatta – this sandwich is in a league of its own.
Other killer sandwiches on their menu include the Duck Bun (pulled confit duck with duck-skin crackling, smoked aioli, caramelised balsamic onion, rocket, served on a Demi brioche bun; the Umani Chicken (served with avocado, Yolk’s secret hot sauce, takuan, Kewpie mayonnaise on ciabatta) and the Parmigiana toastie (aubergine, mozzarella, parmesan, cheddar, crème fraîche, fresh herbs, roast tomato jam, sourdough).
The London gourmet sandwich market is a competitive place with sites such as Monty’s Deli, Max’s Sandwich Shop, Delancey and Co to name a few offering exceptional oversized sandwiches.