Dutch crunch bread san diego crack#

Most of these sky-high sandwiches come in under the $8 mark, and it’s just $1 more to add chips and a drink. Perhaps best of all, you won’t need to worry about breaking the bank here. It was the only Coachella Valley restaurant to earn a spot. In 2013, after just one year of slinging sandwiches in Palm Springs, The Sandwich Spot made Wall Street Journal’s list of the top 50 affordable restaurants in the U.S. The Sandwich Spot hasn’t just stolen Palm Springs’ heart, either. Order your sandwich with everything, and it’ll come piled high with mayo, mustard, Secret Sauce, lettuce, tomato, pickles, onions and peppers. House meats include turkey, ham, pastrami, chicken salad, roast beef, salami, prosciutto and tuna salad, while cheese choices include Swiss, jack, cheddar, pepper jack, provolone and American. Breads are freshly baked in-house, adding to the allure of these palate-pleasing sandwiches.ĭaily specials add extra variety to the 24 staples of the sandwich menu, and you can always customize your very own Sandwich Spot creation, too. Sourdough, whole wheat and sweet French rolls are staples at The Sandwich Spot, but the standout star here is the Dutch Crunch, a spectacular balance of crunchy crust and moist bread that soaks up those house sauces like nothing else can.

Not to be forgotten are the breads that pull these sandwiches together. Other house sauces include the Secret Sauce (extra virgin olive oil, herbs and garlic) and the Bruno Sauce (garlic aioli and sriracha). Opened in 2012 on a small street off Palm Canyon Drive, The Sandwich Spot serves up dozens of cheekily named sandwiches, such as “The Dirty Weekend” (roast beef, 1000 island dressing and melted cheddar), “The Sunny and Share” (a triple decker of bacon, lettuce, tomato and avocado) and “The Milf” (marinated chicken, cranberries, Bomb Sauce and pepper jack cheese).īut just what’s in that Bomb Sauce, you ask? This house favorite is a creamy combination of buttermilk ranch, jalapeños and Frank’s Hot Sauce. The Sandwich Spot's many delicious offerings include The Bear Necessities, here shown on Dutch Crunch bread - Photo courtesy of The Sandwich Spot

Dutch crunch bread san diego crack#

The Dutch Cruch topping should crack and turn a nice golden-brown color.When it comes to finding that perfect sandwich in Palm Springs, skip the national sandwich chains and head to Palm Canyon Drive, where a small, unassuming storefront has gained national attention for its solid yet affordable selection of deli sandwiches.Let cool completely on a wire rack before eating. Bake in a preheated 375º oven for 25-30 minutes, until well browned.Sprinkle on the optional salt if you wish-I did.You should err on the side of applying too much topping – a thin layer will not crack properly.Coat the top of each loaf or roll with a thick layer of topping.Add more water or rice flour as necessary.If you pull some up with your whisk it should look like soft peaks.

The consistency should be like stiff royal icing – spreadable, but not too runny.

Combine all ingredients in a large bowl and beat with a whisk beat hard to combine.

Let stand for 20 minutes after applying the topping.

Coat the top of each roll or loaf with the topping (recipe below).

Cover with a clean towel and let rise for 15 minutes while you prepare the topping.Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point).Once the dough has risen, turn it out onto a lightly floured surface and divide it into 8 equal portions (if you’d like to make rolls) or 2 equal portions (if you’d like to make a loaf) (using a sharp knife or a dough scraper works well).Let rise for 1 hour, or until doubled (or more) in size.Place in a lightly greased bowl and cover with plastic wrap.Turn out onto a lightly floured surface and knead it a few time more and shape it in to a ball.Knead for about 4 minutes, until smooth and elastic.Switch to the dough hook attachment and add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl.Mix at low speed until the dough comes together.Add in vegetable oil, salt and 2 cups of flour.Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty).In the bowl of an electric mixer or large mixing bowl, combine yeast, milk and sugar.