I'd also be remiss not to mention that 4505 Meats does an incredible maple bacon breakfast sandwich at their farmer's market stand on weekends at the Ferry Building plaza.
I recommend the brisket in sandwich form, tempered with some slaw and, as pictured, a hunk of fried frankaroni on the side (that's deep fried mac and cheese with hot dog). Well, I hate to say it, but that's because it's really good and people like it a lot. One complaint about the newish 4505 outpost on "Divisalencia" is that their delicious, heavily smoked brisket can run out. With that, we bring you this pretty comprehensive list of 30, in alphabetical order, that will no doubt spark outrage because we left your favorite out. Without getting too deep into that debate, let's just say that San Francisco proper - let alone the greater Bay Area, which is being excluded for this list just for the sake of focus - has such a huge variety of superior sandwiches that we thought it would be important to focus on the places we truly love, that we can with all our hearts say are not overrated.
Because sandwiches are typically cheap, and certainly not created equal, there is a democratic uproar anytime you start debating who has the best meatball sandwich, or pastrami sandwich, or fried chicken sandwich, or you name it.Īnd there's a certain sandwich specialist in the Bay Area whose name rhymes with Spike's who has garnered enough TV and web attention to warrant a full-scale backlash concerning just how great their sandwiches actually are. I used brown rice flour instead of the traditional white rice flour and could not see any bad effect in the crunchy covering on the Dutch Rolls.Anyone who eats food in SF knows that the sandwich holds a sacred place in the pantheon of great things that people endlessly gush, tweet, and blog about year after year. I believe I will use one teaspoon in the future. There is nothing wrong with making twelve, which would be a more normal size dinner roll.īe sure to spread the topping with the back of a spoon so as to cover the entire Dutch Roll for the pretty crackled finish.Īlthough the recipe calls for one tablespoon, I used no salt in the soft roll and the taste was fine. I made eight and the size is like a large hamburger bun. * Although the original recipe for Dutch Rolls calls for making six rolls-they would be the size of small loaves. Use all the mixture.īake the rolls in the preheated oven for about 15 minutes, until golden-brown on top.
Scoop up any batter that falls on the pan and patch any spots that are not covered. Spoon the topping in equal amounts over the fully risen rolls. Add another 1/4 cup of rice flour if needed to achieve the desired consistency. Beat together well to form a smooth, thick batter that drips off your whisk or spoon in thick clumps. While rolls are rising on baking sheet, preheat oven to 425 degrees.Ĭombine the 2nd Tablespoon of yeast with the warm water, sugar, vegetable oil, salt and 3/4 cup rice flour for the topping. Soft white rolls and Dutch Crunch Topping Cover with towel or plastic wrap and leave to rise for 30-45 minutes, until puffy. Place the dough balls on the prepared baking sheet(s), space at least one inch apart. Tuck outer edge together underneath and pinch them together. Line a baking sheet with parchment paper, punch down the dough and divide it into 6 (or 8 or more)* balls. Cover with a towel or plastic wrap and leave to rise until doubled in size (about two hours.) Shape the dough into a ball with a smooth top surface and place in a greased bowl about twice the size of the dough. Otherwise, turn the dough out onto a floured surface and knead incorporating the remaining 1/2 cup flour only if needed, until the dough is elastic, tacky, and smooth. If it is very sticky, add a bit more flour. Add the lukewarm milk and butter and fold in with spatula until everything is combined in a somewhat sticky dough. In large bowl, whisk 3 1/2 Cups of flour, 1 T. Stir together and set aside to cool to lukewarm Put butter in milk and warm in microwave for one minute, or on stove top until milk is warm and butter has melted.