Sandwich of the Week: Olive & Thyme’s Braised Short Rib
We’re lucky that Melina Davies left her job as a Hollywood producer. Her career change led her to open Olive & Thyme, a gourmet café and marketplace in Toluca Lake, California. There are plenty of options at the café (think pastries, salads, soups, wine, and beer), but you might want to try their sandwiches.
There are a few notable sandwiches to choose from. The tuna sandwich is a baguette with chunks of tuna with sliced egg, arugula, tomato, red onion, tapenade, and pesto mayonnaise. The “B.A.T.” is a bacon, avocado, and heirloom tomato grilled sourdough sandwich.
The customer-favorite, however, is the braised short rib sandwich. The meat gets the utmost attention — Melina sears and braises it for eight hours so that it’s tender and juicy. The short rib is then covered in horseradish crème fraiche and caramelized onions. The horseradish is freshly ground for your best possible sandwich experience. The goods are placed between two toasted slices of country sourdough bread from La Brea Bakery, and the sandwich is served with no frills.
This braised short rib sandwich, made with care and hard to resist, would be a satisfying lunch for just about anyone.
Click here for other featured sandwiches or check out the 2012 Year in Sandwiches and the Sandwich of the Week Slideshow. Know a sandwich that should be featured? Email The Daily Meal or comment below. Better yet, become a contributor and write up your favorite today!