sandwich

As part of their series on the best sandwiches, Restaurant Hospitality magazine named their best vegetarian sandwich of 2013, the creation of Chef Matthew Topeano from Pain D’Avignon in Hyannis, Massachusetts. The winning ‘wich is composed of crispy sauteed eggplant, roasted garlic white bean hummus, roasted red pepper and creamy burrata (mozarella and cream). All