Commonwealth Sandwich Bar unveiled a new summer menu today filled with delicious-sounding and, well, more manageable options. Sometimes, believe it or not, it's just too hot out for a ginormous pork sandwich. Like the Guilty Pleasure (chicken, house-cured bacon, house-cured pork belly, fried egg, pickled cucumber, tomato, swiss & cheddar), pictured up top and still on the menu.
The new offerings include a chilled tomato gazpacho plus several sandwiches served cool on ciabatta. There's also a fantastic new veggie sandwich made with seared wild mushrooms, Into the Woods, that we'll be featuring in the August issue of Crave.
Here's a peek at the new menu:
I know at this size it's a little hard to read, so here's a rundown of the new sandwich options:
COOL (served on ciabatta) Haute-Hippie ($7.5): Local goat's cheese, black pepper tomato jam, frisee, cucumber and red onion marmalade Chicken Salad ($6): Gerber Farms Chicken, cilantro, shaved onion, celery, cherries, frisee, citrus aioli Le Petit Jardin ($6): Pickled onions, frisee, shaved radish, cilantro, lemon syrup Commonwealth BLT ($7.5): Rillettes, frisee, tomato, gorgonzola, chipotle aioli
WARM (served on a baguette) Bahn-Fire ($9): Honey soy-glazed pork tenderloin, shaved radish, shaved carrot, cucumber, cilantro, jalapenos Into the Woods ($8.50): Seared wild mushrooms, caramelized onions, local goat's cheese fondue, black pepper tomato jam
(Jodi Miller photo)