STARTING OUT WITH last week’s ode to Stoneybatter in The Guardian, Dublin seems to have become a hotbed of international travel coverage.
And now the esteemed New York Times is raving about our sambos:
Yes, our cafés’ sandwiches are that good they are going global.
The Times runs through the best that Dublin has to offer, starting with:
Green Bench Cafe
They absolutely love their “slow-roasted beef brisket creation accented with caramelized onions, grated celeriac and Comté cheese.”
These “creative, frugally priced sandwiches” are at the heart of the Dublin sandwich boom – and the New York Times chatted to the owners about how they all started off.
But they were really here for the grub – and next up on the Dublin sandwich tour was 147 Deli on Parnell Street
And it was pure sandwich porn:
On my visit last spring, its popular barbecue pork sandwich, a juicy, messy, spill-out-of-a-toasted-onion-bun affair, was piled nearly an inch high with pork shoulder that had been roasted for eight hours, then pulled and tossed in a house-made tomato- and cider-vinegar-based sauce.
Capel Street’s Brother Hubbard was next on the delish odyssey
The chicken salad sandwich here and at Sister Sadie get two major thumbs up.
Next was the Fumbally café with their “seasonal lemon-roast chicken sandwich… a juicy mix of white meat, dark meat and flavorful skin, slathered with house-made lovage-accented mayonnaise on a ciabatta bun”
Sounds only gorgeous.
And the final piece in the Dublin sandwich jigsaw was Oxmantown
A whistle stop tour of our capital’s best sandwiches. Sure it will leave them drooling across the Atlantic.
