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Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--From Thursday Nights At Campanile by Nancy Silverton and Teri Gelber

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Notes about this book

  • DKennedy on March 23, 2014

    I love, love, love this book. Nancy Silverton is a goddess and this book really demonstrates how unbelievably talented she is. Every recipe in this book is worth the effort. Try them all!

Notes about Recipes in this book

  • Cremini mushroom toasts

  • Asparagus, poached egg, prosciutto, and fontina cheese

    • Bloominanglophile on May 09, 2013

      This sandwich was a little lacking in flavor--don't know if my fontina was too mild or my asparagus didn't have enough umph. Maybe roast it a little bit longer or use Jamie Oliver's method (which I usually use to roast asparagus) which is to use no oil at all and seems to bring out a nuttier flavor. At least my husband liked it!

  • Soft scrambled eggs, long-cooked broccoli, and feta cheese

    • Bloominanglophile on January 10, 2015

      This is one of the easier recipes in this book, but compensates by requiring a bit of time to slow-cook the broccoli. Mine was still not soft after the suggested 1 1/2 hours cooking time, so I increased the temp. Don't think it damaged the broccoli's taste, but might give myself extra cooking time next time. Nice flavored sandwich!

  • Peppered beef, sautéed bitter greens, and caper onion mayonnaise

    • Bloominanglophile on April 30, 2013

      I stumbled on this recipe and immediately knew what I wanted to do with some leftover skirt steak my husband had grilled for fajitas. The meat was chopped (which cuts down on the chewiness of this cut of meat) and then sautéed briefly in oil and the peppercorns. I also strayed from the original recipe by eliminating the frisee (wasn't available) and the fried capers. These were minor changes and didn't take away from the result, which was awesome! I rarely give out 5 stars for a recipe, but this one deserves it. It is a filling sandwich, especially when divided between 3 people instead of 4. My Pinot Noir from Oregon also complemented the sandwich nicely. Orange slices made a refreshing finale. A heads-up warning that this recipe does take longer to prepare than expected, but it was worth it!

  • Roasted beets, goat cheese, sautéed beet greens, and candied spicy walnuts

    • Bloominanglophile on October 01, 2014

      Made this recipe since beets are in season. I wouldn't say this recipe is the best in the book, but it is a nice one. The marinated beets are particularly delicious. Do make sure that all layers are fully seasoned, or else the dish falls a little flat. Because of a lack of unlimited time, I used toasted walnut halves instead of making the Candied Spicy Walnuts--I bet they would have contributed a zippy accent. This is also a messy one to eat by hand--the beets tend to roll off the sandwich. I would probably use a fork and knife next time!

  • Grilled eggplant, ricotta salata, and greens

    • Bloominanglophile on October 01, 2014

      I really like eggplant, so I was a bit disappointed in this recipe because you can hardly taste it! I used one Japanese eggplant and followed the instructions, grilling it on my Panini press. If I made this again, I would use 2 eggplants, slice them thickly (about 1/2" thick), and grill them on my outdoor grill. Then I would chop the slices and toss with the vinaigrette for a fuller flavored sandwich.

  • Fried pequillo peppers, Burrata cheese, and crisp garlic

    • Bloominanglophile on May 02, 2015

      I love Burrata cheese, and want to try any recipe that uses it. This is good, with some caveats: the temperature and time she recommends for frying the piquillo peppers resulted in charred peppers. Next time I would gently warm the peppers in the olive oil, especially considering that you are going to use the oil to drizzle the sandwiches later. Next, I only used a total of 1/2 cup of olive oil instead of 3/4 cups of oil. It might mean heating/frying off the peppers in two rounds, but I always try to be frugal with the olive oil. I also wouldn't add the sugar to olive oil heated to a higher temperature. It just caramelized and then burned in the pan--don't think it really adds much and prefer to leave it out. Lastly, a little sea salt sprinkled on top of the sandwich at the end is nice!

  • Piled-high pork sandwich

    • Breadcrumbs on January 29, 2013

      Sensational, time-consuming dish. My worries that for ret’n on investment of my time dissolved as quickly the layers of flavours and textures of this sandwich delighted and surprised our palates. There was quick consensus at the table that if we could agree that this was a sandwich (really, it’s so much more than that) then without a doubt, it was the very best sandwich any of us had ever eaten. Perhaps, one of the best things we’ve ever eaten. It really is that good. This dish, with all its various components carefully composed, was simply unlike anything we’d ever eaten. This recipe reminds you why you love to cook. It makes you grateful that there’s someone out there like Nancy Silverton that cares enough about food, and the experience of eating food, that she has taken the time to conceptualize something like this and better yet, that she’s recorded, in sometimes painstaking detail, who to prepare it. Full review and pics here: http://chowhound.chow.com/topics/884278#7860458

    • DKennedy on November 19, 2016

      I make the sweet potato puree as part of my Thanksgiving spread.

    • DKennedy on September 10, 2012

      Really special sandwich.

  • Sautéed bitter greens with beans and bacon (two ways)

    • DKennedy on August 16, 2015

      Make this to replicated Salts Cure dinner to accompany pork chops, apple sauce, and mashed potatoes.

  • Olive-oil-poached albacore tuna, rémoulade, and cheddar cheese

    • DKennedy on May 01, 2016

      Used this poaching technique today to poach 2 pieces of TJ's frozen ahi. So simple, the tuna is nicely flavored and will make an excellent tuna salad. I have strained off the oil to make another batch later today. I am not making the homemade remoulade this time around. Nancy, you are the best source for everything.

  • Classic grilled cheese with marinated onions and whole-grain mustard

    • monica107 on January 08, 2014

      Cut back on the salt. You can always add more, but you can't take it away.

  • Ham, creamed spinach, and stewed leeks

  • French baguette with butter and prosciutto

    • BlytheSpirit on March 16, 2014

      This is no doubt the simplest and least time consuming sandwich in the book. Hardly needs a recipe. Just a fresh baguette, unsalted butter, Parma prosciutto and a quickly made scallion/parsley/olive oil spread. I used less butter than was called for. Really delicious.

  • Reuben

    • Rinshin on September 23, 2018

      Thought thousand and russian dressings to be interchangeable but never made russian dressing before and this one stood out enough that I wanted to make it to accompany NY deli pastrami. Goes really well together.

  • Pain d'épices pigs

    • nonny on January 15, 2013

      Found this recipe online at http://blogs.laweekly.com/squidink/2009/12/pain_depices_pigs_nancy_silver.php.

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Reviews about this book

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Reviews about Recipes in this Book

  • Not nutter butters

    • I Made That!

      The funny thing is, these cookies actually get BETTER as they age...they were so much more tender. So from now on, I’m making these little ones the day before I actually need them.

      Full review
    • Lottie and Doof

      ...incredibly good and pretty accurately recreate all that is best about a Nutter Butter, minus the commercial flavors. That sandy texture of the cookie and smooth, creamy filling are all here.

      Full review
  • ISBN 10 0375412603
  • ISBN 13 9780375412608
  • Published Nov 01 2004
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Random House USA Inc

Publishers Text

When Nancy Silverton began serving sandwiches one night a week at Campanile, her and husband Mark Peel's award-winning restaurant, she envisioned a laid-back and intimate evening
when she'd be able to relax, chat with customers, and have some fun devising new and creative recipes. Well, she hasn't had much time to relax: Sandwich Night became one of Campanile's busiest nights, a vastly popular weekly tradition in Los Angeles and the place to be on Thursdays. And since then, sandwiches have become the latest craze to hit the American food scene.


The reason for Sandwich Night's success is easy to understand: the sandwiches are incredible. They're gourmet meals that happen to sit on bread, the furthest thing away from the boring old sandwiches that we usually content ourselves with. Instead of PB&J or tuna salad, how about Braised Artichokes, Ricotta, and Mint Pesto with Pine-Nut Currant Relish? Or Eggplant, Seared Tuna, and Anchoïade? Or even Bacon, Avocado, and Watercress? These open-faced sandwiches are innovative dishes that taste wonderful, look beautiful, and are perfect for entertaining.


The closed-faced sandwiches are delicious new takes on well-loved standards like the Croque Monsieur, the Monte Cristo, the Reuben, and, of course, everyone's favorite, the Classic Grilled Cheese. Also included are Nancy's creative sort-of sandwiches--Fondue the Swiss Way, Snackbreads, and Skewered Mozzarella--and tea sandwiches, wonderful creations that will banish memories of limp watercress and insipid egg salad forever. As if this isn't enough, there are the mouthwatering sandwich cakes and cookies, like the Open-Faced Berry Brioche Sandwich, Chocolate Cake Club Sandwich, and Almost Oreos.


There are recipes for some truly addictive bar snacks, like Cheese Fritters and Candied Spicy Walnuts, to serve before the meal. And there are also recipes for tantalizing spreads and condiments that go well beyond the ordinary. Finally, for the cook who wants to make everything from scratch, Nancy has included recipes for different breads, from Brioche to Hot Dog Buns, based on those from her world-famous La Brea Bakery.


Written in Nancy's charming, down-to-earth style, these recipes are versatile and easy to follow. As good to look at as they are to eat, these sandwiches offer a new, creative solution to entertaining and will be a valuable addition to the home cook's repertoire. The result: Sandwich Night is sure to be a hit in your home, too.



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