Sandwich of the Week: The Italian Beef at Crudo

Words: Shamim de Brún
Images: Instagram

Words: Shamim de Brún
Images: Instagram

Welcome to Sandwich of the Week, where we at CHAR endeavour every week, we’ll bring you the latest and greatest in the world of Dublin Sandwiches, from towering Dagwoods to delicate tea sandwiches.

In the ever-evolving landscape of sandwich craftsmanship, CHAR has uncovered a true gem that demands recognition as our Sandwich of the Week. The humble sandwich is a work of art. It’s a knife’s edge balance of flavours and textures. Sandwiches are a portable feast that can be eaten on the go or savoured slowly. Dublin Sandwiches are our favourite way to eat. They pack together everything we love in slightly different yet comfortably familiar ways. That means that when you buy a sandwich, it has to be good. It has to do something you can’t do.  


The Italian Beef

When you think Crudo, you don’t necessarily think “sammich” game hotspot. But it is a go-to when you think of Irish Italian food. Run by a dynamic duo with Italian blood, literally and symbolically, this spot couldn’t be more welcoming if it tried.

Pictured is the Crudo version of the renowned sandwich featured on the Disney Plus series “The Bear.” According to the LA Times, the ‘onscreen recipe was developed by the show’s Chicago-raised culinary producer, Courtney Storer — sister of “The Bear’s” creator, Christopher Storer, and former culinary director for L.A.’s Jon & Vinny’s — alongside chef Matty Matheson.’ Crudo takes this version and fuggs with it. They’ve made it simultaneously more Irish and more affordable than you’d think. It’s a filling sambo that clocks in under a tenner. Considering the amount of work involved, that is a genuine bargain.

The Italian Beef is a sandwich masterpiece that captivates the taste buds with its carefully constructed layers. Precisely cut beef is joined by balsamic-pickled Tropea onions, and zesty Gremolata, all nestled between two slices of locally baked bread. A generous dollop of pink blue cheese fondu, meticulously made in-house, adds a tangy punch. The 24-month-aged Kilnahalan reserve imparts the kind of riches you expect from royalty. For the ultimate experience, the sandwich is toasted to perfection. The result is a gooey delight that tantalizes the senses. The tanginess cuts through the richness of the beef while the creaminess and crunch of the toasted bread linger in the background.

Sometimes the sambo of the week has to be a trendy TV classic remade with Irish ingredients. And this one holds a particularly special place in all our hearts. So if you haven’t tried it, change that.

Elsewhere on CHAR: Brunch is Dead – Long Live the Sunday Roast!

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