So You’ve Made Your Own Potato Rolls. Now What?
If you’ve followed bread expert Andrew Janjigian’s lead and endeavored to make your own potato rolls, you really need to fill them with something extra-special. First up: Hit a housewares specialist for picnic gear and outdoor entertaining accoutrements—like baskets, throws, corkscrews, sustainable plates and flatware, unbreakable glasses, cloth napkins etc—try Greentail Table, Kitchen Outfitters, pod, Good Linens Studio, Local Root. Then plan a day trip or backyard fiesta!
Here are some essential Edible Boston recipes and our favorite sources for all the sandwich roll stuffings you’ll need, from July 4th through Labor Day and beyond.
Photo by Andrew Janjigian
END THE HOT-vs-COLD WAR NOW:
MAKE YOUR OWN LOBSTER ROLLS
JUST THE WAY YOU LIKE THEM
If you’re spending summer in New England, lobster is a MUST, even as prices soar post-pandemic. Do yourself a favor and boil up a few live ones yourself; you’ll save money and be absolutely certain the meat isn’t overcooked.
The simplest (and, arguably, best) way to make a lobster roll is to dice freshly-shucked meat and toss in plenty of melted butter; season with salt and pepper and sprinkle with chives before tucking into your very own brioche hot dog bun.
Or, if you’re in the cold-roll camp (no judgement—it’s an equal favorite in our house), use Jasper White’s quintessential recipe: tender chunks of lobster meat folded together with just a slip of good mayonnaise, some diced cucumber and scallions. Add tarragon, if you’re fancy.
Wrap in waxed paper, pop into a cooler with some beer and chips and you have a picnic for the ages.
Photo by Andrew Janjigian
SOUTHERN-STYLE BBQ PULED PORK
WITH ALL THE FIXINS’
If you’re up for a project—and have some time on your hands—by all means: Slow-roast your own pork shoulder, shred and dress it with some local BBQ sauce. Here’s a pretty foolproof recipe you can make any time of year.
But, if your aim is to wow your guests with the baking work you’ve done (a.k.a. showing off your buns), let a BBQ pit master handle the hard job: Look no further than B.T.’s Smokehouse for your sandwich stuffing needs.
Read all about B.T.’s in our Summer issue, then head out to Sturbridge or Worcester to pick up a quart of the good stuff. Pulled pork, beef brisket, smoked chicken—the drive is worth it from ANYWHERE, we promise.
If you’re truly city-bound, however, you can’t go wrong at M&M BBQ at Dorchester Brewing or one of the many Greater Boston locations of The Smokeshop BBQ.
Photo by Michael Piazza / Styled by Catrine Kelty
YOU COULD ALWAYS GRILL A HOT DOG, BUT WHY NOT FIND SOME LOCALLY-MADE SAUSAGES INSTEAD?
Go for a summertime classic and grill up local sausages with peppers and onions to fill your beautiful homemade potato rolls.
The Boston area is home to many great sausages, as smart butchers and grocers hire charcutières (cured meats specialists) to use up the bits and bobs leftover from whole animal butchery.
Use this story from the Summer of 2016 as a guide; many more interesting sausages have popped up in the intervening years, like those made by Pig Rock Sausages in Boston and Stillman Quality Meats Butcher Shop in Worcester.
Here’s another handy guide to local meat farms/purveyors, many who make their own homemade sausages, in Central MA.
Once you’ve got your sausages sorted, get grilling! Here’s a simple live-fire recipe from our archives: Leigh Belanger’s campout Sausages with Peppers and Onions.
Photo by Michael Piazza
A MODERN TWIST ON THE CLASSIC EGG-AND-OLIVE FROM THE SANDWICH MASTERS AT CUTTY’S
Sure, it’s pictured here smeared onto a delightful slice of Iggy’s sourdough sandwich bread (want to make your own? Prolific baker Andrew Janjigian has you covered for that, too!), but try this easy salad tucked into your very own Whole Wheat Potato Roll. Top with some garden arugula for extra spice.
If you’re into egg salad (and who isn’t?), try your hand at making a free-form one all on your own. We’re particularly smitten with dill added to ours, along with some minced chives and pickles, a dollop of whole grain mustard and just enough homemade mayo to bind it; this treatment is equally impressive with oil-packed tuna added to the mix. The radishes add a nice crunch.
Pack a few of these babies for a beach day and you’ll never think of “salad sandwiches” the same again.
Photo by Andrew Janjigian
BREAKFAST LIKE A SICILIAN AND STUFF YOUR BRIOCHE WITH ICE CREAM
The Italians might be onto something here: A fluffy, eggy roll is the perfect vessel for a sweet, creamy treat. Forget the cookies! Brioche con Gelato redefines the old fashioned ice cream sandwich.
The Boston area is chocoblock full of ice cream parlors and we’ve written about many of them in past issues. In fact, there are two featured in this (Summer 2021) issue alone! Check out Mrs. Moriconi’s for Worcester County delivery and farmers market locations, and Tipping Cow Ice Cream in Somerville (and soon to be at the Charles River Speedway in Brighton).
Here are a few more of our faves:
Crescent Ridge Dairy Bar, Sharon
Gracie’s, Somerville
Honeycomb Creamery, Cambridge
Kimball Farm in Carlisle, Lancaster and Westford
Melt, Salem
New City Microcreamery, Hudson and Cambridge
Rancatore’s in Belmont, Lexington and Newton
Want to make your own? Try Lisa Sewall’s Apricot-Almond Ice Cream when stone fruit is in season.
