There isn’t a single vegetarian among The Brooklyn Paper staff, but that doesn’t mean we can’t appreciate a sandwich without animal flesh once in a while.
The asparagus sandwich at Crop to Cup Café on Atlantic Avenue was a flavorful and filling treat that called into question all the jokes that this reporter has made at vegetarians’ expense.
The $8 sandwich, made by Brian Donahoe of “Bread Meats Bread,” is made entirely of organic, local products, and the freshness can be tasted in every bite.
First, there is the outstanding pumpernickel sesame bread from Smith Street Bakery, which tasted as if it had just come out of the oven.
The asparagus gave the sandwich a satisfying crunch, though the real star of the snack were the red peppers pickled in-house by Donahoe. They gave every bite an ideal level of tanginess that blended perfectly with the earthy taste of the asparagus and arugula. The chili garlic aioli rounded out the peppers’ zing.
Donahoe explained that the inspiration for his sandwich masterpiece came from banh mi sandwiches — another of our favorites.
“I’ve spent time in Vietnam and always liked banh mi — the pickled veggies and fresh herbs,” Donahoe said. “I try and make the sandwich about the ingredients rather than just lettuce, tomato, cheese and the fattiness of some meat.”
Mission accomplished, Mr. Donahoe, mission accomplished.
Crop to Cup Café (139 Atlantic Ave. between Clinton and Henry streets in Brooklyn Heights. No phone yet).