Sous chef Andrew Trollinger of Patina Green shares his current favorite sandwich offering at the downtown McKinney breakfast/lunch spot: "Spaghetti squash, goat cheese, roasted onions, pickled kale stems, raw kale and a kale pesto on sourdough. You can go to any sandwich shop anywhere in America and get the veggie option, and it's probably going to have a portobullo [sp] mushroom on it, probably a roasted red pepper, you might get some pesto and they'll call it a day. But there is hardly anything like that squash sandwich conceptually anywhere out there this side of Brooklyn or Portland." [Entree Dallas]
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