Food News

I Dream of the Perfect Chicken Sandwich

Remember this guy? Look at him, dimpling a dough round with the sharp corner of a drywall knife. Leslie Minora found his tiny bakery in Plano while researching Iraqi immigration, and I'm still thinking about him. Leslie returned from the trip with a bag full of freshly baked bread. The inside of the plastic was wet with condensed steam. The loaves were blistered and chewy and I ate one entirely.

That in mind, I wish I could find a restaurant that would do the following:

Marinate large hunks of chicken in olive oil, a little garlic, some herbs and a lot of lemon, and thread them on a skewer. (They could give lamb the exact same treatment with delicious results.) When someone orders a sandwich, they lay the skewer over a hot grill and start the bread. They don't have to use a drywall knife; they can use a dimpling tool that looks like this:

They use the bread like a mitt to pull the meat from the skewer when it's finished grilling. Top the round with lettuce, tomato and red-onion slivers, and serve a little yogurt sauce hopped up with a little more lemon on the side. Then watch as a line forms outside your door and prepare to make 700 more sandwiches. Simple scratch cooking, made to order. Sublime.

Anyone seen my sandwich lately? It's probably in a strip mall in Plano or Richardson or Garland, produced by a restaurant with kebab, kabab, kabob, or kebap in the name. If you have any information that could possibly lead to re-uniting me with my long lost friend, please leave it in the comments below.

KEEP THE DALLAS OBSERVER FREE... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Scott Reitz
Contact: Scott Reitz