Lardo Chefwich #5 – only a few days left!

I previously covered other Lardo chefwich sandwiches 1-3 here, and then chefwich #4 of mid July-mid August here. Now here is chefwich #5, mid August – mid September. So you only have a few days left to catch this chefwich!

From Lardo, the Jenn Louis chefwich, a grilled cheese with fontina cheese, plum conserva on Grand Central Bakery sour rye. Also, Lardo Fries and Lardo's Kentucky Lemonade From Lardo, the Jenn Louis chefwich, a grilled cheese with fontina cheese, plum conserva on Grand Central Bakery sour rye.

As noted before, the Chefwich Series is part of a series by Lardo of sandwiches where guest chefs of various Portland restaurants collaborate with Lardo (and Grassa) chef Rick Gencarelli. Each month, a new collaboration sandwich will appear just for that month, and the proceeds of the limited time guest chef sandwich going to benefit the guest chef’s charity of choice. The sandwich is available at either of the two Lardo locations, Lardo West in SW downtown or in Lardo East in the SE.

From Lardo, the Jenn Louis chefwich, a grilled cheese with fontina cheese, plum conserva on Grand Central Bakery sour rye. A portion of the proceeds of the sandwich benefits the Oregon Food Bank.

For chefwich #5, the guest chef of the month is Jenn Louis of Lincoln Restaurant and Sunshine Tavern. She also was on Top Chef Masters this season and Food and Wine Best New Chef 2012 for the Northwest region.

From Lardo, the Jenn Louis chefwich, a grilled cheese with fontina cheese, plum conserva on Grand Central Bakery sour rye. A portion of the proceeds of the sandwich benefits the Oregon Food Bank. From Lardo, the Jenn Louis chefwich, a grilled cheese with fontina cheese, plum conserva on Grand Central Bakery sour rye. A portion of the proceeds of the sandwich benefits the Oregon Food Bank.

The sandwich is vegetarian! It is a grilled cheese with fontina cheese, plum conserva on Grand Central Bakery sour rye. The plum conserva comes in a container on the side, so I suppose you could choose to dip it. But, I decided to just spread it like a jam on top. As you can see, I supplemented my chefwich with the Lardo fries and also a Kentucky Lemonade. A portion of the proceeds from this Chefwich benefit the Oregon Food Bank.

From Lardo, the Jenn Louis chefwich, a grilled cheese with fontina cheese, plum conserva on Grand Central Bakery sour rye. The plum conserva comes in a container on the side, so I suppose you could choose to dip it. But, I decided to just spread it like a jam on top. From Lardo, the Jenn Louis chefwich, a grilled cheese with fontina cheese, plum conserva on Grand Central Bakery sour rye. The plum conserva comes in a container on the side, so I suppose you could choose to dip it. But, I decided to just spread it like a jam on top.

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Comments

  1. Geoff (The Lazy Literatus) says:

    Chefwich!!!

    I totally want to use that word in everyday conversations now.

    Like, forever.

  2. Mmm…that looks delicious!

    • I never would have thought of plum conserva as an addition to a grilled cheese, but I really did enjoy it, though having it on top of the sandwich did make me use like half a dozen napkins…

  3. Adventures in Dressmaking says:

    Yummm!! I literally just went to Lardo today for the first time–for my birthday lunch with work people. I was excited that they can do any of the sandwiches on lettuce (or fries! yikes!) and the friendly people behind the counter totally recommended the pulled pork or the meatballs on lettuce. The pulled pork was AMAZING. I also had a couple of the crazy fries!!

    Anywhere that has quality meat and non-bread options is a huge winner in my book! Lovely post about them!

  4. Your Lardo Chefwich posts are KILLING ME! Every time I read one I want to go get ANOTHER sandwich. Please tell me this is the last in the series!

  5. Those sandwiches look amazing- yum.

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