Location: 64 Pine Street
Price: $9.95 (on special)
Notes: Today’s sandwich combines seared, sliced beef tenderloin, sauteed mushrooms, red onions, arugula, and crumbled bleu cheese, grilled and pressed on focaccia bread. The focaccia had a nice buttery crunch, and I was thrilled with how rare the tenderloin was allowed to sit, without being chewy or stringy. The onion was a tiny bit overpowering, and I could have had a little bit more bleu cheese; in a sandwich of several very strong flavors, even it got lost among the strong onion and mushroom flavors. I don’t ordinarily have high expectations for a sandwich like this, but Aurora Provisions‘ version was a real winner.
About the Author: Malcolm Bedell
My first memories of cooking start in Maine at six years old, when I wore a yellow rainslicker to avoid getting spattered by the bacon I was frying in a skillet. My interest in both Mexican cooking and recreating classic New England dishes from scratch developed while living in Mexico, on a steady diet of pork and habanero peppers. You can see more of my writing and photography online on Serious Eats, the Huffington Post, BlogHer, and Foodista, as well as in print for Downeast, Indulge, and Cigar Snob magazines.
fromawaymaine
fromawaymaine
We're Jillian and Malcolm. We cook comfort food from around the world, designed to make you feel right at home, wherever you are. Join us as we explore Maine's vibrant food culture and cook New England's classic dishes, as well as our favorite recipes From Away. 
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