What do you get when you wrap fresh crispy sautéed eggplant, creamy burrata, roasted garlic white bean hummus, roasted red peppers between two thick slices of house-baked rosemary pocket bread?
What Chef Matthew Tropeano at Pain D’Avignon in Hyannis got was the winner for the best vegetarian sandwich by the monthly restaurant industry magazine Restaurant Hospitality.
Pain D’Avignon's breads have been one of New England’s hidden gems for twenty years, and it has become the destination for European-style breads and pastries fanciers. But it become magic when a creative chef stuffs his best ideas between two slices as Matthew Tropeano does.
The magazine's judges said about the winner: “In the vegetarian category, many submitted sandwiches featuring one or two of the ingredients found in this winner, but Pain D’Avignon harmoniously combined several top-notch ingredients and then cradled them in house-made bread. It was the creamy white addition of buratta (a fresh Italian cheese, made from mozzarella and cream) that made the angels sing..."
This great restaurant is tucked in the dead-end street next to the Hyannis airport at 15 Hinckley Road. See the rest of the food at Pan D'Avignon here.
Read the previous restaurant reviews here.
Read the local Cheap Eats stories here.
Read the details of the Pain D'Avignon winner here.