This sandwich by Rob Levitt, head butcher and chef of Publican Quality Meats, a One Off Hospitality restaurant in Chicago, features thinly sliced roast beef, charred cabbage, palm sugar vinaigrette and an aïoli made with roasted corn, garlic, lemon and eggs emulsified with rice bran oil. It’s served on multigrain bread developed by head baker Greg Wade.
Price: $14