Any shops anywhere in the Austin area – even a bit of a drive – that makes sandwiches like All'Antico Vinaio? Or even shops that make sandwiches on traditional Tuscan schiacciata bread?
ps – mortadella FTW 🫶
by Emotion-Internal
12 Comments
PassProtect15
oh man i wish
this city can’t even get ny style italian subs right
txchainsawbabe
I think something similar would be Pershing East
xtopherpaul
I literally have to fly to LA for this sandwich
MSGuzy
Try making it yourself! Bake the focaccia and go to Central Market for the meats and produce. They also have a truffle cream that they can sell you a small amount of that is very similar to what you get on the truffle one
schild
This is my hole.
ALRIGHT. I spent *literal* years (2013 to 2015 or so) trying to recreate these sandwiches. During COVID I spent half of that time also working on it because by then Austin shopping options had gotten better. I had people go to the American and Italian locations and get as much information as they could, as well as sauce samples to bring other people. Quite literally the closest thing to a food obsession you can have.
Anyway! No, nobody here makes anything even fuckin close. Like it or not, we’re not a sandwich city. Wrong coast, I guess. Sure there’s decent sandwiches at random places here and there, and there’s some approximations of Italian product, but nothing like this.
Long story short, the closest thing you can do is approximate it yourself. The poster in the linked thread above that said Mandola’s is 100% correct. That’s the closest product to schiacciata you’re going to find here.
Central Market (N Lamar) and Phoenecia (Burnet) are your best friends after this.
At the deli counter in CM, get your meats. Before they moved to New York, they didn’t have their full menu online. [Now that they do](https://www.allanticovinaio.com/il_menu_en/il-menu-generale-en/), this part gets a lot easier. The most important thing once you’ve picked out your sandwich, is to have them slice it on setting 0. That might be what everyone there calls it, just make sure it’s the *thinnest* setting available. You can easily get beef, salami, prosciutto, mortadella, and ham there. They do have some rarer beef options to approximate Vinaio’s carpaccio. Despite the way Vinaio’s sandwiches work, each individual sandwich doesn’t really have THAT much meat on it. Maybe 5-8 slices depending on what meat it is. If it’s 2 meats (which isn’t what they make in store, but is fun at home), split that number across them. Don’t just pile on more.
Other ingredients you’ll need are:
* truffle cream (CM) * pesto (I get parmesan pesto) (CM) * cream of truffle (CM) * mushroom cream (CM) * ajvar (phoenecia) (no longer sold at CM, this used to be a one stop shop, alas) (this is your spicy eggplant replacement) * if you really want it, I believe CM has pistachio cream as well, but I don’t eat nuts, so * basil, tomato, rocket lettuce, sun dried-tomatoes
For cheeses, you can certainly go to Antonelli’s, but the only cheeses you’ll really have trouble finding in Austin are soft stracchino and scamorza. I haven’t tried hard, but I’m 100% sure both are in Austin as they’re on menus here. Antonelli’s can get you the semi-aged pecorino.
CM for the following:
* gorgonzola * soft buffalo mozz
Those two cheeses cover most of their menu. If you want to make pecorino cream or their roast potato cream, well, you can. These aren’t complicated ingredients, but it is a scale issue. You’re going to make way more than you need, but hey, you’re about to buy a loaf of focaccia anyway. May as well have sandwiches for a week.
AFTER getting all your ingredients go to Mandola’s, spend $15 or $20 on a full pan focaccia. It’s worth it. You’re also going to get a fresh loaf, which is clutch. Also it’s low key probably the best bread in the city and you get an enormous amount. Anyway, this bread is a solid 8/10 replacement for it. Particularly if you toast it lightly and throw it in a ziploc to cool down and get soft.
You’ll need it because you have to perform surgery on the bread to get it right. You’re going to slice the edges off, and then slice part of the middle out. You can do this by cutting the bread cleanly in half and picking at it a bit, somewhat like gutting a bagel. Or you’re going to take one of those slices, an ultra sharp knife, and slice it even thinner. If you get lucky, you’ll get a thin loaf from Mandola’s and you don’t need to gut the inside at all.
From there, construct. The final product is legit within 10% of the actual sandwich in NY. It’s probably only 60% of the way to Florence or Rome. Frankly, the basil, tomato etc in Italy is so superior to what we have here, it’s not even fair, but whatever, we’re not trying to be Italy. I will say it’s about 100x better than ANY sandwich you’re buying here.
Edit: If you buy everything listed above, you can make something like 90% of their menu. If you want, next time I’m in CM I’ll make a list of the actual brands I buy from CM to help you do this. This little journey has me seriously considering opening a sandwich food truck with a super limited menu just to have these sandwiches in Austin.
dirtys_ot_special
I will pay you to make me this sandwich.
sharpecheddar
Rip la Matta
cjwidd
These sandwiches look exactly like the sandwiches at Pershing East, formerly Greater Goods
puppiesforever123
After my trip to Italy a year ago, I’ve spent countless time thinking about All’Antico and Roscioli’s. I may have to come back to this post whenever I’ve got a bad craving for something even remotely similar. TIA.
Pershing east does some similar shit. Haven’t been, but I know the chef’s wife, and they both have serious cooking chops. I doubt it’s a 100% authentic replica, but I also doubt it’s a shitty one.
12 Comments
oh man i wish
this city can’t even get ny style italian subs right
I think something similar would be Pershing East
I literally have to fly to LA for this sandwich
Try making it yourself! Bake the focaccia and go to Central Market for the meats and produce. They also have a truffle cream that they can sell you a small amount of that is very similar to what you get on the truffle one
This is my hole.
ALRIGHT. I spent *literal* years (2013 to 2015 or so) trying to recreate these sandwiches. During COVID I spent half of that time also working on it because by then Austin shopping options had gotten better. I had people go to the American and Italian locations and get as much information as they could, as well as sauce samples to bring other people. Quite literally the closest thing to a food obsession you can have.
In fact, I made a thread a few months ago asking if anywhere in Austin made schiacciata. https://www.reddit.com/r/austinfood/comments/1dleq03/schiacciata/
Anyway! No, nobody here makes anything even fuckin close. Like it or not, we’re not a sandwich city. Wrong coast, I guess. Sure there’s decent sandwiches at random places here and there, and there’s some approximations of Italian product, but nothing like this.
Long story short, the closest thing you can do is approximate it yourself. The poster in the linked thread above that said Mandola’s is 100% correct. That’s the closest product to schiacciata you’re going to find here.
Central Market (N Lamar) and Phoenecia (Burnet) are your best friends after this.
At the deli counter in CM, get your meats. Before they moved to New York, they didn’t have their full menu online. [Now that they do](https://www.allanticovinaio.com/il_menu_en/il-menu-generale-en/), this part gets a lot easier. The most important thing once you’ve picked out your sandwich, is to have them slice it on setting 0. That might be what everyone there calls it, just make sure it’s the *thinnest* setting available. You can easily get beef, salami, prosciutto, mortadella, and ham there. They do have some rarer beef options to approximate Vinaio’s carpaccio. Despite the way Vinaio’s sandwiches work, each individual sandwich doesn’t really have THAT much meat on it. Maybe 5-8 slices depending on what meat it is. If it’s 2 meats (which isn’t what they make in store, but is fun at home), split that number across them. Don’t just pile on more.
Other ingredients you’ll need are:
* truffle cream (CM)
* pesto (I get parmesan pesto) (CM)
* cream of truffle (CM)
* mushroom cream (CM)
* ajvar (phoenecia) (no longer sold at CM, this used to be a one stop shop, alas) (this is your spicy eggplant replacement)
* if you really want it, I believe CM has pistachio cream as well, but I don’t eat nuts, so
* basil, tomato, rocket lettuce, sun dried-tomatoes
For cheeses, you can certainly go to Antonelli’s, but the only cheeses you’ll really have trouble finding in Austin are soft stracchino and scamorza. I haven’t tried hard, but I’m 100% sure both are in Austin as they’re on menus here. Antonelli’s can get you the semi-aged pecorino.
CM for the following:
* gorgonzola
* soft buffalo mozz
Those two cheeses cover most of their menu. If you want to make pecorino cream or their roast potato cream, well, you can. These aren’t complicated ingredients, but it is a scale issue. You’re going to make way more than you need, but hey, you’re about to buy a loaf of focaccia anyway. May as well have sandwiches for a week.
AFTER getting all your ingredients go to Mandola’s, spend $15 or $20 on a full pan focaccia. It’s worth it. You’re also going to get a fresh loaf, which is clutch. Also it’s low key probably the best bread in the city and you get an enormous amount. Anyway, this bread is a solid 8/10 replacement for it. Particularly if you toast it lightly and throw it in a ziploc to cool down and get soft.
You’ll need it because you have to perform surgery on the bread to get it right. You’re going to slice the edges off, and then slice part of the middle out. You can do this by cutting the bread cleanly in half and picking at it a bit, somewhat like gutting a bagel. Or you’re going to take one of those slices, an ultra sharp knife, and slice it even thinner. If you get lucky, you’ll get a thin loaf from Mandola’s and you don’t need to gut the inside at all.
From there, construct. The final product is legit within 10% of the actual sandwich in NY. It’s probably only 60% of the way to Florence or Rome. Frankly, the basil, tomato etc in Italy is so superior to what we have here, it’s not even fair, but whatever, we’re not trying to be Italy. I will say it’s about 100x better than ANY sandwich you’re buying here.
Edit: If you buy everything listed above, you can make something like 90% of their menu. If you want, next time I’m in CM I’ll make a list of the actual brands I buy from CM to help you do this. This little journey has me seriously considering opening a sandwich food truck with a super limited menu just to have these sandwiches in Austin.
I will pay you to make me this sandwich.
Rip la Matta
These sandwiches look exactly like the sandwiches at Pershing East, formerly Greater Goods
After my trip to Italy a year ago, I’ve spent countless time thinking about All’Antico and Roscioli’s. I may have to come back to this post whenever I’ve got a bad craving for something even remotely similar. TIA.
Going to Florence this fall and very much looking forward to a pilgrimage to All’Antico Vinaio. Check out this guy [(VIDEO)](https://www.youtube.com/watch?v=02f2fXaEpXE&list=PLzufXz-w6SqNRcu8ccQ-blZVcBXu1w9XS&index=43) make the bread from scratch. He also makes the pistachio cream.
Pershing east does some similar shit. Haven’t been, but I know the chef’s wife, and they both have serious cooking chops. I doubt it’s a 100% authentic replica, but I also doubt it’s a shitty one.
pershing east. and theyre DELICIOUS.
menu:https://thepershing.com/wp-content/uploads/2023/09/Pershing_East-Food-Menu-Edited-9.7.23.pdf