Monday, April 14, 2008

Voila Bakery in Allen using its artisan breads to make lots more sandwiches at lunch

By Pegasus News wire

ALLEN — Voila Bakery, known for its artisan breads and fabulous croissants, has bulked up its lunch menu with a slew of new sandwiches, including the hard-to-find-in-these-parts Croque Monsier (a fancy cousin to the sought-after "Monte Cristo").

With more than a dozen sandwiches, plus salads and soups such as chicken rice and lobster bisque, Voila continues its expansion from bakery to dine-in lunch spot. And the sandwiches are:

Tomato-mozzarella sandwich on left, honey ham on right

Chicken Caesar: Grilled chicken, lettuce, Caesar dressing, and Parmesan cheese on ciabatta

Pan bagnat (specialty from Nice, France): tuna, egg, lettuce, tomato, onion, cucumber, bell pepper, and Kalamata olives on rustic bun

Paris-Texas steak melt: Grilled ribeye steak, bacon, mushrooms, grilled onions, Cheddar cheese, and chipotle spread on grilled pain au lait

Chipotle turkey sandwich: Smoked turkey, bell pepper, avocado spread, chipotle spread on jalapeño cheese baguette

Muffaletta: Italian mortadella, salami, ham, provolone cheese, lettuce, tomato, olive spread on Italian bread

Vegetarian sandwich: Grilled portabella mushroom, arugula, roasted red pepper, tomato, and peanut sauce on multigrain bread

Italian sandwich: Italian prosciutto, cucumber, and pesto spread on Durum bread

and the above-mentioned Croque Monsier: Ham, Swiss cheese, and bechamel sauce on rustic French bread

Plus ham, Reuben, cheesesteak, tomato-and-mozzarella, and more.

Just as it's true that the crust makes the pizza, so it goes that the bread makes the sandwich. And Voila's bread, overseen by baker Jean Christophe Blanc, a native of France, is excellent. The bakery supplies bread to top-line restaurants such as Fearing's and Bolla, the new Italian place at the Stoneleigh. For more info, hit the Web site.

Source: Voila

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