Destination Sandwich: Salumeria SF

We haven’t made it to Flour + Water, the much hyped San Francisco pasta hot spot  but we’re inching our way closer with a recent visit to Salumeria, Flour + Water’s new little brother at 20th and Florida’s Streets. Salumeria as you might guess from the name, is an artisan Italian deli where you can find a hand-picked selection of cured, meats, cheese and condiments, but it’s also a worthy eat-in or take out sandwich destination. In other words, Salumeria is our new latest excuse to drive across town to the Mission.

While my heart still belongs to SF’s old school Italian delicatessens (Molinari’s in North Beach, Lucca in Marina and Luca Ravioli in the Mission), Salumeria has plenty to drool over and the stylish surroundings and cool neighborhood are a pretty nice treat too.

Check Out:

  • 2-3 daily sandwich specials, salads, soups, antipasti and cheese plates. We  split one of the daily sandwiches featuring housemade salami, mortadella and a tasty briny-mustardy tapenade with a perfect little kick. But one look at the chicken salad made us wish we had tried that too. The sandwiches are about $10 but they are big enough to share with a friend possibly (hopefully!) leaving you enough room to  try one of their other offerings.
  • Salumeria’s deli counter is an antipasto platter’s dream come true. Think house made salami, antipasti and a hand-picked selection of cheeses, oils, honeys and other goodies.
  • Grab and go or dine-in in style. Salumeria borrows Central Kitchen’s dining room during lunch so there’s ample seating if you decide to have a sit down lunch. The industrial, concrete fountain entertained my little squirmer while we waited for our food (happy mom!) and unlike many places we go, there was plenty of room to roll the old stroller in and stow it in a quiet corner.
  • If you drop by Salumeria on Saturday, look for the Weekend Pasta Project. It’s a pasta kit created by the team at Flour + Water containing all the components and instructions to make a stellar pasta creation at home. A recent kit included tagliatelle, braised pork, summer squash, tomato confit and pinenuts. Just say yum!


Nearby places to eat, shop or play:

  • Pop in for a little art at Southern Exposure is just down the street. The gallery is open noon to 6 (closed Sunday and Monday), and features the work of up and coming Bay Area artists.
  • Just on the other side of the 101 freeway, The Potrero Hill Community Garden is a  great place to take in views of the Mission and Twin Peaks. The kids will probably be interested to know that the garden stands on the site where the famous “Goat Lady” of Potrero Hill used to graze her herb of 18+ goats in the 50’s (there’s more about the Goat Lady on the garden’s website).


You might also like some of our other sandwich and salumi-related adventures:

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Now About That Duck Sandwich…. (Borough Market, London)

Earlier this week I gave a shout out to the delicious duck sandwich from the Market Quarter stall at the Borough Market in London. Here it is in all it’s glory. Check out that massive skillet of tender and crispy duck in the first picture. The sandwich was simply served on a roll with a little arugula and a little mustard. I didn’t even detect too much in the way of seasonings. Maybe just salt (not even pepper!). I must confess that after I shared one of these with a friend, I made my husband go back the next day so I could get another one.

Fried Green Tomatoes

Last summer we had a bounty of tomatoes in our backyard. I know — seems impossible in the fog, but there they were in all their glory! Almost “Little Shop of Horrors”-like, but in a good way. We made sauce, paste, fresh tomato salads, and tomato soup (which we definitely plan to repeat this year, supplementing with some boxes of “ugly tomatoes” from the farmer’s market as necessary). But most exciting, at least to me, were the fried green tomatoes.

I love all the great produce we have access to in the Bay Area, but I really haven’t found green tomatoes available anywhere… and  I don’t mean the green varietals, I mean mature, but un-ripe tomatoes. It seems the only way to ensure your supply is to make friends with a farmer or grow your own.

I trace my little fried green tomato obsession to my stint last summer at Split Pea Seduction with chef Christian Noto. A particularly carve-able sandwich showed up on the menu one week: fried green tomatoes on a toasty housemade bun, with crisp romaine lettuce, fresh mint, swiss cheese, dab of dijon and a squeeze of lemon. I was hooked. We don’t make too many fried foods at home, but as in the rest of life, you must make exceptions — especially where fried green tomatoes and squash blossoms are concerned.

We made a few variations last year and ever since summer has rolled around again, I’ve been itching to get back to it. Luca and I check the progress of our backyard tomato crop everyday. There’s a good amount of fruit that has set, but nothing even close to being ready to cook with. So when we happened upon some under-ripe, but other-wise decent looking heirlooms at the market today, we decided to get our tomato season officially kicked off. Not exactly real-deal “green tomatoes” but close enough. Luca was very intrigued by the whole breading process and was also pretty excited about trying them, too. (Witness the little fingers sneaking into my photo.) To that I say “hurrah” let the games begin!

Fried Green Tomatoes

Green tomatoes will be full-sized with jelly-like pulp and maybe just a hint of ripeness, but still very firm. Once picked they last for several weeks and will slowly ripen. They usually don’t get too juicy, but still I avoid too much salting of the raw tomatoes, to minimize the amount of water they release.

Shopping List: Green Tomatoes, eggs, fresh mint and chives, lemon, panko (Japanese bread crumbs), flour, paprika, garlic powder, salt & pepper. Plus your favorite dipping sauce!

  • Whisk 2 eggs. Season with pepper and finely chopped mint and chives.
  • Pour flour into a bowl, season flour with salt, pepper, paprika and garlic powder and set aside.
  • Pour panko bread crumbs into a bowl and set aside.
  • Cut green, un-ripe tomatoes into 1/4 inch thick slices. Pat dry.
  • Dredge in flour, shake off excess.
  • Coat with sides with egg mixture then into the panko!
  • Fry in very hot oil until crispy and golden on both sides. Drain on paper towels.
  • Salt generously with kosher salt. Serve with lemon wedges.
  • You can hold the fried tomatoes in a 200 degree oven on a rack for about 30 minutes.

You could eat these as is, throw them in a sandwich like Christian, or put together a dipping sauce. A simple balsamic reduction, a remoulade, or yogurt spiced up with fresh mint, chives, and lemon zest would do nicely. Tim votes for some kind of buttermilk dipping sauce and then brought up the possibility of fried green tomatillos. Possibilities, possibilities!