World's Best Sandwich? Local Navy chefs vie for title
Groton — It was a twist on the Cuban sandwich that earned two Navy chefs a spot at the World Food Championships in Orange Beach, Ala., this November.
The sandwich — pork belly, Gruyère cheese and onions, with tequila lime mustard on a sourdough loaf topped with pork belly and a pickle — by Culinary Specialist 1st Class Seth Chiado and Culinary Specialist 2nd Class Matt MacDonald won first place at the locally held Annual Submarine Sandwich Throwdown, a pre-qualifier for the world championships.
Named the "It's Not A Cuban" because they didn't want to be judged for not staying exactly true to form, the sandwich was made from ingredients locally sourced within 15 miles of the Naval Submarine Base.
Chiado and MacDonald, who work at the Cross Hall Galley on base, said they are looking forward to representing the Navy and the local community when they vie for first place in the World Sandwich Championship.
The competition will feature three rounds. In the first round, the chefs will make a shrimp po' boy sandwich. Chiado and MacDonald said they want to use live shrimp and are planning to arrive in Alabama a few days early to find a local supplier. They also want to try out po' boys from different local establishments to get inspiration.
For the second round, chefs will make a sandwich of their choosing, and they will make a sandwich that includes whole peeled tomatoes for the third round.
The Navy chefs will be competing against at least 10 other teams. Chefs from all over the world attend the event, they said. Asked what they would do with the $100,000 awarded to first place, Chiado laughed, "pay off my house."
"I'd be obligated to give half to my wife," he added.
Both he and MacDonald said the competition is more about getting exposure to well-known chefs, in some cases who've appeared on television shows on the Food Network, and the possibility of making connections for jobs after they get out of the Navy.
They're not the first chefs from the sub base to participate in the event. Culinary Specialist 1st Class Suriya Chuon and Culinary Specialist 2nd Class Lonnie Laoretti placed fourth in last year's World Sandwich Championship. They also qualified through the sandwich throwdown, winning for their "Soup Sandwich" — smoked salmon and crab New England chowder on a baguette.
Chiado said he and MacDonald have received some pointers from Laoretti, who still works at the base, like how much space they will have to work in.
The world championships will take place Nov. 8-14. Chiado and MacDonald have started a GoFundMe account to help pay for travel and competition expenses: bit.ly/basefoodchamps.
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