#cochonbutcher

Cochon Butcher

Location: New Orleans, LA

Chopt’s co-founder Tony Shure travels the globe, making sense of a new city, it’s casual fare, its most savory and satisfying offerings through its best sandwiches. That’s right. He has staked his professional life on salad, but sandwiches are how he moves through the world. Luckily, New Orleans is a sandwich town, from Po’ Boys to BBQ, meat and bread are a religious endeavor. 

Cochon Butcher is a butcher shop, wine and sandwich bar, in the warehouse district of New Orleans. Pulled pork with creamy coleslaw are served beside the world’s crispiest bread and butter pickles (seriously, we would kill to know their secret). Tourists and locals alike, queue up as early as 11am to get a taste of  James Beard Award-winning chefs Donald Link and Stephen Stryjewski’s house-made charcuterie, muffaletta, and oooohhhhh, that pastrami sandwich! 

Cochon Butcher in New Orleans
http://www.cochonbutcher.com/new-orleans

Muffuletta Sandwich REVIEW:
This was the best sandwich (non-burger) we had in New Orleans. I still have the video of my friend taking her first bite, and the look of sheer joy and pleasure which crossed her face. Nothing can be wrong in the world when you’re eating this sandwich. Let me break it down. Cochon scratch makes all of it’s cold cuts and sausages in house, makes its own olive salad, and bakes its own bread fresh every day. It really comes down to not only the symphony of the flavors that should work together simply because of the ingredients complementing each other, but the quality of the ingredients themselves. The bread was crispy and moist, with the flavor of the sesame seeds adding nicely to the flavor profile of the sandwich. The mortadella, salami, ham and cheese added varying shades of saltiness and soft textural differences. The olive salad was also fresh and delicious, with just the right amount of marinade and seasoning. You guys, this sandwich is, as Guy Fieri would say, ‘the bomb dot com’. It is so good that we tried this before going on a food tour later that day, because on the food tour we tried some shitty hipster version of a muffuletta with focaccia instead of traditional muffuletta bread (created exclusively for this sandwich!), with ridiculously stingy amounts of filling and with a sad SAD excuse for an olive salad. I made a point of telling everyone on the tour not to let that be their first impression of the sandwich, and to go to Cochon to get a taste of the real deal. It is a perfect bite of warm, melty cold cut sandwich. The heat from the griddle elevated the cold cuts and melted the cheese which added a very pleasant creaminess to the sandwich. It was lovely and juicy, as can be appreciated in the second picture. I could go on forever, but the only way to truly appreciate this masterpiece in its full glory is to head down to Cochon in New Orleans and try it for yourself. Fair warning, it is a pretty generous portion, so go hungry, and you will leave not only with a full stomach, but with a happy heart and a smile on your face.

Epilogue
Quote from my friend: “That fucking shit rocks”.
Staff were friendly and order came in a timely manner straight to the table after ordering at the deli counter.

*****/***** five stars out of five

ORIGINAL PICTURES

Muffuletta Sandwich from Cochon Butcher in New Orleans
http://www.cochonbutcher.com/new-orleans

ORIGINAL PICTURE