The Choucroute at Bolyard's Meat and Provisions is a sandwich special not to be missed

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Photography by Kevin A. Roberts

Bolyard’s Meat & Provisions in Maplewood is known for its quality nose-to-tail offerings, but its half dozen sandwiches are also among the best in town.

This month and next, a special sandwich with roots in northeastern France is being sold, notes owner Chris Bolyard, “both as an example of all that we do and as an homage to sandwich maker Remi Didry,” whose family hails from Alsace-Lorraine.

The Choucroute is a take on the classic Alsatian dish choucroute garnie (garnished sauerkraut), in which the garnish is various sausages and potatoes. The kraut is made the traditional way (fermented for weeks rather than cooked with vinegar as the souring agent). A lightly smoked then steamed all-beef hot dog is the base meat. Thick-cut bacon is cured and hot-smoked over cherry wood. The German beer mustard is made with emulsified eggs and a Schlafly beer (Kolsch at present). The brine for the pork loin contains mustard and juniper (two traditional choucroute flavors), and under that are sliced, roasted potatoes. The base: a warmed pretzel roll from Companion.

The $14 sandwich comes with Backer’s chips or a drink, and 25 percent of sales are being donated to No Kid Hungry in another example of the operation’s integrity. 

Editor's Note: This article, titled "The Dish," opened the dining section of SLM's print issue for October 2020.