Pain D’Avignon Wins Best Vegetarian Sandwich in America

Chef Matthew Tropeano, who joined Pain D’Avignon this spring, created the Crispy Eggplant sandwich for Pain D'Avignon in Hyannis.

The Crispy Eggplant sandwich combines fresh eggplant, creamy Maplebrook Farms burrata, roasted garlic white bean hummus, roasted red peppers and house-baked rosemary pocket bread.

“Pain D’Avignon harmoniously combined several top-notch ingredients and then cradled them in house-made bread. It was the creamy white addition of buratta that made the angels sing. We imagined John Lennon and Yoko Ono eating this sandwich during their 1969 bed-in and it made us want to give peace a chance. That’s all we are saying.” RestaurantHospitality.com judges said.

You can taste the winning sandwich at Pain D’Avignon for $8.50.

Wichcraft in New York City had the first runner up with Chopped Chickpeas by Sisha Ortuzar.