The best thing since sliced bread
The creative and accessible experience of the caviar sandwich
Caviar has been around since the beginning of modern time, with the first-known description attributed to Aristotle in 4th century B.C. The term “caviar” originally referred to the roe only of wild sturgeon from the Caspian and Black Seas. It gets its name from the Persian word “khav-yar,” or “cake of strength,” due to its medicinal centuries ago. It was Russian aristocracy, however, that elevated caviar to luxury status.
More recently, the popularity and accessibility of caviar has grown. Now, some use the term to describe the roe of additional species of sturgeon, or other fish, including salmon, trout, or carp.
However, when most people think of the traditional caviar experience, it still involves a tin of beautifully gleaming black (or red or gold) pearls on ice, alongside crackers or lightly toasted bread. Often, it is served with creme fraiche, sour cream, chives, lemon wedges, red onion, or crumbled hard-boiled eggs. You then combine these elements to create one perfect bite.
But, what if every bite could be guaranteed perfection?
A blank canvas
The caviar sandwich was created by Jerome Brody more than twenty years ago at his landmark restaurant in New York City, the Oyster Bar in Grand Central Terminal. His recipe called for Louisiana bowfin caviar, a hard-cooked egg, and a sour cream spread. With 1.3 ounces of caviar between those slices of bread, and a price tag of only $14, this sandwich not only created a new delivery method for this delicacy — it made it more accessible, without tarnishing its allure.
It was a brilliant study in contrasts. The white toast and black pearls. The world’s most luxurious food between two everyday pantry staples.
Admittedly, when you hear the term “caviar sandwich,” something doesn’t sound right. It’s almost an oxymoron. Something akin to champagne and hot dogs. But when it’s done right, it’s a perfect combination.
Since Brody first put it on the menu, the caviar sandwich has taken on a life of its own, and began appearing in restaurants across the globe. And while one of the benefits of this creation is its more mainstream appeal, the best thing about it is that it has taken one of the oldest staples in haute cuisines and allowed chefs the opportunity for boundless creativity. For some, the caviar sandwich is a holiday treat steeped in nostalgia, for others it is a way to elevate Singaporean street food.
Personally, my favorite is Estimar’s rendition in Madrid.
This luxe food has taken a journey from the palaces of the Tsars where it was placed on a blini using a mother of pearl spoon to popular restaurants where it is served at the bar between slices of white bread. Now, only one question remains: where will it be taken next?
Danilo Diazgranados is an investor, collector, and lover of fine wines and a member of the prestigious Confrérie des Chevaliers du Tastevin, a fraternity of Burgundy wine enthusiasts.
