Vanessa Price was in the midst of renovating the old Stone Lion Inn in Montauk when COVID-19 hit, bringing her construction to a screeching halt. Meanwhile, in Manhattan, Michelin-starred chef Matt Lambert of The Musket Room also found his projects now on hold. So the two friends decided to make the best of their situation and collaborate on a summer “sando” stand.
Sandos, whose roots trace back to Japan, are elevated sandwiches made with fresh, local, and fine ingredients. (Ichigo Sandos, for example, are one popular iteration made with gourmet strawberries.) They’re also popular in New Zealand, where Lambert is from, so the two decided to put their own Montauk spin on sandos—think slices of imperial wagyu roast beef, Berkshire pork belly, and even one with two ounces of caviar.
The name of their stand, Sweet AZ, is a nod to Lambert’s Kiwi heritage: the saying means everything from “thanks” and “you're welcome,” to “no worries,” “nice one,” “congratulations,” and “that's really good.”
Located on the banks of Edgemere Pond in Montauk, Sweet AZ has a breathtaking water view perfect for socially distanced dining. But, for those who still prefer to take it to-go—or perhaps take it to the beach—Price and Lambert have shared their recipe for their “Shrimply Irresistible,” a shrimp burger with pickled onion, iceberg lettuce, and spicy mayo on a brioche bun.
Shrimply Irresistible (Shrimp Burger)
Makes approximately 4 sandos.
Ingredients:
For the burgers:
16 oz peeled shrimp
5 oz Cod
2 tsps Powdered Aleppo
3 tsp salt
1 tsp fish sauce
Egg whites of one egg
For the Siracha Mayo: 1/2 cup siracha 1 cup mayo 1/2 tsps salt
For pickled onions: 1/4 cup Cabernet Sauvignon Vinegar 1.5 tsp Sugar
Dusted brioche bun, lightly toasted
Instructions:
Pulse raw shrimp in a food processor in three batches.
Puree cod until smooth
Add egg whites, fish sauce, salt and Aleppo
Pulse until consistent
Add shrimp and mix well
Sear in a pan until shrimp is pink and cooked
Top with Siracha Mayo, chilled lettuce, pickled red onion, and Aleppo pepper.
For pickled red onion: Combine sugar and Cabernet Sauvignon Vinegar in a pot. Simmer. Reduce to a syrup and chill. Add thinly sliced onion and allow to sit at least one hour.
