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Patina's Joachim Splichal and his Fairfax Deli Sandwich Recipe

By Katherine Spiers
June 14, 2012
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KCET will be unveiling its new digs this weekend during The Gala, a soiree co-hosted by Patina Executive Chef Joachim Splichal, who will be celebrating L.A.'s neighborhoods through food -- our favorite method of celebration. Splichal told us about some of his favorite L.A. restaurants and dishes, and gave us one of the recipes that will be made at Saturday's party.

Katherine: Did you seek out Los Angeles specifically when you came to the U.S.?

Joachim: I was offered a position at the Regency Club in Los Angeles about 30 years ago, and haven't left L.A. since.

Katherine: How is the L.A. dining scene unique from other cities?

Joachim: It is culturally diverse. Any kind of cuisine can be found in LA -- Chinese, Italian, El Salvadorian, Ecuadorian, French, Mexican and more.

Katherine: Is one of your restaurants a particular favorite of yours? (Like naming a favorite child, I know...)

Joachim: Nick + Stef's Steakhouse. It is named after my twin sons, and there is nothing better than a prime, dry-aged steak.

Katherine: What are some of your favorite restaurants in L.A. right now -- besides your own, of course.

Photo by Jun Seita
Photo by Jun Seita

Joachim: The Royce, Mercato, Melisse, Providence and Nickel Diner.

Katherine: What summer produce are you most looking forward to?

Joachim: Heirloom tomatoes, basil, patty squash, Persian cucumbers, cherries, peaches.

Katherine: Do you have a favorite type of food to cook?

Joachim: A simple summer salad from my vegetable garden, and grilled steak,

Katherine: How about a favorite simple dish from a restaurant?

Joachim: A burger from Pie and Burger in Pasadena.

And now, onto the recipe!

Fairfax Deli: Mini-crafted paper wrapped baguette sandwiches, Nicoise style

Serves 6

- 6 mini baguettes
- 6 cloves peeled garlic, cut in half
- 12 anchovies
- 10 ounces fresh tuna, sliced into 6 slices, and sautéed medium rare
- 4 ounces haricot verte, blanched
- 4 ounces sliced red tomatoes
- 2 hard boiled eggs, sliced 1/8 inch thick
- ½ cup black nicoise olives
- ½ cup fresh basil leaves
- 1 head bibb lettuce

For the Vinaigrette:

- 5 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar

In a mixing bowl, whisk together 3 tablespoons olive oil and the balsamic vinegar. Season with salt and pepper.

To assemble sandwich:

Cut the mini-baguette in half and rub the cut garlic on the bread. Brush cut sides of the bread with extra virgin olive oil. Layer remaining ingredients on bread, season with salt and freshly ground black pepper, and drizzle vinaigrette on top. Close sandwich and, for a perfect picnic presentation, wrap with craft paper, and tie with string.

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