The Greatwich

The Goodwich - Las Vegas, NV • January 27, 2019

On Tuesday, January 22, 2019, .com presented Chef Joshua Clark’s #OffTheMenu Duck Confit "Pastrami" with Truffle Brie Schmear, Sweet & Sour Cabbage, Truffle Mustard, Foie Gras Fat Toast, and Duck Skin Cracklins on a Caraway Seeded, Ciabatta Roll at The Goodwich in Las Vegas.


We asked Chef Clark about the dish and he told us, "This is our alternative take on a pastrami “Reuben” sandwich utilizing classic French Items we love. Duck Confit, Truffles, Crunchy Savory Skin, Slightly Stinky Cheese, and Foie Gras. It should have all of the things we look for in a sandwich here at the Goodwich-savory, sweet, acidity, richness, fresh, and crunch. We are having specially made caraway seeded buns prepared just for this sandwich as well. How could it not be great? Its "the Greatwich" you’ve always wanted!!

Chef continued, “I have always loved anything duck, especially a well-made confit duck leg. Our goal at the Goodwich is to take traditional dishes or something from our childhood and put them into a workable and balanced sandwich form. This means looking at all of the ingredients and asking ourselves, how many ways can we prepare this ingredient so it will fit into a sandwich recipe, but still be noticeable as an ingredient from the original dish. We took duck, cabbage, and foie gras and transformed them into a not so traditional form of a pastrami on rye. This month contains ‘National Pastrami Day’ so it seemed appropriate that we should do an ode to that wonderful spiced and smoked meat.”


.com diners didn't stop with the duck sandwich. They also ordered the J-Dipper (Bently ranch short rib, truffle fondue, pickled onions, greens, jus); R U Chicken (crispy chicken, yellow buffalo, pepper slaw, pepper jack, bun); and the Carrot Cake Waffle (raisins, walnuts).

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One .com diner said, "I've never been here before but have driven by so many times. I saw it on .com so I figured I'd give it a try. The sandwich was so good, I will definitely be back."

A big thank you to Chef Joshua Clark and the whole team at The Goodwich for sharing this amazing off the menu dish with the .com community.

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