Miller's recognized in Food Network sandwich contest



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Millerís Cafť and Bakery on Mill Street recently received new accolades. Septemberís Food Network magazine selected Millerís Yankee Flip Pot Roast, pictured here, as the best sandwich in New Hampshire. The messy but yummy creation is the pride and joy of chef/owner David Eyler. Darin Wipperman/The Littleton Courier. (click for larger version)
August 15, 2012
LITTLETON — There's another reason to love Littleton. Miller's Café and Bakery was picked as the best New Hampshire sandwich in Food Network magazine contest. The café has received recognition before. It was previously selected for honors as part of the Best of New Hampshire in 2009.

The magazine was determined to find "a must-try sandwich in every state." On the web, the results of the contest are shown on a national map with each sandwich winner just a click away.

Miller's winning sandwich is the Yankee Flip Pot Roast. The inventive creation attracted the magazine because Eyler has made a "New England fusion by filling tandoori flatbread with tender Yankee pot roast." Greens and potato pieces add to the delight, as well as apple pieces, garlic gravy, and horseradish mayo.

Owner David Eyler said he did not even know that Food Network staff visited the café. Regarding the café's big win, Eyler said, "I was stunned. I can't believe it."

The café offers outside seating right next to the river and the covered bridge. Eyler believes the spot is one of the reasons for his success. Homemade sandwiches and goodies have been made there since 1999.

This reporter is not a food critic, but he was intrigued by the description of New Hampshire's best sandwich. The bread and ingredients do offer a wonderful way to enjoy lunch. Eyler and his crew have done our region proud.

Eyler believes that the award "has been a boost for our staff." He has about 12 employees during the warmer months, with a smaller crew in the winter.

The new recognition is not just for the café, Eyler believes. He hopes that the Littleton area can benefit. He finds the town has a very cooperative business climate. "I love how the merchants help each other," Eyler said.

He also likes to travel the region to get ingredients and ideas. Last week he took advantage of some New York peaches he recently picked on a trip. They became part of a peach pie for sale at the café. There is an assortment of goodies, in addition to sandwiches and soups made right on site.

Eyler's first taste of the industry was in the pastry realm. He attended New England Culinary Institute in Montpelier, Vt. Then he went to work as a pastry chef at the Rabbit Hill Inn in Lower Waterford. The experience helped inspire him to open up his Mill Street café.

Inventive sandwiches came to Eyler's mind when he was an archeology student. He spent time in Greece and Turkey, where he found excellent pairings of bread and ingredients. "I loved that they put french fries in sandwiches."

The potato pieces in the Yankee Flip bring back those memories for Eyler.

Other state winners demonstrate the creative power of sandwich makers. Oklahoma's winner is smoked bologna on a pretzel bun. Maine's best sandwich is a duck confit with a seasonal spread, such as fig or blueberry. The Vermont representative, a greek artichoke sandwich, can be found at Burlington's Four Corners of the Earth.

The national map with views of each state's winning sandwich is at http://www.foodnetwork.com/recipes-and-cooking/50-states-50-sandwiches/package/index.html

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