Matt Davidson, the sous chef at Margot, has been using his days off from that high-powered kitchen to experiment with mobile sandwiches. (He says he was inspired by his East Nashville neighbor Gitano Herrera, who regaled him with stories of fine sandwiches in Herrera's native Argentina.)
Davidson will be visiting the East Nashville Farmers Market with his creative vegetarian sandwiches each Wednesday in July, but this Saturday, July 3, he'll salute Independence Day by selling beef hot dogs at the West Nashville Farmers' Market.
However, they won't be ordinary hot doggies. They're Sonoran hot dogs, inspired by the spicy wieners in Davidson's home state, Arizona.
He'll start with Nathan's Hot Dogs, cooked on a griddle with jalapeños and Mexican onions. The dogs will be wrapped in bacon and topped with refried beans, salsa and guacamole. (Traditionally, mayonnaise is also added, but Davidson isn't really down with that. Nonetheless, he'll probably have some mayo on hand for those who demand it.)
Along with the dogs, he'll offer a muy delicioso Mexican fruit salad called pico de gallo (not to be confused with the familiar salsa of the same name) with mango, watermelon and pineapple given an extra kick with chili-lime salt. The market runs from 9 a.m. to noon Saturday in Richland Park at 46th Avenue and Charlotte.
After this weekend, Davidson's schedule will return to offering veggie sandwiches at the East Nashville Farmers' Market on Wednesdays. As the base, Davidson bakes his own bread, usually baguettes or Pullman loaves. He takes advantage of the great local produce farmers offer him at the markets. He's especially fond of making his own pickles, everything from watermelon to beets to green tomatoes. The East Nashville Farmers' market runs 3:30 to 6:30 p.m. Wednesdays at the corner of 10th Street and Russell.
At his appearances, Davidson typically has three or four different sandwiches and a dessert. (Homemade ice cream sammies made a recent cameo.)
A luscious-sounding past effort was a vegetarian banh mi, inspired by the famed sandwich from Vietnam. But instead of the traditional pork, Davidson stuffed the baguette with fresh local veggies, hot sauce, cilantro and hard-boiled eggs.
Getting excited? I am. Watch the East Nashville Sandwich page on Facebook to see Davidson's upcoming menus.