A Good Sandwich: Disneyland Resort Chefs Share Their Favorites

What do Disneyland Resort chefs like to eat? Forget fancy; sometimes a perfectly built sandwich does the trick. The chefs have shared a few of their favorites from the Disneyland Resort:

Chef Scott Mancino from the kitchen at New Orleans Square votes for the fried green tomato sandwich at Hungry Bear Restaurant in Disneyland park, with a thick slice of cornmeal-crusted fried green tomato with fresh heirloom tomatoes and Havarti cheese topped with mango-jicama slaw and a drizzle of remoulade on a multigrain roll.

“This vegetarian option gives you a crush from the fried tomatoes, the creaminess of the cheese, and a fresh citrus blast from the slaw,” says Chef Scott.

“I’m crazy for the carnitas burger at White Water Snacks,” says Chef Chris Faulkner from Disney’s Grand Californian Hotel & Spa, where the quick-service restaurant is a favorite hidden gem. The sandwich starts with a toasted wheat bun, shredded lettuce, pico de gallo, a flame-broiled Angus burger and melted jack cheese. “Then it’s topped with juicy pork carnitas – and if that wasn’t enough, we finish it with house-made guacamole,” says Chef Chris. “This burger rocks.”

A Disney California Adventure park, Chef Jeremiah Balogh craves the turkey reuben at Fiddle, Fifer & Practical Café, a warm stack of turkey (roasted right there), Swiss cheese, sauerkraut and tangy dressing grilled on rye served with a dill pickle on the side.

“It reminds me of sharing time with my grandparents,” says Chef Jeremiah. “They would take us to the deli for lunch when I was a kid, and I love watching the guests enjoy this version of a reuben made with lean turkey — it’s a knockout.”

Chef Christine Weissmann, executive chef for Disneyland and Disney California Adventure parks, goes for the grilled albacore tuna on ciabatta at Storytellers Café.

“I love the distinctive flavors,” says Chef Christine. Ciabatta bread is the wrapper, with zesty lemon-caper mayo, fresh arugula, tomato, caramelized onions and pickled ginger topping the rare tuna.

Chef Jason Martin, chef de cuisine at Main Street Restaurants, orders the French Dip at the Lounge at Steakhouse 55 at the Disneyland Hotel – a toasted French roll piled high with thinly sliced roast beef, caramelized onions, Gruyere cheese, spicy mustard and horseradish cream.

“I love the contrast between the spicy mustard and the sweet onion,” says Chef Jason.

What’s your favorite sandwich at the Disneyland Resort?


  • As a pescaterian (a vegetarian who will eat fish) I am just over the moon with all the wonderful and imaginative choices I I now have when I want a sandwich. Now if we can just get veggie dogs in the park I’ll be in heaven

  • I’m with Chef Mancino! The fried green tomato sandwich at Hungry Bear Restaurant is a real treat with its tangy flavors and crunchy texture. Plus, sitting out on the deck of the restaurant, watching all of the river traffic pass by – well, it makes for a relaxing and unique dining experience.

  • The Monte Cristo at the Blue Bayou!

  • While there’s nothing like a good burger at the Village Haus (eaten in what I call the “Villain’s Corner,” that little alcove in the back that looks perfect for doing some scheming, especially at night with the curtains drawn), I am now in love with the chicken sandwich at the Hungry Bear.

  • For me, nothing beats fresh French bread, so the carved turkey sandwich at the River Belle Terrace is my favorite. The best part for me is that you can dress it yourself however you want. The cranberry chutney is awesome. The pulled pork sandwich is excellent there too. Wish some of it would transfer to Walt Disney World! )

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