At Caprial's Bistro in Portland, Ore., it's easy to mistake lunch for dinner. Sandwiches are treated with respect similar to entrees. Lunch is quick and less sophisticated than dinner, but we still have to keep it in line with the restaurant. Chris Gooch, who runs the lunch line, bakes bread for the sandwiches, such as roasted shallot brioche and challah with herbs. The sandwich, as are the entrees, is dictated by the seasons.
Spring greens figure prominently in the form of arugula, watercress and mustard greens.
Sandwich specials also take advantage of the in-season Copper River salmon or the freshest catch from the fishmonger. If it's oysters, the sandwich of the day may be a po' boy of fried oysters. 6 portions Olive oil 2 Tbsp. Heat 1 Tbsp. Season salmon with pepper and salt.