What is your go-to sandwich for lunch? I got back-and-forth between salami and ham with assorted fixings…
Monday
November 25, 2024
Since 2002
Taster's Cherce
13 comments
"This ain't football. We do this every day."
--Earl Weaver
--Earl Weaver
On a day like today I chose a grilled swiss on rye with bacon & tomato...with a side of cream of broccoli soup...and finishing it off with an extra 2 miles ran on the treadmill tonight! ;-P
Turkey, roast beef or chicken in that order, or sometimes two of three. Add some pepper jack, thin tomato, mayo and hot sauce (or A-1 if they have it), sprinkle with black pepper and if I'm feeling particularly sporting add bacon. Oh and ya gotta toast the hero. I wish delis used romaine lettuce instead of iceberg; so much better for you and your system.
Turkey is always in the running, usually with some avocado (in CA it's available almost always). Roast beef, but only if it's rare.
1) YUM
Turkey with just a bit of mayo and tomato. These days, I get it on whole wheat, though every so often, I get it with thick-sliced Italian bread if its available.
When I used to work in downtown Boston, there was a fantastic Italian deli near work that made the best focaccia bread I've ever had. My go-to there was always chicken parm, with fresh mozzarella and extra sauce, on focaccia.
[1] Wow, that does sound good.
I'd go for a corn beef on rye, lettuce tomato onion, pickles on the side. Mustard, no mayo.
[5] Where? I used to work in downtown Boston too (Downtown Crossing area). But I generally brought my own lunch from home because those were my impoverished days.
Salami on crusty Italian bread.
[6] The Financial District, though I was only a long throw down Summer St from Downtown Crossing. The place was (is) called Viga, on Federal Street. I think there are now a couple of them spread around town. I miss that place.
7) Yes, please.
Turkey panini - turkey, cheddar, roasted red peppers, a little bit of balsamic vinaigrette, and some nice crusty firm bread like a sesame semolina. That's the best thing that ever came off my George Foreman grill.
Roast Beef, Alpine Lace, Sprouts, Aioli Mayo on Rye (sometimes with avocado)
Pernil sandwich, meat piled high. Sometimes with lettuce and tomato if I feel like salad. :-)
[12] see, now that sounds good