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Sandwiches

Build The Ultimate Thanksgiving Leftovers Sandwich

Thanksgiving is next week, but we have been thinking about Thanksgiving Leftover sandwiches all month. While we all have our own personal preferences, here are some sandwich tips to help you create a delicious Thanksgiving Leftovers Sandwich.

Bread Choice
It seems wrong to go out and buy bread specifically for a sandwich made from leftovers. As the name states, you should be using what you have on hand, which is what most of us can and will do. However, if you do go out of your way to get bread for this sandwich, the key is to get something that isn’t too bready. Since you will likely be creating a hefty sandwich, choose bread that’s strong enough to hold up without overpowering the ingredients.

A fresh Kaiser roll might be the best choice as it adds some flaky crispiness on the outside but is airy enough within to complement your leftovers. And this may cause a stir, but a wrap can also be a fine option as it allows for more of the stuff on the inside without adding too much starch. Also it helps to ensure your whole sandwich won’t fall apart while you eat it.

Easy Dressing/Gravy
First and foremost, avoid mustard. While it is a perfectly fine condiment, it doesn’t necessarily lend itself to this sandwich. If your sandwich consists of mainly turkey, then mustard is great. But because it’s such a strong flavor, it may be too intense for the rest of your ingredients. Instead, a neutral condiment like mayonnaise can help to add some greasy moisture to your sandwich.

You want to add gravy to your sandwich because we’re talking Thanksgiving here. But you have to be careful – too much gravy will soak your bread and create a soggy mess. To err on the side of caution for sliced bread, make sure there’s a dry ingredient between the bread and the gravy. If you want to avoid it all together, you can always have a little extra gravy on the side to dip your sandwich in.

Starches
You may be tempted to pile on the starches, like stuffing, mashed potatoes, and candied yams, but disrupting the starch-to-meat ratio will result in a dense, carb-heavy sandwich. If that’s what you like, we are definitely not here to judge. This is merely a suggestion to help balance out your sandwich.

Stuffing may be your best bet for a starch, but you have likely have many options, such as sweet potatoes or mac n’ cheese. Much like everything in this sandwich, go easy. If you are using a wrap, you can probably go with two starches, but keep portions and ratios in mind.

Dark Meat
While many may prefer white meat, whether for taste or health reasons, they may not realize how moist and tasty dark meat is. You don’t want to risk your sandwich being too dry, so when you can, go with dark meat.

Cranberry Sauce
A thin, well-distributed layer is such a good addition to your leftover sandwich. The tart, sweet and fruity flavors add moisture without overpowering the other flavors, nor creating a soggy sandwich.

Egg = Breakfast
Add an egg and you’ve got breakfast – enough said. This tactic allows you to wake up Friday morning and dig right back into your Thanksgiving food.

Follow Your Heart
Ultimately, it comes down to what you like in your sandwich (and what’s on hand – this is a leftovers sandwich). Trust your instincts with flavor and texture combinations, and if it doesn’t work out sometimes, lesson learned.

Share your Thanksgiving Leftover Sandwich recipes, tips, and tricks with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest!

For Thanksgiving week, we will be open for normal store hours (7:00am-4:00pm) on Monday-Wednesday, but will be closed Thursday-Saturday for the holiday. We apologize for the inconvenience and appreciate your understanding. Hope to see you soon!

Catering Tips For Office Lunches

Good office lunch catering can be the saving grace of an otherwise mundane or stressful work day. It can boost workers’ spirits and fuel them for the rest of the day. However, a lot can go wrong if these catered lunches are planned and executed poorly. Heed these tips and advice when planning your next office lunch catering.

  • Headcount

Getting a final headcount is crucial – nothing is more problematic or embarrassing as running out of food. Be sure to double check your headcount to ensure there will be enough food for everyone participating.

  • Narrow It Down

Instead of taking individual orders from everyone, pick a restaurant and take a look at the menu. Narrow it down to a few options from which workers may choose and give a deadline for order submissions.

  • Location, Location, Location

If your employees will be eating in the conference room during a meeting, there are some things to consider.

You will need to set up a food table opposite from the presentation. If people would like to go back for seconds, they can without crossing in front of the screen. Also avoid messy or noisy foods for minimal interruptions and issues.

  • Time

If there’s a time crunch, setup can make or break the catering all together. When this is the case, individually packed paper bag lunches can help. These prevent long lines, help control portions, and give employees the freedom of a “to go” option if they need to get back into the meeting.

  • The Extras

Workers will appreciate the little things like extra napkins, hand sanitizers, wet wipes, and mints. These thoughtful touches can help everything run smoothly and neatly.

  • Go Seasonal

If there’s a holiday around the corner, you may want to consider adding a few hints to the food and décor.

  • Offer Some Agency

Give people a little power over what they eat and save the organizer from taking individual orders. For example, instead of taking individual sandwich orders, provide the components for a salad and sandwich bar and let everyone build their own lunch.

  • Food Sensitivities

First and foremost, be mindful of serious food allergies amongst the staff. And you must also keep in mind any food sensitivities and personal preferences. Gluten-free, vegetarian, and vegan options are essential these days.

  • Fun, Healthy Options

Although they may be overlooked, an effort to provide wholesome food should be made. Make it fun with things like Edible arrangements, Sun Chips, or Luna Bars.

  • Sweet Tooth

As long as you have healthy options, it’s fine to add an additional treat.  For those who don’t mind indulging a bit, a cupcake or pastry can go a long way.

Did you know we cater? From sandwich catering packs to boxed lunches to meat & cheese trays, we’ve got you covered! Call 909-596-5225 to learn more and let us cater your next party or special event.  And don’t forget to connect with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest!

Healthy Tips For Dining Out

There are several reasons for dining out at a restaurant. Whether it’s a new hot spot you’ve had your eye on, for a social gathering, or simply a much-needed break from the kitchen, you deserve a nice night out. And while it is great to treat yourself, it does not mean you have to abandon your diet completely.

Despite hidden calories and large portions, there are ways to create a delicious and healthy restaurant dining experience.

Healthier Choices

  • Just say no to appetizers, which are usually loaded with unnecessary calories. If you want to start with an appetizer, a green salad with dressing on the side is a better option.
  • To prevent overeating, you should aim to fill half of your plate with fruit and/or vegetables (and no, potatoes do not count), and the other half with lean protein and whole grains.
  • Skip the sodium-laden soups. Instead, go for a salad, which offers less sodium and more potassium-rich veggies.
  • Restaurant portions are notorious for being oversized, so, if you can, order a lunch portion, box up half of your meal for later, or split an entrée with a friend.
  • As tempting as they may be, bypass the complimentary bread or chips. These fillers will just stuff you with unnecessary and empty calories and carbs.

Salads

  • Choose Darker Greens – Darker greens have more nutrients per serving than the popular romaine or iceberg lettuce.
  • Pick A Good Protein – Good protein choices include egg whites, egg slices, grilled tofu, tuna, beans, chicken, and seafood.
  • Cut The Cheese – You really don’t need the cheese, do you? Skip the excess calories, saturated fat, and sodium that cheese provides.
  • Smart Toppings – Instead of adding crunch from oily, refined flour (crispy wontons, croutons) and salty sodium bombs (olives, bacon), add crisp veggies and fruit to add more texture and flavor. Load up on nutrient-dense toppings such as broccoli, carrots, chickpeas, black beans, edamame, roasted peppers blueberries, mango, or strawberries.
  • Dress Better – It’s always wise to get the dressing on the side so that you can control how much or how little dressing you use. You may even be able to create your our dressing using oil and vinegar.

Sandwiches

  • Whole Wheat > White Bread – Always a better choice as it provides more nutrients. And please note that “multigrain” may mean more white flour than whole wheat.
  • Avoid Wraps – Unless they are whole grain, skip the wraps (they can have up to as many calories as white bread). Or try a lettuce wrap. You can drop refined grains for whole food. And if you’re feeling adventurous, turn your sandwich into a salad.
  • Craving a sandwich? Opt for a half sandwich, half salad combo. That way, you can get your sandwich fix while taking in more vegetables, too.
  • Smart Sides – When it comes to side dishes, opt for fresh fruit or steamed veggies over chips or bread.

Coffee

  • Choose Nonfat Milk – If you don’t particularly like nonfat, take baby steps and do half nonfat, half 2% milk.
  • Pros & Cons Of Non-Dairy Milk – Soy milk provides around 8g of protein per cup, but depending on the brand, they may have added sugar. Almond milk may have less sugar, but also less protein. Skip the coconut milk as it is low in protein and high in saturated fat.
  • Skip The Whipped Cream – Save yourself from excess calories and saturated fat.
  • Skip The Syrup – Sugar-free syrups may be made with unsafe sweeteners, but if you must, ask for a single pump of regular syrup.
  • Order Brewed Coffee and make your own modifications (one packet of sugar adds about 20 calories.

How do you stay healthy when you dine out? Share your tips with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest.

At the Brick Your Neighborhood Deli, we serve a variety of signature sandwiches and salads made to order. Visit us in store, online or have our food delivered via DoorDash or UberEATS. We also provide catering for business lunches, special events and parties. Call 909-596-5225 to learn more!

Best Sandwiches Across America

Whether you are a sandwich connoisseur or simply a sandwich lover (like us), these are some of the most popular sandwiches from different regions across America.

South

  • St. Louis Gerber Sandwich
    This is an open-faced ham and provolone cheese sandwich, made with crusty French bread smeared with garlic butter and toasted.
  • Pimento Cheese Sandwich
    This Southern picnic staple is made with cheddar cheese and chipotle peppers, plus crispy fried green tomatoes between grilled bread.
  • Shrimp Po’Boy
    A New Orleans classic features fried shrimp drenched in spicy remoulade sauce on a buttered bun.
  • Kentucky Hot Brown Sandwich
    This sandwich gets its name from Louisville’s Brown Hotel, where it was first served.  Another open-faced sandwich layered with turkey, bacon, tomatoes, and cheese sauce, and then broiled.
  • Muffaletta Sandwich
    Another favorite from New Orleans. Italian charcuterie and olive salad spread are sandwiched between round Sicilian sesame bread of the same name.

Northeast

  • Spiedie Sandwich
    Hailing from Binghampton, New York, this sandwich features marinated meat (chicken, pork, lamb, veal, venison, or beef) grilled on spits and served on soft Italian bread.
  • Beef On Weck
    Another New York classic, the Beef on Weck is made with rare, thin-cut beef and horseradish served on a kummelweck roll and topped with salt and caraway seeds.
  • Lobster Roll
    There is debate whether the best lobster rolls are found in Maine or Connecticut. Depending on your preference, you can have either  mayo or butter with your Maine lobster, served on New England-style rolls which are split on top rather than on the side.

Midwest

  • Breaded Pork Tenderloin Sandwich
    Popular in Indiana, this sandwich contains pork tenderloin pounded thin and coated in batter then fried. The batter gets its extra crunch from crushed Saltines and panko crumbs.
  • Chicago-Style Italian Beef Sandwich
    Slow-cooked shredded beef, giardiniera and red peppers, plus mozzarella cheese on Italian bread make this Chicago favorite.
  • Reuben Sandwich
    There is uncertainty about whether this sandwich originated in Omaha, Nebraska or New York City, but the standard recipe remains – delicious corned beef and Thousand Island dressing sandwiched between two slices of rye bread.

West

  • Denver Omelet Sandwich
    The Denver Omelet Sandwich, or the Western Sandwich,  is quite simple. First, the Denver omelet is made with freshly beaten eggs, diced ham, mushrooms,  and bell peppers. Then the omelet is placed between two buttered slices of bread.
  • BLTA
    California’s love for avocados is no secret, so why not add it to the BLT? Made with bacon, lettuce, tomato, and avocado, the BLTA takes the classic sandwich a step further by adding a new flavor and texture to the mix.
  • French Dip Sandwich
    Born in Los Angeles (although two restaurants claim to have invented it), the French Dip is made with sliced roast beef topped with cheese and served with a side of hot au jus dip.

How many of these popular regional sandwiches have you tried? Of them all, which do you prefer? Share your favorites with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest!

Have you tried all of our signature sandwiches? Come in today and order your favorite sandwich or try something new! Visit us in store on the corner of Arrow Hwy and Garey Ave in Pomona, or have your food delivered via DoorDash or UberEATS.

Packed Lunches Don’t Have To Be Boring

Whether you are trying to maintain a healthy diet, save money, or both, packing lunch is a smart option. However, after a while, you may run out of ideas or grow tired of your lunch routine. You can avoid this by making adjustments here and there. Here are some tips to keep your lunch healthy and exciting.

Salads
Salads are a healthy, easy, and delicious choice for lunch. Greens are very nutritious, containing vitamins, minerals, antioxidants and fiber. However, salads can get boring day after day if you stick to the same basic ingredients.

An easy way to reinvent your salad is to try a different base. Some great alternatives include massaged kale, baby romaine, cabbage, or bok choy.

Another way to change things up is to look at your protein source. You can either replace it with a new protein, or simply add another to enhance the flavors and textures of your salad. Try tofu, tempeh, shelled edamame, kidney beans, brown rice, chickpeas, or lentils, all of which are excellent plant-based protein sources.

Lastly, your dressing can really make your salad ingredients shine. Instead of reaching for your preferred store-bought variety, make your own. There are plenty of recipes available online, some as simple as oil and vinegar and spices.

Sandwiches
There are plenty of ways to get creative with your sandwiches. For starters, if you use classic white bread for your sandwiches, try using whole grain or sourdough for a change. You can even try pita or other flatbreads to create a pita pocket, gyro or wrap.

Aside from that, you can try different sandwich toppings, or even use last night’s leftovers as a filling. And you can ditch mayo or mustard (or both) for a smear of avocado, hummus, or another flavorful spread. The possibilities are endless.

Snacks
Go for a variety of healthy snacks instead of a main dish. This variety can make you look forward to lunch more so than before. These can also help sustain your energy throughout the day. Try a healthy mix of sweet and savory snacks, from veggies and hummus to easy energy bites and more.

Rethink Meal Prep
Meal prep is a great way to save time and eat healthy, but with repetitive meals, lunchtime can get dull. Rather than ditching meal prep all together, try prepping some basic ingredients and creating meals that vary from day to day. Don’t be afraid to try new flavor combinations or think outside of the box.

Pack Realistically
Sure, you want to eat a healthy meal, but will a plain kale salad really satisfy your midday hunger? On paper it may sound like a great and healthy meal, but you may be disappointed come lunch time. Consequently, this disappointment may lead you to fall back on unhealthy habits. Instead, heed the aforementioned tips and pack a tasty, healthy lunch you know you will enjoy.

If you need a break from your own lunches, you can join us six days a week for breakfast or lunch. We are located at 105 E. Arrow Highway in Pomona, CA (on the northeast corner of E. Arrow Hwy and Garey Ave – next to Johnny’s).

Connect with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest.

Make Healthier Sandwiches

National Sandwich Month is coming to a close, but that doesn’t mean we can’t still enjoy the lunchtime favorite. We all know the basic ingredients to a sandwich include bread and protein plus your toppings and condiments of choice. But sometimes, our choice ingredients, although delicious, are not always the healthiest. If you are looking to make a better-for-you sandwich, review these simple healthy sandwich do’s and don’ts.

Do’s

  • Fruits & Veggies

These are often secondary to meat and cheese, but they don’t have to be. Whether you’re adding to your meat and cheese, or making a vegetarian sandwich, you can load up on your favorites. Cucumbers, tomatoes, zucchini, and eggplant are just some of the many veggies you can add to your sandwich. It may sound taboo, but fruits can add a new flavor and texture to your sandwich. Think thinly sliced pears, apples, watermelon or honeydew to add a slightly sweet touch to an otherwise savory sandwich. However, when you go to restaurants, be wary of their veggie sandwiches. From afar they may seem like a healthy choice, but upon further inspection, they are often loaded with high calorie condiments or excessive cheese portions.

  • Lighter Spread

You might want to rethink your condiments. While your sandwich may contain healthy ingredients, you may be sabotaging it by using high-calorie spreads such as full-fat mayo. Instead, try low-fat mayo or salad dressing, mustard, hummus, or even avocado slices.

  • Lean Protein

Opt for healthier proteins like sliced chicken breast, fish, or turkey, or even canned tuna or salmon. Great plant-based options include tofu, tempeh or lentils.

  • Whole Wheat Bread

Choosing the right bread is crucial. Breads higher in fiber, like whole wheat bread, are nutritious and will help to keep you fuller longer.

  • Downsize

Simply put – make a smaller sandwich. Keep portion sizes in mind and be moderate with toppings. For example, instead of having afoot long sub, opt for half and save the rest for later.

Don’ts

    X Cold Cuts

While prepackaged sandwich meats and cold cuts can save time, they are not the best option for your health. They can be loaded with fats, sodium and preservatives. Fresh slices of cooked chicken, turkey, or seafood are all leaner options.

    X Cheese

Cheese is great and tastes delicious in sandwiches, but they can pack on the fat and calories. Be mindful of cheese portions, opt for low-fat cheeses, or, if you can, ditch it all together. Add more flavor with a smear of hummus or more fruits and vegetables.

    X White Bread

Unfortunately, white bread is filled with preservatives and processed flours and offers very little nutrition. As mentioned, whole wheat and other whole grain breads are better options. You can even try a healthy wrap made of whole grains or skip the bread all together and use lettuce.

    X Grilled Sandwiches

The secret to that delicious grilled, crusty texture is often lots of oils or butter. If you’re looking for a crusty, crunchy texture, choose toasted bread instead.

    X Prepackaged Sandwiches

Avoid these if at all possible. You can’t be sure of their freshness and they are usually made with white bread and cheap meats, cheeses and spreads. In addition, they are loaded with preservatives and sodium. You are better off making yourself a sandwich at home, where you can control the ingredients and portions.

If you don’t have time to make yourself a sandwich, come on down to the Brick and we’ll make your favorite sandwich fresh to order. You can visit us weekdays 7:00am-4:00pm and Saturdays 8:00am-4:30pm for yummy sandwiches and breakfast food (served until 10:30am). Feel free to connect with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest.

Improve Your Grilled Cheese Skills

There’s nothing quite like the classic Grilled Cheese sandwich. Warm toasty bread, melted cheese goodness – what’s not to love? While the grilled cheese purists may protest, here are a few tips and tricks to upgrade your grilled cheese sandwiches.

  • Mayo

Instead of (or in addition to) buttering the outside of the sandwich, add a little mayo. Not only will it enhance the flavor of your sandwich, but it can help prevent the sandwich from burning.

  • Oven

Before you grill your sandwich, start it open-faced in the oven. This allows the cheese to get gooey all the way through and creates a nice, crispy toast.

  • Shredded Cheese

Not only does shredded cheese melt more evenly and faster, it also allows you to combine multiple cheeses for epic flavor combinations.

  • Get Creative

Speaking of, aside from trying different cheese combinations, you can also add unique ingredients. For example, try apple slices, pesto sauce, or bacon to create your own special version.

  • Rest

While it may be tempting to eat your grilled cheese fresh off the grill, for your own safety, please let it rest first. You want to give it enough time to rest so that you don’t burn your tongue and to ensure that the melted cheese stays in your sandwich rather than pouring out. But, don’t wait too long – you still want to enjoy that gooey goodness, just at a cooler temperature.

Share your own Grilled Cheese sandwich tips with us! Find us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest.

Let us make our delicious Three-Cheese Grilled Cheese sandwich for you. Visit the Brick Your Neighborhood Deli on the corner of East Arrow Highway and Garey Ave. We’re open weekdays 7:00am-4:00pm and Saturdays 8:00am-4:30pm (closed Sundays).

Best Breads For Sandwiches

As National Sandwich Month rolls on, we set our sights on the foundation of the sandwich. We may focus on the various ingredients we can put into a sandwich to make it bold and unique, but the bread is often overlooked and underestimated. The bread plays a very important part of your sandwich. Not only does it hold the ingredients together, but it also contributes important texture and flavor to enhance your sandwich.

With that said, here are some common bread types and the sandwiches for which they are best suited.

Brioches & Challahs
For the ultimate soft and squishy bread, challah and its sweeter French cousin brioche take top billing. These breads work with almost everything. The fluffy texture and sweetness balance salty flavors, such as savory prosciutto, umami-packed condiments and even lobster salad. On the other hand, you may play up the sweetness with nut butter, chocolate spread, and/or fluff.

Rolls & Thick-Cut Slices
For a hearty sandwich, you are going to need some hearty bread. For example, pulled pork or meatball sandwiches require more support, and thus, go better with a bun or roll. However, if you prefer sliced bread, remember that fillings that are more likely to get soggy (think marinated steak or tomatoes for bruschetta) are best paired with thick-cut bread slices.

Baguettes
Baguettes are great for nearly any sandwich since they are so versatile and light. They can be sliced thin to better highlight ingredients, and can handle more serious toppings for feeding crowds. Their versatility lends to open-faced sandwiches and tartine.

Wraps
Despite the argument that wraps are not sandwiches, they are worth mentioning. Lavash is great for a breakfast scramble or veggie wrap, while pita bread is an ideal home for kefta and falafel. The key is to make sure your fillings are malleable enough for a proper wrap.

Oil-Based Loaves
Mediterranean-influenced sandwiches are best with olive oil based bread like focaccia or ciabatta. Olive bread is a great option as well, as its flavor will complement your feta, pickles and capers.

Whole-Grain Breads
Earthy, multi-textured loaves are best matched with healthy fillings such as leafy greens, sprouts, spreads, tofu or tempeh. Or you can use it to balance your peanut butter and jelly sandwich.

Sourdoughs
This classic bread is great for classic sandwiches, such as the BLT or a grilled cheese. Sourdough offers great textures with its soft and chewy center and crunchy crust along with the slight tang, which help to showcase the sandwich fillings. For those who enjoy a little savory with their sweets, sourdough is great for making dessert sandwiches.

Share your favorite sandwich breads with us! Connect with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest.

Did you know we have a wide selection of breads for you to choose from? We even offer a Gluten-Free option! Visit us in store weekdays 7:00am-4:00pm and Saturdays 8:00-4:30pm to get your yummy sandwich fix.

Around The World In Sandwiches

In honor of National Sandwich Month and our undying love for sandwiches, we decided to take a tour of the signature sandwiches from around the world.

Grilled Cheese // America
There’s nothing quite like a good Grilled Cheese sandwich. Sure, there are plenty of American sandwiches to choose from, but the grilled cheese is a classic.

The traditional recipes calls for sliced cheese layered between two slices of white bread smeared with butter on either side. The sandwich is then grilled until the bread is crisp and the cheese is gooey. However, you can find a multitude of variations on this, for example, our 3-Cheese Grilled Cheese Sandwich.

Smørrebrød // Denmark
The translation of smørrebrød is simply “buttered bread,” but there’s more than that to this Scandinavian sandwich. It starts with a very dense and thick slice of rye bread that is slathered with butter, sour cream, or some sort of horseradish schmear. Traditionally, toppings include pickled or smoked fish, liver pate, sliced cold cuts, and boiled eggs, but this open faced sandwich can be topped with whatever your heart desires.

The different texture and flavor combinations are endless and reason enough to try this unconventional sandwich.

Falafel // Egypt
Falafel is made of ground chickpeas, finely chopped onions, fresh herbs, and Middle Eastern spices mixed together then shaped into 1.5 inch balls. These are then deep fried until golden. The falafel balls are stuffed into warm pita and served with different fillings, such as shepherd’s salad (cucumber, tomato, and green peppers) and brightly colored pickles, such as hot pink turnips, green cucumbers, and deep red beets. You may also find a delicious spread of hummus, baba ganoush, white sauce (yogurt or tahini based), or spicy harissa pepper sauce.

Tramezzini // Italy
Tramezzini are iconic Italian finger sandwiches, which are very similar to English tea sandwiches. These small triangular sandwiches are made with crust-less, soft white bread and homemade mayonnaise. You can purchase and enjoy these between breakfast and lunch at many restaurants and bars in Venice, Italy.

Though the filling options are endless, good, homemade mayonnaise and soft, crust-less white bread are essential.

Croque Monsieur // France
The Croque Monsieur contains sliced ham, Dijon mustard and gruyere (or sometimes Swiss) cheese between two thick slices of buttered bread. Next, the sandwich gets fried, like a grilled cheese, and covered with a rich and creamy béchamel sauce. Lastly, the entire sandwich with sauce goes under the broiler until the top is crispy. Top this with a fried or poached egg and you get a Croque Madame.

Cemita // Mexico
The Cemita comes from the Puebla region of Mexico and these sandwiches are typically stuffed with a variety of fried meats, avocado, queso, chipotles and red sauce. So what is the difference between a cemita and a torta? While the recipes are similar and versatile, they differ in their city of origin. Regardless of which one you order, you are sure to enjoy a great blend of flavors and textures.

Cucumber Tea Sandwich // England
Again, there were many sandwich options to choose from, including the chip butty, the Ploughman’s Lunch, and the Christmas Leftover sandwich. However, the English Tea sandwich reigns supreme as the traditional staple of the United Kingdom. And much like the tramezzini, there are endless varieties, but the most classic has to be the cucumber, cream cheese, and white bread tea sandwich.

Gyro // Greece
In Greece, street vendors can be seen shaving meat off of vertical grills and stuffing them into fresh pitas filled with tzatziki, French fries, and fresh vegetables. And there, gyros are more commonly filled with chicken or pork, rather than shaved lamb like we are accustomed to in America.

Choripan // Argentina
If you guessed that choripan is made with grilled chorizo and crusty bread, you are correct. A combination of beef and pork ground together in a sausage-like form  is then split down the middle and griddled until crispy. That is then placed on some crusty bread and topped with chimichurri sauce and fresh salsa. Sometimes you may see it served with fried shoestring potatoes.

Arepa // Colombia
This popular Colombian food is eaten daily. Although arepas are often prepared for immediate consumption and the recipe calls for fresh, handmade dough, you can find pre-prepared arepas at grocery stores in the U.S. and South America.

Much like the other sandwiches on this list, and sandwiches in general, filling options are endless. A common and beloved favorite includes a sweet corn arepa stuffed with black beans, plantains, crumbled queso fresco cheese and avocado.

Steamed Buns // China
These Taiwanese mouth-shaped buns are also known as gua bao, and are gaining traction thanks to Chef David Chang of Momofuku. If you haven’t already, you will see more steamed buns dishes being added to different menus.

Typically, a light and fluffy steamed bun is filled with meats, pickles, fresh herbs, crushed peanuts, and hot sauce. But again, there are numerous filling variations, such as BBQ pork belly with pickles to deep fried tofu with crushed peanuts and everything in between.

Medianoche // Cuba
Nearly identical to the Cuban sandwich found here, the Medianoche contains roasted pork, Swiss cheese, mustard and dill pickles, but on a pressed, sweet, yolky bread similar to challah. The bread is the distinctive factor so be sure to skip the Cuban bread and find the sweet Medianoche bread at most Latin American grocery stores.

Bánh Mì // Vietnam
The bánh mì is made with a Vietnamese baguette (similar to a French baguette) stuffed with some kind of grilled meat (ex. pork belly), pate, pickled carrots and daikon, jalapeños, cucumbers, French mayonnaise, Sriracha, fresh cilantro, and fresh mint. Talk about a mouthful of flavor!

Doner Kebab // Turkey
This Turkish delight is served a as street food around Eastern Europe. Similar to a gyro, seasoned meat is skewered onto a spear and them slow roasted on a vertical flame. The meat is then shaved off with an electric razor, and drops down to a griddle to crisp up. The meat, fresh vegetables and a variety of sauces are then stuffed into a warm piece of lavash flat bread and, as the finishing touch, the whole thing is grilled.

Smoked Meat Sandwich // Canada
Imagine a combination of pastrami and corned beef and you can get a general idea of Canada’s smoked meat sandwich.

For the Montreal Smoked Meat Sandwich, Kosher brisket is brined and corned for over a week, then gets hot-smoked and steamed until it melts in your mouth. The meat is stacked high (around 4-5 inches) between two slices of soft rye seedless bread with a smear of yellow mustard.

Fun Fact: The little bits of meat left after slicing the brisket are saved and used for other delicious Montreal specialties such as poutine.

Share your own favorite sandwiches from around the world! Connect with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest.

At the Brick Your Neighborhood Deli, we serve a variety of signature sandwiches made to order. Add one of our craft sodas, a deli salad or chips, and one of our baked goods to round out your meal. Explore our menu online or visit us in store weekdays from 7:00am-4:00pm and Saturdays from 8:00am-4:30pm.

Packing Sandwiches

No one likes a soggy sandwich, or a sandwich that just falls apart. Luckily there are smart ways to pack your sandwiches to avoid any potential lunchtime disasters. Whether you’re headed to work, a picnic, or the beach, we have the tips to help you pack your sandwich properly for the most enjoyable meal at your destination.

Choosing Your Sandwich
There are important things to consider when it comes to choosing the sandwich you make.

  • Timing: When will you eat the sandwich? How long will it be sitting around?
  • Temperature: Will it be travelling in heat? Will there be ice packs or refrigeration?

If you know you cannot keep the sandwich cold on a hot day, avoid highly perishable ingredients such as egg salad, mayonnaise, or fresh cheese packed in water (ex. mozzarella). If you will be eating your sandwich soon after making it, your options are virtually endless.

Construct
Once you’ve decided on a sandwich, here are tips on how to best construct it:

  • Bread: To avoid soggy bread, choose rolls or crusty bread. For sliced sandwich bread, you may want to toast it to keep moisture out.
  • Condiments: Another way to keep your bread from getting soggy is to spread condiments into the middle of the sandwich, between the slices of meat or cheese.
  • Produce: Lettuce should be nice and dry, and tomatoes or other juicy produce should be placed in the center.
  • Chicken, Egg, or Tuna Salads: For these sandwiches, you may want to consider constructing these on site by packing the bread and the salads and other ingredients in separate containers. If you prefer to make them ahead of time, be sure to use a layer of lettuce as a barrier between the bread and salad.

Wrap

  • Foil: Best for warm or pressed sandwiches (ex. paninis). The foil will keep the sandwich warm, and can also be thrown in the oven to warm up at a later time.
  • Parchment paper: Keeps sandwiches tight and secure – like at the deli counter. The paper also helps to keep the sandwich together when being cut.
  • Resealable Plastic Bag: This works for most sandwiches, and is especially beneficial for fragrant sandwiches. If you want to be sure that no leakage or moisture comes in contact with your sandwich, you may want to use this in addition to foil or paper wrapped sandwiches.
  • Cloth Napkin: If you’re looking for an environmentally-friendly option, a cloth napkin secured with a string or ribbon works. You can even use the napkin while you enjoy your sandwich.
  • Label: Labeling is helpful if you are packing sandwiches for a crowd. This is especially important if there are people with dietary restrictions or allergies.

Pack
Most sandwiches need to be handled carefully, so packing them up is equally important as constructing and wrapping them. To ensure that they don’t get crushed by heavier items, pack them on top. For added protection, place them in a hard-sided container.

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Let us do the constructing, wrapping, and packing for you! Order our sandwiches in store, online or have them delivered via DoorDash or UberEATS. We also provide catering for business lunches, special events and parties. Call 909-596-5225 to learn more!