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Foodie Stuff

Seasonal Spring Produce

Spring is officially here and that means that delicious spring produce is in season. Start enjoying these yummy in-season foods now.

Arugula
In addition to arugula, other leafy greens like romaine and red leaf lettuce are also in season. These leafy greens are rich in vitamins A, K, and folate, chlorophyll, fiber, and water. They can help reduce inflammation while also hydrating and detoxifying your body.

Build delicious salads with these leafy greens and other veggies, nuts or seeds, drizzled with EVOO, balsamic vinegar or citrus juice.

Artichokes
Despite being available in both spring and fall, artichokes are a great spring food. Rich in folic acid, vitamin C, B-complex vitamins, and many minerals, artichokes can help lower cholesterol, reduce free radicals, and promote optimal metabolic cell function.

You can boil artichokes for about 20 minutes and enjoy them by peeling off the leaves and pairing it with your favorite dipping sauce.

Asparagus
Asparagus contains an abundance of vitamin K, which is important for blood clotting, heart and bone health, cancer prevention, and other functions. It’s also loaded with copper, selenium, B vitamins and other important nutrients.

Cooking asparagus is fairly simple. You can sauté it with your favorite seasonings in butter, ghee, or your oil of choice. Just be cautious to not overcook them. Don’t let them get too wilted – you want them to stay vibrant green and retain their shape.

Beets
As you may gather from their deep and juicy color, beets are great for blood and circulation. They are a unique source of phytonutrients called betalains, which can lower blood pressure, boost stamina, and support detoxification.

There are numerous ways you can reap the benefits beets. You can juice them, add them to smoothies, roast them as a side dish, or even add them to salads.

Carrots
When they’re in season locally, carrots taste even better. These delicious root vegetables are high in vitamin A and other antioxidants and help you maintain healthy hair, skin, and nails.

As we all know, carrots are yummy whether eaten raw or cooked. Chop, slice or shred them onto anything from salads to sandwiches, or bring them along as a travel snack.

Mint
Mint has powerful healing properties. It contains rosmarinic acid, an antioxidant that can relieve seasonal allergy symptoms. It also contains menthol, which is a natural decongestant, and can soothe an upset stomach.

Since mint is such a delicate herb, it’s best not to cook it. Instead, add it to water or iced tea for natural flavoring. You can also add it as an edible garnish, or chop it up and add it to fruit salads.

Peas
Peas are an excellent anti-inflammatory food thanks to the wide variety of vitamins and minerals they contain, including vitamins C, K, several B vitamins, manganese, phosphorus, and protein. Because they have a short growing season, enjoying them during their peak is something special.

Snack on sugar snap peas straight out of the pod or add them to salads, smoothies, stir-fries, noodle dishes, and more.

Strawberries
There’s nothing better than ripe, sweet strawberries. Did you know they are among the top five sources of antioxidant-rich fruit in the U.S.? And despite containing fructose, strawberries can help balance blood sugar. Strawberries also contain polyphenols which support immunity, healthy cell renewal, and other functions.

Eat them raw or freeze them (with the stems removed) to add to smoothies. You can also add them to chia pudding or oatmeal, make jam, or even make decadent chocolate-covered strawberries.

Spring Onions
Speaking of polyphenols, onions contain a high amount, especially flavonoids, which are compounds that play a major role in disease prevention. They are also natural antihistamines, and have antibacterial and antifungal properties.

Add raw onions to salads or tacos, sauté them with sea salt as a tasty caramelized onion side dish, or use them as a tasty base for spring sauces and soups.

Radishes
Radishes are a great detoxifier. They work at removing waste and toxins from both the stomach and liver. Also a natural diuretic, radishes help treat urinary and kidney conditions. In addition, they hydrate your skin, reduce fevers, and even treat insect bites.

You can add raw slices to salads, roast them as a side dish, or even juice them for a healthy drink.

What are your favorite seasonal spring foods? Share with us on Facebook, Twitter, LinkedIn, Instagram, and Pinterest.

For a yummy deli sandwich or salad made with the finest and freshest ingredients available, visit the Brick Your Neighborhood Deli in Pomona! We are open weekdays from 7:00am-4:00pm and Saturdays 8:00am-4:30pm.

Popular St. Patrick’s Day Foods

This Sunday is St. Patrick’s Day – a holiday in which many of us don green apparel and indulge in Irish food and drinks. But some of the iconic dishes we associate with the holiday are not that authentic. Find out more about the history of these St. Patrick’s Day foods.

Corned Beef & Cabbage
Beloved by many beyond the holiday, corned beef and cabbage surprisingly is not something you would eat in Ireland to celebrate, despite its popularity in the U.S. So how did it come to be closely tied with the Irish culture?

During the time of the Irish immigration to the U.S., the first generation of Irish Americans were looking comfort food from home. Because they couldn’t afford pricey pork and bacon products, they turned to beef brisket, the cheapest cut of meat. They then adopted the brining technique of the Eastern Europeans. They used corn-sized salt crystals during the brining process, and thus, corned beef was born. It was then paired with cabbage since it was one of the cheapest vegetables available.

Irish Soda Bread
The misleading name may make you think there is Coke or Pepsi in this bread, but that is not the case. “Soda” refers to bicarbonate of soda, or baking soda, which is a leavening agent and one of the main elements that gives this bread its distinct flavor. Back then, bread was baked over an open fire in a round pot or casserole, or baked on an iron plate over remaining embers. This explains why the bread is round and cut into pie pieces. Traditional Irish soda bread is plain, although you may find it flecked with currants or other fruits in the United States. Fruits are only added for special occasions, in which case the bread goes by a different name.

Guinness
The inspiration for this Irish stout beer came from Great Britain, as it was created in the style of an English porter brew from the late 18th century. Arthur Guinness began making the tangy, creamy, dark beer at St. James’s Gate in Dublin in 1759. It took a decade for his ales to hit the public in England, and then 71 years later, they debuted in New York.

Colcannon
This traditional Irish dish is made of boiled potatoes mashed up with cabbage or kale, and then mixed with onions and butter or cream. The word “colcannon” comes from the Gaelic “cal ceannann” which translates to white-headed cabbage.

What Irish foods will you be enjoying on St. Patrick’s Day? Share with us on Facebook, Twitter, LinkedIn, Instagram, and Pinterest.

Join us this weekend for a yummy Corned Beef & Swiss sandwich or any of your favorites! We’re located at 105 East Arrow Highway (the northeast corner of E Arrow Hwy & Garey Ave) and open weekdays 7:00am-4:00pm & Saturdays 8:00am-4:30pm.

Best Sandwiches Around Europe

Our love for sandwiches knows no bounds. We have gone over some of the best sandwiches across the United States, so it only made sense to venture overseas. Check out this list of the best sandwiches in Europe.

Chip Butty – Liverpool
This sandwich originates in Northern England and consists of two pieces of buttered bread with hot chips in between. It is then doused in sauce and served.

Croque Monsieur – Paris
You have likely heard of this famous French sandwich. It is made with brioche bread filled with ham and cheese, then fried with an extra layer of cheese on top. You will find different variations across France – croquet provençal, auvergnat, Croque Madame (the Monsieur with a fried or poached egg on top).

Francesinha -Porto
This literally translates to “little Frenchie” and is one of the trademark meals of Porto. Fresh bread holds ham, sausage, and steak (or another roast meat), and then is covered with a layer of cheese and a tomato-beer sauce, and served with fries. Is your mouth watering yet?

Smørrebrød – Copenhagen
The name of this Danish sandwich means “butter and bread.” Start with buttered dark rye bread and then top it with nearly anything you like – meat, eel, pate, cheese, salads, fish – and as much as you like.

Broodje Kroket – Amsterdam
This is made with a meat croquette (a meat ragout covered in breadcrumbs and rolled into a sausage shape) in a bread roll. You know you’ve made it when McDonald’s makes its own version called the McKroket.

Zapiekanka – Krakow
This is a Polish open-faced vegetarian sandwich which dates back to the 1970s (when the Polish communist regime prompted the opening of many small family-owned food outlets called mala gastronomia). A long baguette sliced in half is filled with sautéed button mushrooms and melty cheese, then toast or microwave it, and top with a generous dollop of ketchup.

Bocadillo – Madrid
Spain’s version of the American ‘sub’ is made up of a crusty baguette filled with omelette, chorizo, cold meats or calamari. Simple and delicious.

Mitraillette – Brussels
This sandwich is named after sub-machine gun, and is a baguette filled with some sort of fried meat, fries, cheese, and some sort of ketchup, mayo, or béarnaise sauce. Phew!

Panino- Milan
The Panino (the singular form of Panini) originated in Milan and translates to “small bread.” Ciabatta-like bread is filled with anything from ham to salami to salads to cheese, then toasted in a sandwich press and served as a meal or quick take-away snack.

Smörgåstårta – Stockholm
Swedish pastry chef Goran Gunnarsson created this sandwich-cake hybrid. It is made by alternating layers of bread and toppings, from meats to caviar to egg to salad, with an impressive and stylish savory garnish on top.

Gyro – Athens
Gyro, souvlaki, kebab – whatever you like to call it, it’s one of the world’s most popular sandwiches. Meat from a vertical rotisserie is served in a pita bread wrap with a salad garnish and tzatziki sauce, and usually accompanied with a hearty serving of chips or fried potatoes on the side.

Hagelslag – Amsterdam
It seems fitting to end with a sweet sandwich from the Netherlands. Hagelslag is made of buttered bread topped with chocolate sprinkles – simple, sweet perfection.

How many of these sandwiches have you tried? Which are your favorites? Share with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest.

Join us for signature sandwiches, fresh salad, and baked goods six days a week! We’re open weekdays 7:00am-4:00pm and Saturdays 8:00am-4:30pm (closed Sundays). Visit us in store or have your favorite delivered via DoorDash or UberEATS.

Scrumptious Salad Tips

Salads don’t have to be bland or boring. With the right skills, fresh ingredients, and proper execution, you can enjoy a scrumptious and satisfying salad. These simple rules and tips will help you improve your salad skills.

Before getting started, there are some general rules you should follow:

  • Quality

Since a salad is basically a mishmash of veggies and produce, in order to create a delicious salad you must start with quality ingredients. Shop and eat seasonally and locally for an exceptional salad (and a more sustainable meal). Most products at farmer’s markets are picked within 24 hours of being sold so you are pretty much guaranteed fresh, prime produce.

  • Variety

Say no to bland, boring salads. Incorporating a variety of ingredients, textures, shapes, and sizes is vital to creating complex flavors and textures within your salad.

  • Chopping

Smaller pieces mean your fork can pick up more different items for a more exciting bite. Chop your ingredients finely, especially your lettuce or greens. You can even learn how to chop different shapes and styles for more diversity in your salad.

Making The Salad
Now that you have reviewed these basic rules, it is time to make your salad.

Variety of Greens
By mixing different types of lettuce, you not only introduce new flavors and textures, but you also diversify the nutrient content of your salad. You can even go beyond leafy greens and use things like grains, other vegetables, or even legumes or beans as your base.

Season Your Greens
Before adding any dressing or toppings, season your greens with salt and pepper. This minor detail can really add to your salad overall. And really, you should be seasoning your food at every level to build a more complex flavor profile (your taste buds will thank you). In addition, you may consider adding fresh chopped herbs and citrus zest during this step.

Dressing
With salad dressing, a little goes a long way, so dress lightly. Remember, you can always add more, but you can’t take it back. Add a little at a time and taste it as you go. For a more even coating, use your freshly washed hands to mix it all up.

Make Your Own Dressing
Homemade dressing is worth the extra effort – you can control the ingredients and adjust it to your liking. In general, dressing should have a good balance of fat, acidity, and flavor. And different greens pair with different flavors. Remember, pair bold with bold and light with light.

  • Arugula – The slightly bitter and peppery flavor is best balanced with sweetness, like a balsamic reduction.
  • Kale – Be sure to massage kale thoroughly and then dress it lightly with an acidic or creamy dressing.
  • Spring/Summer Mixes and Tender Lettuces (Boston bibb, butter lettuce) – Simple vinaigrettes and citronettes (olive oil, acidity, salt and pepper) work well with these simple greens.
  • Spinach – Because spinach wilts easily, you should use a simple dressing (honey or Dijon vinaigrette, bacon dressing) at the last minute.
  • Romaine – Because it is very versatile, it can work with any type of dressing.
  • Watercress – This can be extremely bitter, so it is best to embrace fat, creaminess and sweetness.
  • Iceberg – Creamy dressing can help build the bland flavor of iceberg lettuce.
  • Grains – These are also very versatile, thus, can handle any dressing. Remember to dress grains while they are still warm for better absorption.

Texture & Toppings
Aim for at least one from each category.

  • Crunch – Add texture with things like nuts, seeds, croutons (homemade), parmesan crisps, roasted chickpeas or lentils.
  • Grains – Bulk up your salad and stay full longer with grains like quinoa, bulgur, couscous, barley, farro, or wheat berries.
  • Protein: Protein can help round out your salad and keep you satiated. Try beans, lentils, roasted tofu, poached eggs, falafel, grilled chicken, or salmon.
  • Optional items include fats (avocado, cheese), fresh fruit (pomegranate seeds, tart green apples), or roasted veggies (broccoli, cauliflower, butternut squash). And remember, leftovers sometimes make the best salad toppings.

The finished product is a salad that you will enjoy as it includes your favorite foods and flavors with various textures – an absolute treat for your taste buds. It make sound like a lot of work, but if you do a little prep at the beginning of the week, such as washing and drying your produce, chopping veggies, or making a large batch of grains, assembling a satisfying salad won’t be so bad.

Have any other salad tips to share? Connect with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest.

Visit the Brick Your Neighborhood Deli weekdays 7:00am-4:00pm and Saturdays 8:00am-4:30pm. Dine in, order to-go, or have our food delivered via DoorDash or UberEATS.

Healthy Swaps For Sandwich Spreads

When it comes to sandwiches, the things you put on them can make or break your sandwich. Sandwich staples like mayo and mustard can be delicious, but unfortunately, fall short in the nutrition department. Here are some healthy, nutritious, and delicious sandwich spread substitutes.

  • Jam→Mashed Berries

You may think your jam is healthy, but a closer look at the label may tell another story. Ditch the excess calories, sugar, and preservatives for a fresh alternative. Using mashed berries provides more fiber and fewer calories. For instance, six large smashed strawberries offer 2 grams of fiber and only 35 calories. For a little extra sweetness, drizzle some honey on top.

  • Cheese→Roasted Garlic Spread

You don’t have to give up cheese, but if you’re using it simply to add some depth to your sandwich, you will find there are tastier and healthier ways. For example, roasted garlic is a low calorie, low sodium alternative that delivers intense flavor.

  • Cream Cheese→Cottage Cheese

Bagels and cream cheese go hand in hand, but if you’re looking for a higher protein alternative, look no further than cottage cheese. A quarter cup of low-fat cottage cheese offers 7 grams of protein and 45 calories, whereas the same serving of regular cream cheese offers four times the calories and half the protein along with saturated fat.

  • Mustard Or Mayo→Hummus

As mentioned, mustard and mayo are classic sandwich ingredients but are hardly nutritious. Avoid a dry sandwich while adding flavor and nutrition by trying a smear of hummus instead. If you don’t make it at home (where you can control the ingredients), look for brands that boast a few simple ingredients (ex. fresh chickpeas, tahini, garlic). Not only is this a tasty change, it also increases your intake of beans, plant protein, fiber, and unsaturated fat.

  • Mayo→Smashed Avocado

Smashed avocado delivers the creaminess and richness of mayo, but with less calories along with healthy fats and more than 20 different vitamins. Add lemon juice to balance the fattiness, and a little hot sauce if you enjoy a little spice.

  • Mayo→Yogurt In Tartar Sauce

Tartar sauce is a great addition to (grilled or fried) fish sandwiches. While the classic recipe is mayonnaise based, you can create a healthier version with less fat and more protein by using Greek yogurt instead. Simply substitute plain Greek yogurt and add your favorite ingredients (ex. pickles, mustard, vinegar, capers).

  • Butter→Nut Butter

Instead of melting butter on top of your toast, go for nut butter instead. Nut butters (peanut, cashew, almond) are full of healthy fats, protein, finer, and vitamins. Just remember to look for all natural nut butters without fillers – the ingredients list should be short and simple. To add more flavor and benefits, sprinkle some cinnamon on it.

Did we miss anything? Share your best healthy food swaps 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 weekdays 7:00am-4:00pm and Saturdays 8:00am-4:30pm or have your food delivered via DoorDash or UberEATS.

Food Trends For The New Year

While some food trends stick, most come and go. With the start of the New Year, we are sure to see an insurgence of new food trends for us to try. Here are some food trend predictions for the New Year from dieticians.

The Keto Diet
Keto foods we introduced in 2018 and we can only expect keto-friendly products to grow into 2019. While many have adopted, or may consider, the keto diet, others find it hard to follow completely, thus, we are likely to see more modified keto diets.

Less Sugar
Sugar intake is still a major concern for many as added sugars are closely associated with diet-related chronic diseases like obesity. Manufacturers will try find ways to reduce sugar and incorporate more natural ingredients into their products, but this will continue to be a challenge as sugars play a variety of roles in processed foods aside from sweetness.

Non-Dairy Milk
Plant-based milks will continue to be a popular dairy alternative. But not all non-dairy milks are created equally. Be sure to check labels carefully to choose those that are excellent sources of calcium and vitamins D and E. And aside from popular choices like almond milk, oat milk will likely be on the rise. Compared to other alternatives, oat milk is higher in heart-healthy fiber and satiating protein.

Digital Food Shopping Carts
What happens when you combine online shopping and grocery shopping? Ultimate convenience. Online grocery shopping saves you the time of browsing aisles for your groceries and makes meals easier. You can order via computer or smart phone, browsing and clicking on the items you need. Then you can either have them prepared for pick up or get them delivered straight to your door.

Foods Cooked In Foil
We love to find ways to make cooking easier, and ‘food in a foil’ is just that. Foods cooked in foil help to enhance the infusion of flavor while making clean up a breeze. And thanks to the internet, these recipes and cooking ideas are readily available at our fingertips.

Plant-Based Eating
While not a new trend, it is continually on the rise. The different plant-based options we have available to us allows for more people to adopt a flexitarian diet. We are likely to see baked goods using cassava flour, healthier snacks such as dark chocolate-covered chickpeas, new nut butters like pumpkin seed butter, and alternative oils including pomegranate seed oil and algae oil.

What food trend predictions do you have? What are you most excited to try this year? Share with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest.

Start the New Year off with your favorite sandwiches and salads at the Brick Your Neighborhood Deli! We are open weekdays 7:00am-4:00pm and Saturdays 8:00am-4:30pm for breakfast and lunch. You can also get our food delivered via DoorDash or UberEATS.

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!

Perfecting The Potato Salad

Potato salad is a delicious side dish, but we all know one misstep can ruin the entire batch. Here are some tips and tricks to ensure you make the best potato salad.

Potatoes
Choosing the right potato for your salad is all about your personal preference. If you prefer a creamy potato salad sans the gobs of mayo, go for russet (baking) potatoes. When boiled, they break down a bit and their starch adds to the overall texture of the finished dish. They also absorb dressing more easily.

For a firmer potato with creamy dressing, moderately waxy potatoes like Yukon gold or red potatoes hole their shape and don’t break down as quickly. This will provide a great contrast of textures.

Pieces
You want to maintain uniformity in potato pieces to ensure even cooking. If you have pieces that vary drastically in sizes, you will have some undercooked and some overcooked pieces.

Don’t Overcook
With that said, do not overcook your potatoes, unless you want to make mashed potatoes. You want to heat the water and potatoes to a boil, then reduce the heat to a simmer and keep an eye on the pot. When the pieces are just tender, drain the water from the pot. The residual heat will keep the pieces cooking a bit longer.

Don’t Undercook
The crunchy element of your potato salad should come from the celery or pickles you mix in, not from undercooked potatoes. Undercooked potatoes are often a result of adding potato pieces to boiling water instead of warming them up in cold water. By doing so you run the risk of having only the outsides cooked before the insides are done all the way through.

Seasonings
When foods come straight from the fridge, the flavors are often muted. To combat this, cook potatoes in well-salted water and make sure that you use a boldly flavored dressing.

After you’ve mastered prepping your potatoes, you can experiment with different flavor combinations. Here are a few ideas:

  • Seasoned Rice Vinegar / Toasted Sesame Oil / Green Onion / Red Pepper / Jalapeno
  • Bacon / Mayo / Spicy Brown Mustard / Dill Pickles / Garlic / Celery / Green Onions
  • Sour Cream / White Wine Vinegar / Fresh Dill / Pickles / Shallots / Smoked Salmon
  • Cider Vinegar / Pickled Jalapenos / Cilantro / Corn / Green Onions
  • Horseradish / Mayo / Bacon / Chives / Radish Slices

What’s your go-to potato salad recipe? Share with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest!

Add our delicious Potato Salad, made fresh in house, to your favorite signature sandwich today! Order online, visit in store, or get our food delivered via DoorDash or UberEATS.

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.

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).