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Foodie Stuff

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).

Did You Know? Hot Dog Fun Facts

Did you know that July is National Hot Dog Month? We won’t get into the hot dog/sandwich debate, but we will share some fun facts about the beloved summer staple.

  • Hot Dog Origins

Hot dogs are essentially a modern-day twist on the humble sausage. Did you know sausages were mention in Homer’s The Odyssey? And Emperor Nero’s chef, Gaius, is said to have prepared sausages for his ruler. Still, no one knows who got the idea to put it on a bun centuries later. While we cannot pinpoint who “invented” the popular food, most agree that they likely originated in Vienna, Austria or Frankfurt, Germany.

According to the Austrian city of Vienna, two Austro-Hungarian immigrants, Emil Reichel and Sam Ladany, are the hot dog inventors. When the two men left Europe for Chicago, they took the recipe with them, and sold hot dogs at the 1893 World’s Fair. Later, Reichel and Ladany founded a famous beef production company that’s still producing hot dogs today.

Meanwhile, officials in Frankfurt, Germany, say that hot dogs were invented in their city in 1487. And according to a third tale, a butcher named Johann Georghehner, who lived in Coburg, Germany, invented the hot dog during the late 1600s, and traveled to Frankfurt to promote his new food.

  • There’s A “Right” and “Wrong” Way To Eat Hot Dogs

According to one American meat trade association’s official etiquette guide for hot dog-eating (you read that right), it’s “tacky” to top your hot dog with ketchup if you’re over 18 years old, and “pretentious” to consume it with utensils.

Other don’ts  include placing the dog on a fancy bun (think sun-dried tomato or basil) and serving it on anything fancier than a paper plate or everyday dishes. Do’s include eating every part of the hot dog, including the leftover bun bits, pairing it with simple drinks and sides, and always licking off any condiments that get on your fingers.

  • Mustard Is The Most Popular Hot Dog Topping

According to a survey in 2014, 71% of Americans said they liked to garnish their hot dogs with mustard. However, an overwhelming 52% of respondents said they preferred to smother their dogs with ketchup (despite the aforementioned etiquette).

  • Hot Dogs Have Been To Space

Astronauts may have disliked the freeze-dried ice cream they were served, but both astronauts and crewmembers did enjoy hot dogs very much.

  • Americans Eat (And Buy) A Lot Of Hot Dogs

Did you eat a hot dog (or two) on Independence Day this year? You may have contributed to the 150 million hot dogs consumed on the Fourth of July. In addition, between Memorial Day and Labor Day, Americans will eat 7 billion hot dogs. And in 2015, U.S. supermarket customers spent more than $2.5 billion on hot dogs.

  • A Hot Dog Once Sold For $169

This happened in 2014 in Seattle, Washington. The decadent dog consisted of a cheese bratwurst topped with butter Teriyaki grilled onions, Maitake mushrooms, wagyu beef, foie gras, shaved black truffles, caviar, and Japanese mayonnaise on a brioche bun.

  • A Competitive Eater Consumed 62 Hot Dogs In 10 Minutes

This record-breaking feat was accomplished in 2015.

Did we miss anything? Share your fun facts with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest.

We don’t have hot dogs, but we do have a variety of yummy sandwiches and salads for you to choose from. Explore our menu online at BrickMarketDeli.com. Visit us in store, order online, or have our delicious food delivered via DoorDash or UberEATS!

National Fresh Fruits & Veggies Month – The Benefits Of Fruit

Since it’s National Fresh Fruits and Vegetables Month, and we discussed the benefits of vegetables last week, it’s only fitting that we move on to fruits. Aside from being delicious and refreshing, fruits offer excellent health benefits. While it is recommended to get 2-3.5 cups of veggies, the daily goal for fruit is 1.5-2 cups. And during summer, this can be relatively easy as a variety of sweet produce is in season.

Here are some great reasons why you should incorporate fruits into your daily diet.

  • Won’t Make You Fat

Fruits contain natural sugars, and while most diet plans often recommend avoiding them, they are not as damaging as high-fructose corn syrup and other added sugars in some foods. This is because the natural sugars in whole fruit are processed differently thanks to the fiber, phytochemicals and micronutrients you are also taking in.

Fiber slows the rate that the natural sugars are released into the bloodstream and also helps to fill you up and aid in weight loss. For low-calorie fruits, opt for blueberries, raspberries, and strawberries.

The phytochemicals in fruits may also aid in weight loss. A 2016 study found that participants who are the most flavonoids (healthy compounds found in fruits and vegetables) were better able to maintain their weight as they got older. It appeared that anthocyanins (the phytochemicals that give difference berries their color) have the most powerful effect.

Lastly, people with diabetes should incorporate fruits into their diet, but be mindful of portion sizes and count them in their carbohydrate intake.

  • Full Of Nutrients

Fruits are high in fiber and potassium, and most are good sources of vitamins A and C, folate, and a wide variety of phytochemicals.

The Department of Agriculture states that when the recommended amount of fruit is consumed, it contributes 16% of the recommended fiber intake and 17% of the recommended potassium intake, both of which American diets are often low in.

As mentioned, fiber helps weight management, but it can also improve cholesterol levels, and keeps your digestive system running smoothly.

Potassium relaxes blood vessel walls, thus, is important for lowering blood pressure and also helps to offset the negative effects of a high sodium diet.

Remember, the type of fruit you eat and how you consume it makes a difference. You want to eat as many fruits as possible in their whole form (i.e. skin on). The protective skin and the area just beneath it is where the antioxidants are, which are used by the fruit to protect itself from pests. However, if you must, frozen and canned fruits are fine options. Just be sure there are no added sugars and canned fruit is packed in its own juice, not syrup.

  • Good For Your Heart

Fruit intake has been linked to lowering the risk for obesity and high blood pressure, both of which are the main risk factors for heart disease. As an example, trials have shown that by replacing two servings of starchy vegetables or refined carbohydrates with two servings of fruit a day, you can get a 20-25% reduction in risk of heart disease.

And, as discussed, the potassium in fruit helps explain the strong association between increased fruit intake and a lower risk of high blood pressure.

However, it’s not just one nutrient that makes the difference. A 14 year study published in the American Journal of Clinical Nutrition showed that people who consumed the most anthocyanins over time had and 8-12% reduction in the risk for hypertension. These compounds have been shown to improve vascular function by reducing inflammation in the vessels and improving blood flow.

  • Brainpower Boost With Berries

Anthocyanins may also be why fruit (namely, berries) has gained a reputation for keeping your memory sharp. Anthocyanins may play a role in reducing oxidative stress and inflammation (both of which can negatively affect brain function and memory). For example, according to a Harvard study from 2012, participants who ate one or more servings of blueberries or two or more servings of strawberries per week delayed cognitive aging by 2.5 years compared to those who ate the fewest berries.

  • Lowers Cancer Risk

The link between high fruit intake and lower body weight can also attribute to the lowered cancer risk. The phytochemicals and nutrients (carotenoids, vitamin C, folate) found in fruit may also affect cancer risk.

According to the latest report by the American Institute for Cancer Research and the World Cancer Research Fund, there is probable evidence that a higher intake of fruit may be protective against cancers of the mouth, pharynx, larynx, esophagus, lung, and stomach. Further evidence also suggests that more fruit may help reduce the risk of pancreatic, liver, and colorectal cancer.

  • Explore More

According to the USDA, apples and bananas are Americans’ favorites. And while these are great fruits, it’s time to branch out and see what other delicious fruits are out there and what kind of benefits they can provide.

Papaya – Rich in vitamin C & Folate and makes a great addition to a tropical fruit salad.

Passion Fruit – Although the rind is tough, it holds sweet-tart pulp and seeds inside that is high in fiber, potassium, and vitamin A.

Plantain – It may look like a banana, but is often eaten cooked. Sauté or bake them without added fat or sugar for a fiber-rich treat.

Persimmon – The flesh of this fruit is a great source of vitamins A and C.

Kumquat – You can eat the entire fruit, skin and all, meaning you’ll get even more of the nutritional benefits (rich in vitamin C).

What do you love about fruits? Which fruits are your favorites? Share with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest!

Join us for breakfast or lunch, weekdays 7:00am-4:00pm and Saturdays 8:00am-4:30pm. We’re located on the northeast corner of Garey Avenue and East Arrow Highway in Pomona (next to Johnny’s).

Creating The Ultimate Sandwich

Crafting the ultimate sandwich can be a delicate task. We all have our own personal preferences, but there are some things we can all agree on when it comes to sandwiches. Here are a few tips to help improve your sandwich building strategies.

  • Less Can Be More

Sure, you see these colossal sandwiches on social media, so enormous you may wonder how one actually takes a bite. While they may make your mouth water, realistically, these sandwiches would likely be a sloppy mess. Instead, aim to create a modest, proportionate sandwich with flavors and textures that work together.

  • Bread Choice Is Key

Bread choice is just as important as the sandwich contents. Your sandwich bread and fillings should always complement each other in terms of flavor, texture, and girth. But in some cases, such as tortas and cemitas, the breads make the sandwich.

  • Structure Strategy

Just like a building, you want your sandwich to start with a solid foundation. You want to start with meats on the bottom as they are often the heaviest. For cold sandwiches, cheese should go next, but for hot sandwiches, add it last so it has a chance to melt. In the center should be lettuce or leafy greens – you can use them as a net to help keep everything in place. Next, add pickles, tomatoes, and other vegetables you favor. These should be carefully layered over the contours of everything beneath it (think Tetris). Then spread sauces or condiments onto the bottom of the top bread slice (gravity will help work them into everything below). You may also spread sauce or condiments on the bottom bread slice too, however, it may make it a bit slippery for the meat.

  • Sliced Perfection

Sandwich shops have the upper hand thanks to the meat slicer, allowing them to slice their meat as thin or thick as they desire. They also prep their vegetables too, creating uniform slices for optimal layering. At home, these things may come out uneven or too thick. To remedy this, sharpen your knives or invest in a mandoline.

  • Sauce Lightly

Sauce can compliment your sandwich, especially if you are using dry ingredients, however, too much can overwhelm your sandwich as well. Remember to use sauce moderately. If you’re saving your sandwich for later, pack it separately to keep bread fresh and avoid the dreaded soggy sandwich. Or you can simply serve the sauce on the side (ex. the French Dip).

  • Look Inside (Your Fridge)

Skip the deli counter and check your fridge for unlikely, but tasty, sandwich fillings. Maybe last night’s leftovers, such as roast chicken or bits of steak, can be the star of your sandwich. You may even discover your new favorite sandwich or ingredient combination.

  • Simplicity Is Underrated

Fully loaded sandwiches can work, but they can also become overkill very easily. Instead of trying to cram too many flavors together, try choosing a couple flavors that work well together. For example, you can choose a meat, cheese, and flavored spread trio that you enjoy and build upon that with other mild toppings.

Have you own sandwich building tips to share? Connect with us and your peers on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest!

Enjoy our yummy signature sandwiches, fresh salads, and desserts made in-house! Visit Your Neighborhood Deli weekdays 7:00am-4:00pm and Saturdays 8:00am-4:30pm. To learn more about our catering options, please feel free to contact us 909-596-5225.

Delicious Sandwiches From Coast To Coast

Depending on the maker, sandwiches can be very creative and delicious creations. There is also an ongoing debate about what defines a sandwich, but we won’t get into that. Instead, let’s take a look at some of the best regional sandwiches across America.

New York | Beef On Weck
“Weck” refers to the kümmelweck roll on which this sandwich is served. The German-style roll is topped with salt and caraway seeds, then loaded with thinly sliced beef, horseradish, and a half dip into au jus.

Florida | Cuban Sandwich
The origin of this sandwich is a bit ambiguous, either originating in Tampa (where it is served with salami) or Key West (sans salami), where factory workers would enjoy them for lunch in the 1800s. It then traveled to Miami via Cuban immigrant communities. It’s made up of ham, roasted pork, Swiss cheese, pickles and mustard on Cuban-style bread, which is then hot-pressed and served.

Los Angeles | French Dip
This sandwich is similar to the Beef On Weck in that it is made of thinly sliced beef on a roll and served with au jus. And like the Cuban, there is debate on who gets credit for it. Cole’s Pacific Electric Café and Philippe The Original in Downtown Los Angeles both claim ownership, with the former serving it with a side of au jus and the latter dunking the whole sandwich ahead of time.

Another regional favorite is the Italian Beef, served with shaved beef, sweet or hot peppers, Chicago-style giardiniera relish on an Italian-style roll and dipped in au jus. In addition, Baltimore’s Pit Beef sandwich contains thinly-sliced char-grilled beef and horseradish on a bun. Yes, thinly-cut beef in a sandwich is that good.

Massachusetts | Chow Mein Sandwich
If you’re not familiar with this sandwich, it probably sounds strange. This sandwich is made out of fried noodles in a brown gravy sauce with pork, chicken, or vegetables on a hamburger bun and is served in Chinese-American restaurants in Massachusetts and Rhode Island. Don’t knock it ’til you try it, right?

St. Louis | The Gerber
In the early 1970s, it is believed that a Ruma’s Deli customer by the name of Dick Gerber had this made to order. Some even say that it’s not truly a Gerber unless you’re at the Ruma’s Deli. This toasted, open-faced sandwich features ham and cheese with garlic butter on crispy Italian bread. The real kicker is the processed Provel cheese (which is a hybrid of provolone, cheddar, and Swiss) that is specific to the area.

Springfield, Illinois | The Horseshoe
This is another open-face sandwich and was known as fancy hotel food back in the 1920s. It’s made with two slices of toasted bread (usually, but not always, Texas toast) topped with a thick slice of ham or two hamburger patties and fries, then covered in cheese sauce. The “Pony Shoe” is a half portion of this massive sandwich, with only one slice of bread and one hamburger patty.

Louisville, Kentucky | Hot Brown
The original 1926 Hot Brown from the Brown Hotel is an open-faced white bread sandwich with turkey and bacon smothered in Mornay sauce (a Béchamel with shredded cheese) and then broiled. Around town, some may choose to serve it with tomato or ham, or replace the Mornay with American or cheddar cheese.

Bay Area | Dutch Crunch
The Dutch Crunch is a dense, doughy bread with a moist, giraffe print crust on top that give it its signature crunch. Elsewhere it is called tiger bread because of its print. This is not tied to a specific type of sandwich, but is the basis of many different sandwiches in the area.

New Jersey | Jersey Breakfast
Served on a roll, it features pork roll (or Taylor ham) with egg and cheese. There is debate because it is so similar to the New York breakfast sandwich which consists of egg, cheese, and breakfast meat of your choice on a bagel or roll.

Chicago | Mother-In-Law
In this sandwich, you will find a tamale in a hot dog bun, which is then topped with chili. Although its origins are unclear (name and recipe), its legacy lives on for being a cheap, creative and delicious sandwich.

Pittsburgh | French Fry Sandwich
In Pittsburgh, the Primanti Brothers created what would come to be their signature sandwich for truckers that would pass through. This sandwich features Italian bread filled with meat, Italian dressing-based coleslaw, tomato slices, and French fries.

Hawaii | Musubi
Some may argue that this is not a sandwich, but it is still a notable regional snack. Musubi is made of grilled or fried Spam sandwiched between rice, sometimes with a thin piece of omelets, with furikake (a Japanese seasoning) and wrapped in nori.

Louisiana | Po’ Boy
While this sandwich has branched out from its place of origin, it still remains a staple in New Orleans, where the preferred ingredients are deep-fried shrimp and oysters with lettuce, tomato, and Tabasco in baguette-style submarine bread. You may also see these served with catfish, crab, roast, beef, or even chicken or ham elsewhere.

Southeast | Pimento Cheese Sandwich
The Pimento cheese sandwich is a Masters Tournament tradition. Pimento cheese is a sharp and spreadable orange cheese made with cheddar, mayo, red chili pepper (pimentos) and other regional ingredients. The cheese is often referred to as “the caviar of the South.” Common additions to this favorite include pickles, jalapeños, and ham.

Massachusetts | Fluffernutter
The list comes to a close with this dessert sandwich. Peanut butter and marshmallow fluff on white bread is the basic recipe, but there is room for creativity. It was reportedly created by Paul Revere’s great-great-great-granddaughter Emma Curtis, who originally called it the “Liberty Sandwich”. The name “fluffernutter” came about in the 1960s from an advertising agency. Call it what you will, it’s a deliciously sweet sandwich.

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

Visit us for the best sandwiches made from the finest and freshest ingredients available. We are located at 105 E Arrow Hwy in Pomona (northeast corner of Garey Ave and E Arrow Hwy – next to Johnny’s) and are open weekdays 7:00am-4:00pm and Saturdays 8:00am-4:30pm.

Build A Better Sandwich: Vegetarian Edition

We’ve shared tips on how to build a better sandwich, but this time we’re looking at vegetarian sandwiches. As with any other sandwich, vegetarian sandwiches require a certain craft to take them above and beyond. With that said, here are some of the best tips on crafting the perfect vegetarian sandwich.

Herbs
Why limit yourself to lettuce? Soft herbs with tender stems offer a crunchy texture along with fresh flavor. Try subbing your standard Iceberg or Bibb lettuce for fresh herbs, or use both for an interesting mix.

“Meat”
Rather than simply stuffing a salad between bread, choose a vegetable that mimics meat to add some bulk. Some good options include roasted eggplant, sweet potato, Portobello mushroom, broccolini, or lentils.

Fats
Add mayo, avocado and/or cheese to give your sandwich body and to blend flavors together. Just be mindful not to overdo it.

Presentation
Whether you like to show off your culinary creations or not, there is a universal understanding that presentation is key. Vegetarian sandwiches allow you to get incredibly creative and colorful (ex. orange sweet potatoes, hot pink beets, green herbs). Remember that a colorful sandwich is a flavorful sandwich.

Texture
Luckily, you can play with the textures of various ingredients. Have fun with crunchy and tender veggies, herbs, soft or crusty bread, and even cheese textures.

Acidity
While pickles and coleslaw are classic condiments, try thinking outside of the box. For that vinegary, acidic flavor, try pickled red onions or mustard greens (both of which can be overwhelming when served raw).

Do you get imaginative with your vegetarian sandwiches or do you have a go-to recipe? Share your favorite recipes, veggie combos, and tips with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest.

Come in and try our Lentilicious Sandwich or build your own Veggie sandwich today! Dine in weekdays 7:00am-4:00pm and Saturdays 8:00-4:30pm or get our yummy sandwiches and salads delivered to you via DoorDash or UberEATS!

Make Better Sandwiches

It’s no surprise that we love sandwiches and enjoy sharing our specially crafted sandwiches with you. But if you can’t make it in to our restaurant, you can always go the DIY route and make sandwiches at home. Take your homemade sandwiches to the next level with these smart sandwich making tips.

Spreads
To add moisture and creaminess to sandwiches, mustard and mayo are often the typical go-to spreads. But if you’re looking for something different, you can try using vinaigrettes, pestos, BBQ sauces, chutneys, and salsas.

Breads
Choosing the right bread can make or break your sandwich. Generally, to create balance and avoid soggy bread, the moister the ingredients, the drier and denser the bread should be. You may even want to transform your sandwich into a wrap with a large flour tortilla. The tortilla can keep moist fillings in check and holds up better than most breads.

Toppings
Much like mayo and mustard, lettuce and tomatoes are common staples for sandwiches. While they are both great for adding crunch and freshness to sandwiches, they can also wilt and make sandwiches soggy. Luckily, there are plenty of vegetables you can substitute to achieve similar effects without the sogginess. In lieu of tomatoes, you can try roasted red peppers (blot the peppers dry with a paper towel first). Try sliced fennel, spinach, shredded cabbage, or cucumbers instead of lettuce.

Stop The Sogginess
As mentioned, no one likes a soggy sandwich. To prevent this, spread mayo, butter, or cream cheese all the way to the edges of each slice of bread to create a seal against wet sandwich fillings. If you want to go a step further, pack high moisture toppings (ex. tomatoes, pickles, cucumbers) separately and assemble your sandwich when you’re ready to eat. If you fancy it, toasting the bread can help, too.

Onions
Raw onions in sandwiches can offer a welcome bite, but can also be a bit overwhelming. In order to mute some of their potency, you can soak thinly sliced onions in ice water for about 20 minutes, then drain and blot dry. Or you can toss your sliced onions with a generous sprinkling of kosher salt, wait a few minutes, and then rub the salt into the onions and rinse.

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