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National food month

Common Fried Chicken Mistakes

Did you know September is National Chicken Month? While we do love our Chicken Shawarma and Grilled Chicken sandwich, we can’t deny the deliciousness of fried chicken. The best fried chicken offers great flavor along with a crispy, crunchy exterior that houses juicy, moist meat. Before you fry some chicken at home, review these common fried chicken mistakes.

Mistake: Only Using Drumsticks.
Sure, the fried drumstick is a staple, but you can fry the whole bird. Separate the thighs from the drumsticks, and slice large chicken breasts into pieces (they will cook faster).

Mistake: Frying Fridge-Cold Chicken
If you want to do it right, let your chicken sit at room temperature for 30 minutes before frying. If you fry it straight from the fridge, the temperature of your oil will drop and the chicken will not cook evenly.

Mistake: Skipping The Brine
No one likes dry chicken and starting with brine will keep your chicken moist. If you opt to skip the brine, a four hour (or up to 24 hour) dip in seasoned buttermilk is recommended. You can use buttermilk in the breading process as well, but if you have the time, it doesn’t hurt the end product.

Mistake: Skipping The Breading
The breading is what makes each bite crispy and crunchy and keeps the moisture in. Want to successfully bread your chicken? Start with brine (semi-optional), flour, beaten egg and/or buttermilk, and more flour. Using flour before and after the liquid dip gives the egg/buttermilk something to cling on to. And during the last flour step, don’t shake off excess flour to create a better crust. Adding a little cornmeal to the flour in the last step adds more texture and crunch.
Bonus tip: Season every step of the way since you won’t be sprinkling the exposed meat directly with salt and pepper. For example, you can add a little cayenne to the flour or hot sauce to the egg/buttermilk if you like.

Mistake: Wasting Money On A Deep Fryer
To be honest, all you really need is a heavy-bottomed cast-iron skillet or Dutch oven.

Mistake: Using Oil With A Low Smoke Point
EVOO is tasty, but is not what you should use for fried chicken. Due to its low smoke point, you’ll be left with bitter-tasting chicken. Instead, choose neutral-tasting oil with a high smoke point, like canola, vegetable, or peanut oil.  And a thermometer is crucial to track and maintain the oil temperature (keep it at 350 degrees).

Mistake: Eyeballing The Temperature
Aside from using a thermometer to monitor the oil temperature, you need a meat thermometer to ensure the meat’s internal temperature is 165 degrees. You don’t want to risk having an evenly browned piece of chicken that’s raw on the inside. Remember that white meat cooks faster than dark meat. And don’t crowd the pan – this will lower the oil’s temperature, increase cooking time, and make the breading greasy.

Mistake: Letting The Chicken Cool On Paper Towels
While paper towels soak up excess fat, they also make your fried chicken soggy due to the steam. Drain your fried chicken on a wire rack over a baking sheet. This will enable your pieces to cool, crisp, and dry off all at once. Be sure to allow it enough time to cool to avoid searing-hot meat.

If you have any other fried chicken tips and tricks to share, feel free to share with us and your peers on our social media – Facebook, Twitter, LinkedIn, Instagram, and Pinterest.

In case you missed it, we’ll be extending our store hours! Starting October 1, 2019, we will be open Monday-Fridays 8:00am-7:00pm and Saturdays 8:00am-4:00pm. We’ll be unveiling our dinner menu soon so stay tuned. In the meantime, stop by for a yummy breakfast or lunch made fresh to order!

Sharpen Your Sandwich Skills

As National Sandwich Month rolls on, we continue celebrating by enjoying scrumptious sandwiches. If you are looking to improve your sandwich making skills, check out some of these smart sandwich hacks.

  • It’s Got To Be Serrated
    When it comes to cutting sandwiches, always use a serrated knife to avoid a smashed mess. Because a serrated knife “saws” through your sandwich, it is less likely to result in a flattened or squashed sandwich. Whether you cut your sandwiches straight down the middle or diagonally is at your discretion.
  • No Mayo? No Problem!
    Instead of reaching for the mayo, try an avocado. Simply mash the avocado and spread it on your bread like you would with mayo. Not only is it healthier, but it can add a new element of flavor to your sandwiches.
  • Sturdy Sandwich
    No one likes it when their sandwich falls apart. To prevent this, layer the heaviest ingredients first, such as your meat and cheese. Next, add the medium weight ingredients like tomatoes or avocado, and then top it off with light toppings like lettuce.
  • Wrapping Technique
    Packing a sandwich for lunch or going on a picnic? Using the proper wrapping technique will prevent your sandwich from becoming soggy or squished. Start by wrapping your sandwich in a layer of parchment paper. This breathable wrap will prevent sogginess. Next, put the wrapped sandwich in a sturdy food container to keep it from getting squashed.
  • PB&J Time
    If you’re making a peanut butter and jelly sandwich, to eat not or a little later, try spreading peanut butter on both pieces of bread (feel free to use as much or as little as you please). The peanut butter on both slices will prevent the jelly from bleeding through the bread.
  • Tastier Tomatoes
    After slicing your tomatoes, place the slices on a paper towel before putting them in your sandwich. This will prevent sogginess and gives you a chance to season your tomatoes beforehand.
  • Bread Variety
    If you want to switch up your sandwich routine, you can try changing the bread. Pita pockets, bagels or English muffins are great substitutes.
  • Cover It Up
    If you are using round meat slices, there’s a trick to maximizing your bread coverage. For the round meat slices into quarters and place them in each corner of the bread. Then continue adding until your bread is covered.
  • Prep It Good
    Assemble the interior of the sandwich by layering condiments in between slices of meat and cheese. Put each sandwich interior into a ziplock bag and store them in the fridge or freezer. When you need a sandwich in a hurry, just grab a bag and a couple of slices of bread and you’re all set!
  • Toasting Trick
    Love toasted bread but not the way it can tear up your mouth? Next time, put both slices of bread into the same toaster slot. The outsides will get toasted while the insides stay soft.

Share your own sandwich hacks with us on Facebook, Twitter, LinkedIn, Instagram, and Pinterest.

Don’t feel like making your own sandwich? Not a problem! Enjoy one of our yummy signature sandwiches in our dining room, on the patio, or have it delivered to your door. Find us on DoorDash or UberEATS, or visit us at 105 E. Arrow Highway in Pomona (on the northeast corner of Garey Avenue and Arrow Highway next to Johnny’s).

May Is National BBQ Month

May is National Barbecue Month! Get ready for sunny summer days and fun backyard barbecues with these smart grilling tips and tricks.

  • Muffin Tray Condiments
    What’s a backyard barbecue without a variety of condiments? Rather than creating numerous dirty dishes, use a muffin tray to set out your condiments. Not only will clean up be easier, but you can save valuable table space as well.
  • Ice Cube Patty
    Hear us out – stick an ice cube in the center of your burger patty before placing it on the grill. This will ensure that your patties don’t get overdone and helps to keep them moist.
  • Citrus & Seafood
    Whether it is shrimp, fish or any seafood, you want to add a citrus fruit for delicious and refreshing flavor. You can try lemon, lime, or even an orange.
  • Wood Works
    Add wood chips to your coals to create a smoky, BBQ flavor.
  • Apple Juice Spray
    Put some apple juice in a spray bottle and bring it with you to the grill. Spray your meat while it’s cooking to add extra flavor and maintain a great golden color.

What other BBQ tips do you have to share? Connect with us on Facebook, Twitter, LinkedIn, Instagram, and Pinterest!

Join us for a yummy BBQ Pork Sandwich or your favorite signature sandwich today! We’re open weekdays 7:00am-4:00pm & Saturdays 8:00am-4:30pm. Stop in or have our food delivered via DoorDash or UberEATS.

April Is National BLT Sandwich Month

April is National BLT Sandwich Month, and, honestly, who doesn’t love a classic BLT sandwich? Whether you prefer the BLT sandwich its pure form or a variation of it (such as the turkey club, or a vegetarian/vegan version), we can all agree that its simplicity is its genius.

Bread
While many may argue that a BLT belongs on white bread and white bread only, others believe that fresh baked bread from the bakery is the way to go. Whatever your preference (white, wheat, sourdough, ciabatta), most of us agree that the bread is meant to be toasted. You can toast it in the toaster, a toaster oven, pop it into your oven broiler or butter it up and toast it on the skillet.

Bacon
Sure you can fry your bacon it in the pan or on a cast-iron skillet, but baking it in the oven is easy and great for when you need to feed the masses. And whether you go with the normal or thick cut bacon is all up to your preference.

Lettuce
Iceberg is often the go-to, whether you use whole leaves or shredded iceberg lettuce. But anything with a nice crunch, like Romaine or even Bibb lettuce, can be a great substitute or addition. You may even consider adding arugula for a peppery bite, or spinach to up your nutrient intake.

Tomato
There’s no denying that heirloom tomatoes are the tomatoes for a BLT sandwich. Any tomato is fine if you’re in a pinch, but there’s just something about the hearty heirloom. Regardless of the tomato you use, remember to season your tomatoes with salt and pepper.

Condiments
Mayo lovers will agree that it is also a key ingredient, but those who hate it could do without. If you’re feeling experimental, you can try an aioli or even your favorite mustard, just to give your sandwich some kind of moisture.

Additions
Purists would stop there, but, much like a grilled cheese, eaters like to try out new and different ingredients.  For example, you can try avocado, whether in slices or mashed up. A fried egg can help this sandwich masquerade as breakfast.

How do you prefer your BLT sandwiches? What other additions or rules would you like to add? Share with us on Facebook, Twitter, LinkedIn, Instagram, and Pinterest!

Let us make a BLT sandwich, or any of our signature sandwiches, to your liking! Visit us weekdays 7:00am-4:00pm and Saturdays 8:00am-4:30pm for yummy sandwiches and salads made fresh to order with the finest ingredients available. We also make delicious baked goods in-house, so come in and satisfy that sweet tooth, too!

Vegan Facts & Fiction

Did you know November is World Vegan Month? If you’ve ever thought about becoming vegan, or at least eating less meat and more plant-based foods, there are some important things you need to know before you dive in. These are some common misconceptions about the vegan diet.

X MYTH: Vegans don’t get enough protein.
In actuality, we all pretty much get enough protein. It’s not one of the nutrients we really need to worry about since we have so many sources for it. And a proper vegan diet incorporates plant proteins from sources such as nuts, beans, soy foods, and quinoa. Even athletes, who have particular protein needs, can meet their protein requirement by choosing a variety of plant protein sources.

And although most plant proteins are considered “incomplete” proteins (they don’t have all nine essential amino acids that animal proteins do), as long as you eat a variety of protein sources on a given day, you should be covered.

  • FACT: Vegans never eat meat, fish, dairy, or eggs.
    Strict vegans only eat food from plants. Vegetarians may eat dairy and eggs, vegans don’t eat any animal by-products, including honey. While the reasons may vary (animal welfare concerns, environmental reasons, health/weight loss, wellness beliefs), vegans only consume foods and products made from plants.

X MYTH: Going vegan always leads to weight loss.
Vegan diets may prompt weight loss, but it is not guaranteed. You should still pay attention to the nutritional value of the vegan foods you consume. For example, Oreos and French fries are vegan-friendly, but may not be helpful when it comes to weight loss. You should focus on consuming fruits, vegetables, whole grains, and beans for an increased fiber intake, which can help you lose weight over time.

  • FACT: You need to supplement a vegan diet.
    Vitamin B12 (critical in cell division and the maintenance of nerve cells) is only found in animal products and not plant foods, which means vegans are susceptible to a deficiency. Vegans should supplement with vitamin B12 pill or fortified cereal. But when it comes to fortified cereal, it is important to read to label to be sure vitamin B12 is covered.

Vegans at risk for falling short on other nutrients (calcium, iron, omega-3 fatty acids) should meet with a registered dietician who can either suggest how to meet your needs with foods or recommend a quality vegan supplement.

X MYTH: Meat alternatives are healthier than meat.
Unfortunately, many meat alternatives contain lots of sodium, which can increase blood pressure. Ideally, we should be consuming no more than 1500mg of sodium per day (as recommended by the American Heart Association). However, some frozen veggie burgers can contain up to 600mg of sodium per burger. Even more concerning, not all meat impersonators are vegan so be sure to read the fine print.

Vegan or not, we should be choosing whole foods over hyper-processed ones. Vegans should focus on animal-free whole food staples (beans, nuts, whole grains, fruits & veggies) for a nutritious and balanced diet.

Overall Benefits
Aside from the environmental and animal welfare benefits, there are also great health benefits associated with a vegan diet. Studies show that these diets can lower the risk of cancer, most likely due to an increased consumption of antioxidant- and fiber-rich foods (fruits, veggies, whole grains, legumes).

Food can be healing as well, and the foods included in a vegan diet are associated with improved blood pressure, reductions in heart disease, and a lower chance of developing type 2 diabetes.

Not ready to jump in? You can benefit from a more flexible approach. Make it a point to consume less meat and more plant-based foods by adjusting your diet. For example, you can designate a day or two during the week in which you consume vegan friendly meals and snacks.

Have you tried to go vegan? Share your stories with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest.

Did you know our vegetarian sandwiches can be made vegan? Simply let our staff know and we will gladly prepare a vegan friendly meal for you! Visit us weekdays from 7:00am-4:00pm and Saturdays 8:00am-4:30pm.

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!