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Pomona Sandwich Shop

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).

Healthy Benefits Of Peanut Butter & Jelly

Peanut butter and jelly sandwiches are a classic American favorite, and with good reason – they’re delicious! While these sandwiches may evoke sweet childhood memories or provide an occasional sweet treat, peanut butter and jelly sandwiches also provide some surprising health benefits. Read more to find out how healthy this yummy sandwich can be.

Protein
Protein contributes to healthy muscles, skin, hair, and teeth and plays a role in hormonal function. It also helps to keep blood healthy. A serving of peanut butter (2 tbsp) contains about 8g of protein, and using whole wheat bread can increase your protein intake.

Fiber
Fiber promotes regularity in digestion and helps control cholesterol levels. It also helps to keep you full longer. Luckily, jelly made from all fruit contains more fiber than other varieties, and peanut butter contains 2g per serving.

Healthy Fats
Did you know peanuts are a good source of heart-healthy fats? Unsaturated fats found in nuts can lower your cholesterol and reduce your risk of developing heart disease. They also help your brain, skin, and even provide an energy boost. Peanut butter can provide some of these benefits, and, in moderation, jelly can be a healthy part of a low-fat and heart-healthy diet.

Antioxidants
Vitamin E is an antioxidant found in peanuts and can help protect your body from free-radical damage that contributes to the development of cancer and heart disease. In addition, resveratrol is another antioxidant found in peanuts and peanut butter that has potential to protect you from cancer and heart problems. It also has anti-aging, anti-viral and anti-inflammatory properties, and offers protection for healthy brain function.

Vitamins
Jelly is made with fruit, thus, you increase your vitamin C intake when you consume it. Vitamin C is important for immunity, would healing and the health of your teeth and gums. While jelly contains trace amounts of some B vitamins, peanut butter is good source of several B vitamins, which are necessary for your body to use the energy it gets from the foods you eat. Niacin is one of the B vitamins found in peanut butter, and one serving offers 24% of your daily needs. And adequate intake of niacin could reduce the risk of developing Alzheimer’s disease. Another B vitamin found in peanut butter is folate, which helps prevent birth defects in gestating infants.

Minerals
As a whole, a peanut butter and jelly sandwich contains a few minerals including potassium, magnesium, iron, zinc, and calcium. Potassium helps to regulate a healthy blood pressure while magnesium and calcium play role in healthy bones. Zinc is important for vision and wound healing, and iron is a necessary nutrient for healthy blood oxygenation.

Did you know August is National Sandwich Month? Share your favorite sandwiches with us on Facebook, Twitter, LinkedIn, Instagram, and Pinterest.

Stop by and celebrate National Sandwich Month with your favorite signature sandwiches from the Brick Your Neighborhood Deli! We’re open weekdays 7:00am-4:00pm & Saturdays 8:00am-4:30pm. We also offer delivery via DoorDash or UberEATS.

Classic Southern Sandwiches

Aside from being absolutely delicious, part of a sandwich’s appeal is its versatility. You can create the sandwich of your dreams, made with your favorite ingredients, toppings, and condiments. Still, there are classic recipes we just can’t get enough of. If you’re from the South, you are probably familiar with these classic Southern sandwiches.

Fried Bologna Sandwich
Did you know bologna originally came from Bologna, Italy? If you order it there, you will actually get mortadella, a thick Italian ground sausage considered to be closely related to bologna with visible bits of lard and peppercorns. Bologna sausage is typically made with finely ground pork and is uniform in appearance with no visible pieces of lard.

Although bologna (or “baloney”) sandwiches are common throughout the U.S. and Canada, the fried bologna sandwich is a distinct favorite to America’s South. Known as the “poor man’s steak,” the bologna is fried on the grill and sandwiched between white bread, sometimes with mayo, sometimes with mustard, or sometimes both.

Collard Green Sandwich
Collard greens are a common southern side dish, however, are less known in sandwich form. This sandwich is made of cooked collard greens between two griddled hoecakes, or flat cornbread pancakes. Most southerners dip cornbread into collard greens to soak up the sauce, so it makes sense to turn it into a sandwich.

Pimento Cheese Sandwich
This is easily the most iconic sandwich of the South and is served at the Masters Golf Tournament in Augusta, Georgia every year. Pimentos (a type of sweet pepper related to the bell pepper) were imported from Spain in cans until 1908.

To make the spread, sharp cheddar cheese is mixed with lightly spicy pimento peppers, cream cheese, and mayonnaise. Next, spread a liberal amount on two pieces of white bread and you’ve got yourself a pimento cheese sandwich.

Cuban Sandwich
Its origins are arguable – some claim they were created in Cuba while others claim they originated in Tampa, Florida. The confusion probably stems from the fact that Cubans immigrated to Tampa and settled in the Ybor neighborhood in the late 1880s. Cuban sandwiches and coffee were delivered to female factory workers as they were discouraged from going to the general cafeterias.

The Cuban sandwich is generally made of Cuban bread, mustard, sliced roast pork, glazed ham, Swiss cheese, and thinly sliced dill pickles. Although many believe that and that alone makes a “true” Cuban sandwich, Tampa residents add salami layered in with other meats, and others include mayonnaise, lettuce and tomato.

Southern Tomato Sandwich
Simplicity at its finest is a great way to describe the Southern tomato sandwich, because it is exactly as it sounds. Thick, juicy tomato slices, Duke’s mayo (ask a Southerner) and white bread is all you need to make this sandwich. The key is to find seriously fresh tomatoes in the peak of summer, and in the South, that is not a hard feat.

Did we miss anything? Let us know and share your favorite sandwich from any region with us on Facebook, Twitter, LinkedIn, Instagram, and Pinterest!

Visit the Brick Your Neighborhood Deli and let us make your favorite sandwiches fresh to order. Join us weekdays 7:00am-4:00pm and Saturdays 8:00am-4:30pm for breakfast (served until 10:30am), sandwiches, salads, and baked goods. You can also get our food delivered via DoorDash or UberEATS.

Types Of Breads

When was that last time you ate bread? Unless there is a dietary or health issue that restricts your intake, for most of us, it was likely recently, maybe even today. From sandwiches and paninis to French toast or bread pudding, the recipes are seemingly endless. Moderation is key, but as versatile and inexpensive as it is, it’s hard not to love bread in all shapes and forms. Here are some common types of bread you may or may not be familiar with already.

  • Ciabatta
    Ciabatta translates to slipper, and is named for its resemblance to the footwear. This Italian bread is made with wheat flour, salt, yeast, and water, although its texture and crust will vary throughout Italy. Ciabatta bread is perfect for sandwiches and paninis.
  • Whole Wheat Bread
    Whole wheat bread is made from flour that uses almost the entire wheat grain (with the bran and germ intact). Because of this, you get more nutrients and fiber with whole wheat bread than white bread. Again, this bread is great for sandwiches or egg in a hole (just as it sounds).
  • Sourdough
    This yeasted bread is made from a starter, which is a fermented mixture of flour and water that makes many batches of bread. Sourdough bread boasts a substantial crust with a soft and chewy center and large air bubbles. This bread is ideal for grilled cheese sandwiches.
  • Rye Bread
    Made with a combination of bread flour and rye flour, this bread has a bold rye flavor and a tight crumb. Caraway or dill seeds are often added, giving it an earthy flavor. Rye bread is almost always used for classic pastrami and corned beef sandwiches.
  • Pita Bread
    Pita is a leavened flatbread made of wheat flour and originates in the Middle East. It is cooked at high temperatures, forcing the liquid in the dough to escape and forming a large air bubble in the center. When cut in half, this air-bubble becomes a pocket – wonderful for hand-held falafel sandwich. When cut into wedges and toasted, pita is also excellent for dipping.
  • Focaccia
    This Italian bread is typically baked flat in a baking sheet or pan, and often coated with olive oil beforehand for a delicate yet crunchy crust. Similar to pizza dough, foccacia is sometimes flavored with fresh herbs and garlic. With that said, it is enjoyable on its own, for dipping in soup, served with meat and cheese – versatility at its finest.
  • Multigrain
    Just as it sounds, this bread is loaded with grains like barley, flax, millet, and oats, and has a rich, earthy flavor. Try using hearty multigrain bread for your avocado toast.
  • Brioche
    This French bread is made with eggs and butter, and gets an egg wash just before baking. This results in a completely soft crust with a beautiful golden hue. It’s light with a subtle sweetness and a tight crumb. Brioche is best when it’s made into French toast.

What’s your favorite type of bread? Share with us on Facebook, Twitter, LinkedIn, Instagram, and Pinterest!

We carry a variety of different breads to create yummy sandwiches for you. Stop in today for your favorite sandwiches, salads, and baked goods! We are located on the northeast corner of Garey Avenue and East Arrow Highway in Pomona (next to Johnny’s – 105 E. Arrow Hwy). You can also have our food delivered via DoorDash or UberEATS.

Have A Happy Thanksgiving!

Thanksgiving is here and there are so many things we are grateful for, one of which is our extraordinary customers who have helped us thrive over the years. Whether you have visited us on a whim, were recommended by others or have been with us from the beginning, we appreciate you giving us a chance and allowing us to do what we love.

We are also grateful for our amazing staff, who are dedicated to upholding our reputation for yummy sandwiches and excellent customer service. Your hard work does not go unnoticed and we appreciate each and every one of you.

In order to allow our staff to enjoy the Thanksgiving holiday, we will be closed for Thanksgiving weekend starting on Thursday, November 22, 2018. Our normal store hours will resume on Monday November 26, 2018. We apologize for any inconvenience this may cause and sincerely appreciate your understanding.

Wishing you a Thanksgiving filled with love, cheer, and good food. From everyone at the Brick Your Neighborhood Deli – Happy Thanksgiving!

Catering Tips For Office Lunches

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

  • Headcount

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

  • Narrow It Down

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

  • Location, Location, Location

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

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

  • Time

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

  • The Extras

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

  • Go Seasonal

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

  • Offer Some Agency

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

  • Food Sensitivities

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

  • Fun, Healthy Options

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

  • Sweet Tooth

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

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

Food Safety Tips For Halloween

Trick-or-treating, costume parties, and apple bobbing are fun pastimes associated with Halloween. Unfortunately a lot can go wrong if the proper safety measures are not in place. To ensure your children are safe, follow these Halloween food safety tips via FDA.gov:

  • Snacking – Have your children eat a light meal or snack before they head out trick-or-treating. They should wait until they are home and you can inspect their treats before consuming them.
  • Safe Treats – Children should not accept, and especially not eat, anything that is not commercially wrapped. Inspect all candies for any signs of tampering, such as unusual appearance or discoloration, tiny pinholes, or tears in wrappers. Toss anything that looks suspicious.
  • Food Allergies – If your child has a food allergy, check the label to ensure the allergen is not present. Seek houses with teal pumpkins on display, as these denote that non-food treats are available. Any home-baked goods he or she may have received should not be consumed.
  • Choking Hazards – These include gum, peanuts, hard candies, and small toys. If you have very young children, be sure to sort through their bags and remove these choking hazards.

Bobbing For Apples
This classic game has the potential for spreading bacteria that can cause foodborne illness.

  • To reduce the number of bacteria that might be present on apples and other raw fruits and vegetables, thoroughly rinse them under cool running water. Consider using a produce brush to remove surface dirt as well.
  • New spin on apple bobbing from FightBAC.org: Cut out apple shapes from red construction paper and write an activity on each (ex. do 5 jumping jacks). Place a paper clip on each apple and put them in a large basket. Tie a magnet to a string and let the children take turns “bobbing” and doing the activity written on the apple. Treat the kids to fresh apples after you are done.

Party At Home

  • Unpasteurized juice or cider can contain harmful bacteria such as salmonella. Stay safe by always serving pasteurized products at your parties.
  • Resist the urge to taste raw cookie dough or cake batter that contains uncooked eggs.
  • Keep all perishable foods chilled until serving time – bacteria will creep up on you if you let food sit out too long. These include finger sandwiches, cheese platters, fruit or tossed salads, cold pasta dishes with meat, poultry or seafood, and cream pies or cakes with whipped-cream and cream-cheese frostings. Don’t leave perishable goodies out of the fridge for more than two hours (1 hour in temperatures above 90°F).

Share your own Halloween food safety tips with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest!

Fuel up at the Brick Your Neighborhood Deli before you head out for your Halloween fun! We will have normal store hours for Halloween on Wednesday, October 31 (7:00am-4:00pm; breakfast served until 10:30am). You may also order our food for delivery via DoorDash or UberEATS.

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.