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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.

Delicious Fruit Salads

As the weather warms up and more fruits come into season, refreshing fruit salads are a coveted dish. But there’s more to fruit salads than just chopping fruits and tossing them into a bowl. The best fruit salads are not only visually stunning, but create a beautiful balance of flavors and textures. To create your own fruit salad masterpiece, check out these tips and tricks.

  • Seasonal Fruit
    Overall, seasonal fruit simply tastes better. When in season, their flavors and textures are far superior than that of off-season fruits. When choosing your ingredients, opt for seasonal produce that is local to you.
  • Ripeness
    In terms of texture, you want to choose fruits that are at same (or similar) level of ripeness. When you don’t, your salad may contain bites that are mushy or too tart or tough. Mixing similarly ripe fruits together will keep your salad looking fresh and vibrant longer.
  • Colors & Textures
    Speaking of vibrancy, fruit salads are easily one of the most visually appealing salads. The different colors and hues of the fruits you choose will highlight and contrast each other. A variation of textures can also keep your taste buds pleased. Choose a combination of seedy fruits along with crispy or juicy fruits or some with fibrous skins.
  • Remove Stems, Pits & Skins
    With cherries and strawberries and the like, you should remove the stems, pits, and, when necessary, the skins. If you cannot remove the pits or seeds, make sure your guests are aware to prevent any unpleasant surprises.
  • Consistency
    You want to cut your fruits into uniform pieces. This not only helps your salad visually, but it keeps each bite relatively even and easier to consume.
  • Equal Parts
    In addition, you want to use equal parts of each fruit so that one does not overpower the other.
  • Season With Citrus
    Nothing compliments a delicious fruit salad like fresh citrus zest and juice from lemons or limes. The citrus juice also helps to prevent the fruit from browning.
  • Herbs: More Than A Garnish
    You can continue to enhance the flavors of your fruit salad by adding fresh herbs. For example, mint is often used as a garnish, but it can be a refreshing and delicious addition when to the mixed in.
  • Granulated Sugar
    If you happen to pick up some fruits that are not quite ripe yet, you can soften and sweeten them with a bit of granulated sugar (to taste). After a few minutes, the granules will dissolve into the fruit, so no need to worry about the grainy texture.
  • Add Whipped Cream Or Yogurt
    Want to add some creamy richness to your fruit salad? Whipped cream or yogurt can be a great addition, especially for berries and stone fruits.

Have any fruit salad tips of your own? Share with us on Facebook, Twitter, LinkedIn, Instagram, and Pinterest.

Join The Brick Your Neighborhood Deli for breakfast or lunch six days a week! 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.

Warm Salads For Cold Weather

Winter is almost here, which means colder weather and cravings for warming comfort food. While salads may not come to mind when you think of winter comfort foods, warm salads may change your mind. The contrasting of temperatures, textures, and flavors just might make warm salads you new winter comfort food of choice. Here’s how you can build the perfect warm salad.

  • Base

While lettuces are the most common greens associated with salads, they are not the only ones available. For your warm salad, choose leafy greens that can be slightly cooked or steamed. You can add these warm greens to your favorite fresh salad greens or use them as a base alone. Mix and match until you find your favorite blend.

Some great choices for a warm base are kale (any variety), collard greens, Swiss chard, cabbage, arugula, dandelion greens, spinach.

  • Toppings

Toppings help bring salads to life, and with warm salads, there’s a limitless variety available. You can add your favorite toppings to create a salad that suits your tastes, preferences, and resources. For example, you can use last night’s leftover roasted vegetables or caramelized onions to add depth. If you go with leftovers, you may want to mix in fresh veggies as well to balance both the crunchy and soft textures.

Warm or Cold Toppings:

  • Cruciferous Vegetables (turnips, Brussels sprouts, broccoli, cauliflower, cabbage)
  • Vegetables (green onions, cucumbers, radishes, bell peppers, peas, asparagus, zucchini, squash, tomatoes)
  • Fruits (mandarin oranges, figs, dried fruits – cranberries, raisins, blueberries)
  • Seeds (sunflower, pumpkin, flax) and Nuts (walnuts, pecans, cashews, peanuts, or brazil nuts)
  • Carbohydrate/Starch

Whether warm or cold, if you’re eating a salad for a meal, adding a complex carbohydrate or starch to it will help sustain your energy. Warm salads are great for potatoes, whole grains, beans, legumes, or another type of starch.

Some healthy choices include freekeh, wheatberries, quinoa, rice, faro, millet, barley, sweet potato, beans or lentils.

  • Plant Protein

A serving of protein helps to nutritionally balance your salad. There are even some plant options that double as a protein and a complex carbohydrate, like quinoa or beans.

Consider these quality protein choices: tofu (you can make your own or buy it premade), tempeh, beans or lentils, edamame, green peas, quinoa, wheatberries

  • Add Flair

A great way to enjoy healthy food more is to add flair to keep it interesting. Adding a small amount of tasty food will help to keep your taste buds happy.

Try topping salads with roasted nuts or spiced seeds (avoid those made with extra oils). Or try crumbled toasted pita chips, warmed capers or olives, or even sundried tomatoes on your salad. Warm salads are so versatile that, again, the possibilities are endless.

  • Dressing

A delicious dressing or sauce can take salads to the next level. They are also a great way to incorporate healthy fats into the meal. To keep it healthier, choose dressings made from whole foods, such as tahini, avocado, or cashews.

Warm salads: love them or hate them? Share your thoughts and tips with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest.

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

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.