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Take Your Sandwich To The Next Level

So you’ve created your own sandwich masterpiece using your favorite fresh baked bread, topped it with your favorite ingredients. You’ve fashioned a balance of textures and flavors and are ready to dig in. But before you do, may we suggest finishing off your sandwich with a pan-fry? Whether your sandwich was on toasted bread or not, finish it with a pan-fry and your taste buds will thank you later. Here’s why:

  • These days, we eat with our eyes (or phones) first, and a pan-fried sandwich is a treat. Just imagine a golden, glistening pan-fried sandwich versus untoasted or dry bread.
  • Pan-frying your sandwich adds crispy texture that your sandwich may need. If you have a good balance within your sandwich, it simply adds another element, but if you have a peanut butter and jelly sandwich, for example, you might need that crispy texture to balance it out.
  • The bread is the first thing that hits your tongue, and pan-frying it ensures a delicious bite through and through.
  • If you’ve piled your sandwich high with yummy ingredients, it can benefit from pressing weight on top as you pan-fry it. This will flatten your sandwich to a mouth-fitting height, allowing you to get every ingredient in every bite.
  • The caramelized fat provides a subtle change of flavor that elevates any filling, sweet or savory.

Want to test it out? Here’s what you need to do:

  • You will need a hot skillet, a little butter or oil, and a heavy pot or pan to weigh your sandwich down – no fancy sandwich press needed.
  • Heat a pat of butter or a tablespoon of oil in a skillet over low to medium heat. Alternatively, you can spread the fat directly onto your bread slices before placing your sandwich on the hot pan. And if you feel so inclined, you can spread mayo instead of butter on the outside of the bread.
  • Cook your sandwich for about two minutes on each side, or until golden brown or any cheesy filling begins to melt. Place your weighted plate, lid, or pan on top of the sandwich to ensure total contact between bottom bread and hot pan. Allow both sides to crisp completely and serve warm.

When it comes to sandwiches and preferences, we believe to each their own. But we do think this finishing touch trick is worth shot. If you try it out or have other tips to share, let us know on Facebook, Twitter, LinkedIn, Instagram, and Pinterest.

If you’d rather leave the sandwich-making to us, feel free to join us Monday-Friday 7:00am-4:00pm and Saturdays 8:00am-4:30pm (closed Sundays). We also offer catering services for your business meetings, parties, and special events. Call 909-596-5225 for more information.

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 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 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.

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.

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.

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.

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.


  • 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.


  • 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.


  • 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.


  • 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.

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.

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.


  • 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.

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.

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

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!

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.

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.

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.

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.

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.

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.

Share your favorite sandwich tips with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest.

Our sandwiches and salads are always made to order with the finest and freshest ingredients available to us. Visit us weekdays 7:00am-4:00pm and Saturdays 8:00am-4:30pm for breakfast and lunch. We also offer catering services – call 909-596-5225 for more information.

Building Healthy Sandwiches

Thanksgiving has come and gone, but the holiday season has only just begun. And with the holidays comes the holiday foods. It can be a struggle to stay on track during this time of year. Luckily, preparing meals head of time can help with that, and what’s more convenient than sandwiches?  The tricky thing is that the calories can add up as you add to your sandwich. To build a tasty and healthy sandwich, consider these sandwich tips.

Go Vegetarian
Sticking with a vegetarian sandwich will cut your saturated fat consumption. And when it comes to vegetarian fillings, the options are seemingly endless. From spinach to sprouts, lettuce to lentils, tomatoes to tempeh, you can get rather creative. Depending on your choices, you can also increase your nutrient intake.

Opt For Complex Carbs
Processed, simple carbohydrates (ex. white bread) contain hidden sugars which can cause us to eventually crash and crave more foods. Instead, opt for a clean, complex carb option like sweet potato toast, which is also a great source of fiber. Fiber will help to keep you fuller longer and won’t spike your body’s blood sugar levels.

Swap Spreads For Avocado
Your favorite spreads and condiments could be adding unnecessary calories and sugars to your sandwich. Try swapping those for avocado, which provides a rich, creamy texture. And aside from tasting great, avocados are also packed with heart-healthy fats.

How do you make your sandwiches healthier? Share with us on Facebook, Google+, Twitter, Instagram, LinkedIn and Pinterest!

Let us make your favorite sandwiches and salads today! Dine in at the Brick Your Neighborhood Deli or get your meals delivered via DoorDash or UberEATS.

Everything’s Better As A Sandwich

It is no secret that we love a well crafted deli sandwich. We make our sandwiches with love, using only the best breads, fresh veggies and condiments, along with Boar’s Head meats and cheeses. But great sandwiches don’t end there. Great minds have created unique, imaginative, and delicious sandwiches inspired and/or featuring some of your favorite foods. Prepare to be blown away by these amazing sandwich recipes.

Mini Cheesecake Cookie Sandwiches

Who doesn’t love a dessert sandwich? These mini cheesecake cookie sandwiches feature Nilla wafers with a cheesecake filling, plus sprinkles and chocolate chips – yum!

The Ultimate French Onion Soup Grilled Cheese

We love grilled cheese sandwiches, and this ultimate French onion soup grilled cheese is a beautiful mashup of soup and sandwich.

Mini Bagel Breakfast Sliders

Admit it – breakfast is delicious at any time of the day. What’s perfect about mini bagel breakfast sliders is that you can create different breakfast flavors for a breakfast slider sampler, if you will.

French Toast Monte Cristo

The Monte Cristo is known for mixing sweet and savory flavors. A French toast Monte Cristo kicks the flavor and texture levels up a notch.

Fried Cheese Sandwich With Garlicky Herb & Lemon Mayo

Flavor infused mayo? Good. Fried cheese? Good. Put them together in a sandwich? Gooood. Get the recipe here.

The S’Mores Panini

The S’Mores Panini is pretty genius. Swap the graham crackers for comparable bread, plus chocolate and marshmallow fluff and you’re set – no campfire necessary.

Hash Brown Breakfast Sandwich

The hash brown breakfast sandwich swaps bread for hash browns. Enough said.

Pulled BBQ Chicken Sandwiches

The contrasting flavors, textures, and temperatures make these pulled BBQ chicken sandwiches perfect for a warm, summer day.

Chocolate Donut, Nutella, & Coffee Ice Cream Sandwich

Sweet. Tooth. Heaven.

Deconstructed Turkey Dinner

You can enjoy a Thanksgiving leftovers turkey sandwich anytime with this deconstructed turkey dinner sandwich.

Veggies Hummus English Muffin Panini

This yummy vegetarian Panini packs a great serving of protein thanks to the hummus.

Lucky Charm Cookie Sandwich

No one will argue that the marshmallows are the best part of Lucky Charms. And that’s exactly what this Lucky Charm Cookie Sandwich recipe calls for, plus sugar cookies and fluff frosting for a sinfully sweet treat.

Peanut Butter & Bacon Sandwich

Don’t knock it ‘til you’ve tried it.

The Pizza Panini

What do you get when you combine a sandwich and a pizza? The glorious Pizza Panini. You’re welcome.

Are you hungry yet? Try one of these recipes or visit us for your yummy sandwich fix. We’re open weekdays 10:30am-7:30pm and Saturdays 10:30am-4:30pm.

Have we evoked any cravings? Inspired you to create your own crazy concoction? Share your favorite wild sandwich recipes with us on Facebook, Google+, Twitter, Instagram, Vine, LinkedIn, or Pinterest.

Food Tastes of America

Have you noticed a difference in your eating habits? Have your family dinners turned into solo meals at home? Are you cooking more often than going out to eat? According to market research from the NPD group, our eating behavior is changing and evolving.

So what trends are the most significant?

Single Servings

Food sellers should consider offering single servings, as most meals are eaten alone these days. According to Census data, 27% of households are made up of one person. We may even see restaurants tailoring their menus for single customers, with an increase in smaller portions, half servings, or side dishes.

Latin Flavor

According to NPD, the Hispanic population is growing in the US. Hispanics are known for home cooked meals, leading them to the grocery stores. Thus, grocery stores may need to expand their selection of Hispanic food instead of having only one aisle dedicated to these groceries.

Its influence is not limited to the grocery store aisles. More and more restaurants are likely to adopt Hispanic influenced dishes, or incorporate Hispanic spices and flavors into their food preparations.

Fresh Millennials

Apparently millennials love fresh foods. They are more likely to eat at home rather than going out to eat, and are more likely to shop the perimeter of the grocery stores (where fresh, non-packaged food can be found). When millennials do eat out, they steer toward “freshly prepared” meals, where they can make modifications to suit their tastes and preferences.


Healthy Boomers 

It seems Baby Boomers tend to eat out more than the rest, and it seem they are choosing to be more health-conscious than before. Foods rich in protein, calcium, and whole grains and low in saturated fat, cholesterol, and sodium are more commonly offered.


Not necessarily included on the NPD list, but as relevant as the other trends is bacon. You can add bacon to pretty much everything. While always thought to be unhealthy, it seems its health reputation is improving. Long-distance runners and cyclists are even calling it “the new fuel food.”

Have you adopted any of these new trends or behaviors? Which trends were missed? Share your thoughts. Connect with us on Facebook, Google+, Twitter, Instagram, Vine, LinkedIn, or Pinterest.

If you’re looking for a fresh, natural, and just plain yummy meal, visit the Brick Market and Deli in Pomona. We’re open 10:30am-7:30pm on weekdays, and 10:30am-4:30pm on Saturdays (online ordering available).