Sandwiches with a little something extra
September 7th, 2012
04:00 PM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

It doesn’t seem fair to wait until November 3 to celebrate National Sandwich Day. (I’ll tell you why we celebrate sandwiches on November 3 - it’s the birthday of John Montagu, Earl of Sandwich. He’d be 294 this year.) Maybe it’s because the new school year always signals sandwiches in my head, but I say we celebrate Sandwich Day early. Like right now.

Here, some phenomenal new sandwich spots across the country, each with something cool that, while we’re on the subject of school, earns them Extra Credit from me.  

Deli Board - San Francisco, Calfornia
What started as a catering business is now a place for some of the best sandwiches in the Bay Area. Chef-owner Adam Mesnick offers about four sandwiches daily, invariably filled with meat. Jam-packed options include the Wazbinski  (turkey, salami, cream cheese, Muenster cheese, cherry peppers, pickled onion and board sauce on Dutch crunch bread) and the Mezman (pastrami, deviled egg salad, Muenster cheese, jalapeños, pickles and board sauce on garlic Dutch crunch bread).

If it’s impossible to decide, go for something with corned beef, the specialty of the house. Next, Mesnick is opening up a permanent version of his pop-up 1058 Hoagie, where he’ll serve, appropriately enough, East Coast–style hoagies.

Extra Credit: You can buy whole cooked briskets for the holidays, sold by the pound.

Hillside Farmacy - Austin, Texas 
This adorable new neighborhood spot in a historical pharmacy specializes in simple and appealing sandwiches, running the gamut from Dough Well Done (grilled cheese with tomato relish) to the meatball-packed grinder with peppers and onions.

Extra Credit: After winning the Austin American-Statesman's fan favorite Best Sandwich in Austin title, Hillside Farmacy served the Thank You sandwich for $6.50 (down from $8) for the month of August. The sandwich of roasted chicken, smoked mozzarella, strawberry jam and sprouts is named because it's their version of a Thanksgiving feast.

Frasca Caffe - Boulder, Colorado
The all-star team behind Frasca Food & Wine is now serving freddi (cold) and caldi (hot) panini. The bread couldn’t be better: It’s made with the same yeast starter as the dough for the killer pies at neighboring Pizzeria Locale. And it’s the base for selections like P.I.P. (pancetta, lettuce and tomato); the Uovo (egg salad and speck); and Porchetto (filled with hot roasted pork loin and truffle butter).

Extra Credit: At Frasca Caffe, you can also stock up on hard-to-find Italian groceries, like imported sodas and black licorice, plus house-made pepper jelly.

Oven and Shaker - Portland, Oregon
At her new pizza spot, chef Cathy Whims specially makes Puglian-styled pocket breads called puccias that she stuffs with a selection of alluring fillings. At lunch for $10: Pork Meatballs (made small so they fit in the pocket) with Parmigiano, tomato butter and arugula salad; and Roasted Eggplant, topped with mozzarella, arugula and basil.

Extra Credit: Besides being a destination pizza and sandwich place, Oven and Shaker is known for Ryan Magarian’s outstanding cocktail program. Super Extra Credit: You can also make their drinks at home because the menu gives you the exact recipe for coctails like the Pepper Smash.

Num Pang - New York City
This Cambodian sandwich shop isn’t brand brand new (it opened in 2009—sort of old in the NYC restaurant world). But cofounders Ratha Chaupoly and Ben Daitz are constantly changing up their excellent banh mi–styled sandwiches and using local ingredients. Their current menu boasts Grilled Summer Peach Sandwiches with Hand-Cut Bacon (there’s Guinness maple glaze in there, too).

Extra Credit: Num Pang recently launched a Guest Chefs Give Back Charity Sandwich. The current selection is from Top Chef Masters winner Floyd Cardoz. The Cardoz Pang features black pepper lamb on a toasted semolina baguette with chile-lime mayo and pickled carrots. Proceeds go toward Tuesday’s Children, a 9/11 charity.

Butcher & Bee - Charleston, South Carolina
Chef Stuart Tracy changes up B&B’s phenomenal menu daily. Some days there might be a po'boy attack, with a choice of shrimp or buffalo chicken or eggplant or the little-known classic bologna po'boy, plus cabbage slaw, tomato and remoulade sauce. Guess what the B.E.L.F.G.T. is: bacon, egg, lettuce and fried green tomatoes.

Extra Credit: B&B’s hours are 11 am–3 p.m. and 11 p.m.–3 a.m. Genius! The late night menu focuses on stuff that might be “a little more greasy,” including a riff on the Arby’s beef and cheddar, made with pasture-raised roast beef and cheddar mornay sauce.  

Note: sandwich shown above is a horse bologna and foie gras grilled cheese served at The Great Googa Mooga by the fine folks at M. Wells.

Got a sandwich you think stacks up? Shout it out in the comments below!

More from Food & Wine:

America’s Best Bars

Best Sandwiches in the U.S.

Best Burgers in the U.S.

America’s Best Sandwich Shops

© 2011 American Express Publishing Corporation. All rights reserved.

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Filed under: Casual • Content Partner • Food and Wine • Restaurants • Sandwiches

soundoff (15 Responses)
  1. Convert X to DVD review

    Hiya very nice web site!! Guy .. Beautiful .. Wonderful .. I'll bookmark your web site and take the feeds also?I'm satisfied to search out so many helpful info right here in the put up, we'd like develop extra techniques in this regard, thanks for sharing. . . . . .

    February 6, 2013 at 11:24 am |
  2. theresa07


    September 10, 2012 at 6:02 pm |
  3. LKT

    Horse baloney? (cringe) A good VEGAN selection of sandwiches can be found at Mint Tulip in Albuquerque. Although I am still partial to my homemade curried tempeh salad sandwiches with baby spinach and tomato slices.

    September 10, 2012 at 4:11 pm |
    • HP

      How do you know if someone is a vegan? Don't worry, they'll let you know.

      September 10, 2012 at 5:55 pm |
      • jd


        September 10, 2012 at 6:56 pm |
      • ned


        September 11, 2012 at 6:22 am |
      • rkdres

        How do you know someone eats mostly meat and dairy? They will be on a minimum of 3 maintenance medications by the time they reach 35. Good luck...

        September 12, 2012 at 1:13 pm |
    • Sal

      At least the animals that are slaughtered for food exist for some period of time. If nobody wanted to eat them or their products, they would have no reason to exist and so would never have been born.

      Human life isn't all gumdrops and rainbows, but that doesn't mean it is better not having lived at all. Why should animal life be different?

      I'd also wager you binge on McDoubles and Taco Bell "meat" when nobody is around to call you on it. You know the only reason anyone eats a disgusting sandwich like you described? To try and feel superior later when they mention it obnoxiously to strangers that likely have as much meat traveling out of their colon as you have shoved into yours, daily.

      September 10, 2012 at 10:58 pm |
      • Bart Flaster

        After I'm done with them I always poop out animals. Transit time varies.

        September 11, 2012 at 7:37 am |
      • chefdugan

        Food snobs like you are worse than vegetarians who can't wait to tell you about themselves. Chill out and enjoy a bloodwurst sandwich after you stop looking down your nose at the rest of us.

        September 11, 2012 at 8:44 am |
      • rkdres

        ...and yet the only one being obnoxious and superior here is you m0ron. All this person did was make a comment about a vegan sandwich they like, what is the big deal? Sounds like YOU'RE threatened in some way. Go back to feeding your 350 lb a55

        September 12, 2012 at 1:18 pm |
  4. mklsgl

    Evidently, the author (Ms. Krader) has never been to McNally's in the Chestnut Hill section of Philadelphia.

    September 10, 2012 at 2:40 pm |
    • Wastrel

      I doubt the author has been to more than one or two of these places. I don't know how these lists are made, but I suspect it's not by personal experience. (Payola?)

      September 10, 2012 at 3:03 pm |
      • Bart Flaster


        You just read a commercial.

        September 11, 2012 at 7:38 am |
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