Tess on the Town: Notable sandwiches

QUICKREAD

If you go

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Thanks to the John Montague, the fourth Earl of Sandwich and eponymous creator of placing meat between two pieces of bread, we have such creations as the grinder, Monte Cristo, hoagie, Cuban, grilled cheese, Made-Rites, French dip and PB&J.

I asked readers what their favorite sandwich places are, and thanks to you, I’ve assembled a list of recommendations stacked like a Dagwood special. Here they are:

REUBEN: Several votes for the corned beef Reuben at Naggy McGee’s with house ‘kraut, homemade chips, topped off with a Smithwicks draft. Other good Reuben stops, 7th Street Deli (corn beef or pastrami) and Palisade Brewing Co., where they smoke their pastrami.

MUFFULETTA: Which Wich? It’s the only game in town for the New Orleans specialty, as far as I know. It’s a ham, cheese and salami sandwich taken to divine status with olive salad.

GYRO: The two choices for lamb and beef gyros have got to be Pantuso’s Monday night Greek menu and Blue Moon Bar & Grill. Steer clear of the gyro at Pita Pit, an assembly-line disappointment.

SAUSAGE: Readers like the Italian grinder at RainTree Restaurant, where owner Rod Starling makes his own spicy ground pork.

TORTAS: If you’ve never tried a Mexican sandwich, tear your eyes off the tacos for a minute and check out the tortas at El Tapitio. The filling is the same as tacos — your choice of asada, cabeza, carnitas or adobada — on a crusty round bread dressed with mayo, radishes, onion, jalapenos and lime.

DELI: One of the best-sellers at 7th Street Deli is the Santa Fe smoked turkey sandwich with guacamole, roasted chiles, jack cheese and chipotle mayo. Personally, I pick either of the sandwiches with slow-cooked apple cider brisket. Owner Randy Billet starts braising the brisket at 5:30 a.m. One is served with a barbecue sauce and the other with remoulade.

PHILLY CHEESESTEAK: Haven’t tried it myself, but readers like the steak sandwich with grilled green peppers, onions, mushrooms and Cheese Whiz at J’s Philly Steaks.

OVER THE TOP: Papa Kelsey’s Pizza & Subs is the home of a giant sub known as The Executioner. It’s maybe 12 inches long, although it seems bigger, on a toasted ciabatta-type bread. On this big boy are: sausage, ham, salami, Canadian bacon, turkey, roast beef, mushrooms, onions, black olives, green peppers, banana peppers, grated cheeses, Swiss cheese, pineapple, tomato and mayo. Papa Kelsey’s also has a pizza and calzone of the Executioner variety.

WILD CARD: Although it’s technically not a “sandwich,” one reader was so excited about a green chile cheeseburger, I have to give him his say. He said: “I have a favorite and it might be the best cheeseburger not only in the valley but in the United States. It’s the Green Slopper served at Munchies in Fruita. I have lived in New York City, Chicago, Los Angeles, Austin and other locales. The Green Slopper is the best I have ever had.”

MISCELLANEOUS: I had one vote each for two sandwiches at Blue Moon: the Monte Cristo and the Midwest classic, Made-Rites, which they serve as a special on some nights. Call 242-4506 for details.

WISHFUL THINKING: A couple of sandwiches I’d love to have close at hand are a Cuban on real pan de agua and a fried oyster or soft-shell crab po’ boys. But, I guess that’s why we travel to Miami, the Gulf Coast or the Chesapeake Bay, to explore and taste.

Thanks for your great suggestions. Keep the ideas coming.

QUOTE: “My favorite sandwich is peanut butter, baloney, cheddar cheese, lettuce and mayonnaise on toasted bread with catsup on the side.” — Hubert H. Humphrey, former senator from Minnesota and failed presidential candidate (was he vetted for good taste?)

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