Sandwiches have a storied history marked by multitudes of fillings the sandwich we know today started all the way back in the 18th century with John Montagu but perhaps his title will ring a bell: the Earl of Sandwich There's no way to be totally sure of exactly who created the very first sandwich (the idea has likely been around since the advent of bread) but Montagu is often attributed with the honor sandwiches have become synonymous with versatility and convenience Not to mention the fact that they're incredibly portable there are so many delicious sandwich options to choose from and we've picked out 25 of them that you simply can't miss on the East Coast When down in the American South, it's always a good idea to order up a soul food staple, fried catfish and the advice is no different in South Carolina folks can eat oysters to their heart's delight alongside some other incredible seafood but the Crispy Catfish Sandwich takes the cake It starts with a piece of crispy fried catfish that has a mild they keep the toppings simple to keep the focus on the fish with lettuce and the South's favorite mayonnaise: Duke's Mayo Biederman's has been serving up delicious sandwiches to Plymouth the original owners of Biederman's (a husband and wife duo) owned the joint before selling it to two former employees who have since kept the magic alive It's a symphony of flavors with a base of smoked turkey and roast beef on a savory Then comes the extra flavor in the form of pepper jack cheese A good plant-based sandwich will have any meat or dairy lover hooked and that's what Seed to Sprout in Avon-by-the-Sea The sandwich features marinated tempeh — also known as fermented soybean — that's then seared to a nice Piled onto the millet-flax bread are heaps of caramelized onions The sandwich is then griddled in coconut butter and it was even featured on Food Network's "Diners While we don't know exactly who first created the Cuban sandwich, it's stood the test of time as an everlasting love letter to the immigrant experience of Cubans who came to the U.S. The Cuban sandwich consists of roast pork too — it was added to the Michelin Guide in 2022 What makes Sanguich de Miami's take on the Cubano so good Its pork butt is marinated for a week and sandwiched between housemade bread Once upon a time, lobsters were considered a lower-class food that the elites of society didn't bother with. A popular cheap protein, restaurants took notice, and as supplies in the oceans dwindled due to overfishing, lobster became a commodity that everyone now loves. Today, there are two distinct styles of lobster roll The Connecticut version is served warm with butter while the Maine-style sandwich is served cold with a mayonnaise-based dressing and fresh catch is brought in throughout the day to eat the on-site grille transforms the lobsters into fan-favorite sandwiches that can be enjoyed with views of the water In Maryland, the blue crab reigns supreme, thanks to the Chesapeake Bay, an estuary (the largest in the country) nestled between Maryland and Virginia. The makeup of the bay is perfect for blue crabs to thrive. This is the best meat for crab cakes and sandwiches are a great way to enjoy the tasty treats has a menu featuring an incredible amount of fresh seafood but its crab cake sandwich is a true winner the sandwich is topped with crisp lettuce and creamy bay sauce — a zesty tangy condiment that's just right for crab cakes We may never know the true origin of pastrami sandwiches but we do know that the Jewish community in New York City has helped launch this sandwich into the mainstream consciousness — and for good reason but the best place to grab a pastrami sandwich in New York has to be Katz's Delicatessen There's a reason that the spot's been in business since 1888 Not only has Katz's made a name for itself based on word of mouth and reviews thanks to its tedious curing process of a month or so The state of Virginia is famous for its ham (among other things) and that history dates back to settlers in Jamestown when Europeans first came to what is now the United States Indigenous populations were thought to have shared insight on curing and preserving meat with settlers One of the best places to get authentic country ham (a type of ham that is dry-cured and then smoked) is at Fulks Run Grocery in Fulks Run with people lining up to enjoy a delicious salty sandwich made with just two ingredients: fried country ham and a bun Owner Ron Turner shared with Garden & Gun that the ham is soaked in warm water and then lightly fried for an extra crisp and double versions of the sandwich to accommodate everyone's appetites The po' boy sandwich got its start in New Orleans and many attribute its beginnings to the 1929 streetcar strike when the Martin Brothers Restaurant allegedly promised to feed the workers Restaurant employees called out the term "poor boy," in reference to the strikers and one of those can be found at Henri's Bakery in Atlanta The roast beef po' boy features roast beef and Swiss cheese with toppings of mayonnaise Calzones and sandwiches are both popular as easy on-the-go eating And the team at Little Country Pizza & BBQ in Providence This is a cheese calzone made with pizza dough and then filled with sandwich toppings The one we recommend is the Italian Stallion which has an exterior covered in both cheese and pepperoni with all the traditional Italian sub fillings That means cured meats alongside provolone and a ton of vegetables (think banana peppers and savory experience with every single bite delicious way for home chefs to provide hearty meals for their families during times of crisis like the Great Depression people make meatloaf in all sorts of new shapes and tastes tends to keep its sandwich version relatively simple The sandwich is a weekend-only special and is so popular it sells out (be sure to head there early if you're going) a slab of meatloaf is combined with pickles Before we dive into the Monte Crystal at Gaudiello's in Wilmington we think it best to look back at the origins of the sandwich that inspired it A Monte Cristo sandwich is traditionally ham The sandwich is then dipped in an egg batter mixture before being fried much in the same way French toast is Gaudiello's takes the ham and Swiss but serves it on sugary French toast with jezebel sauce on the side The interior of the sandwich comes out gooey Founded in 1968 Sam LaGrassa's is the place to be in Boston for a hearty, jam-packed sandwich that hits the spot every time. Its Romanian-style pastrami is made with traditional preparation and comes in a huge helping with each sandwich. The pastrami and corned beef sandwich takes two well-loved and culturally important meats and brings them together on two slices of light rye bread savory sandwich that does right by Romanian and Irish food traditions Many in the United States grew up with grilled cheese sandwiches and the popularity of the basic but incredible sandwich was again thanks to tough economic hardship during the Great Depression oftentimes taking ingredients in other beloved dishes and stuffing them into a grilled cheese One such culinary hub is that of The Happy Grilled Cheese in Jacksonville meaty indulgence that takes three kinds of cheeses and adds mac and cheese It's not a sandwich list without a fried chicken sandwich We know that the American South has a claim to fried chicken though the Scottish were thought to be one of the first to do it cities around the world are making fried chicken sandwiches of their own The crispy piece of chicken can be made mild it's topped with coleslaw or mayo and pickles for a flavorful and textural contrast The Philly cheesesteak is one of the most recognizable sandwiches in the United States and got its start in its namesake city of Philadelphia This may be a controversial recommendation given that Pat's King of Steaks (the founding restaurant behind cheesesteaks) is still around but all we're saying is that Delessandro's Steaks and Hoagies should be at least one of many cheesesteaks you eat on a trip through the City of Brotherly Love The steak there is finely chopped — you won't find any chunks here — and the cheese isn't overpowering but rather a complement to the juiciness of the steak Sometime during France's colonial occupation of Vietnam — which lasted from the late 1800s through 1954 — the bánh mì was born It's a sandwich that uses the foundation of a fresh baguette to make it shine bánh mì translates to "bread," further solidifying the sheer importance of the crispy exterior and soft interior of baguettes they strive to emulate a layered flavor profile with each sandwich they make The bakery serves plenty of variations of bánh mì but the grilled pork bánh mì is its most popular rendition and has grilled barbecue pork and fresh An arepa is a cornmeal cake that's cut open once cooked and stuffed with a variety of fillings Its origins can be found in Colombia and Venezuela with indigenous tribes that grew maize (corn) and processed it for their food it was ground and then mixed with water and salt to form a pasty dough serves things Venezuelan-style with amazing cachapas and patacones in addition to arepas and black beans and is topped with delicious and soft shredded cheese Cheesesteaks aren't the only famous sandwiches in Philadelphia Let us introduce you to the roast pork sandwich It's thought that roast pork sandwiches got their start in the Abruzzese region of Italy Tommy DiNic's is simply one sandwich you can't pass up It's a rival to John's Roast Pork and serves sandwiches that have been called "The Best Sandwich in America" on Adam Richman's Travel Channel show and the roast pork has only provolone cheese they aim to produce hoagies that span from fried chicken cutlets to beef brisket and cheesesteaks Bub and Pop are Chef Jon Taub's (who got his training in the art of French cooking) grandparents nostalgic food alive and was featured on Diners and Dives for several of the restaurants' sandwiches Located in the Dupont Circle neighborhood of Washington we wouldn't say a sandwich chain is worthy of a road trip but Capriotti's has a sandwich you won't want to miss They have dozens of shops in the United States but to get the best experience with the Bobbie we recommend you go to the original location in Wilmington hand-pulled turkey and tops it with deliciously tart cranberry sauce It's so good that AOL.com previously named it "The Greatest Sandwich in America," and former President Joe Biden is reportedly a fan especially when it's combined with another Southern staple: pimento cheese The team at Heirloom Market BBQ in Atlanta Georgia knows exactly what they're doing by combining Southern specialties with Asian flavors which brings us to the tempura fried onion ring that crowns the Masters Sandwich crunchy bite every time and embodies the cuisine and flavors that are so special to the region its name is a nod to the most prestigious golf tournament held in the state Their barbecue is so good that it's worth the stop While we tend to associate fast food with burgers, fried chicken, and french fries, fish can also be cooked quickly. Famous fast food chains eventually caught on to the appeal of a fish sandwich and now offer them on menus. We sampled and ranked 10 fast food fish sandwiches and while some were delicious we think White Castle's panko breaded fish sliders are the worst fast food fish sandwich We focused on criteria like the quality of the fish, textural contrast between crust and fish, toppings, and sauce. White Castle paved the way for fast food burgers with its iconic slider and stuck to the format with its panko breaded fish sliders Despite their endearingly familiar appearance these sliders failed our ranking on all accounts The Alaskan pollock used to make the patties was mushy and grey almost as unsettling as the choice to pair it with American cheese While panko bread crumbs are known for their light and crispy transformation in the deep fryer the grease saturated the crust and weighed it down American cheese was the only topping on these sliders doing nothing to balance or complement the patties Even more disappointing was the tartar sauce which came in squeezable packets almost as an afterthought it tasted more like sugary mayonnaise than the creamy While diehard White Castle fans gave the fish sandwich average reviews across social media sites and forums like TikTok and reddit they did complain about the steep price of the slider some Redditors called the fish sandwich bland One review compared it to frozen fish sticks Considering that the tartar sauce is optional and American cheese isn't the most robustly flavored cheese we agree that the sandwich can be bland and dry Since White Castle's classic beef sliders come with a pickle spear we're wondering why they didn't apply the same crunchy and tangy complement to the panko breaded fish slider an estuary (the largest in the country) nestled between Maryland and Virginia The makeup of the bay is perfect for blue crabs to thrive tangy condiment that’s just right for crab cakes.” Subway, one of the largest fast food chains on the planet, has just announced news no company ever wants to share: in the United States alone The chain is going through its worst moment in two decades it’s no longer the indestructible giant it once seemed to be While the company has tried to keep up appearances the closures have left hundreds of workers unemployed and raised serious questions about what’s next for this sandwich giant Subway has gone from having 27,000 restaurants in the U.S And although the brand still has a strong international presence it’s facing a transformation phase that could mark either the start of a new era The list of reasons is long and not all that surprising: plummeting sales a franchise model that doesn’t work like it used to… Many stores simply couldn’t survive especially in small towns or mid-sized cities where competition is fiercer than ever Perhaps the most painful part of this news is reading what some employees had to say Many reported that the company gave no advance warning before closing stores We all found out the same day” said Joanne Kennedy manager of a recently closed location in Oregon Subway still has locations in all 50 states Subway announced its “Fresh Forward 2.0” plan a complete redesign of the customer experience including modernized restaurants that aim to meet the expectations of today’s consumers A spokesperson told QSR that the brand is taking “a data-driven strategic approach” to decide where to relocate or open new restaurants based on real success potential This deal could be the beginning of a comeback Despite the recent closures, Subway is still one of the biggest fast food chains in the country, ahead of Starbucks with 16,935 stores and McDonald’s with 13,559 Subway still operates more than 10,000 restaurants and continues expanding in Europe The honest answer is: it could go either way It depends on whether this restructuring arrives in time also closed stores a few years ago to reorganize Sometimes you have to take a step back to stay alive in a market that never waits for anyone The problem for Subway is that they reacted too late Either they act quickly and follow through on their restructuring or they risk becoming just another brand we vaguely remember from the past… Whatever it takes to bring back that Italian B.M.T It’s always been on the menu at my go-to sandwich spots — Rocco’s Italian Deli and La Pecora Nera — but soon it was also a topping on local pizza specials Then it was in a sandwich at the hip new 10-seat wine bar in one of the city’s swankiest hotels At bakeries and on cheese boards at fancy restaurants I became attuned to the deli meat’s ubiquity particularly in a town with a proclivity for corned beef The pink sheets of cured pork are fitting for sandwiches mortadella sits somewhere between bologna and spiced ham Its balance in flavors makes mortadella perfect for layering with more pungent meats and bold ingredients The New Orleans staple sandwiches mortadella with saltier more umami cured porks like salami and spicier varieties such as capicola; a sharp tapenade and provolone between a round loaf of bread freckled with sesame seeds The Spicy Mortadella allows the meat to shine on its own — no supporting cast just ruffles of thinly sliced mortadella that eclipse a tough sesame seed semolina roll Finsilver punches up the flavor with a Calabrian chili spread that stains the surface of the bread a shade of red-orange add depth to a crisp slaw of iceberg lettuce tossed in a creamy buttermilk dressing Paired with a crisp cabbage salad topped with slivers of pear and a coconut chai sweetened with raw carrot juice it makes for a light but satisfying lunch meal on a warm Though mortadella is everywhere at the moment the only place I want it is from a corner seat at Tall Trees Café Tall Trees Café817 Livernois Ave., Ferndale. talltreesferndale.com One School Committee seat is up for grabs during the 2025 Sandwich town election Three candidates will run for the three-year seat including Alexandra Higgins and Megan Tammaro and incumbent Danielle Binienda The town of Sandwich, according to 2024 statistics, has roughly 17,581 registered voters and six precincts, according to the Secretary of the Commonwealth's Office. The Times asked those running for biographical information and answers to four questions The candidates are listed alphabetically by last name EDUCATION: Earned an associates degree in science CIVIC EXPERIENCE: Current School Committee member Chair of the Superintendent Evaluation Subcommittee Formerly served on Special Education Parent Advisory Council One of Sandwich's key strengths is the district's academic rigor There is a vast number of advanced placement offerings and a high number of students passing these exams The implementation of the new Career Pathways program at Sandwich High School offers courses and internships within the fields of computer science These programs equip students for their future careers a responsive education program offered at Forestdale School Book Buddies is another great program at Oak Ridge where older students mentor younger readers This program allows students to practice their skills and make connections A weakness within the district is the facilities "Deferred maintenance has gone on for too long Superintendent Joseph Maruszczak has been a valuable asset in identifying the needs and prioritizing projects that are of the utmost importance," she said what are the top three issues you want to address?If she is re-elected Binienda said she hopes to address student retention oversight and improvement of district facilities An important goal for Binienda is to showcase all that Sandwich has to offer It's also important to provide a positive experience for students and families in order to retain and attract new students Binienda will also continue to encourage innovative course offerings such as the Career Pathways program that has been implemented over the past year "There are opportunities for students to take courses and participate in internships in areas such as computer science biomedical science and business," she said "Having desirable facilities and grounds is a representation of the positive culture that we are striving for in the Sandwich schools." it's necessary to address further capital needs in a more comprehensive manner needs updated science labs and athletic facilities "The high school is 49 years old and the two elementary schools are 36 years old," said Binienda "Due to deferred maintenance for many years we are faced with prioritizing projects within the district that are necessary and within the means of our budget." and has been a top priority for her since she first ran for School Committee in 2022 "Our District Safety Team has grown in the past few years and consists of public safety has been proactive in performing full scale exercises and re-unification drills throughout the district There was also a District Safety Threat Assessment performed several years ago that identified security vulnerabilities within the district and suggested measures to take she will continue to support recommendations from the Safety Team Binienda brings a unique perspective to the School Committee because she has two children in the district One of her children receives special education services and her other child participates in the general education classroom She understands the challenges that families can face when having a child with learning differences "There has been a lot of positive progress in the district during my time on the School Committee but I realize there is still important work to be done," said Binienda "It is vital to have someone with institutional knowledge on the Committee — one that is flexible and can handle tough decision-making." Sandwich's greatest strength is the district's administrators Higgins is also grateful for the local community I feel lucky to raise my family here," said Higgins who is working toward earning a psychology degree "Each summer we see so many people come here but even when fall comes and it’s just the locals there is still such a strong sense of community." Higgins said transparency and communication between school administration and families could improve Additional access to resources to help parents and students navigate certain issues whether it be bullying or just support with academics Higgins will focus on issues surrounding inclusion and access "Whether it is access to testing or screening if a student is showing signs of struggling in a certain area academically —kids from all backgrounds and with all different ways of thinking and processing information should feel welcome and encouraged in our schools," she said Higgins said she will also make transparency a priority by equipping families with information surrounding town policies With families better educated about how the town works they can be more involved with critical issues like bullying Higgins will also work hard to support teachers It's critical that school staff feel supported and have access to safe well maintained facilities and classroom resources "I love supporting our classrooms any way I can I want to ensure that teachers have what they need for lessons without a personal financial burden," she said Higgins will work closely with other School Committee members and the community to tackle any issues that arise As a mother of three neurodivergent children who all have individualized education programs or IEPs Higgins said she knows that children learn differently and I know that school was very difficult for me," she said Because Higgins is trying to earn a degree in psychology she said she's spent many hours researching child development to help best support her three boys "I want to work closely with the board to help all children have the best learning experience they possibly can while they are in our schools so that these kids have what they need to succeed in their individual ways." Tammaro didn't answer calls and emails from the Times for comment Rachael Devaney writes about community and culture. Reach her at rdevaney@capecodonline.com Thanks to our subscribers, who help make this coverage possible. If you are not a subscriber, please consider supporting quality local journalism with a Cape Cod Times subscription. Here are our subscription plans. Bailey Fink is a devout home cook and a news editor at Allrecipes covering everything from exciting product releases to the newest TikTok trends and why food tastes better at certain restaurants she has researched and written hundreds of articles on a variety of topics by Jana DeCamilla and National Teacher Appreciation Week is May 5–9 Teachers do all they can for their students We’re transforming our appreciation into action that protects students and ensures educators are treated with the respect and dignity they deserve The National Education Association is celebrating with action this week In honor of Teacher Appreciation Week, Cardona's Market is rolling out the red carpet for educators with a delicious gesture The market has introduced a special sandwich aptly named "The Teacher's P-E-T," which features a mouthwatering combination of prosciutto This delectable creation will be available through Friday Cardona's is also inviting guests to nominate their favorite local educators for a chance to win a "Teacher's Lounge Hot Lunch Box," which can feed up to 20 people The lucky winners will be announced on May 9 Becky Dearden while they have lunch at the Frog and the Hen Market and Eatery in Augusta Follow Eater editors as they share their favorite dishes they ate in LA The editors at Eater LA dine out several times a week which means we always encounter standout dishes that deserve time in the limelight Here’s the very best of everything the team has eaten this week I found myself at Capri Club just after regular food service had ended While plenty of bars stop offering food entirely after 10 p.m Capri Club has a late-night menu of cold bites like squash Most dishes at Capri Club are great (consider the must-order cacio e pepe supplí) but I didn’t quite know what to expect from cold bar tuna packed into bright red round peppers Any momentary hesitation washed away with the first bite which was pleasantly salty (and not too fishy) The pepper’s sweetness gave a nice contrast to the tuna the whole thing dressed simply with olive oil and parsley made by a family that feeds the surrounding neighborhood Best to plan the meal outing with a friend — order the su beoreg This weekend gifted Los Angeles a true blast from the past: Trois Familia popped up at the OG Petit Trois in Hollywood, transporting me to a simpler time when brunch was the most important meal of the week and there was no better place to have it than at Jon Shook, Vinny Dotolo, and Ludo Lefebvre’s cheeky, picnic-table-filled daytime restaurant in Silver Lake pillowy French toast came encased in a crispy sandy churro coating; a taco meant to evoke a chain restaurant’s gordita eschewed shredded cheese for an acidic carrot slaw; hash brown “chilaquiles,” bedded on a bright salsa macha were potato pavé on steroids; and tres leches cake arrived studded with kaleidoscopic rainbow sprinkles So potent was the nostalgia hit that I risked gluten-induced pain to have a few bites of the double-decker taco arguably my favorite dish from the old spot Steaming mashed potatoes rested inside the crisped double-tortilla fold; the carrot pico just as lip-puckering as I remembered While Trois Familia’s return was short-lived Cliff and Cara Blauvelt combine hip hop and hospitality to go with their slate of craveable eats Odie B’s is more than just a sandwich shop; it’s a highly caloric The concept—both the smallish OG in Sunnyside and the brand-new more spacious spinoff—is nothing short of a joy machine Cara says Cliff chose the name because “it’s kinda hip-hop cool”—just like the couple’s restaurants You can hear the music thumping even before you enter the new spot on the border between the Cole and Elyria-Swansea neighborhoods: Wu-Tang Order at the counter over the window-rattling beat (don’t worry—in my three visits the staff has yet to misunderstand me); take your table card emblazoned with ’80s and ’90s icons (Trapper Keeper Carlton Banks from The Fresh Prince of Bel Air) to a seat; and wait Everyone—from guests to staff—is smiling big “In a world where hospitality is kind of dying if we can blow people away at our little sandwich shop Read More: Odie B’s: The 25 Best Restaurants in Denver This Year There’s an intentionality to Odie B’s paved by six years of sobriety for the owners when Cliff was cooking and Cara was hosting Years passed before their paths crossed again (Cara jokes that her wedding diet was the Hustler Odie B’s breakfast burrito jacked with chorizo especially the carrot-ginger-lemon juice served shaken “Cliff doesn’t put anything on the menu that isn’t better than everything else out there; it has to have its own meaning and value,” Cara says. Take the Boujee, a breakfast sandwich with scrambled egg and za’atar on pillowy City Bakery focaccia or Impossible sausage (Odie B’s highly indulgent menu lists a plant-based option for nearly 80 percent of its items) You’ll crave it in the morning and in the afternoon Here’s the other thing: Odie B’s portions are massive so you can split a dish and the cost (that $13 breakfast sammie is now only $6.50) Same goes for the towering $16 chicken biscuit apricot honey butter spiked with Calabrian chile and a runny egg all loaded onto a smoked cheddar and chive buttermilk biscuit—makes every other biscuit sandwich look like an amuse-bouche And then you have the chopped cheese ($16) The overstuffed hoagie is a take on the New York bodega classic—like a cheeseburger with all the fixings chopped on the flattop so everything gets cooked and crispy it gets an upgrade with house-made breakfast sausage instead of ground beef The whole mess is minced and hashed before being slid onto a toasted roll slathered with green-chile-based “fancy sauce,” and topped with shredded iceberg lettuce multitextured—especially with the finishing shake of everything seasoning for seedy More than sandwiches populate the Odie B’s universe There’s the don’t-miss bag of mixed fries (thin-cut all together) showered with nutritional yeast and a proprietary seasoning blend called Bodega Dust which would have indeed been damn good if I hadn’t added the way-too-salty falafel (one of two $5 upgrades on offer; the other is fried chicken) to the crunchy pile of greens I will be asking for the recipe for the pistachio vinaigrette until the day I die I pushed them to the side and forgot all about them that’s the only negative I can conjure up about Odie B’s And the best positive (of many) I can say is this: Of the thousands of restaurants I’ve dined at over the years In keeping with Odie B’s commitment to building community around food, the Blauvelts display their extensive cookbook collection (ranging from A Super Upsetting Cookbook About Sandwiches to Smoke & Pickles) at their restaurants Prompted by a customer we overheard commenting but I wonder if they really look at them,” we decided to ask “If you’re ever stuck on a particular dish and looking for that extra oomph, hit The Flavor Bible by Andrew Dornenburg and Karen Page I gift this book the most because it’s just so damn useful.” “Anything from Matty Matheson [yes, The Bear actor really is a chef and a cookbook author], but Soups, Salads, Sandwiches is a baller book I’m not sure there is a more fun chef and cookbook combo out there.” “Max’s Sandwich Book by Max Halley is truly the ultimate guide to creating perfection between two slices of bread.” “Michael Ruhlman’s Ratio is a technique-driven book that creates a solid base for your dishes.” “The Food Lab by J Kenji Lopez-Alt is a technical cookbook that will keep you in the know and turning the pages.” Between Sonic's retro aesthetic and nostalgic menu, the drive-in-meets-fast-food-chain delights patrons year round. During the Lenten season Sonic's Fish Sandwich holds an especially fond place in our hearts (and our stomachs) the panko-crusted fish patty that steals the show there's one specific type of fish that's used to craft Sonic's seasonal and seafaring sandwich While it may not be a mainstay on menu boards each time that Sonic's Fish Sandwich returns to select locations it features the same medley of ingredients the sandwich is defined by its crisp lettuce and dollop of velvety tartar sauce that all sit atop a hefty filet of fried Alaska pollock A type of whitefish, Alaska pollock is lean and packed with protein making it both a healthy and hearty option The fish teems with beneficial omega-3 fatty acids that can support heart and brain function it's also worth mentioning that Alaskan-caught pollock is also downright delicious which explains the irresistible appeal of Sonic's Fish Sandwich Although different fast food chains offer sandwiches made with various varieties of whitefish the majority tend to stick with Alaska pollock It's the option used in McDonald's Filet-O-Fish Alaska pollock has a desirably flaky texture that holds up nicely when breaded (or battered) and fried Since Alaska pollock also boasts a relatively mellow flavor it often appeals to a wider audience in comparison to more intensely flavored filets the neutral profile of the filets allows pollock to pair well with a host of other ingredients the filet is able to complement the freshness of the toppings and sweetness of the bun all while contrasting the richness of the sauce The prevalence of Alaska pollock in fast food fish sandwiches may also relate to its economical price point as well as its marketability. According to Seafood Source many Americans prefer their seafood to be of domestic origin and sustainably sourced hence the overwhelming preference for responsibly harvested filets of Alaskan-caught pollock whether that be in Sonic's Fish Sandwich or otherwise pollock makes a pretty tasty pick in our book (WJAR) — A large fire that required crews from multiple communities to respond has torn through a popular Cape Cod eatery Sunday morning firefighters responded to Captain's Bar and Grille (formerly Captain Scott's) in Sandwich The restaurant has been operating at its Tupper Street location for more than 50 years According to preliminary information from the Massachusetts Department of Fire Services The cause of the fire is under investigation CUSTOMERS at a popular sandwich chain are furious after the confirmation of a recipe adjustment It will mean a crucial difference for every bread-based food option on the menu Earlier this month, Panera Bread announced it would close its remaining fresh dough factories as it focuses on a frozen bread system instead At least two factories in Kansas and North Carolina will close almost immediately, per Restaurant Business Hundreds of employees have been laid off, but Panera has noted that they will be offered potential reassignments, benefits, and access to job fairs This is a stark move away from Panera's traditional method Instead, the bread used for sandwiches and other menu items later this year will be partially baked, frozen, then finished at one of Panera's 2,232 locations nationwide While it would seem the freshly baked bread would no longer be a thing Panera emphasized that the move would help ensure that bread would be available whenever customers wanted it and also allow for consistent quality It also emphasized that bread would remain "at the heart of the Panera experience" for customers there has been some fan blowback for Panera's move to the new bread-baking model "This company in 7 years went from quality fresh bread made with simple ingredients... to a crapy frozen product, totally abandoning the belief and standards of its founders," a longtime customer, Liz, wrote in a post on Facebook "Mother bread is dead...and I am going to need some time to grieve." Others echoed disdain over Panera's move Here are some of the current value meals offered by popular fast food joints "Cross another restaurant off my list!" a diner fumed "So disappointing!!!" another exclaimed Is this not why people go there?" a third asked Panera also continues to adjust amid sales declines with a 5% dip overall in 2024 to revenue of $6.1 billion It's also faced some struggles phasing out its Charged Lemonade and dealing with other lawsuits There's also a completely changed menu as of April due to a new strategy from CEO Paul Carbone At least 48 items were removed, making for a "new era at Panera refocusing on innovating and enhancing the core Panera items guests love the most," per a news release Some axed options included the green passion smoothie and 12 classics were "enhanced" during the removals It also brought back its "unlimited" club last May for rewards members © NEWS ENTERPRISES, INC. ALL RIGHTS RESERVED | TERMS OF USE | PRIVACY | YOUR AD CHOICES | SITEMAP (This story and a headline were updated to add new information.) This unique house in Sandwich isn't something you see every day offers modern amenities with a timeless look this listing comes with three bedrooms and three baths -- two of the bedrooms share a bathroom on the second floor The other bedroom is a private primary with a walk-in closet Intricate ceilings and wide pine floors are featured throughout the living area and what Bodrie describes as a “beautiful foyer” awaits when you enter First-floor laundry is also included with a cozy gas fireplace A traditional stone basement can be found on the lowest level of this house while its third story features space that can be used as an office or a room to hide away and relax in Step outside and you have a porch in the front for your enjoyment and a deck in the back Another Cape Cod church for sale: Own a piece of history: Historic Sandwich property once served as church (This story and a headline have been updated to add new information.) A fire at Captain Scott's Seafood Restaurant at 71 Tupper Road in Sandwich early Sunday morning Chief John Burke said a call to report white smoke coming from the back of the building came in at 5:27 a.m and firefighters began arriving to the scene two minutes later They found fire in the back of the building and the basement A working fire assignment was requested to bring in resources from Bourne Fire Department The building was empty at the time of the fire Burke said the cause is not believed to be suspicious Crews backed out of the building when they noticed the floor on the first floor become unsteady A second alarm fire assignment was then requested to bring in more help from Joint Base Fire Department Sandwich firefighters noticed the natural gas regulator for the building had burned off Burke noted that National Grid then had to come to shut the gas off underground A third alarm was requested to bring in units from Centerville-Osterville-Marstons Mills Fire and Onset Fire District followed by a fourth alarm around 11:30 a.m to bring in resources from Centerville-Osterville-Marstons Mills Fire again and Hyannis Fire Department The fire was extinguished with the help of an excavator to peel apart the building provided by Pastore Excavation Providence Canteen provided drinks and coffee to firefighters The State Fire Marshal’s Special Operations Rehab Truck was also on hand to support firefighter rehab One firefighter was treated and released on scene for heat exhaustion Burke estimated that damages could be $1 million or more The State Fire Marshal will investigate the cause with Sandwich fire investigators According to the website Captain Scott's has been at its Tupper Road location for over 50 years the Gossios family took over the fried seafood restaurant and "immediately began the transformation into a restaurant that only uses the freshest seafood available," reads the site The property is owned by V & G Realty Trust Zane Razzaq writes about housing and real estate. Reach her at zrazzaq@capecodonline.com. Follow her on X @zanerazz A popular Portland sandwich pop-up shop is taking the next step on the culinary ladder According to Portland Old Port, Salvatore's Hoagie Shop is moving to a brand-new brick-and-mortar location The delicious sandwiches will soon be available at 448 Forest Ave This location was formerly home to Pizza Joint especially for those who have experienced Salvatore's incredible hoagies which have been available through Howie's Pub for the past few years They took over the popular bar’s kitchen and cranked out tasty sandwiches like the classic cheesesteak We're basically talking about all the favorites you'd expect to find while spending time in the land of hoagies Salvatore's is expanding far beyond just hoagies in their new venture they’re also planning to add a New York-style pizza program and even panzerottis (essentially small calzones) This is quite an exciting step forward for Salvatore's, which has done an excellent job with both marketing and making delicious food. According to Portland Food Map, the hoagie shop was founded in 2023 at Fork Food Lab Salvatore's quickly grew from delivering hoagies to hosting pop-ups they’re the latest in a long line of excellent concepts and food trucks to make the leap to a brick-and-mortar location Portland Old Port suggests that the renovation shouldn’t take long with Salvatore's possibly opening within a few months READ MORE: Look: 35 Of the Top Dining Destinations in South Portland, Maine and the rest of the Salvatore's crew—I’m looking forward to devouring many a roasted pork sandwich at their new location Gallery Credit: Chris Sedenka The popular pop-up and catering company will be serving delicious, authentic hoagies and pizza from the former Pizza Joint location on Forest Ave.\nRead More According to Portland Old Port, Salvatore's Hoagie Shop is moving to a brand-new brick-and-mortar location This is quite an exciting step forward for Salvatore's, which has done an excellent job with both marketing and making delicious food. According to Portland Food Map, the hoagie shop was founded in 2023 at Fork Food Lab READ MORE: Look: 35 Of the Top Dining Destinations in South Portland, Maine - Have positive opinion of: 38%\r\n- Have heard of: 68% this Los Angeles concept has offered a nostalgic 1950s diner experience with classic burgers and hand-spun milkshakes The Johnny Rockets franchise is prominent in shopping malls and tourist areas throughout the U.S. He loved this bar and this Southern classic Former Marcy Corrections Officer pleads guilty to manslaughter in case involving the death of an inmate in December 2024 — A sandwich shop in Syracuse has closed just months after opening up According to its website The owners say the closing is due to "unforeseen circumstances." The business was recently featured on Brandon's Bites on Today in Central New York Firefighters from multiple Cape Cod communities battled a large blaze at a Sandwich restaurant on Sunday morning At about 5:27 a.m., the Sandwich Fire Department received a report of smoke coming from behind Captain Scott’s Restaurant at 71 Tupper Road, according to a press release posted on the Sandwich Fire Department’s Facebook The restaurant has been around for 50 years and serves seafood they found fire at the rear of the building Crews also saw the fire spreading from the basement to the first floor resulting in firefighters backing out of the structure The fire continued to grow throughout the morning Crews from West Barnstable, Centerville- Osterville- Marstons Mills, Bourne, Plymouth, Onset, Hyannis and Joint Base Cape Cod were called to help fight the fire The Providence Canteen was on site with drinks and additional assistance for the firefighters The fire was extinguished by 12:30 p.m A total of 44 firefighters responded to the blaze One firefighter was checked at the scene for exhaustion but was not hospitalized The fire is being investigated by the Sandwich Fire Department and the Massachusetts State Fire Marshal’s Office Sandwich Fire Chief John Burke did not immediately respond to requests for comment on Sunday ©2025 Advance Local Media LLC. Visit masslive.com. Distributed by Tribune Content Agency, LLC. And just as I didn't think I could love Goldblum any more, I discovered that he has another superpower: making awesome sandwiches I gave his turkey sandwich a try to see if lives up to the hype (we're rooting for you Related: I Tried Adam Sandler's Famous 'World's Greatest Sandwich' and It's My New Favorite Lunch Jeff Goldblum's Love Affair with SandwichesDuring a Reddit "Ask Me Anything" session (where he declared "Ask me anything, I'm an open-faced sandwich"), Jeff Goldblum revealed that his recent go-to sandwich creation is a turkey sandwich with Swiss cheese and Russian dressing every day I had a bacon lettuce tomato sandwich," he says Then turkey and Swiss with Russian dressing but I love every moment of my sandwich life." We're going to dive into what makes this sandwich so special Get the recipe: The Jeff Goldblum Turkey and Swiss with Russian Dressing your bread of choice (we recommend rye) and Russian dressing (homemade or store-bought; I made mine) Related:I Tried the Ted Danson Sandwich Recipe How to Make Jeff Goldblum's Turkey SandwichFirst, make your Russian dressing first, which easier than you think! (You can follow this recipe.) Whisk together mayo Grab your sliced bread and pile on the turkey The sky's the limit here so add the slices neatly until you're satisfied with how it looks (I used 4-5 slices on mine) Add a couple of slices of Swiss cheese and spread the Russian dressing on both slices of bread. Related: I Tried the Larry David Sandwich from Curb Your Enthusiasm this isn’t just any old turkey sandwich—it's got a special Goldblum flair due to the zingy Russian dressing that drips out with every bite I felt like I was right at home in a New York deli in my tiny kitchen eating this over the sink. This turkey creation is a delightful upgrade from my lunchtime go-to turkey and cheese wrap adding a kick I never knew my sandwiches needed. Related: How to Make the Best Peanut Butter and Jelly Sandwich, According to Channing Tatum Making my own Russian dressing was a breeze The freshness of the ingredients adds a touch of gourmet flair that store-bought versions just can’t match And the nutty Swiss feels right at home on this one adding just the right amount of flavor without totally taking over but it's proof that even a few small tweaks can take a lunch staple from everyday to extraordinary Related:The Truth About Which Deli Meats Are Processed—and if Any of Them Are Good for You Try it toasted. If you like your sandwiches warm, throw it in a hot pan for a couple of minutes on each side until the cheese starts to melt slightly. Oooooooooh, oh gosh, instant panini vibes! Home Delivery Gift Subscriptions Log In Manage My Account Customer Service Delivery Issues Feedback News Tips Help & FAQs Staff List Advertise Newsletters View the ePaper Order Back Issues News in Education Search the Archives Privacy Policy Terms of Service Terms of Purchase Work at Boston Globe Media Internship Program Co-op Program Do Not Sell My Personal Information Eating out isn't cheap — especially these days The cost of food is constantly on the rise and restaurants have raised their prices in turn You can't blame them — restaurant margins are notoriously thin — but it does make eating out on the regular a bit harder to justify when it is time for you to enjoy a meal at a restaurant you'd better be sure you don't waste the opportunity by ordering something overpriced and dull like a simple sandwich I honestly just don't get it. Who goes out to eat and orders something like a basic sandwich? Sure, it might be delicious, but it's wild to pay $12 for a roast beef sandwich that you could make at home in under 10 minutes — even including the horseradish "aioli" that's actually just mayonnaise. (Not to mention that with the rising cost of sandwiches a few instances when I might order a sandwich out the value of food at a restaurant comes down to two things: effort and skill If I know how to make a dish and it's not all that much work It will undoubtedly taste better made in my own kitchen to my own preferences anything on the menu that I don't know how to make But when we're talking about something like a grilled cheese or tuna salad sandwich, I'll never order that out. Sure, lots of folks say that restaurant tuna salad is better than homemade but I'd argue that they just need to spend a little more time in the kitchen I'd rather spend a couple of minutes in the kitchen than shell out for a plain sandwich Who would've thought a chili parlor would dish out some crispy competition The newest (and hottest) menu item consists of a southern-style fried chicken breast with juicy pickles nestled on a toasted bun topped with Gold Star's new "Hellacious" sauce — a secret mix of flavors with ghost pepper hot sauce Haadiza and David are big fans of spicy food with Haadiza predicting the sandwich's spice level being a "piece of cake." As for me my hands sweat whenever I think about eating something spicy especially something as "devilishly" hot as Gold Star's ghost pepper sandwich Haadiza was brave enough to try the first bite and it wasn't just the sauce that made the sandwich hot Haadiza said the chicken was a little too crispy adding that the overall sandwich could be better who proclaimed spicy foods are "part of his regular diet," thoroughly enjoyed the sandwich and ended up eating the whole dish there's a little bit of a kick there," he said Rating Gold Star's 'Hellacious' spicy chicken sandwichDon't let my colleagues' reviews fool you especially if you have weak taste buds like me It made my eyes water and set my mouth on fire so I had no choice but to give the sandwich a 5 out of 5 for its spice level I also gave the sandwich a whopping 5 stars for its overall taste but the sauce and pickles really made the sandwich After assigning the dish an overall taste and scorch-level out of five stars the "Hellacious" spicy chicken sandwich received a whopping 4/5 average rating for its taste and a 4.3/5 average rating for its spiciness The new spicy chicken sandwich is available only at participating Gold Star Grill locations for a limited time. Visit goldstarchili.com to find a location near you Please enable JS and disable any ad blocker Chief Burke said that the structure is a complete loss Firefighters were still on scene shortly before 1:30 PM The fire occurred in the back of the building The Sandwich Fire Department responded to a fire at Captain Scott's on Sunday A four-alarm fire destroyed Captain's restaurant on Tupper Road in Sandwich Sunday morning Firefighters responded to scene at at 5:27 AM after receiving a 911 call from someone reporting smoke coming from the back of the building Chief Burke said that there was fire and smoke in the back of the building upon arrival and the flames were being fanned by strong winds When firefighters initially entered the building Chief Burke said it became apparent that the floor had begun to giveaway so they had to remain outside to fight the fire Chief Burke said that the fire department ran into a few issues while fighting the fire “The building has been added onto on both sides So fire was getting into these hidden spots and we couldn’t go in the building to put it out,” he said an excavator was brought in to tear the building in order for firefighters to extinguish the flames He said that the regulator for the natural gas hookup to the restaurant had burned off during the fire resulting in the department being unable to shut the gas off and “free flowing” gas for about an hour National Grid arrived on the scene and dug into the ground to shut the gas off He said that one firefighter was evaluated for heat exhaustion but was not transported The cause of the fire is still under investigation by the State Fire Marshall and Sandwich Fire Department’s fire investigators Chief Burke said that the origin did not appear to be suspicious he estimates that the damage will amount to roughly $1 million The fire department was still on scene shortly before 1:30 PM The Sandwich Fire Department received assistance from various other fire departments including Joint Base Fire Department "A total of 44 firefighters responded to the scene along with the Providence Canteen who provided coffee and drinks on scene and the State Fire Marshal's Special Operations Rehab Truck," chief Burke wrote in a press release Wareham and COMM Fire Departments provided station coverage during the incident." Your browser is out of date and potentially vulnerable to security risks.We recommend switching to one of the following browsers: Account processing issue - the email address may already exist A look back at what was making headlines years ago An e-newsletter with Bourne news sent each Wednesday Receive notices of breaking news for the Upper Cape An e-newsletter with Falmouth news sent each Tuesday A Monday morning e-newsletter with stories that readers might have overlooked in Friday's editions and a roundup of the stories that attracted the most attention on the Enterprise's website during the past week An e-newsletter with Mashpee news sent each Wednesday An e-newsletter with Sandwich news sent each Wednesday An e-newsletter sent on Thursdays highlighting local entertainment for the coming week A good news e-newsletter delivered every Saturday morning. A Friday e-newsletter with headlines from all four Upper Cape towns Invalid password or account does not exist Submitting this form below will send a message to your email with a link to change your password An email message containing instructions on how to reset your password has been sent to the email address listed on your account A really good breakfast can set the mood for your entire day. Something as tasty as it is fortifying is ideal, and fast food restaurants have really been stepping up to the breakfast plate with home runs all around. From low-carb egg bites to fully-stacked breakfast burgers, we've tried and ranked the best fast food breakfast sandwiches and Burger King's offerings definitely made the cut In fact, Burger King has such a variety of great breakfast options that we chose to do a ranking of the entire Burger King breakfast menu. And while not every item blew us away (spoiler: the Bacon, Egg & Cheese Biscuit landed at the bottom — still decent The Croissan'wich was actually one of the first breakfast concepts rolled out by BK back in the '80s and it's clearly stuck around for a reason We'd say it's actually done more than just stick around — it's blown BK's other breakfast bites out of the water This sandwich instantly scored points for its use of a croissant, which isn't always available on fast food breakfast menus (even harder to find is a menu with a croissant-wrapped hot dog) and just sweet enough to make each bite feel a little indulgent without going overboard What really sealed the deal was the balance of ingredients Compared to its siblings — the bacon Croissan'wich (the bacon was crispy but made for a dry sandwich overall) and the sausage one (way too salty!) — we thought the ham version hit the sweet spot The ham added a nice amount of sweetness and saltiness making each bite harmonious without overpowering any of the other ingredients The American cheese brought the ideal level of gooey meltiness while the fluffy eggs gave the whole thing structure and softness we'd say the croissant could've used a touch more crispiness it's everything a breakfast sandwich should be Three different kinds of steak sandwiches are featured on the menu New shop in Liberty Village is “redefining the classic sandwich.” With fresh sandwiches taking over the Toronto dining scene this spring a new shop is openings its doors in the city to bring you the juiciest steak stacks Located at 120 Atlantic Ave. in Toronto’s Liberty Village, Paris Steak’s mission is “redefining the classic sandwich,” notes the restaurant’s website “Think Marie Antoinette meets Basquiat. Premium cuts of beef, artisanal bread, elevated ingredients and sauces,” the restaurant adds And you know you’ll be enjoying something crafted with care with the beef at Paris Steak dry-aged for 30 to 45 days and butchered in house “Steak dreams do come true — and they’re dry aged to perfection,” says the restaurant On the menu you will find three steak sandwiches — the striploin Both the striploin and the chuck are six ounces and served on a buttered ciabatta bun with arugula salad and a house-made chimichurri The rib-eye is the “Mona Lisa” of sandwiches This steak is also served medium rare on a ciabatta bun The neighbourhood has been called “Toronto’s ideal dining destination” by the Liberty Village BIA and has more than 50 restaurants A post shared by Paris Steak - Liberty Village (@parissteak) If you’d like to skip the bread while dining at Paris Steak try the steak salad — served with a grilled medium rare striploin on fresh arugula The salad is also available without the steak for plant-based lovers You’ll also find steak frites and duck fat fries or normal fries on the menu. The fries are fresh cut, blanched in three stages and cooked in beef tallow, “for the perfect crunch,” says Paris Steak peppercorn aioli or black garlic aioli to elevate your meal even further try the mousse au chocolate or the Biscoff banana pudding Paris Steak says to “come hungry” and “leave obsessed.” The restaurant officially opens on May 5 for all your savoury hand-held cravings “Let them eat cake? Better, let them eat steak,” says Paris Steak Portillo’s – the famed and fast-growing purveyor of unrivaled Chicago-style street food – is celebrating its most iconic sandwich Portillo’s will give the holiday the star treatment with a month-long celebration featuring exclusive offers and much more – giving fans nationwide a meaty myriad of ways to savor its beloved Italian Beef sandwich we’re taking it to the next level for the month of May,” said Vallory McCormack “We’ve got a BOGO deal on our signature Italian Beef for Portillo’s Perks loyalty club members plus we’re transforming the L Train in Chicago and rolling out an artist series on social media It’s all about sharing the love of Italian Beef with our amazing fans.” Portillo’s is celebrating with Italian Beef-inspired activities and enjoy a sandwich (or two) with Portillo’s to make May the most delicious month of the year please visit Portillos.com to find your nearest Portillo’s restaurant or to place an order for pickup and delivery Dick Portillo invested $1,100 into a small trailer to open the first Portillo’s hot dog stand in Villa Park which he called “The Dog House.” Years later Portillo’s (NASDAQ: PTLO) has grown into a beloved brand with more than 90 restaurants across 10 states Known for its iconic Italian beef sandwiches at Portillos.com/perks to earn and redeem delicious rewards Every visit brings fans closer to exclusive perks Fans can also download the Portillo’s App for iOS or Android or visit Portillo’s website to order ahead for pickup or delivery and get the best dill on these bun-believably delicious Chicago-style favorites and more Portillo’s ships its craveworthy food to all 50 states via its website Media Contact:ICR, Inc.PortillosPR@icrinc.com This story has been updated to correct a typo ASHEVILLE - A new sandwich shop has opened expanding daytime diners' options north of Asheville Jordan Siddons opened Smokee's Breakfast & Lunch at 235 Weaverville Road in Woodfin It's the first brick-and-mortar for the entrepreneur who entered the local food scene with the mobile eatery "We've had a lot of people even in walking distance that are like we're so excited for something different,'" Siddons said Smokee's Breakfast & Lunch joins neighbouring restaurants like Centreville Luncheonette "A bunch of good breakfast and lunch joints up and down the street and they like to change what they're eating on a daily basis," Siddons said The new sandwich shop features original hot and cold handhelds handcrafted by Siddons as well as in-house-made retail pastries and bread: pretzel rolls Rolling out Smokee's PizzaBefore Smokee's Breakfast & Lunch was the food truck Smokee's Pizza and before Smokee's Pizza was the "stubborn" yet adorable canine who had been with Siddons long before the eateries' inception Smokee's is named after Siddons' 12-year-old Jack Russell terrier-pug mix breed dog who's illustrated as an astronaut in a portrait on the dining room's wall Siddons relocated to Asheville from Scranton Siddons said he missed the days when there was a "pizza place on every corner." Through trial and error gaining the skill and confidence to introduce his pizza concept to the public "There's something primal about making dough," Siddons said "I don't know what it is; you're turning flour and water into something that everyone loves." Siddons switched gears from engineer to pizza maker at the local dog park and bar where he often hung out with his canine friend The positive reception inspired the launch of Smokee's Pizza Risky business: Shifting gears after Tropical Storm HeleneSmokee's Pizza's commissary kitchen expanded into the neighboring retail suite Siddons renovated the space to add a service counter and dining room for Smokee's Breakfast & Lunch and foresees hiring additional workers as the restaurant's customer volume increases "A lot of people took a real hit from the storm," he said Siddons said he knows the risks of opening a restaurant during an "unsure time" when the city and service industry recover from Helene he was motivated to help keep the local economy afloat Smokee's Breakfast & Lunch's daytime hours allow Siddons to operate the food truck in the evenings regularly rotating local breweries and catering events Don't look for traditional diner plates or pizzas at the restaurant — Smokee's brick-and-mortar is all about sandwiches (with simple sides) Two popular cold lunch sandwiches are the Nala and Smoker's Club and a signature gold Smokee Sauce served on in-house seeded semolina bread The Smoker's Club is made with house-roasted turkey romaine lettuce and roasted red pepper mayo on in-house focaccia A hot sandwich bestseller on the breakfast menu is the Wake N Bacon Cooper sharp cheese and a signature red Smokee Sauce on a housemade pretzel roll and that spurs a lot of this," Siddons said "My overarching vision is to create a space that is welcoming and cool and feels good to be at and we want to continue to expand upon that." Info: For more, visit smokeespizza.com and follow @smokeesonthecreek on Instagram. Tiana Kennell is the food and dining reporter for the Asheville Citizen Times, part of the USA Today Network. Tips, comments, questions? Email tkennell@citizentimes.com or follow @PrincessOfPage on Instagram/Bluesky. These sub shops may put cheesesteaks in second place. Courtesy of Neal Santos for Liberty Kitchen Courtesy of Aidan McAndrews for Paesano's Aimee Rizzo & Kayla Sager-Riley Do we think that whoever discovered bread around 6000 BC had any freaking idea what we would be doing with it thousands of years later? Probably not. But thank goodness they left their flour paste out in the sun a little too long so that corner store reubens, West Coast cheesesteaks, and walk-up window bánh mì could all be a part of Seattle history WA 98107">.css-56eu0z{width:1em;height:1em;display:inline-block;line-height:1em;-webkit-flex-shrink:0;-ms-flex-negative:0;flex-shrink:0;color:var(--chakra-colors-gray100);vertical-align:middle;fill:currentColor;}6226 Seaview Ave NW Seattle 8.5Tubs Gourmet Sub Sandwiches Sandwiches Bothell If we lived in an alternate universe where subs were the only food left on earth we’d probably choose to eat at Tubs for every meal Here you’ll find more than 30 different types of sandwiches on anatomically perfect baguettes There's an excellent cross between a Philly-style cheesesteak and a french dip along with the Chicken Amiga—a toasty sliced chicken sandwich with cheddar and a cup of outrageously delicious ranch for dunking Anything involving this ranch or their mildly garlicky aioli is going to be phenomenal Italian Pioneer Square Meats sliced to-order make all the difference at this very serious Italian deli with Sardinian roots you’ll find Bottega Gabriele's homemade spreadable salami stuffed between springy focaccia rectangles along with other excellent stuff like mortadella All that—plus bossa nova elevator music and employees that speak fluent Italian—makes for a sandwich experience that’s equally exciting and chill Washington 98103">7900 E Green Lake Dr N Seattle Green Lake There are two main reasons to head to Green Lake: making good on a goal to walk more This sun-filled counter serves between-bread beauties that are totally worth the chaotic line and upscale price tag The menu is full of hits like the Notorious P.I.G with delicate pork belly slabs and a sticky fresno pepper jelly loaded with herby tuna salad and a handful of BBQ-flavored potato chips be sure to secure a slice of grilled banana bread 8.5Yeh Yeh's Sandwiches Vietnamese Lynnwood Want the best bánh mì in town? Easy. Go to Yeh Yeh’s in Lynnwood. While we’d jump over a series of fences Hot Fuzz-style for their grilled pork sandwich (where charred meat bits and salty marinade melt into the mayo-soaked bread) or the tender braised pork with pate you also shouldn’t miss the flash-fried tofu bánh mì that’s topped with a sweet and creamy dressing you’re in good shape with any rubber-banded-baguette they place in your hands here Georgetown 8.2Pane Pane Sandwiches Downtown 8.1Fishermen's Green Market & Deli 1900 W Nickerson St c114 Seattle Deli Interbay 8.8Greenbank Pantry & Deli Whidbey Island Ballard 7.7Tat's Delicatessen American Other Coast Cafe Market House Meats South Lake Union There are a few signs in Seattle that you could spot with your eyes closed—the giant “CORNED BEEF” above Market House Meats is one of them they do in fact sell corned beef here: tender That's the sandwich you should prioritize soft marble rye containing heaping piles of meat But the operation is more than just that one meat—it's a must-visit for anyone who takes old school deli lunches seriously 7.7Valhalla Sandwiches Greenwood sandwich shops are cursed with a quantity-over-quality fate But Valhalla in Greenwood specializes in both These gargantuan creations on sturdy telera rolls are excessive in a good way with combinations like blackened shrimp with chorizo and chipotle mayo chicken with sweet-hot mustard and apple slaw or Thanksgiving-inspired turkey with stuffing and an earthy rosemary aioli (our favorite) don't forget to add on some tater tots to dunk into sides of chipotle mayo 8.1El Cubano Cuban Shoreline This Shoreline spot serves a stellar example of a classic Cubano They’re also just terrific pressed sandwiches in general and pickles squished on Cuban bread flown in from La Segunda Bakery in Florida It's everything a Cuban sandwich should be: gooey And if you're swinging by with a friend grab a Tampa-style Cubano too—the thin layer of genoa salami gives the whole thing some tasty funk PlayUnmuteTake 5 Urban Market The Original Philly's 3019 Martin Luther King Jr Way S Seattle Mount Baker Baker and Beacon Hill has been providing Seattle with excellent cheesesteaks since 1995 And while you can certainly order a classic with thinly sliced beef on a blanket of white american It still has all of the seasoning salt-dusted beef and melty cheese with mushrooms but they also add in tomatoes and lettuce for brightness and crunch 8.1Post Alley Pizza Pizza Let’s say you spend an excessive amount of time daydreaming about Italian sandwiches. Same. In that case, Post Alley Pizza should be your first choice. This pizzeria bakes homemade sesame-studded hoagie rolls and stuffs them with finocchiona salami The crackly bread soaks up the liquid while still remaining dry on the outside made even better with a side of “hoagie jazz” (a garlicky melty anchovy spread with calabrian chiles) 9.0Local Tide Seafood Fremont If you're looking for a sandwich filled with things that come from the ocean, Local Tide in Fremont is a great one-stop shop. Their lineup includes a weekend-only crab roll accented with lemony mayo and chives a spicy little sourdough number with seared albacore and fresno chiles or a McDonald’s-style Filet-O-Fish copycat made with panko-coated dover sole It all proves that phenomenal Seattle seafood doesn’t have to involve salmon or chowder 8.4Saigon Deli International District Just like gasoline and the McDonald's dollar menu, sandwiches fall victim to inflation, too. Though, even with a price bump every now and then, Saigon Deli in the CID still sells one of the best (and cheapest) bánh mì in Seattle The grilled pork sandwich on fresh crusty bread with a generous spread of bơ and heavy sprinkling of black pepper is also consistently delicious—no matter the economic turbulence Madison Kitchen Madison Park 7.7Royal Grinders social media to warn people about the move as they face continually rising costs and pricier food options Reddit was set alight recently with consumers sharing their reactions to the news that the Hot Turkey & Provolone Sandwich has been increased to $6.99 The fan favorite food court item is now noticeably more expensive then it used to be The instigating Reddit post on the thread from Friday said: "Turkey provolone is 75 percent more expensive "For me the appeal was you got a decent cheap meal Other shoppers priced the sandwich at a dollar more expensive than it was back in 2018 The sandwich contains turkey breast, provolone cheese Fans have expressed their displeasure in the comments with many giving their own theories as to why the sandwich price went up They suggested: "That’s why no one is buying them All their $6.99 offerings have been huge flops "Give this a couple of months and they rotate it again "They don’t understand that it’s the price not the item." It was also said that the reason the sandwich has gotten more expensive is because of rising meat prices Another consumer wrote: "Unlike the roast beef which was overpriced a Publix turkey sub is $7.69 for half and $10.99 for the whole this is right in the middle of those calories wise at least so that seems like a solid deal "I love a sandwich but deli meat is expensive now." And a third wondered if its because rising costs have dictated attention on higher margin products They noted: "Food courts are already understaffed "Can't bring back fresh produce to put on the pizza and have to hire more people for a very low margin product cookies are probably easier to ship frozen which also cuts down on prep time." It is true that prices are rising on items like cheese, making it more of a risk for Costco to invest in a sandwich that is going to cost them more to make This could mean that the price of the sandwich was raised as a way to combat rising food costs it is important to note that this has not been directly confirmed by Costco It is not known why the item went up in price The US Sun has reached out to Costco for clarification So, I tried a bunch of frozen breakfast sandwiches with sausage to see which (if any) could make my busy mornings easier in a delicious way I tried options from Aldi's Breakfast Best line I followed the microwave instructions for each sandwich to ensure they were all cooked in a similar way and ate them at breakfast time to get an actual feel for how they fueled my day Here's how I ranked them from my least favorite to my top pick I paid $4.59 for four sausage, egg, and cheese biscuit sandwiches from Breakfast Best, an Aldi label After following the microwave instructions the biscuit and parts of the cheese got hard while some areas of the sausage patty stayed cold The sandwich also had some unpleasantly crunchy bits Although it was filling and more affordable than some of the other sandwiches I'd rather make eggs and sausage from scratch than eat this one again I also think this sandwich might benefit from a different cooking method because following the microwave instructions didn't work well for me The Jimmy Dean Delights Egg'wich sandwiches cost me $8 for a box of four Instead of bread, the sandwich uses mini frittatas (seasoned with bacon These sandwiches also contain turkey sausage and cheese which gave the sandwich an almost garlicky kick and great flavor the egg patties meant it was filling without feeling overly heavy With ingredients like caramelized onion and Parmesan this sandwich definitely tasted higher quality than the others I tried I also appreciated that the microwave worked well for this one there was no risk of it becoming soggy or dry I also picked up a 12-pack of mini sausage buttermilk-biscuit sandwiches from Odom's Tennessee Pride at Walmart for $6.32 These mini sandwiches came in packs of two These sandwiches were the simplest of the ones I tried since they had no cheese or egg Two mini sandwiches were just the right amount to be satisfying they cooked faster than the full-sized options I tried These bite-sized sandwiches would be an especially great choice for families with kids who need a quick breakfast on the go I paid $8 for four Swaggerty's Farm sausage These were tied for the priciest pick on the list costing the same per sandwich as the ones from Jimmy Dean The sausage was super flavorful with a nice kick of spice and the English muffin reheated well — it stayed soft and tasted freshly baked Although I found these took slightly longer to microwave than the package suggested The cheese was perfectly melted by the time I took the sandwich out of the microwave the Swaggerty's Farm sandwich felt the biggest and most substantial of all the ones I tried It kept me full until lunch without any extra snacks in between