Celestial Sandwiches - Day Four
Left Coast Chicken with Mustard Blend at Texadelphia.
Left Coast Chicken with Mustard Blend at Texadelphia - One of our friends, a true sandwich expert, tells us it's impossible to talk sandwiches without mentioning Texadelphia's mustard blend sauce. This stuff tastes just as great straight up as it does on a cheesesteak. We know 'cuz we've tried it. Our Texadelphia favorite is the Left Coast, a messy beast packed with chicken, lettuce, tomato and guacamole. Throw on some mustard blend, and it's pure Texican delight.
Egg salad at Picnic - Easter's nigh, but we love egg salad year round. While Nielsen's tends to get the most props around town as the city's best, we feel that Picnic's egg salad is highly underrated. Made with basil mayo, topped with lettuce and tomato, and served on sourdough, this sandwich is divine. Plus, we love the cute lil' box lunch-option with chips, fruit, and a rockin' cookie. Picnic is perhaps a bit pricey for a stop-in lunch, but you do get a decent-size meal for your money.
Turkey and Swiss on skinny wheat at Potbelly.
Turkey and Swiss on skinny wheat at Potbelly - We admit that the name of this restaurant used to throw us off, but we're over it -- mostly because we really like the sandwiches at Potbelly (and the chocolate-banana yogurt smoothies, but that's a whole separate post). Quite simply, the turkey and Swiss is basic goodness; the meat and cheese are tasty and fresh, you can add hot peppers to fire up your sammich, and we love the thin-cut bread option.
The Reuben at Kahn's Deli - The family behind Kahn's in Rice Village has been in the business for darn near 60 years. They've changed locations and products, but the folks there continue to turn out monster-sized sandwiches with a smile and a joke. Try the classic Reuben, Kahn's own delicious corned beef, plus Swiss and cheddar cheeses, sauerkraut, mustard and secret sauce on a lovely Rye bread.
Beet and goat cheese on ciabatta at Café Brasil - There's a lot to love about Brasil -- the greenery-covered entrance, the hipster feel, the varied menu -- but most of all, we love the sandwiches. We're ever-impressed by the dreamers on the regular menu, but often prefer the creatively delicious ones on the list of daily specials. Our go-to has become the quirky beet sandwich: beets, goat cheese, walnuts, mixed greens and balsamic vinaigrette on ciabatta bread. Sometimes we add chicken, but most often we go it alone.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.