Sammiches I have loved

In no particular order, great sammiches of all time:

  • Turkey-breast pastrami with gouda and special sauce on fresh-baked whole wheat from Take It Away (Charlottesville, VA)
  • Grilled cheese (cheddar and havarti) on thick “Texas toast” style white bread from the late Corner Grill (Charlottesville, VA)
  • Toss up: either fresh roast beef with horseradish and cheddar or freshly roasted turkey breast with lettuce and tomato, both on sourdough bread (a deli in Rosslyn, VA)
  • The chicken parm sandwich at Oreste’s: breaded chicken breast, cheese, sauce, a little hot pepper relish (Rosslyn and Fairfax, VA)
  • Dino Special: capicola, fresh mozzarella, lettuce, tomato, oil, and balsamic vinegar on a soft sub roll (Dino’s, Boston)
  • Italian sub: salami, capicola, provolone, lettuce, tomato, onion, hot peppers on a hard sub roll (Monica’s Pizza, Boston)
  • Lamb gyro with hot sauce from the Moishe’s Chicken truck at MIT (Cambridge, MA)