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Sandwich Showdown
Sandwich Showdown

AIR DATE: November 30, 2012

We asked food critics, restaurateurs and listeners what makes a sandwich great, and everyone agreed: It all starts with the bread. What do you think takes the bread-plus-whatever staple from standard to sublime? Check out suggestions from food writers Al Mancini and Max Jacobson, as well as our callers, and add your thoughts to the comments below. Bonus: Lunch counter red flags, and what can make a good sandwich go bad.

Critics' Picks:

Al Mancini:

Philly cheese steaks, Those Guys Pies

Arepa, Viva Arepa

Grilled cheese, The View, Tivoli Village

Max Jacobson:

Pastrami sandwich, Carnegie Deli

Italian Beef with Giardiniera, Bono’s

Fusion Burgers, Bachi Burger

Callers' Picks:

Greg, Las Vegas, self-described “pastrami and Reuben and corned beef kind of guy:”

Pastrami and Reuben, Hash House A-Go-Go

Glenn, Las Vegas:

Shrimp sandwich and pastrami sandwich, Bagel Café

Paul, Las Vegas:

Croissant sandwich, Bonjour Bakery

Lunch Place Red Flags

Max: When I see packaged meats in a big case with a brand that I don’t particularly care for, that’s a red flag to me. I mean I’m not going to name names, but there are certain meat producers, I just don’t like the taste of their meats, so if I see those meats wrapped up in a package with a logo on it, I’m history.

Al: When you see meats have already been premeasured and preweighed.

Sandwich Pitfalls

Al: When you can barely taste the ingredients. When all you’ve got is this huge piece of bread and this tiny slice of whatever meat it’s supposed to be. And you bite it and you’re like, “I don’t know whether I ordered turkey or roast beef." There’s a lot of lettuce and they may put a lot of mustard on it. But a lot of places really do skimp on those ingredients.

Max: What I don’t like is commercial products. For example, I despise French’s Mustard. I will name names. A good deli has to have good mustard. I have a personal quirk – I don’t like iceberg lettuce in a sandwich. I don’t mind it in a salad, but I don’t like it in a sandwich, it disrupts the flavor. And I don’t like it when the meats are too cold, like they stored it in the freezer and it hasn’t quite thawed.



    comments powered by Disqus
    Does anyone remember Chiaverini's Deli on Koval & Flamingo? Best Italian poorboy/sub sandwich I have EVER come across. One of those situations where the ingredients were of a quality and combination that comes together to make that really extraordinary sandwich magic. Especially good oil and vinegar dressing that drenched the lettuce (yes, finely shredded iceberg) and bread next to the meats. Not a cheap sandwich, if I remember, about 6 or 7 bucks back in the 70s, which even as a college student I just had to get over there every now and then. So good, the whole world stopped when you had one. Also, has SON ever done a show on Foxy's Deli on LV Blvd & Sahara? Talk about an iconic landmark of old Vegas...
    TomNov 28, 2012 23:05:17 PM
    @knprnews The Beat coffeehouse uses Bon breads... Their brisket sandwich is one of my favorites in town. (They also have the pretzel bread!)
    Sean Breckling via Twitter Nov 28, 2012 12:59:23 PM
    @KNPRnews My favorite sandwich place in Vegas: Hue Thai in Chinatown. Thanks so much for Max J. -- he first wrote about it.
    Judy Jenner via Twitter Nov 28, 2012 12:58:21 PM
    @KNPRnews The Reuben at Presto Cafe on Rainbow and Tropicana!
    Mitsi Y via Twitter Nov 28, 2012 12:56:19 PM
    yes I want to make a good sandwhich
    JamesNov 28, 2012 00:55:27 AM
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