Introduction to the World of Sandwiches
The rise of the platonically perfect sandwich may well be a reflection of the economy. Sitting down for a proper meal of an appetizer, an entrée and sundry side dishes can easily run $50 and more in these hard times. But a sandwich — sublime and filling, heaven between two slices of very good bread — will run you under $20, and perhaps quite a bit less.
A Brief History of Sandwiches
There are sandwiches of exceptional flavor and heft at local favorites like the branches of Bread Head in Santa Monica and Manhattan Beach (where they bake their own bread in-house), Bodega Park in Silver Lake, Bub & Grandma’s in Glassell Park and sundry branches of the Italian import All’Antico Vinaio. Grabbing a sandwich for lunch or dinner is no longer an exercise in satisfying your hunger. Today, it’s a gateway to culinary joy. Given a choice between some takeout lo mein and a creation of smoked meats and curated cheeses, the lo mein seems sad indeed. Credit for the invention of the sandwich is often given to John Montagu, 4th Earl of Sandwich, an 18th-century English aristocrat who would eat meat and cheese twixt bread while he played cribbage. It was just so much neater and more elegant than eating the meat with his bare hands.
The Evolution of Sandwiches
But a careful study of culinary history (which is often not reliable) indicates that the notion of eating meat and bread pre-dates the 4th Earl by several centuries. Indeed, the first proto-sandwiches probably hew all the way back to the 1st century B.C., to the small “sandwiches” of matzoh and bitter herbs eaten at Passover.
Boneyard Bistro
At Boneyard Bistro (13539 Ventura Blvd., Sherman Oaks; 818-906-7427, www.boneyardbistro.com), there are sandwiches on the menu every day, including a Philadelphia steak sandwich and a Paso tri-tip sandwich. On Wednesdays, this Sherman Oaks smoked-meat emporium goes sandwich wild. They call it “Which Sandwich Wednesday.” And over the past few months, the sandwich of the week has included a Cubano, a smoked Wagyu beef with Hatch green chilies, a house-cured, thick-cut bacon Club, a Philadelphia roast pork, a BLT, and a smoked turkey. I dropped by for the Classic Italian Beef — an iconic Chicago dish that competes with the hometown pizza — and came away with a shirt dappled with the aftermath of eating a sandwich “baptized” in smoky juices. Actually, baptized is one of the three choices. You want the Turano roll — a hefty French-style flown in from the Windy City — totally immersed. On one surface, it’s “wet.” With the juice on the side, it’s “dry.” That’s for wimps. I went with it Chicago Bear style.
Ghost Sando Shop
Ghost Sando Shop (173 N. Maple St., Burbank; 747-283-1302, https://ghostsandoshop.com) is a small chain that stands apart from the Subways of the world with its remarkable bread. They serve their 22 sandos on a Dutch Crunch Bun — which lives up to its name. I ate half my sandwich in their shop. I ate the other half for breakfast the next day. After a night in the fridge, it was as crunchy-crisp as it had been some 18 hours before. That’s admirable. And very tasty, too. They serve five breakfast sandos, including The Classic with chive cream cheese spread, black forest ham, bacon, an egg and melted sharp cheddar; and The Wrong Side of the Road, with sundried tomato spread, seasoned avocado spread, pastrami, an egg and melted cheddar.
Cavaretta’s Italian Deli
Cavaretta’s Italian Deli (22045 Sherman Way, Canoga Park; 818-340-6626, www.cavarettasdeli.com), which has been slicing meat and cheese, and creating monster heroes since 1959. At Cavaretta’s, they refer to their Italian sandwich as, simply, “sandwiches.” In various parts of the country, they’re submarines, hoagies, footlongs, po’boys, wedgies and (mysteriously) spuckies. But at Cavaretta’s, they’re just … sandwiches. And darned good ones, too. If you’re putting on a party, you can order them in a 3-foot or a 6-foot size. But at the counter, they’re more modest — though far from less than heroic.
Conclusion
In conclusion, the San Fernando Valley is home to a diverse range of exceptional sandwich shops, each offering unique and delicious options. From Boneyard Bistro’s smoked meats to Ghost Sando Shop’s remarkable bread and Cavaretta’s Italian Deli’s classic heroes, there’s something for every taste and preference. Whether you’re in the mood for a quick bite or a satisfying meal, these sandwich shops are sure to hit the spot.
FAQs
Q: What are some popular sandwich shops in the San Fernando Valley?
A: Some popular sandwich shops in the San Fernando Valley include Boneyard Bistro, Ghost Sando Shop, and Cavaretta’s Italian Deli.
Q: What types of sandwiches can I find at Boneyard Bistro?
A: Boneyard Bistro offers a variety of sandwiches, including a Philadelphia steak sandwich, a Paso tri-tip sandwich, and a Classic Italian Beef sandwich.
Q: What makes Ghost Sando Shop’s bread so special?
A: Ghost Sando Shop’s bread is made with a Dutch Crunch Bun, which is crunchy on the outside and soft on the inside.
Q: Can I order sandwiches in bulk from Cavaretta’s Italian Deli?
A: Yes, Cavaretta’s Italian Deli offers 3-foot and 6-foot sandwiches for parties and events.
