Cuban-style pulled pork, Arkansas peppered ham, Switzerland Swiss cheese, old-fashioned dill pickles, mayo & hot mustard on a grilled paesano roll. Spicy!
Zingerman's handmade fresh mozzarella, thinly sliced pepperoni, oven-dried tomato spread, oregano & balsamic vinaigrette on grilled sesame semolina bread.
Housemade beef and pork meatballs, pomodoro sauce & melted provolone on a Bakehouse hoagie.
The Deli's take on a classic Parisian croque monsieurArkansas peppered ham, Switzerland Swiss cheese & Dijon vinaigrette grilled on farm bread with an extra layer of butter & Swiss cheese grilled on the outside.
Rosemary-crusted baked Italian ham, Zingerman's handmade fresh mozzarella, tomato, olive oil & red wine vinegar on sesame semolina bread.
All-beef salami, Italian mortadella, Arkansas peppered ham, provolone cheese, lettuce, tomato, onions, spicy fire-roasted New Mexico green chiles, olive oil & red wine vinegar grilled on a paesano roll.
Nueske's applewood-smoked bacon, leaf lettuce, tomato & mayo on Jewish rye bread.
Arkansas peppered bacon, Vermont cheddar, lettuce, tomato & mayo on grilled farm bread.
Applewood-smoked bacon, avocado spread, spicy fire-roasted New Mexico green chiles, lettuce, tomato & mayo on Jewish rye bread.
Thinly sliced hot sopressata salami, Zingerman's Creamery fresh goat cheese, drizzled with honey on grilled rustic Italian bread. Shep's favorite!
Our housemade porchetta (Ernst Farm pork rubbed with fennel pollen & marash pepper), lettuce, tomato & housemade garlic mayo on a Bakehouse onion roll.
Our version of a New Orleans classic. Italian mortadella, all-beef salami, Arkansas peppered ham, provolone cheese, Zingerman's olive tapenade & balsamic vinaigrette served on a grilled and quartered Italian paesano roll.
Cajun Tasso ham with The Brinery's Storm Cloud Zapper (Michigan green cabbage, Michigan red beets, fresh ginger root, sea salt), Switzerland Swiss cheese & mayo grilled on a paesano roll.
Edward’s of Surry, Virginia: Bon Appetit referred to Edward’s Country Ham as a “uniquely American treasure…” and we couldn’t agree more. Whether you fall in love with their hand-sliced country ham, peanut-fed Berkshire hog bacon, smoky breakfast sausages or their classic hickory smoked ham, one thing is for sure, you are bound to fall in love.
Broadbent Kentucky Sausage: Grandma Broadbent’s Smoked Country Pork Sausage made in the western Kentucky style. You haven’t tasted real country pork sausage until you taste this. Seasoned and hickory smoked, this Southern classic is an 80-year-old family recipe.
3 Easy Steps to Ordering Sandwiches:
1: Pick A Sandwich
Choose by Sandwich Number OR Sandwich Name
2: Pick A SizeNOSHER
(Yiddish for "small eater")
these sandwiches still make for a pretty significant meal! Served on slightly smaller slices of bread with just a bit less filling inside.
3: Pick A PickleNEW
Extras you can add:sauces & veggies - 75¢ each
Tomatoes, onions, cucumbers, carrots, piquillo peppers, spicy green chiles, mustards, coleslaw, housemade dressings, Russian dressing, spicy ketchup, horseradish, farm butter, peanut butter or preserves.
cheese & spreads - $1.50 each
specialty bread - $2.00 each
extra corned beef or pastrami - $4.99
lean-cut pastrami or corned beef - $3.50