Two Slices of Bread and a Promise

It has come to my attention, after a careful review of American commerce and culture, that what this country truly needs right now is another overpriced sandwich shop.  Please give me ten million dollars in venture capital to make this dream a reality.  All profits from Piercenham’s Sandwich Shop, after I buy everything I have ever wanted, will go to the David Brooks Fund for Teaching Poor People How to Pronounce ‘Ventricina’.

STANDARDS

AM/FM TUNA

Chunk white tuna, chopped celery, cornichons, and shallots, Boston lettuce, fresh tomato, red wine vinegar, real wasabi, and olive oil mayonnaise on a sub roll.

BEEFEATER

London broil roast beef, double Gloucester cheese, red leaf lettuce, fresh tomato, sliced red onions, and horseradish spread on cracked wheat bread.

WILD TURKEY

Oven-roasted turkey breast, thick-cut pepper bacon, homemade sage dressing, cranberry chutney, and olive oil mayonnaise on a whole wheat sandwich roll.

HAMMOND RYE

Black Forest ham, aged Vermont cheddar cheese, shredded lettuce, fresh tomato, whiskey yellow mustard, and olive oil mayonnaise on marble rye.

STAND-OUTS

CUBA LIBRE

Black Forest ham, mole salami, herb-roasted pork loin, baby Swiss cheese, sliced kosher dill pickles, and whiskey yellow mustard on Cuban bread.

REUBEN JAMES

Corned beef brisket, baby Swiss cheese, grilled sauerkraut, pickled Persian cucumbers, homemade Russian dressing, and Dijon mustard on marble rye.

KUNG FU CHICKEN

Rotisserie chicken, thick-cut pepper bacon, fried wonton strips, fresh tomato, chopped Napa cabbage, homemade sesame-ginger dressing, and olive oil mayonnaise on toasted wheat bread.

DAILY SPECIALS

BILTMORE (Monday)

Thick-cut pepper bacon, red leaf lettuce, fresh tomato, pepper sprouts, and olive oil mayonnaise on cracked wheat bread.

PETIT MORT (Tuesday)

Mortadella with pistachio, Provolone cheese, sliced red onion, Cerignola olives, olive oil mayonnaise, and Dijon mustard on a sourdough baguette.

SOUTHERN COMFORT (Wednesday)

Brie, Camembert & Comté cheeses, fresh tomato, salted butter, and olive oil mayonnaise on French boule.

DEVIL’S OWN (Thursday)

Homemade deviled egg salad with jalapeño peppers and Romaine lettuce on a fresh croissant.

COMMUNITY GARDEN (Friday)

Taleggio & Asiago cheese, cucumber, red onion, baby spinach, butter lettuce, fresh tomato, avocado, clover sprouts, orange bell pepper, banana pepper, extra virgin olive oil, and red wine vinegar on Campagnola bread.

DEADWOOD (Saturday)

Smoked paprika salami, Black Forest ham, cappicola, oven-roasted turkey breast, mortadella, Monterey jack cheese, cheddar cheese, baby Swiss cheese, green leaf lettuce, fresh tomato, sliced red onion, avocado, spicy sprouts, homemade barbecue sauce, whiskey mustard, and olive oil mayonnaise on cracked wheat bread.

CARTOONER (Sunday)

Organic crunchy peanut butter and marionberry jam on homemade banana bread.

MONTHLY SPECIALS

S.O.S. (January)

Bresaola in Béchamel sauce with fresh parsley on cracked wheat toast.

FRENCH LINEN (February)

Limburger cheese, salted butter, sliced yellow onion, and Dijon mustard on onion-rye pistolet roll.

CHITTENDEN LOX (March)

Lox, capers, sliced red onion, fresh tomato, and cream cheese on an onion-garlic bialy.

PRESTER JOHN (April)

Seasoned ground lamb, scrambled eggs, Gouda cheese, diced onion, and sambal on a baguette.

WARTIME CONSIGLIERE (May)

Agrumi salami, lomo, mortadella with pistachio, prosciutto, mozzarella, Provolone, Romaine lettuce, fresh tomatoes, sliced onion, pepperoncini, herbs, extra virgin olive oil, and red wine vinegar on a sub roll.

HIPPYCHICK (June)

Felafel, aragula, fresh tomato, sliced red onion, banana peppers, and garlic sauce on a whole wheat pita.

OAHU CHEER (July)

Black Forest ham, Butterkäse cheese, fresh pineapple, Rainier cherries, and butter on grilled Texas toast.

SICILIAN (August)

Mortadella with pistachio, finocchiona salami, soppressata, Asiago & Provolone cheese, and homemade olive giardiniera on muffaletta bread.

HANOI ROCKS (September)

Grilled pork belly meatballs, duck liver pâté, cucumber, carrots, fresh cilantro, daikon radish, butter, Sriracha sauce, and olive oil mayonnaise on a baguette.

MAXI MITE (October)

Vegemite, Marmite, aged Vermont cheddar, and butter on grilled Texas toast.

IN-BETWEENER (November)

Chunk white tuna, prosciutto, Liguria olives, Romaine lettuce, fresh tomatoes, herbs, and extra virgin olive oil on Como bread.

LADY BRACKNELL (December)

Sliced cucumber, butter, Benedictine sauce, and fresh dill on cracked wheat bread.

CHIPS

POTATO CHIPS

Our own homemade potato chips, made with Yukon Gold spuds, olive oil, and just a bit of sea salt.

GARLIC & ONION POTATO CHIPS

Our own homemade potato chips, made with Yukon Gold spuds, garlic, white onions, and just a hint of lemon.

TRIPLE PEPPER POTATO CHIPS

Our own homemade potato chips, made with Yukon Gold spuds and three kinds of pepper:  ground black, crushed red, and sweet green.

One Response so far.

  1. Peter Winkler
    07/13/2017 at 8:44 PM

    You’ve got a very appetizing menu there.

REPLY





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