SANDWICHES

All sandwiches made with freshly baked bread. Our bread is made with high protein Canadian flour, water, sea salt, and yeast. Nothing else.

Mississippi Pulled Pork

Pork shoulder is brined and then cooked low and slow with a cajun dry rub with the end result...juicy, succulent shredded pork. Served with homemade cole slaw and bbq sauce. Add all of that to your pork for the perfect Mississippi Pulled Pork Sandwich. Allergens: Wheat

BLT/BCT

Everyone knows what a BLT is, but what's a BCT? We simply use cucumber instead of Romaine lettuce if you'd prefer. They both provide the lovely crunch that you need with this sandwich. We also get the streaky bacon nice and crispy, use wonderfully fresh, tangy beefsteak tomatoes, and slather on copious amounts of mayo for one of the all time greats in the sandwich world. Allergens: Wheat, Eggs

Chicken Salad

Proper New York City deli chicken salad is a thing of beauty. The chicken has to be fall-apart tender with ample crunch provided by fresh diced celery and carrots. Combined with mayo and spices, the end result is creamy and moreish. Add some Romaine lettuce and tomato, and you have an NYC classic. Allergens: Wheat, Eggs, Celery

Mozzarella, Tomato, and Pesto

This is the only vegetarian option we have on the menu at the moment. Essentially, you take a Caprese Salad and add some carbs. :-) Quality ingredients are what separates this sandwich from the ordinary. Only fresh mozzarella, thick slices of tomato, and nice, strong basil pesto. Allergens: Wheat, Dairy, Pine Nuts

Tuna Salad

Most people have made this at home or bought the many bland pre-packaged versions of this sandwich. Like the chicken salad, this is a standard in New York City delis. We only use high quality tuna packed in olive oil and combined with plenty of crunchy vegetables, mayo, lemon juice, and one of my favourite ingredients from the UK, Colman's mustard. Add some crunchy Romaine lettuce and juicy tomato slices for another NYC deli classic. Allergens: Wheat, Eggs, Tuna, Mustard

Roast Beef Po' Boy

There are many different versions of this sandwich in New Orleans and I've tried a lot of them! I like nice, sliced, pink in the middle roast beef on mine. For this sandwich, topside beef is brined and then cooked at a high temp to give you a nice flavourful crust to the beef while still staying pink in the middle. Then we add mayo, shredded lettuce, tomato, and pickle slices. Homemade beef gravy comes on the side. Allergens: Wheat, Eggs

Shrimp Po' Boy

In New Orleans, you'll most often find this made with deep-fried shrimp. We've opted for a slightly healthier version (if any of our sandwiches can be called healthy) where we marinate the shrimp in a blend of cajun spices. We then add our homemade rémoulade sauce, shredded lettuce, tomato, and pickle slices. We don't have the same seafood options as New Orleans in Reading, but we can get good shrimp (yes, I know they're called prawns over here). Maybe someday we'll add oyster and soft shell crab Po' Boys. ;-) Allergens: Wheat, Eggs, Prawns