SANDWICHES
OF DISTINCTION
Lydia Martinez, Salt Lake magazine Food Writer
We’ll spare you the story about the card-playing Earl of Sandwich and go straight to a list of great Utah sandwiches from Salt Lake magazine’s food writer Lydia Martinez. Sandwiches are all about proportion. Filling shouldn’t overwhelm the bread, and bread shouldn’t bury the filling. Tomatoes should be ripe; lettuce fresh; chicken cut into manageable chunks; cold cuts distinctive. Sandwiches, above all, are meant to be eaten by hand. BY LYDIA MARTINE Z
PHOTOS BY ADAM FINKLE
No. 1
CAPUTO’S MUFFULETTA “I once spent an entire day in search of the best Muff uletta sandwich in NOLA. Caputo’s stands right up next to them as an equal. I love anything briny and olive-y on bread. Add the imported Genoa salami, ham, mortadella with a tart olive salad and you have the perfect balance of fatty, rich, spicy and tart on a ciabatta bun. Get the whole sandwich. The olive brine and oils soak into the bread and it much better later in the day.” 314 W. 300 South, SLC, caputos.com
No. 2
BELTEX MEATS’ CUBANO “My favorite sandwich in town (hands down) is the Beltex Cubano. They only serve it on Saturdays and only until they sell out. I made a journey there every single Saturday for like six months straight —from the lomo, the ham, the mustard, the bread, the pickles and an onion jam this Cubano is next level. They do serve other sandwiches on other days of the week, and they are all good. But the Cubano wins.” 511 E. 900 South, SLC, beltexmeats.com
No. 3
FELDMAN’S SLOPPY JOE “Corned beef AND pastrami together in one magical sandwich. The ‘sloppy’ part comes from Feldman’s house-made Thousand Island dressing and the coleslaw piled on top. There will be drips. Honestly, what makes this sandwich next level is the authentic Jewish Rye studded with caraway seeds. Get it with the potato salad, which is a great foil for this rich sandwich.” 2005 E. 2700 South, SLC, feldmansdeli.com
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