The 4 best sandwiches our food critic ate ​​this month

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By

Seattle Times Food Editor

The sandwich remains the most convenient food for a bite to eat on the go or as an affordable take-out option if you still avoid crowded dining rooms. With the labor shortage and the ongoing COVID-19 pandemic, many restaurants are reducing their menus and adding at least one hot sandwich to their lineup. You have more sandwich options than ever before. Below are the four best sandwiches I’ve eaten this month.

The Steak Tapa ($ 14) at Jeepney Cap Hill

1356 E. Olive Way, Capitol Hill, Seattle. The take out window shares space with the Knee High Stocking Co bar .; text to order: 206-979-7049; jeepneycaphill.com (note that it is currently only open on Fridays and Saturdays).

This Filipino version of Philly cheese steak is served with a rib eye marinated in soy sauce, vinegar, honey, cayenne pepper, lime and oyster sauce, then caramelized in a skillet. The beef strips are covered with a Velveeta paste and topped with fried garlic and a dollop of Sriracha mayonnaise. Creamy and sweet with sautéed onions and peppers, it’s the perfect food to drink in this bar hood. Served with tater tots.

The Classic Cuban Sandwich ($ 10) at El Cubano Show Legend

19920 Aurora Ave. N., Shoreline; 206-629-4443; elcubanotogo.com

This claustrophobic 400-square-foot sandwich shop is run by Kim Gianotti and Geordanys Rodriquez, the couple behind Geo Cuban Bar & Grill in North Seattle. Since that takeout counter across from Costco opened last month, the rambling couple have been criticized (avoid Fridays and Saturdays). The seven sandwich menu, with most creations priced at $ 10, is one of the most substantial bites you can get in this price range. Most popular: the Cuban squeeze sandwich, topped with smoked walnut ham, roasted pork cubes, dill pickles and Swiss cheese with a spread of yellow mustard and Best Foods mayonnaise on both slices of bread. The lard-based bread comes from La Segunda bakery in Tampa, Florida, as Gianotti swears this bun makes the best crust in a Cuban sandwich, thin and compact crackle, the perfect contrast to the melt-in-the-mouth cheese that molds the toppings. together for a harmonious bite.

The Smoked Turkey and Chili Sandwich ($ 12) at the Legendary Serious Take Out Ballard Show

5118 14th avenue NW, Ballard; 206-971-0711; seriouspieseattle.com

The quality of bar food around the Ballard Brewery District has improved in this beer playground. The Tom Douglas turkey sandwich, made with ciabatta-esque bread from Dahlia Bakery, remains king, however. That big orange ball sticking out of the sandwich when pressed is chili cheese made with Beechers. It adds a creamy, decadent layer to what would otherwise have been a boring turkey sandwich. Comes with a side of pickles and a bag of Tims Cascade chips. Note that this stellar sandwich is different from its sister Serious Pie’s roast turkey sandwich downtown.

Roast pork sanguche ($ 14) at Voyager on Orcas Island Show caption

109 N. Beach Road, A2, Eastsound; 360-298-9261; Voyagerorcas.wordpress.com

This is a deliciously porky bite with fatty chunks and crispy strands of pork shoulder that have been finished on the flat iron. It’s topped with a cumin-flavored coleslaw, tangy cream cheese, and served in a fresh sourdough bun baked just down the street. This Central and South American inspired sandwich is packed with tangy and salty flavors and different textures. But you have to take the ferry to Orcas Island for this piece of paradise.

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