Between Bread

Super Sandwiches – Taking the lunchtime staple to new heights

“Too few people understand a really good sandwich.”
— James Beard

There’s a whole lot of innovation going on between the bread … and the bun, bagel, or brioche, as well. The beauty of a sandwich is that it can take on many personalities — from a simple peanut butter and jelly lovingly packed in a school lunch box to an extravagant creation loaded with gourmet ingredients. The versatile sandwich can be taken on a casual picnic or get all dressed up for a night on the town. Here are a few metro Detroit sandwich creations that stack up among the best.

Mini-Meatball Sliders
Chef Marc Djozlija poaches beef and pork meatballs in spicy tomato sauce, puts them on brioche buns, and tops them with three cheeses and a fresh basil leaf — and calls them “minimeatball sliders.”
Wolfgang Puck Grille at the MGM Detroit Grand
1771 Third St., Detroit
Chicken Salad
Chef Patrick Roettele gives classic chicken salad an update when he adds dried cherries and bleu cheese, put it on toasted English muffin bread, and teams it with a fresh fruit garnish. The result is a hit with patrons.
Town Tavern
116 W. Fourth St., Royal Oak
Badda Boom Badda Bing
You want tradition? Here’s the place. From the “Badda Boom Badda Bing” — a New York classic with pastrami and Swiss on grilled rye (shown) — to a “Yiddish Cheeseburger” (lox on a bagel with cream cheese), your “Bubbi” would approve.
Deli Unique West Bloomfield
6724 Orchard Lake Road
248-737-3890.Other locations:
39495 Woodward Ave., Bloomfield Hills
27000 Sheraton Dr., Novi
Ribeye Steak Sandwich
Here’s a classic: A boneless, prime ribeye cooked to order and served with sweetly caramelized balsamic onions and Havarti cheese on a grilled French loaf.
The Capital Grille: Somerset Collection North
2800 West Big Beaver Rd., Troy
Quadruple Bypass
The new kid on the Royal Oak block weighs in with a whopper: A house sandwich called The Quadruple Bypass is a one-pound combo of pulled pork, smoked bacon, smoked sausage, smoked ham, and smoked cheddar.
Lockhart’s BBQ
202 E. Third St., Royal Oak
Kobe Burger
What’s a sandwich article without honoring the mighty burger? Chef Andre Neimanis puts it front and center by using Kobe beef, seared foie gras, and sautéed mushrooms, then adds a side of “duck fat” fries.
Dirty Dog Jazz Café
97 Kercheval, Grosse Pointe Farms
Tuscan Sunrise
Have a vegetarian hankering? Try a grilled Portobello mushroom, roasted red bell pepper hummus, sun-dried tomatoes, avocado, and organic greens on a ciabatta roll.
Sweet Lorraine’s
29101 Greenfield, Southfield
248-559-598517100 N. Laurel Park Dr., Livonia
Lobster Grilled Cheese
Sure, they’re known for burgers, chops, and ribs, but here’s a nontraditional grilled cheese: lobster, asparagus, and provolone and St. André cheeses between focaccia.
Big Rock Chop House
245 South Eton St., Birmingham