Image item
Sandwiches are the quintessential food of summer. Their compact size and shape make them perfect for high-activity days that require power-packed meals on the go. Don’t equate their utilitarian ease with lower quality. Eating a sandwich can be a mind-blowing experience rivaling that of any fine-dining establishment. There is beauty in the perfect mess of intermingled ingredients.
 
My first exceptional sandwich was in high school in Santa Barbara. A group of us walked off campus to Tino’s deli. I remember the bliss of biting into that soft sub layered high with Italian meats and cheeses moistened with mayo, mustard, and oil.
 
Over the years, other sandwiches that have stood out to me were a muffuletta at Central Grocery and Deli in New Orleans (where that sandwich originated); a roasted turkey on rye at Shapiro’s Delicatessen in Indianapolis; and a sublime, extremely fancy lobster roll at Twelve restaurant in Portland, Maine, which graced the cover of Food & Wine magazine.
 
I also cherish copublisher Jaci Goodman’s grilled cheese. How can such a simple sandwich be so gratifying? She often made it at Burning Man or while we were camping in the woods, so it makes me think of fun outdoor adventures. And I love a PB&J with crunchy natural peanut butter and blueberry preserves. It’s my go-to for a long hike.
 
Some of my fave sandwiches in Reno-Tahoe are the dill-forward tuna melt at The Cheese Board in Reno, the turkey and provolone on a gigantic croissant at Dolce Caffé in Reno, and the caprese at Paolo’s Deli in Reno. We’re fortunate to have so many delicious sandwiches here.
 
In this issue, we feature 12 must-try places for sandwiches, including restaurants in Reno, Truckee, Carson Valley, Sparks, and Lake Tahoe. Man, was it hard to pare down the list. We couldn’t cover all the fabulous sandwiches in our midst. I know you, dear reader, will have some to contribute. Please let us know your favorites from our list or your own. What did we miss?
 
After you read about local sandwiches, read our other stories in this issue. Discover Sylva restaurant in Tahoe City. Meet the folks behind Reno Food Systems in Reno, a regenerative urban farm. Learn about dining at several Lakes Basin lodges. Get tips for planting and cooking summer’s ultimate stone fruit, plums. Don’t miss our Wedding, Home, Health & Wellness, Farm, and Eat (Drink) Local guides, too.
 
You’ll find all this and much more in our sizzling summer edition. We hope you enjoy it!
Image item
 
Image item
 
Image item
Image item
SEASON OF THE ’WICH
written by Jessica Santina | photo by Donna Victor
 
Sandwiches are made for summer days. Most meals need a kitchen, a stove, and hours of your time. But a great sandwich only needs a knife, a cooler, and whatever’s fresh. It’s the food for these long, on-the-go days: picnics on Tahoe’s shores, weekend hikes, and those dinners when it’s so hot you can’t bear to turn on the oven. And the best part? Pick any ingredient you like — anything goes.
Image item
Image item
OOEY, GOOEY PERFECTION
written by Nora Heston Tarte 
 
A good grilled cheese sandwich can feel like home. The ultimate easy comfort food, it’s a meal many of us grew up eating, whether it was slapped together hurriedly after school or carefully crafted and served with a warm cup of tomato soup for dinner. And while American cheese on white bread might be the classic version, there’s nothing wrong with creating an adult, more elevated grilled cheese. All it takes is a little more time and care — and maybe some extra ingredients.
 
Image item
Visit our Facebook
Visit our Instagram

316 California Ave., Ste. 258
Reno, NV 89509, United States