Liz Lemon has a simple worldview: "I believe that all anyone really wants in this life is to sit in peace and eat a sandwich." That sounds reasonable to us—nothing, but nothing, satisfies like a good sandwich. Delving into what makes a "good" sandwich, however, is a debate for the ages. For our purposes, here are four favorites among Boise Weekly staffers, presented as cross sections to explore their glorious parts (and making them easier to share around the office).
Baguette Deli—House Special Banh Mi
A "house special" says a lot about a restaurant. House-baked banh mi stuffed with thin-sliced, seasoned pork cold-cuts; pickled onion, carrots and cucumbers; cilantro and jalapenos for less than five bucks says, "You'll want to eat at Baguette Deli every day."
This Reuben's purple cabbage slaw atop spiced pastrami and gruyere cheese and dressed with Russian relish is a favorite among Bleubird acolytes—for good reason.
Deli George—Turkey, Bacon, Avocado
Owner George Blumenschein oversees the creation of sandwiches like the Turkey, Bacon, Avocado, which might be why it's the most popular sandwich at his deli. That and wheat bread soft enough to sleep on.
Does double-cut, house-braised, maple-spiced bacon; avocado; fresh mozzarella; tomato and basil pesto on a sandwich work? Yes. Good heavens, yes.