Making a Good Deli Sandwich

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Tree House Cafe has opened in Kings Beach in the building formerly housing Steamers at 8160 North Lake Blvd. The cafe offers espresso drinks from Coffeebar coffee, along with teas, house-made pastries and breakfast burritos.

The cafe is open from 7 a.m. to 2 p.m. Thursday to Tuesday. | (925) 286-3709, Tree House Cafe on Facebook

Lake Tahoe Community College Foundation’s annual fundraiser, A Taste of Gold on July 23, brings the community together on campus to enjoy generous pours of fine regional wines, small-batch crafted beers and locally produced spirits along with tasty bites from some local restaurants and catering companies. Enjoy live music, dancing, a robust silent auction with an array of goodies up for grabs and a beautiful outdoor setting from 6 to 9 p.m. Proceeds will support student scholarships and academic programs at the college. | (530) 541-4660, ext. 245, ltcc.edu

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BY PRIYA HUTNER

Deli sandwiches are perfect for a day on the lake, hiking in the woods or meeting up with friends for a casual lunch. The sandwich originated sometime in the 18th Century named after John Montagu, the fourth Earl of Sandwich. The sandwich goes by many names. The hero is definitely a New York thing; the hoagie originated in Philly, while the sub or submarine sandwich hails from Groton, Conn. (after the naval base there). The New England grinder is named after dockworkers and Po’Boys originated in New Orleans. These are just a few ways in which people name their sandwiches. They can be made with any type of bread, bagel or roll. There are club sandwiches, tea sandwiches, finger sandwiches and openfaced sandwiches.

For some, it’s the bread. Too much bread is a detriment to a good sando. Crusty, fresh and delicious can make all the difference in the sandwich experience. From my perspective, a flavorful sandwich is all about the condiments and sauces. Mayonnaise and/or mustard are the foundation for many sandwiches. Mayo is an excellent choice for a bacon, lettuce and tomato sandwich. Sauces like spicy mayo, a good aioli, pesto or remoulade sauce are just a few that add a unique flair to any sandwich. A delicious, crunchy dill pickle layered inside a sandwich is a plus. Arugula is a

tasty choice for greens on the bread — it gives a unique, peppery pop. In the summer, sliced heirloom tomatoes are delicious on a sandwich. Growing up in New York, I’d frequent a German deli in Forest Hills after school. They made the best turkey club with Thousand Island dressing — it was out of this world. Tahoe Weekly Publisher Katherine Hill is a fan of Syd’s Bagelry and Espresso in Tahoe City. She adds their chipotle aioli to her avocado, cucumber and sprout sandwich. Her good friend Brian Strouse, owner of True Pest Control, loves the Philly at Tahoe Bagel Company, with two locations in South Lake Tahoe and Kingsbury, Nev. “It’s the closest to a real Philly cheesesteak I’ve had in Tahoe,” says Strouse. He’s also partial to Social House in South Lake Tahoe with its great selection of sandwiches. My good friend Jani Osborne, owner of Alpenglow Home Care, is always on the move. One of her favorite lunch stops is the West Shore Market & Deli in Tahoe City. She doesn’t mind waiting in line for her turkey avocado sandwich on rye bread. She says a good sandwich is all about the mustard — not plain yellow mustard but a good Dijon or stoneground mustard. If I am in the mood for tuna, New Moon Natural Foods and Zuri Coffee Co. make outstanding tuna melts. Truckee’s Cornerstone Bakery recently expanded and opened the new Cornerstone Kitchen. The shop offers breakfast and lunch sandwiches. I happened by after I was sent a menu for their new sandwich shop. Co-owner Kurt Smart greeted me and said it was their first day. I ordered a muffuletta sandwich with a bevy of meats, provolone and olive tapenade on homemade focaccia, prepared by his head chef Kianna Cash. She added several condiments on the side for me to sample. I loved them all. The herbed aioli, spicy chipotle sauce and herb sauce were superb. The muffuletta sandwich was huge and came with homemade potato chips. I thoroughly enjoyed my lunch and had to share it. I loved the vibe of the new Cornerstone Kitchen. Sandwiches can be hot or cold. Hot pastrami or a Reuban are lunch staples. These days one can find a sandwich for every diet. Most places serve gluten-free bread, dairy-free options and vegan or vegetarian sandwiches. The deli or sandwich shop is the heart of a community. It’s the perfect place to meet with friends, enjoy a cup of coffee and savor a favorite sandwich. n