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Sandwich Gourmet

Diablo's top trendy sandwich picks.


Joe Budd

Remember when a sandwich meant cold cuts, tomato, and mayo on white bread? Times have changed. Sporting top, often locally sourced ingredients, several recently opened East Bay eateries take the simple sandwich to new gourmet heights. Here’s the 411 on five of our favorites.

Provençal BLT
La Boulange / Danville, Lafayette
• This San Francisco–based chain of French-style cafés puts some ooh la la into the standard BLT, with thick, juicy slices of bacon and garden-fresh tomatoes and butter lettuce, finished with a heavenly goat cheese/aioli spread. laboulangebakery.com.


Slow / Berkeley
• This juicy twist on the original subs baby arugula from Berkeley’s Monterey Market for basil and adds truffle aioli, which oozes from a just-toasted croissant. Vine-ripened tomatoes and fresh mozzarella shine. slowberkeley.com.

Nana Carmella
Southie / Oakland
• South Boston–raised chef Max DiMare adds NorCal ingredients to East Coast classics. The Nana Carmella, with tender Niman Ranch meatballs and provolone and parmesan in a fresh-baked La Farine baguette, was wicked good. southieoakland.com.

Smoked Chicken Salad
The Little Pear / Danville
• Chicken salad is elevated from potluck cliché to gourmet indulgence, with this generously portioned sandwich. The juicy meat offers a smokey BBQ kick balanced by pecans, shallots, sweet pears, and dried Bing cherries. thelittlepear.com.

Coming soon: 54 Mint / Concord
• Owner Claudio Ricciolini’s description of the star ingredient of this sandwich (set to debut this month) had us salivating: slow-roasted, thinly sliced pork belly seasoned with rosemary, sea salt, white fennel, and garlic.

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