Sandwich Menu

Roast BEEF chimichurri on Tri-County Pepper by CRUST

  • House made chimichurri
  • Dietz and Watson Roast Beef
  • Fine sliced red onion to enhance the chimichurri
  • Roma tomato for the texture
  • Arugula for the crunch and a hint of pepper
  • Provolone cheese

Turkey Caprese on 104 Sourdough** by CRUST

  • House made pine nut pesto
  • Dietz and Watson Oven Classic Turkey Breast
  • Roma Toma topped with a sprinkle of salt
  • A dash of Balsamic Vinegar
  • Lettuce chopped
  • Mozzarella cheese

Italian on City White by CRUST

  • House made Italian dressing
  • Trio of Ham, Genoa Salami and pepperoni
  • Fine sliced red onion to calm down the sweetness
  • Roma tomato for the crunch, while opposing the fine sliced red onion
  • Lettuce chopped
  • Provolone cheese

Mortadella on Hammonton* by CRUST

  • Hammonton cooked for extra crunch
  • Fine sliced Mortadella
  • House made Truffle Cream
  • Artichokes in house made oil and herb blend

Vegetarian on 104 Sourdough by CRUST

  • Sliced avocado
  • Fromager D’affinos Brie from The Cheese Lady of Rochester
  • Sun Dried tomato in house made oil and herb blend

 

* Nut Allergy – Sesame, Egg Allergy – Truffle cream contains egg

** Nut Allergy – Pine nuts