Top 5 sandwiches of the moment


We've found some new favorites since our last list of sandwich lusts. As restaurants churn out latest and greatest things-between-bread at a furious pace, here are our top five sandwich cravings of this very moment: 

5: Lamb Reuben at Seward Co-op Creamery 

The urge to go renegade with a Reuben plagues too many kitchens. But as with any classic thing, there's no need for frills. At Seward Co-op creamery, they've gone a little rogue by curing lamb instead of beef, but that's where the wild ideas stop. The beauty of this tight little assemblage is in its simplicity. Heavily buttered and toasted dark Russian rye is a compact and sleek base for the main event. The lamb is appropriately gamey, balanced by an auspiciously drippy amalgam of Thousand Island, kraut, and Swiss. 

Seward Co-op Creamery

2601 E. Franklin Ave., Minneapolis



4: Brunch BTA at Burch 

We salute any restaurant willing to put a BLT, or a variation of a BLT, on a menu. At Burch, they let avocados sub in for L in the BLT. They also see to it that the tomatoes are righteous — red and juicy and plump — even in the winter. Bacon is thick and substantial, and it all goes on a house-made croissant, one of the best and flakiest in the city. Do as we do and request to have an egg put on it. 

1933 Colfax Ave. S. Minneapolis 


3. Croque Madame at Spoon & Stable Brunch

A croque madame is the hedonist's answer to a ham and cheese, blanketed in Bechamel and a sunny egg. Spoon & Stable's version is no less sinful. Brioche and ham are both house-made, offering an opportunity for absolute precision. The sauce eats like liquid silk rather than a cloying stomachache in wait. The egg is just barely set, and they're not afraid to put it all next to potato chips, house-made of course. It's a $17 sandwich, and it's worth saving up for. 

Spoon & Stable 

211 N. First St., Minneapolis


2. The Breakfast Sandwich at Lowry Hill Meats

The bacon, tomato, avocado. (Put an egg on it).

The bacon, tomato, avocado. (Put an egg on it).

The fact that Lowry Hill Meats doesn't offer its breakfast sandwich on weekdays is practically an affront to the office workers of Minneapolis. This is the sort of meal that could fuel a city: thick-cut bacon, shaved ham, an egg just set enough to not lose the yolk all over the paper, a house-made English muffin, and the only dignified cheese for a breakfast sandwich, melty yellow American. It's an Egg McMuffin that grew up, and it's only served on weekends. This one is worth getting out of bed for on a Sunday morning. 

Lowry Hill Meat 

1934 Hennepin Ave., Minneapolis


1. Philly Cheesesteak at Frank from Philly 


The Gambino family has been slinging Sicilian-style pizza around the Twin Cities for decades, and now they're in the cheesesteak game. Native Philadelphians, the brothers Gambino, along with their father, Andrea, have major cheesesteak prowess. Contrary to what your Midwestern mind might tell you, a cheesesteak is not just meat and cheese on bread. Much like pizza, it starts with the base.

Frank from Philly sources its Philly roll from Amoroso's, a century-old Philadelphia institution synonymous with cheesesteak tradition. It's soft, but substantial enough to hold the serious business of what comes comes next: ribeye steak. According to co-owner Antonio Gambino: "It's all about the ribeye. If you don't got ribeye, you're just slacking! You're cutting corners!" He proudly displays his in a front cooler, for transparency. Some places try to pass off a pre-cooked, sliced, and frozen product as the real deal, he tells us. 

Finally, he tops it off with nothing but diced and grilled onions, and the holiest of holy cheesesteak condiments, Cheese Whiz. While Frank from Philly offers a number of other ways to take your cheesesteak, we highly recommend this purist's posture.

Just ask for the "whiz wit." 

Frank from Philly and Andrea Pizza 

1235 Fourth St. SE, Minneapolis