Between Two Slices
There are few things in life better than a delicious sandwich. Naps and dogs come to mind. But perhaps Liz Lemon said it best, “All of humankind has one thing in common: the sandwich. I believe that all anyone wants in life is to sit in peace and eat a sandwich.”
It’s a seemingly simple concept. Put some stuff between two pieces of bread. Shove it into your mouth hole. Enjoy the bliss.
Not all sandwiches are created equal, however. Anyone who’s ever opened a rusty-hinged Care Bears lunchbox to discover a soggy, squishy tuna fish sandwich would agree. A sandwich should be a work of art. A truly excellent sandwich is about finding that perfect balance of textures and flavors.
Breakfast Sandwiches in Bend
At breakfast, anything goes. An oozing sauce. A satisfying crunch. A savory filling. No spoon or plate. Just a hearty two-fisted affair to point your day in the right direction.
What do you get when you cross-grilled cheese with French toast? A Monte Cristo. Café Sintra in downtown Bend has perfected this indulgent sandwich. Scrambled eggs, grilled ham, Havarti cheese, “dijonnaise” and a dusting of powdered sugar make the Monte Cristo the best of all worlds—salty, sweet and insanely cheesy.
Classic Deli Sandwiches at The Box Factory & Downtown Bend
Infinitely customizable and perfected over the years, a classic sandwich is all about the bread—not too soft, nor too hard. Yet it’s the ratio of ingredients that makes the experience.
Valentine’s Deli in the Box Factory always stacks their sammies high with the ideal balance of veggies to meat. The Simple Tom—juicy turkey, provolone, shredded lettuce, dill pickles, red onions and tomatoes on a Sparrow Bakery hoagie—is an absolute gem. Classics are classics for a reason. Why mess with perfection?
For the most mouthwatering mashup, try the Meatball Parm from Planker Sandwiches in downtown Bend. Spicy meatballs and crushed tomato sauce add a kick of heat while melty mozzarella blisters in all the right places. Served on a perfectly toasted sourdough roll, this unpretentious sammie feels like a hug from your Italian nonna.
Sunriver’s Towering Deli Favorites
Remember Dagwood Bumstead from the comic strip Blondie? He was constantly careening around the room with an enormous, towering sandwich. Channel your inner Dagwood with a sky-high sandwich from Josie K’s Deli and Kitchen in Sunriver (shown here). The aptly-named Dagwood is made with thinly sliced turkey, ham, and salami with provolone cheese, mayo, mustard, lettuce, onion, dill pickle, tomato, pepperoncini and Josie K’s special dressing served up on a Big Ed’s hoagie roll.
“You can do whatever you want with a sandwich.” -Kellen S., 14-year-old sandwich savant
Global Fusion: The Iconic Carnitas Sando at Spork
Sandwiches are loved by people all over the world. No matter what small corner of the globe we live in, eating a sandwich is all about enjoying the moment.
Please put your hands together for Spork’s Carnitas Sando (shown here), a delicious fusion of carnitas, morita chili sauce, cotija cheese, onion, fried egg, cabbage, radish, cilantro, yuca chips and chili mayo served up on a toasted Big Ed’s roll. The flavors are complex, the amount of spice is just right, and the pork—which is roasted for hours—is the perfect combination of a crispy outside with a tender, melt-in-your-mouth center. Dine like a local and enjoy dinner at Spork too.
“There’s a sandwich out there for everyone.” -Lucas N., rock climber and sandwich egalitarian
Nashville Hot Chicken and European Classics in Central Oregon
The average American eats close to 200 sandwiches per year. We are a nation full of mad scientists experimenting with new combinations in the quest for the perfect flavor delivery system.
There’s nothing wrong with a little spice at The Tin Pig, a Southern cuisine food truck currently parked at Ponch’s Place. Their Nashville Hot Chicken Sandwich (shown here) is over ½ lb. of hand-breaded, hormone-free fried chicken topped with dill pickles. But the real kicker is the slathering of spicy hot paste and extra spices—Nashville style—that creates an intoxicating explosion of heat and flavor.
If gooey and outrageously cheesy is more your thing, try the Croque Monsieur from Sparrow Bakery in NorthWest Crossing. A “grown-up grilled cheese and ham sandwich with more oooh-la-la,” as described by the folks at Sparrow, the Croque Monsieur is a real knife-and-fork sandwich. This savory delight is made with ham and Gruyere cheese on brioche bread, and doused with a shallot-infused bechamel sauce that totally steals the show.
Prost’s Schnitzel Sandwich is a simple yet satisfying meal that’s become a crowd favorite. A Carlton Farms pork loin is pounded until thin and then breaded and fried. Schnitzel relies on bold toppings, and this sando rises to the task with tangy sauerkraut, house mustard, aioli and German Gruyère cheese.
“My superpower is making sandwiches disappear.” -Ezzy the Dog, a good girl easily distracted by sandwiches (and squirrels)
Farm-to-Table Freshness at The Farmer’s Deli
If the secret to a great sandwich is the sum of its parts, The Farmer’s Deli in Downtown Bend is doing the math perfectly. They take the “local” label seriously, stacking their creations with local produce and meats that taste like they were plucked from the earth this morning. Served on Sister’s Bakery bread that holds its own against a generous helping of greens, it’s the kind of meal that makes you feel energized rather than ready for a nap. It’s honest, unpretentious, and exactly what a neighborhood deli should be.
Their Turkey Pesto is a masterclass in bright, herbaceous flavor, featuring thick slices of oven-roasted turkey, provolone, and a pesto mayo that ties the whole garden together. Served on fresh bread that holds its own against a generous helping of greens, it’s the kind of meal that makes you feel energized rather than ready for a nap.
Creative “Wiches” at ‘Wich Doctor Sandwich Co.
For those who believe a sandwich should be an experiment in bold, unconventional flavors, ‘Wich Doctor Sandwich Co. at the Pine Shed is the ultimate laboratory. This husband-and-wife team specializes in scratch-made “Wiches” that bridge the gap between elevated cuisine and the comfort of a toasted roll.
Take The Linda, for example: a complex layering of green-chili-braised chicken thighs and smoked chicken breast, topped with house-made pickled peppers and lime aioli on a buttered Sparrow Bakery hoagie. It even comes with a side of their signature coconut habanero hot sauce for those who want to dial up the heat.
Local Favorites at Midtown Yacht Club’s Bread and Bunny
If you’re looking for a sandwich that feels like a full-blown event, follow the locals to Bread and Bunny at Midtown Yacht Club. Their approach is simple but effective: source the best bread in the region (shoutout to Sisters Bakery and Sparrow) and stack it with a generous, gravity-defying confidence.
The Madi Melt is a local legend in the making. It’s an “ode to Madison” that features smoked turkey, melted Havarti, and thick-cut bacon, but the real magic is in the details—a drizzle of Mike’s Hot Honey and “Madi Mayo” (spiked with cherry peppers) for a sweet-and-spicy kick that keeps you coming back for more.
Is there a sandwich we missed and need to try? Let us know by email so we can get it added to the list. Head over to our FOOD & DRINK section for more articles on the Central Oregon restaurant scene, or visit our DINING GUIDE to plan your next dining adventure.
