Tag Archives: Sandwich

{ Best Lunch Spots in Buck’s County }

Finding good food on-the-go is tough when you don’t live in a city studded with Pret a Manager, Chipotle, and five-star food trucks. In Buck’s County, the options are pretty limited to full-service, sit-down restaurants or drive-thru, fast-food establishments. If you don’t brown paper bag it to work, you’re looking at either an overpriced gourmet salad, a 40-minute sushi luncheon, or a greasy quarter-pounder in the McDonald’s parking lot. But thankfully, local restaurant owners are finally starting to fill this market gap by opening quick-service lunch spots with high-quality food.

Here is a list of my favorite lunch spots in Buck’s County:

1. { Sariano’s Country Cafe }


Located right in the heart of Lahaska, is this adorable French cafe with homemade croissants, fresh soups, and delicious Croque Monsieur sandwiches. You can eat al fresco at any of the outdoor cafe tables, or take your order to-go (just be warned that there is only one indoor table, so might not be the best option for a cold/rainy day!). The menu is posted on a black board behind the counter, and although isn’t terribly long, neither is the wait for your food!

I highly recommend the Grilled Vegetable & Mozzarella Sandwich, which is served warm on a Fresh Butter Croissant ($7.00). The vegetables are chopped up nice and small, and the croissant provides delicious and sturdy base for the sandwich, keeping it together as you eat.

Of course, this being a French cafe, I also recommend the Croque Monsieur sandwiches, which are served on homemade French bread. They have the classic Ham & Cheese ($5.50), but I suggest trying the Goat Cheese & Proscuitto ($6.50) combination, which isn’t something you see every day! Keep in mind that these sandwiches are served hot, so the cheese is warm and bubbly when they come out of the oven. Delicious.

And lastly, I really enjoy Sariano’s Shrimp & Corn Chowder Soup ($7.00), which is creamy and slightly spicy but not too heavy. The soup prices seems a little high, when compared those of the sandwiches, but the portions are really generous and it comes accompanied with your choice of crackers or homemade French bread.

If you’re really in a hurry, Sariano’s also offers an assortment of pre-made meals that you can choose from.

2. { Jule’s Thin Crust }

Photo taken from TheMainLineVine


With new locations popping up all over Buck’s County, it is clear that Jule’s Thin Crust has found a recipe for success. This gourmet pizza shop, which relies heavily on locally and organically grown produce, offer 22+ varieties of pizza, innovative salads, and gluten-free, as well as whole-wheat, products. If you stop by for just a few slices, you can choose from anything available on the line and get back to work within 10 minutes. And if you’d rather place a full pie or custom order, you’re looking at a total wait time of about 15 minutes, but you’re more than welcome to bring a bottle of wine to help pass the time while you wait! Just keep in mind that you’re still at a pizza place, so to all my wine-snobs: NO, there will not be glassware!

I suggest trying the new Buffalo Chicken Pizza with hormone free chicken, chopped celery, blue cheese, mozzarella, arugala, and buffalo sauce ($2.90 per slice). Or the Kim’s Pie with hormone free chicken, portobello mushrooms, caramelized onions, balsamic BBQ glaze, mozzarella, and chives ($2.90 per slice).

Another classic, loved by all, is the Brushetta Pizza with Chopped Organic Tomatoes, Fresh Cubed Mozzarella, Garlic, Oregano, and Arugala, with a drizzle of extra virgin olive oil! It will revolutionize your idea of pizza.

3. { Marhaba }

Photo Taken from The New York Times


Tucked away on a side street in Lambertville, is one of the best Middle Eastern Restaurants that I have ever been to! The interior is cozy, the prices are reasonable, and the food is authentic and a-m-a-z-i-n-g. The Gyro Sandwich, which is slow roasted lamb, topped with lettuce, tomato, cucumber, and tahini drizzle on a warm homemade pita ($5.95) is a deal that can’t be beat and so it has become a regular weekly lunch for me and my mother.

Photo Taken from Jersey Foodies

I also recommend the Babaganough, which is a grilled eggplant spread mixed with tahini, garlic, and fresh lemon juice ($5.95) served alongside warm homemade pita bread. The spread has a zesty flavor and a creamy texture, that is beautiful when paired with the zatter spices on the pita bread.

Photo Taken from ThePalatePrincess

4. { Genivieves Panini & Salads To-Go }


I found this place on Groupon a couple of weeks ago, and I have been hooked ever since! Located in the center of Doylestown, Genivieves serves up seasonally inspired food made with locally produced ingredients. The sandwiches are crafted like a work of art and the flavor combinations are a food-enthusiasts dream. My personal favorites are: the Vegetale with grilled asparagus, plum tomato, gooey taleggio cheese, and fresh pesto on multigrain bread ($7.50);  and the Tuscany with grilled chicken breast, sautéed broccoli rabe, and sharp provolone on rustic ciabatta bread ($7.50). 

In addition to their fabulous warm panini’s, Genivieves also offers gourmet salads, homemade soups, and assorted baked goods. And if you find yourself addicted, as I have, then you can also order their food for catered dinners with 24 hours advance notice. Unfortunately, Genivieves is take-out only, so you cannot dine-in.

Leave a comment

Filed under Baking, Cafe / Bistro, Coffee Shop, French Restaurants, Italian Restaurants, Lunch Spots, New Jersey Restaurants, Philadelphia Restaurants, Take-Out

b-Blue Natural Bar & Deli ****

Armenia 1692
Buenos Aires, Argentina
Palermo SOHO
(+54) 4831.7024


There are an infinite number of cute sidewalk cafes and restuarants in Buenos Aires. There are little vegetarian spots, tea houses, ice cream parlors, and even places strictly devoted to the sale of coffee and chocolates. The task of choosing just which one to spend your afternoon at can be quite overwhelming, especially in the crowded Palermo area. As I was walking to the gym the other day, I passed by at least 18 adorable cafes, each one begging me to abandon my work out plans and indulge in something delicious and homemade. I tried to fight the urge, but finally caved when I passed by bBlue Natural foods. I could see the salads being served in enormous porclain bowls and almost every table had a brightly colored fruit smoothie on it. I couldn’t resist.

I took a seat and ordered the b-Pollo Salad, which is a bed of mixed greens with shredded chicken marinated in honey, soy sauce, and dijon mustard, topped with sundried tomatoes, portobello mushrooms, carmaleized onions, and croutons, and tossed with your choice of dressing (39 pesos). Personally, I like the bBlue house dressing with olive oil, vinegar, blueberries, lemon, honey, and mustard. It adds a sweet fruity flavor to the salad, which is a nice contrast with the sundried tomatoes. So far, this place serves the best salad in Buenos Aires (in my opinion, of course!). The portions are huge and they aren’t stingy with the meats or the cheeses. Also, the ingredients are incredibly fresh and absolutely everything is homemade. Ohh and finally a place that serves a non-mayonnaise dressing!! Major brownie points for that!

Since my first time at bBlue, I have become a regular and I have yet to have a bad meal. Another favorite salad of mine is the b-Deli Salad, which is a bed of baby spinach, lemon-marinated mushrooms, cubes of brie cheese, and toasted almonds, tossed with your choice of dressing (39 pesos) (I like to put the homemade pear dressing on this salad).

In addition to the salads, bBlue also makes incredible gourmet sandwiches!! They have all sorts of spreadable cheeses and aiolis, so the sandwich isn’t dry. My personal favorite so far is the Pollo Sandwich served on French bread with chicken marinated in honey and soy sauce, sliced tomatoes, caramelized onions, portobello mushrooms, melted gruyere cheese, with dijon and mayo (38 pesos). The sandwich is then served with side of incredible herb roasted potatoes and a ramekin of ketchup. The picture really doesn’t do it justice, but imagine a gourmet chicken cheesesteak, and that’s this sandwich.

Ohh, and I almost forgot….the POMEDLADO!!!! It’s like a lemonade, but one hundred times better becasue it is made with grapefruit juice, honey, fresh ginger, and a hint of mint (13 pesos). Seriously? It redefines refreshment.

Leave a comment

Filed under Baking, Buenos Aires Restaurants, International Restaurants

Grilled Veggie Sandwich *****

Grilled Veggie Sandwich with Pesto on Ciabatta Bread

One of my favorite lunchtime meals has to be an herb grilled veggie sandwich. There is absolutely nothing as savory as thyme marinated Portobello mushrooms, with grilled eggplant and zucchini, sliced heirloom tomatoes, parmesan roasted asparagus, and kalamata olives with basil pesto and balsamic vinegar on a crunchy ciabatta roll!! I really like to load on the veggies, so I tend to eat mine open-face with a fork and a knife (as you can see in my photo!). And feel free to add any cheese of your choice, because obviously everything is better with some gooey melted cheese on it! I like to use goat cheese, sliced fresh mozzarella, or Provolone, but any cheese will do. I recommend putting your cheese on the bread and then putting it in the oven for a bit so that the bread toasts and the cheese melts!

The easiest way to prepare the veggies for this sandwich is to combine the eggplant, zucchini, and asparagus in a bowl and rub with olive oil to cover. Then put them into a grill basket and place them on the grill for about 10 minutes, mixing them around frequently (I usually toss in some sliced Spanish onion as well, which caramelizes nicely). Once the veggies are cooked, sprinkle with some kosher salt and set aside.

For the Portobello mushrooms, begin by making the marinade. Whisk together about ¼ cup of extra virgin olive oil, 3 tablespoons of balsamic vinegar, 3 cloves of minced garlic, and a teaspoon of fresh minced thyme leaves in a small bowl. Then clean down the mushrooms with a damp paper towel, and remove stems. **TIP: To clean mushrooms, wipe down the caps with damp paper towel, never emerge the mushroom under water because they absorb the liquid and do not cook the same. Once the mushrooms are clean, use a silicon brush to apply the marinade to both the tops and bottoms of the caps. Place them directly on the grill, cooking on each side for about 4 minutes. Once removed from heat, slice down into thin strips or leave whole, depending on your preference.

I like to cut my veggies down into strips so that they lay nicely on the sandwich and so that every bite has a little piece of everything and tastes uniform. Then drizzle some pesto over the top and a little balsamic vinegar and then your ready to eat!!

Also, roasted red peppers make a delicious addition to this sandwich and I realize that not many people know how to make them so I will take this moment to describe the process, which is easier than most people think.

How to Make Roasted Red Peppers:

If using grill: Take about 3 large red bell peppers and rub with olive oil using your hands. Coat the entire pepper and set on grill that has been heating up for a while. Turn the pepper as the skin becomes charred until the entire pepper is black. Takes about 15 minutes total.

If using oven: Take about 3 large red bell peppers and rub with olive oil using your hands. Coat the entire pepper and set on baking sheet covered in foil. Turn the broiler of your oven on high and allow to heat up for a few minutes. Then place the peppers into the oven on the highest rack. As the pepper skin turns black from the heat, turn to next side using tongs until the entire pepper is black. Takes about 15 minutes total.

Once you have your blackened peppers, place them into a glass bowl and cover with plastic wrap. Allow the peppers to sit for 5-10 minutes to cool, before removing the charred skin with your fingers. Gently tear the skin off and remove the core and seeds of the pepper, as they are bitter. Then throw away the skins and place the “meat” of the pepper back into the bowl. Drizzle with olive oil, sprinkle with kosher salt, and add 5-6 cloves of smashed garlic for flavor. These will last in your fridge for about 2 weeks!

***When making these peppers DO NOT be afraid of the pepper turning black. It is NOT burning!!! It needs to turn black and charred so that the skins can be removed easily!!!


Leave a comment

Filed under Recipes