Tuna, green onions, radishes, apples, and mayo on a crusty  roll.	Smoked Gouda and thinly sliced apples broiled on pecan raisin bread.
Artichoke hearts, tuna, onion, cukes, and radishes stuffed into a pita.	Jimtown Fig Olive Tapenade and blue castello on walnut bread.
Leeks & green garlic sautéed in olive oil with grated Parm-Reg on rosemary bread.	Egg salad with lots of white onion and grated carrots on whole wheat.
Boca burger with romaine, red onion, avocado, and chutney on sliced focaccia.	Grilled scallions and arugula with chopped French olives on a warm baguette.
Cambozola cheese on thinly sliced pecan raisin bread with blood oranges on the side.	Thinly slice fennel, gruyere, and proscuitto on a thyme  roll.
Leftover chicken with olive tapenade on a baguette.	Roasted asparagus and watercress with mayo and cracked pepper on potato rosemary.
Heaps of turkey pastrami on Russian rye with Dijon mustard and apple slices.	Smoked whitefish spread and sliced red onion on a toasted poppy seed bagel.
Steak, lemon mayo, green leaf lettuce, and radicchio on Artisan’s jack bread.	Bodega queso fresco banana chutney on thinly sliced pecan raisin.
Peanut butter and banana (or honey or both!) on whole wheat.	Roast beef, horseradish cream cheese, and roasted red pepper strips on rye.
Thinly sliced ham and gruyere cheese with Dijon mustard grilled up crispy.	Chicken salad doctored up with toasted almonds and green  grapes.
Leftover meatloaf and organic ketchup on sliced sourdough.	Roasted turkey and cranberry sauce on a small dinner rolls.
Jimtown tapenade and teleme open-faced on heath breads.	…and of course The Classic BLT.