Tuna, green onions, radishes, apples, and mayo on a crusty   roll.	SmokedGouda  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 withDijonmustard 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 withDijonmustard 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.