“Double Onion” Turkey Sandwich

Today’s sandwich is the “Double Onion” Turkey and Swiss: Deli cracked pepper turkey, thinly sliced tomato, Swiss cheese, dill pickle, french fried onions, and plenty of dijon mustard on a soft onion roll. It is bursty and surprisingly fresh, with some excellent crunch from the fried onions.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as Brocavore, a blog focusing on street food culture, and the junk food-centric "Spork & Barrel." His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.


  1. I guess it’s the pickle that brings to mind one of my favorite and easy sandwiches: salami and pickled eggplant. You pile pickled eggplant from a jar – I would use Cosmos, from West Haven – and sliced salami onto your bread of choice and drown the mess with olive oil. I go for a hard roll because I’m stuck in my ways but I imagine focaccia or thick slices of italian loaf could make a monster.

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