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Mar 27, 2009 09:27 AM

Best Sandwich at Bay Cities?

I have ordered the same sandwich at Bay Cities in Santa Monica for the last 10 years. (Godmother, works, no peppers). I love this sandwich. I need to mix it up. Turkey, Caprese.... Help me out. (Make sure and tell me how to order it. I don't want the guys behind the counter to call my number and not be prepared)

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  1. If you read through this thread you will get many good BC sandwich alternatives (not to mention all of the other sandwich places/types offered up).

    1 Reply
    1. re: Servorg

      Thanks for the thread. Quite the lively debate about Bay Cities. Great Info!

    2. You should be ordering on-line! I love salami and cheddar with lettuce, tomatoes, onions, pickles, italian dressing, hot pepper salad, pepper, and dijon mustard. Lately, however, I've been getting capicola and provolone with lettuce, tomatoes, onions, pickles, italian dressing, sweet pepper salad, pepper, and dijon mustard.

      1 Reply
      1. re: a_and_w

        I don't do the online ordering because it gives me an excuse to shop the market for pantry items. I could save a lot of money if I didn't feel the need to buy San Marzano tomatoes everytime I go there.

      2. Mortadella, havarti, tomato, basil, onion, extra olive oil, extra balsamic, pepperoncinis.

        OR, Caprese, add Italian style prosciutto, extra olive oil and balsamic (they're pretty stingy unless you specify you want extra, for my taste)

        They have grilled sandwiches in the hot case, as well, which in my experience have been AWESOME.

        6 Replies
        1. re: daftpunkxl

          I've tried all of their turkeys and they're all uninteresting at best--most of the turkey flavour has been processed out and replaced with salt, sugar, smoke, or a combo.
          I like the poorboy--I get it with the works, no mayonnaise and no peppers--as much as the godmother.
          I also like the hot pastrami, even if it's not your Langer's / Jewish deli style of pastrami. It's good in its own right.
          Often when I don't want to wait, I'll order a slice of chicken parmesan and a roll and take it home to make a sandwich.

          1. re: Wolfgang

            I too like the Poorboy loaded with hot peppers for me..

            1. re: Foodandwine

              Third on those poorboys. Simple but tasty!

            2. re: Wolfgang

              Definitely will try the Poorboy on one of the visits

            3. re: daftpunkxl

              Caprese+prosciutto is my sandwich.

              1. re: daftpunkxl

                Nice, I like the idea of starting with the Caprese and adding meat. Can't go wrong there.

              2. Their Meatball sandwich is very good.

                2 Replies
                  1. re: malibumike

                    I was talking to a friend today, he said to have them mix meatballs and sausage together and melt some provolone over the top.

                  2. Well, now all of my favorite Bay Cities sandwiches have been mentioned. The Godmother is the classic, but admittedly the meats are full-flavored but not generously sliced into a thick meaty wide-mouthed behemoth. The poorboy is very much a contrast -- almost too much meat, enough to take some off for balance, but it is mostly bland bologna and not the good stuff. I love the meatball, and I agree that it reheats into a crusty hot leftover feast, but it doesn't travel well -- it needs to be consumed on the spot or rewarmed, not like a Godmother that is better an hour later or after a stint in the fridge. Prices on the cold sandwiches just went up a bit -- the hot combos and daily specials are now an even better value in comparison. C'mon folks, most Bay Cities meat is nothing special -- it is Boar's Head, mostly -- but the rolls are absolutely special and superlative, and they are also sold really cheap for the size. But there is something about them, like the tapes at the beginning of the old Mission Impossible TV episodes that self-destructs in five seconds -- no matter how i wrap or store them, those rolls go hard and dead and stale if you stare at them cross-eyed. Yes, I've purchased the meatballs (the price them much more expensively for less than six) and made my own meatball subs at home, but unless I'm feeding a crowd I'm tired of them by the time I get through even a portion. But when all is said and ordered, I love Bay Cities -- the crowds, the smells, the lines. The wait, the anticipation, the crusty substantial rolls with the crisp, sour, spicy tart pepper salad as a condiment along with the meat and veggies. A great example of the whole being so much more than the sum of the parts.

                    7 Replies
                    1. re: nosh

                      You're not kidding about the shelf life of the rolls. I bought a couple last weekend for a pulled pork sandwich and they were half stale when i sampled them in the checkout line. About 10 minutes in a 250 degree oven brought them back to (almost) fresh out of the oven levels of goodness.
                      I also share your sentiments about the GM. I'm always disheartened a bit at the lack of meat, especially when I'm holding my gf's turkey sandwich and the GM and the turkey weighs noticably more. The GM needs and deserves more meat.
                      The meatballs are just good enough to make a good sandwich. I buy a meatball and a sausage, cut them into chunks and heat them in sauce at home, and then make a combo meatball/sausage sandwich with a nice helping of crushed red pepper flakes.

                      1. re: nosh

                        Great post. Agree that the Boars Head meats are nothing special. I buy my good ingredients at Guidi Marcello. I have never understood the excitement about Bay Cities.

                          1. re: kevin

                            Guidi Marcello is on 10th street, just north of Olympic in Santa Monica. They are not open on weekends.

                        1. re: nosh

                          A friend buys loaves of BC bread and freezes them on the same day they are baked. When he is ready to eat, he then takes them out of the freezer in the AM, and by Mid day they thaw to same day baked freshness. Seems odd to freeze bread the day you buy it, but it works. If you wait until the second day, you are screwed. Not sure if it works the same for the rolls.