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Dec 18, 2013 04:32 PM

public service announcement - Schmitter at Stag's [Oakland]

I haven't gotten the chance to get it yet. But Stag's, which has delightfully reinterpreted other classic Philly sandwiches in recent months, has a Schmitter on the menu.

Lucky Peach readers may have seen an ode to this sandwich a few issues back. Philly expats may know this unique sandwich well.

Get 'em while you can.

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  1. Having no idea what a Schmitter might be, here's what I found:

    “We use a little bit of a higher grade of beef, almost like our roast beef,” explained Anne McNally, “Cheese, fried onions, tomatoes, salami. The salami is cooked salami, not Genoa. And our sauce, we call it Schmitter sauce.”

    1. I’d had my eye on this since they posted their menu with a picture earlier this week, and today I had the time to get one. The menu reads “5 Dot beef, Fra’mani spicy salami, 2 layers of melted provolone and mozz, grilled onions, Rosso Bruno tomato, and ‘Schmitter secret sauce,’” on an Acme bun.

      The sandwich was good, and could have been great with more salami (which was griddled nicely); what there was of it only occupied half of the sandwich. Everything else integrated well, and I was particularly impressed with the tomato, which tasted like a summer tomato. The sauce, judiciously applied, was 1000 Island-type. There was a generous amount of thinly-sliced beef, and the 2 layers of cheeses worked really well.

      If they bring it back, I’ll give it another shot, hoping for more salami coverage.