Seattle, it seems, is never happy with its sandwich scene. We went through a phase of “why don’t we have more sandwich shops like in Portland?” to “why are these new gourmet sandwich joints charging north of $10?”
Well, Terra Cole Butchery & Fine Foods opened along the main drag of West Seattle, hawking Reubens and other hot sandwiches for just $7.50.
The menu: It’s a menu of six sandwiches all served hot, though the deli will add other lighter, cold sandwiches once the weather warms up. It’s a short menu, with a few soups-of-the-day and a few sides, like potato salad. All meats are smoked and made in-house. The rest of the operation is devoted to selling charcuterie and raw meat.
What to write home about: The meaty “Dudewich” is a gluttonous sloppy joe soaked up in a dripping blue cheese fondue, the soft brioche bun a mere vessel to get said meat to mouth. It won’t all make it, but what you do manage on the first try will go down nicely with an IPA.
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Even better is the Reuben, with stacks of red ale-braised corned beef, topped with some crunchy brussel-sprout-sauerkraut. The peppery and smoky pastrami, though a bit chewy and lean, is still one of the better pastramis on rye in Seattle. Your day-after Thanksgiving turkey sandwich can be had here year round — chunks of dark turkey meat, slathered with cranberry relish and stuffing, bound with mayo in a hoagie.
What to skip: The dry and salty “Pulled South Carolina BBQ Pork.”
The setting: A spacious, nondescript white-walled joint, Terra Cole feels old school, none of the subway tiles and other Brooklyn-butcher-shop-inspired décor that’s hip now. Plenty of tables and seats are available in front to accommodate a busy lunch rush.
Summing up: Five sandwiches, each $7.50, totaled $41.06 after tax, enough to feed five.
Tan Vinh: 206-515-5656 or email@example.com. On Twitter @tanvinhseattle