Location: 133 Spring Street
Price: $6.00 (small)
Notes: Today’s sandwich, a tuna “Italian” from the West End Deli, actually manages to make tuna fish, well, interesting. Although a little on the small side for a $6 sandwich, the attention to detail here takes some of the burn out of the initial sticker shock. Fresh, zippy ingredients, sliced super-thin and placed on the sandwich lengthwise, banh mi style, along with a few surprises, including sliced Kalamata olives, and a wonderfully chewy roll, allow this sandwich to transcend its humble lunch box associations.
In a related aside, I would also like to note that it is extremely difficult to take an appetizing photo of a tuna salad sandwich.
About the Author: Malcolm Bedell
My first memories of cooking start in Maine at six years old, when I wore a yellow rainslicker to avoid getting spattered by the bacon I was frying in a skillet. My interest in both Mexican cooking and recreating classic New England dishes from scratch developed while living in Mexico, on a steady diet of pork and habanero peppers. You can see more of my writing and photography online on Serious Eats, the Huffington Post, BlogHer, and Foodista, as well as in print for Downeast, Indulge, and Cigar Snob magazines.
fromawaymaine
fromawaymaine
We're Jillian and Malcolm. We cook comfort food from around the world, designed to make you feel right at home, wherever you are. Join us as we explore Maine's vibrant food culture and cook New England's classic dishes, as well as our favorite recipes From Away. 
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{ 5 comments… read them below or add one }
Actually I think that’s a very good photo. Definitely makes me want one of those sandwiches!
I’ve recently attempted to make a pile of rice and beans look pretty. Ain’t easy. I think this looks like a perfectly lovely tuna sandwiche.
Laura
it also helps that those west end deli kids are all quirky, adorable and earnest.
Well, again, you’ve inspired me with a sandwich, but I’ll have to make it myself thanks to that whole ‘I-can’t-hop-a-plane-just-to-get-a-sandwich’ thing.
Make sure you julienne the veggies, Rich…I think it is the key to success.