Meat Cheese Bread has been one of Portland's favorite sandwich spots since it opened in 2008. Owner John Stewart has been cooking since he was 14 in his hometown of Albuquerque, New Mexico. He makes just about everything from scratch at MCB, from the perfectly flaky croissants to the pickled veggies and meats. Each sandwich becomes a phenomenal sum of its parts, even one as simple as the egg salad.
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The thinly sliced mushrooms in this vegetarian sandwich are silky without being slimy, earthy and plenty satisfying, topped with goat cheese and pleasantly bitter frisée. The sherried onions balance out the sandwich with a bit of acid; this is definitely a grown-up lunch.
In this great country of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around the country. SENY has been covering this for a while, but we decided to take it national. Up first: a maple bread pudding sandwich. Yes, we did a double take too.