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. Got a sandwich we should check out? Let us know. —The Mgmt.
Buying tips, techniques, and recipes, no matter how you like them.
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; his experience runs the gamut from diner to super upscale kitchens. While he appreciated the tastes and sophistication of his labor-intensive kitchens, he didn't always feel comfortable there. He wanted to cook short ribs, cure salmon, and bake bread, but in a simple place.
That's his philosophy behind MCB, where even the perfectly flaky croissants are baked in-house. All the meats are cured and the vegetables are pickled there. Mayo is made from scratch.
Each sandwich becomes a phenomenal sum of its parts, even one as simple as the egg salad. It's served on a toasted croissant with perfectly crisp bacon, lettuce, and sweet onion. The crunch of the croissant plus the creamy, peppery egg salad, and bacon is proof enough that Stewart knows what he's doing.
Meat Cheese Bread
1406 Southeast Stark Street,Portland, OR 97214 (map); 503-234-1700