Cuisine Scene: Sandwiches

Is there a more adaptable or delectable bit of gastronomy than the sandwich? Nope. As Long Beach’s many sandwich havens prove, countless cultures, cuisines and tastes can be found, and satisfied, between two slices of bread. Here’s some local spots–popular deli’s, iconic taverns, fine dining establishments–where you can find everything from vegan to meat-laden options, Southern BBQ to Italian subs creations. A delicious world in the palm of your hands.



One of the city’s most popular Italian delis, Modica’s (455 E. Ocean Blvd.) has been serving all manner of entrees since 1996. Sandwiches are especially popular as the staff serves up somewhere in the neighborhood of 200 each day. And since this is an Italian establishment, yes, as you’d expect, they make one of the best meatball sandwiches around, with tangy marinara infusing both bread and ball. There’s also, as you’d expect, subs, hoagies as well as the Linden, featuring roasted peppers and goat cheese. They also serve a superb pastrami sandwich and have a display case full of great sides and side salads. You can eat in the shop, take it to go or eat on the patio.



Since it brews some of the best beer anywhere, it’s understandable that people forget Beachwood (210 E 3rd St./3630 Atlantic Ave) also produces some of the best barbecue. So, it’s no surprise that two of its best, most popular sandwiches are a Pulled Pork or Chicken, with either meat dipped in red wine vinegar barbecue sauce, topped with cole slaw and served on pretzel bun. Its Sliced Brisket is slow smoked, served in sweet and spicy barbecue sauce with red onion, dill pickles and served on toasted potato roll. If you’re into the Southern vibes but not meat, Beachwood’s Fried Green Tomato sandwich features the aforemention fried tomato served with fresh mozzarella, basil, mixed greens, balsamic and Tabasco vinaigrette. Pretty much hits about every taste point possible.



When you walk inside this Belmont Shore landmark, it’s instantly made clear the quality of the ingredients you’ll be getting in your sandwich; you can smell them, whether it’s the fresh, Italian bread or cured meats like salami and prosciutto. The latter is used in Angelo’s (5274 Second St.) popular Prosciutto sandwich that comes with tomato, freshly made mozzarella and garlic spread. As you can imagine, also popular are such standards as a terrific Torpedo and an equally outstanding Italian sausage and peppers. Angelo’s doesn’t try to reinvent the Italian sandwich, just do it absolutely right.

Photography by Brian Addison

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Steve Lowery