Last week, Julie and I got around to visiting The Melt, a startup grilled cheese restaurant. Well, the “startup” claim might be a stretch: I think their claim to the title is their fancy grilled cheese making machine invented especially for this purpose that makes their preassembled sandwiches a breeze to prepare. And having tasted 2 of their offerings (Julie and I go halfsies on all meals), I have determined that it was probably all just a bunch of hype. If you want a grilled cheese sandwich in the Bay Area, the American Grilled Cheese Kitchen is in SOMA and is far better.
I have actually ended up at a lot of sandwich places in the area. For a summer, George and I made a dedicated effort to try the pizza places in Palo Alto. For a few years, Julie and I have made a dedicated effort to try the sandwich places in Palo Alto because she’s always excited to try and never forgets the opportunity for a new sandwich.
Not to say I’m opposed. In some ways, I feel like my life was destined towards sandwich enjoyment. For 12 years, my regular school lunch was a sandwich packed by my mom. In retrospect, the offering was somewhat simple: it was usually a single thin slice of some cold cut and a piece of romaine lettuce between 2 slices of bread, once homemade but then store-bought once we moved to Houston. On good days, I would also get a slice of cheese, usually havarti. In that time, I became a huge fan of corned beef, but came to dislike turkey (since it was often kind of slimy).
The summer after my freshmen year, I became aware of other sandwich methods as George would use more meat and sometimes put Kraft singles in his sandwiches, too. I became a fan of the former, if not the latter, but more importantly, I realized that sandwiches could have more variety than I had eaten before. The summer after, Leland added cured meats to his sandwiches in addition to the primary meat, which added another dimension. Last summer, I started making vegetarian sandwiches, and tomatoes, which I had once disliked (probably why my mom’s sandwiches for me were so simple), became a mainstay. And this summer, I started regularly adding mayo to my sandwiches. After 12 years of almost daily sandwiches, I think I’m far beyond ever getting tired of them, and clearly there are always new things to change up the experience.
In case you’re ever on campus for the day, or maybe if you’re tired of Stanford Dining, I made a map of the sandwich places I’ve tried. Most are heartily endorsed, so let me know if you ever need a companion to go along!
View Sandwiches around Stanford in a larger map