Being the influential Turkey Sandwich critic that I am, I get a lot of Turkey Sandwich recommendations. When I’m introduced to new people, it’s inevitable for them to ask me what I do for a living and when I tell them that I’m Turkey Sandwich Blogger, they always want to tell me where they get their favorite sandwich. it happens all-the-friggin-time.
When I recently met a group of new people in Seattle, one of them highly recommended the Turkey and Cranberry Sandwich at Specialty’s. I blew off this advice for quite some time because:
a) I didn’t know where Specialty’s was
b) I thought that Specialty’s was a bad name for a sandwich shop.
As it turns out, there is a Specialty’s not too far from my office. And they also have a large selection of cookies, so I gave them a shot.
Specialty’s makes their own bread. Before you jump to a conclusion and think that’s all awesome and shit, let me tell you something about bread: you need to know how to serve your homemade bread if you want to get the most out of it.
Case in point: Specialty’s serves their Turkey and Cranberry on un-toasted wheat bread. If you’re going to include something gooey like Cranberry jelly on sandwich, you GOTTA toast that shit. And if you don’t toast it, you go with a more firm bread like Focaccia or a Hoagie Roll – something that is going to be able to withstand the Cranberry’s weight and moisture. If you just slice the freshly baked bread and throw on the Turkey and Cranberry, you’re bound to have a mess on your hands – and that’s exactly what happened to me.
I will say this, Specialty’s Turkey is excellent. Real Turkey that was freshly sliced and they have good cookies. But c’mon Specialty’s get your shit together on the bread selection! You’re better than that!