Dining

Why do we love sandwiches? Maybe it’s because they transform our world of uniformity into one of many options. Really, the only unbreakable rule is that you employ two (or more) pieces of bread and put something between them.

It offers the kind of creative license that inspired Elvis to reach for peanut butter, bananas and a frying pan. With built-in portability and portion control, sandwiches are also the perfect warm weather on-the-go companion – order yours and head to the nearest park, pool or patio.

BLT: Merritt’s Store and Grill

1009 S. Columbia St. | 942-4897

www.merrittsstoreandgrill.com

At Merritt’s, a line forms outside the tiny kitchen every day, and three customers to one go for the famous BLT. The hardest decision may be how many layers to choose. A single layer has four slices of bacon, a double has six and a triple has nine. Yes, nine slices of thick bacon. Mmmmm.

There’s no secret formula to this BLT, just vine ripe tomatoes (which come from local growers in the summer), green leaf lettuce, salt, pepper and mayonnaise on toasted sourdough bread (or choose another type of bread, if you prefer). All orders are cash-only and take-out only, but heed manager Robin Dubeau’s advice on your way out the door: “You need napkins.” Messiness never tasted so good. $5.55 single, $6.65 double, $7.95 triple.

Lamb Tagine: Sandwhich

407 W. Franklin St. | 929-2114

www.sandwhich.biz

At Sandwhich, the full-scale restaurant kitchen meets the humdrum sandwich shop, a union most evident in the Lamb Tagine. Inspired by his mother’s traditional Morrocan stew, chef and co-owner Hicham “Hich” Elbetri braises grass-fed leg of lamb in chicken stock, dry white wine and about 15 different spices – cardamom, cloves, tumeric and ginger among them. The result goes between two slices of Weaver Street Market’s focaccia bread, along with house-made juniper berry chutney.

In Morocco, the stew, which is named for the tangine pot it’s prepared in, is reserved for commemorating very special occasions. Flavorful and unique, Hich’s sandwich creation is truly something to celebrate. $11, with micro salad. Served Monday, Tuesday and Wednesday.

The Manhattan: Neal’s Deli

100-C E. Main St., Carrboro | 967-2185

www.nealsdeli.com

The first time I ventured into Neal’s Deli, the pastrami was sold out. After ordering the pastrami-based The Manhattan the second time around, I understood why.

The Manhattan features a quarter-pound pile of house-cured pastrami, as well as New York-style creamy coleslaw (made with locally grown cabbage), Swiss cheese and house-made Russian dressing on toasted rye bread from Guglhupf Bakery on Durham-Chapel Hill Boulevard. Before opening the deli in April 2008, owners Matt and Sheila Neal – who between them have more than 30 years of experience in the food business – spent time at such New York City delis as Katz’s (“Send a Salami to Your Boy in the Army”) and the uptown Carnegie Deli. Judging by The Manhattan, the research paid off. $8.50, with a pickle.