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Sandwich Sources

January 21, 1998|BARBARA HANSEN


Full-service deli with the usual selection of cold cuts and cheeses for sandwiches.

Breads: Wide selection includes squaw, rye, whole wheat and onion rolls.

Sides: A variety of Greek offerings, including moussaka, pastitsio, Greek salad, stuffed grape leaves, feta cheese and Greek olives.

5210 W. Beverly Blvd., Los Angeles, (213) 466-1193. 9 a.m.-6 p.m. Monday through Friday; 9 a.m.-5 p.m. Saturday; 9 a.m.-4 p.m. Sunday.


The place to go if you want to give sandwiches a Mediterranean-Middle Eastern flavor. The fresh, hot baguettes are terrific for sandwiches.

Appetizers: Rice-stuffed grape leaves, frozen spanakopita (spinach turnovers) and tiropita (cheese turnovers).

Meats: A selection of Mediterranean-style salami, plus souvlaki (marinated lamb on skewers), loukaniko (grilled Greek sausage) and roast leg of lamb.

Cheeses: Greek cheeses such as Kefalograviera and Manouri (a soft sheep's milk cheese), as well as regular sandwich cheeses.

Sides: Greek salad, taramasalata (fish roe dip), tsatziki (yogurt-cucumber dip), feta cheese, Kalamata olives, Greek cookies and pastries.

2771 S. Pico Blvd., Los Angeles. (213) 737-2970 or (213) 737-2880. 9 a.m.-7 p.m. Tuesday through Saturday; 9 a.m.-4 p.m. Sunday; closed Monday.

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