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Sandwich Sources

January 21, 1998|NICK CUCCIA


An Armenian and Middle Eastern foodie's nirvana. A modest selection of takeout sandwiches, but go for the huge selection of breads, noted for their unusual herbs and other ingredients.

Breads: Moroccan olive/orange peel; date/pecan; saffron; green olive/walnut/cress/chile; Kalamata olive; marjoram/mahleb/sesame; spearmint/feta cheese; arugula/Cacique cheese; tarragon/Parmesan; oats/almond/honey/cinnamon; sweet potato/purple basil/orange peel; garlic/chives; garlic/cilantro, fig/almonds/oregano; sage/onion/anise; chile/raisin; San Marzano tomato/Thai basil; zucchini/onion.

Sandwiches: Bezjian Special Combination: mortadella, Toscano salami, hot Molinari, ham, with Swiss cheese or provolone and the usual condiments; ham and cheese; roast beef; pastrami; basturma.

Specialties: Feta cheese (local, French and Bulgarian), lebneh, hummus. baba ghannouj or kashkaval. Mediterranean cheese pie, zaatar pie (savory, olives, sesame seed) and lahmajune (Armenian meat pizza).

Olives: Greek Nafplion, house marinated, green Agrilion, green pitted, Greek green, pitted Kalamata, colossal calamata, Alfonso Peruvian, Greek black, Moroccan.

Sweets/confections: Baklava, kourabiades (Greek cookies with walnuts, orange peel, cinnamon and powdered sugar), pistachio supreme wheel (sugar, pistachio and rose-geranium essence), dates.

4725 Santa Monica Blvd., Los Angeles. (213) 663-8608. 11 a.m.-7 p.m. Monday-Saturday; 11 a.m.-4 p.m. Sunday.

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