Wrapped, grilled, toasted, plain or served open-face, America loves sandwiches. A meal between the slices that's generally quick to fix and easily transportable, the sandwich, a simple concept indeed, has taken on new culinary heights. Sandwich selections today are endless. Wrap your mitts around the Don Juan Shrimp, a zesty tomato tortilla package containing shrimp, green onions, zucchini, jasmine rice and tomatillo salsa. A new eating venue with delicious views of Phoenix's Squaw Peak and a super spot for panini sandwiches.
Cool coffee drinks too.
A grilled salmon fillet comes on an onion roll with lettuce and tomato slices smeared with lime chipotle sauce. Or tie into the veggie foccacia sandwich, stacked with grilled eggplant, portobello mushroom, red bell pepper, tomato, fresh basil leaves and buttery goat cheese. Take time for Eddie's Moroccan seared ahi tuna sandwich on a toasted sesame roll with julienne spinach, wasabi soy mayo, won ton chips and spicy radish sprouts. 8700 E. Pinnacle Peak Rd.