In the Grass, Steak or Chicken
Three places I love for my favorite sandwich
Any time a dish includes spinach, onions, mushrooms, and cheese, I’m a happy gal. I do recall my first chicken in the grass sub. We had ordered out at work from a pizzeria no longer in business (circa 1998-2000). The sub arrived prepared on garlic toast and for me, there was no doing it any other way moving forward.
I love spinach but didn’t become aquatinted until I was an adult as my grandmother, who was responsible for introducing me to most foods, wasn’t a fan. Since discovering my love for this leafy green, I’ve perfected my spinach and artichoke dip game and I regularly keep sautéed spinach and onions on hand in the refrigerator for addition to eggs, pasta, pizzas, and sandwiches.
We make chicken in the grass sandwiches [and quesadillas] at home, of course, but I want to pay homage to a few local restaurants with stellar versions for which I am willing to leave the house.
Mike & Pop's Bistro & Tavern - 3020 Delaware Avenue in Kenmore
Serving lunch and dinner as well as a late-night menu and brunch on Sundays, Mike & Pop’s Bistro & Tavern is also serving up one of my favorite “in the grass” sandwiches. Prepared on a grilled garlic and herbed roll, your pick of protein (chicken or steak), is topped with caramelized onions, mushrooms, spinach, and feta cheese. Although pictured above with onion rings, which I recommend, the sandwich is normally served with chips and pickle.
What makes this one unique: that grilled garlic roll, feta for the cheese, the perfect size if you aren’t really looking for a 12” sub, available at a restaurant with table service, and the ability to upgrade your chips to those onion rings.
Molinara's N.Y. Pizza & Caffe - 2776 Sheridan Drive in Tonawanda
The closest to home, the “in the grass” sub from Molinara’s N.Y. Pizza & Caffe is my go to on those lazy, don’t feel like cooking nights. They do have some tables available for dining in, if you choose, but for us this is a quick pick-up or delivery.
Available to order with chicken or steak, the protein is served smothered in spinach, onions, and provolone on a garlic toasted roll (8” or 12”).
What makes this one unique: it’s hearty, so if you are in the mood for a generously packed, 12” sub, they’ve got ya. For us, living close, they are always quick to deliver and if we are picking up, they have a variety of slices to choose from that we can grab. Pizzas can be ordered with regular sauce, semi-sweet, sweet, or white. The only thing to keep in mind is that they close a little early, depending on the night either at 7:30 or 8PM.
The Hoagie Stop - Now with THREE locations: 220 Allen Street in Buffalo (take-out only), 2195 Clinton Street in West Seneca (sit-down and take-out), 183 Hertel Avenue in Buffalo (sit-down and take-out but temporarily closed).
Last week Wednesday, I came upon the newest business to make the list for my favorite “in the grass” sandwiches at The Hoagie Stop’s Hertel Ave location. Unfortunately, two days later, the building was a hit by a car. So while repairs are made, this location is temporarily closed. A side note: normally only offered at the Hertel Ave. location, their breakfast menu is being offered at the Clinton Street location in the meantime.
The Hoagie Stop’s version of my favorite sandwich features your choice of chopped protein mixed with your choice of Swiss or American cheese, onions, roasted red peppers, and homemade garlic hoagie sauce on a soft hoagie roll. Things may get a little messy eating, but it’s worth it.
What makes this one unique: the homemade hoagie sauce, chopped chicken or steak, the ability to make it a meal with the addition of fresh cut fries and a beverage. Bonus: the customer service. At both locations, we’ve experienced hospitality that goes beyond what I expect from a mostly pick-up/take-out joint. Employees have checked in with us to ensure we were enjoying our food and everyone just seems generally happy to be working there.
Am I missing a killer “in the grass” sandwich somewhere? Tell me about it in the comments or by emailing opentillfour@substack.com.