Balt Magazine: Baltimore Sandwich Scene

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#1 BSLChrisStoner



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Posted 19 October 2022 - 08:00 AM

Balt Magazine: Baltimore Sandwich Scene


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#2 Mackus



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Posted 19 October 2022 - 09:40 AM

To not mention Chap's in here seems like its trying to start a fight.  


I've been to several of the places that are included in here and eaten a good number of the sandwiches.  Everything I've had that is mentioned is excellent.  Meatball sub isn't my favorite from DiPasquale's (Porketta or Tony Ruebino or Eggplant Parm) but it is certainly terrific, can't go wrong with anything from there, and its my preferred Italian sandwich shop of all the ones mentioned.  The Ekiben chicken sandwich is insane, probably my favorite on this list that I've had, though not nearly as much as I've had every sandwich from DiPasquale's.


Cafe Dear Leon opened after I moved out, that egg sandwich looks amazing, gotta try it.


I absolutely love Cuba de Ayer, best Cuban food I've had outside of Florida, but its not anywhere near Baltimore.

#3 Old Man

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Posted 19 October 2022 - 09:56 AM

Used to be a big sandwich place in Columbia. Must have been over 100+ diff ones, would take 20 min to just read the menu. 

#4 NewMarketSean



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Posted 19 October 2022 - 11:01 AM

Wow I need to eat more sanniches in Bmore. I've only had the colossal crab sando at Local Oyster.

I never had friends later on like the ones I had when I was twelve. Jesus, does anyone?

#5 Old Man

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Posted 19 October 2022 - 11:13 AM

Back in the day, in Annapolis Junction was a old railroad worker restaurant. They had these huge 1 lb of meat on large roll, "through the garden", complete with lettuce, tomatoes and onions. The original sandwich was ham, and then later on in years, they added turkey. Their gravy over hot fries was awesome. But, in my teens and 20s, it was easy to eat both lol.


[By Pat Stakem - April 16, 1999] . . .

Henkel's Restaurant, a landmark in Annapolis Junction, Maryland, for decades, closed its doors in early November of 1997. Right by the tracks of the B&O Washington Branch line, and across from the gravel plant, Henkel's was a favorite lunch spot for railfans and normal people alike. A major clientele was the lunchtime crowd from nearby Fort Meade. It was known to CSX engineers, truck drivers, and railfans across the country. However, business had been in a decline, and the decision was made by the owners to close up shop. Another homey, friendly eatery bites the dust!

Henkel's Restaurant did not advertise, and you would not accidentally trip across it. If you learned about Henkel's, you were told about its massive sandwiches by someone who had already been there. While you were eating inside, there was no question about when the train passed. Trains rocked the old wooden building for a century.

Milton Henkel had founded the restaurant in the 1930's as a gas station/pool hall/notary/grocery store/beer store and hangout. Back then, beer was 10 cents, the sandwiches were 35 cents. The restaurant was most recently owned by the Duggan family.

Although Annapolis Junction, just south of Route 32 on Brock Bridge Road, is best known for Henkel's Restaurant, it is also the site of Wimpey Minerals, recently renamed "Tarmac." That site receives a rock train from quarries near York, Pennsylvania, several times a week, usually with two 6-axle CSX units. The facility has a blue, ex-Conrail U23B. There was also an old Alco parked in front of Henkel's that belonged to a previous owner of the stone works. It was scrapped in place recently, a profoundly distressing process to watch. Tarmac receives dry bulk gondolas of cement. Just south of the facility is a lumberyard with a rail siding as well. Adjacent is the MARC Savage commuter rail station. On the line between Baltimore and Washington, the tracks see a constant stream of heavy haul, including autoracks for the ramp in Jessup just to the north, the Emerald Express trash train from the transfer facility, and the multi-weekly Tropicana cars.

Annapolis Junction got its name from the location where the Annapolis & Elk Ridge Railroad branched off the B&O eastward through Fort Meade, to the Chesapeake Bay.

The restaurant was burned to the ground in a training exercise for firemen on Wednesday, April 14, 1999. The structure consisted of old, dry wood, and went up like a torch. All that remains now are some radiators, and, surprisingly, the doorframe.

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