When I visit family in Delaware, there are a few things that should be enjoyed if at all possible. It is usually not feasible to accomplish all of these goals, but to achieve a few does make the trip complete. One of these is to eat a sub from Capriottis.
I typically order a fresh Roasted Turkey, Roast Beef or Italian, but for some reason today I strayed from my normal selections and ordered a Capastrami.
You ask, what is a Capastrami?
What is a Rachel?
A Rachel is a well documented version of a Reuben.
The Rachel is typically a made with Pastrami and topped with Cole Slaw instead of Corned Beef and Sauerkraut. The result is a sweeter sandwich, less tangy and tart but just as impressive. There is nothing coy or subtle about the flavors in the Rachel.
Where Capriotti’s strays from the traditional Rachel is that in lieu of using rye bread, Capriotti’s uses their signature Italian Hoagie Roll. The result is a hot Pastrami sandwich with melted Swiss Cheese, Thousand Island Dressing and topped with crunchy, sweet Cole Slaw that is encased in a chewy Italian Roll. That chewy crust of their bread creates a barrier that does not get soggy with the wetness from the contents of the sandwich.
The picture to the right is of 10 inches of sandwich decadence that does not do justice to Capriotti’s Capastrami. This rendition of the Rachel will be in serious competition for my favor when I am back in Delaware to visit family.
It is no secret that one of the few things that I do miss from the East Coast is a well made Sub / Hoagie on decent Italian Bread. Capriotti’s has had a presence west of the Mississippi for quite a few years, but never in Texas. I just saw when I went to their website that there is now a Capriotti’s in Plano, TX with another location being opened in Dallas. This temple of sandwich making is coming closer to Houston. My mouth waters in anticipation.
I wonder which company will have a presence in Houston first? Capriotti’s or In-N-Out Burger?