The Local Deli in Hayden

Fresh. Local. Healthy.
Sandwich pickles on a table

Pickle party

Pickles are one of humanity’s oldest friends right up there along side dogs and alcohol. Whoever figured
out you can throw something in saltwater to make it last a long time is ten times the hero whoever
discovered fire was. Just think of it. Early humans were busy molding mud huts, hunting mammoths,
making stone tools, just figuring out how to plant stuff in the ground, and someone probably was so busy
with all this other stuff they forgot about that jar of cucumbers in some sea water they were going to make
some kind of soup from. They go a week without remembering it, then they check back, and surprise
surprise it is still edible, and not only edible, but delicious!
Since that day, pickles became a mainstay method of food preservation. We use the word preservation,
but really all we are talking about is controlled rotting in a brine solution. The high salt, high-acid solution
of a brine works to damage the cell walls of whatever is being pickled, allowing the water to leave being
replaced by the denser brine in a process called osmosis. This changes the look, texture, and flavor of the
pickle. While you can just make a pickle using a simple water, vinegar, and salt brine, adding spices and
herbs will greatly improve the flavor.
The pickle, of course, we in the States are most familiar with is the humble pickled cucumber. We really
only deal with a couple of varieties of this guy, namely the kosher dill, the hot and sour, and the bread and
butter. Some of these are worth more than others, but I guess it goes without saying we all have our
preferences. They all have their expected place and use, though. And like any pickle, they are never too
far away from a deli.
The Kosher Dill is my personal favorite American cucumber pickle. They are usually robustly sour, but
have an uncommon savory richness that can be hard to explain. The brine for these pickles usually
contain a hefty amount of dill seed and dill sprigs, along with black and red peppercorns, mustard seed,
and other spices. The key ingredient that makes a kosher pickle kosher isn’t actually anything religious.
The kosher title means garlic was added to the brine, a fine addition arguably first introduced by various
Jewish deli mainstays in New York.
Hot and sour pickles are made to be more about the hot and less about the sour. They are brined in a basic
spiced brine like most any other pickled cucumber, but what really sets these apart from the rest of the
barrel is the generous use of chili peppers in the brine. A mixture of both fresh and dried ripened cayenne
and other variety peppers make these pickles into firecrackers waiting to explode on your first bite. Some
people find it addicting.
Bread and butter pickles are mentioned last for a reason. I don’t like them. They are way too sweet. They
have no balance of flavor; I think they were made when someone was trying to make the next big candy
craze after the kool-aid pickle never caught on. I wonder why? No small wonder you can get someone to
buy a novelty food once, but fool-me-twice? I guess some people put them on a burger where the ketchup
and mustard can work to stretch its flavor out a bit, but why not just use a good pickle in the first place?
This is just a short primer on the beautiful pickle. I hope you do appreciate them like the world has
throughout history. Remember them next time you are hungry for a sandwich; any deli experience is
incomplete without one of them.

The Secret History of French Bread

Ah, bread: could there be a more boring item on your grocery list? Today we think of bread as the thing we stuff our faces with out of boredom as we wait for the real food to arrive. Or as a sort of edible plate for tastier ingredients like meats, veggies and cheese (our favorite of course). The truth is, bread used to play a crucial role in our diets.

For much of human history across most of the world, bread was the single most important item on almost every person’s menu. It was eaten by every class of society, and its price and availability has brought down dictators and democracies alike. Having it could mean peace and prosperity. Not having it meant calamity and ruin.

In France during the late 18th century, it was the ever-rising cost of bread that became a crucial cause of the French Revolution. Like much of French society at the time, the bread itself was socially stratified. The wealthy and nobility got first choice of the finest, most expensive loaves, while the peasants had to make due with stale, sometimes moldy bread packed with cheap starches. Sure it would fill you up, but it wouldn’t be much fun to eat.

fresh loaf of French baguette bread

Then came the Revolution, and with it: the baguette. With enlightenment ideals in full swing, France’s new revolutionary government decreed that there would no longer be bread for the rich and poor, there would just be bread for all the people. Prices would be fixed, and unscrupulous bakers would get a stern talking to from Madame Guillotine.

This delicious, if bizarrely elongated bread is of course a staple of French cuisine, but at the time of its invention it was certainly peculiar. Some stories of the early types of baguettes recounted peasant women carrying loaves of bread taller than the women themselves, stacked precariously under arms like huge sticks. Like any good food origin story, no one quite knows where exactly the baguette was invented, or why, but there are some interesting ideas.

One theory is that during the Napoleonic Wars, Napoleon wanted a bread his soldiers would carry with them on the march during campaign season, so the army wouldn’t have to wait on bakers to cook it constantly. Supposedly the common soldier’s pants had a pocket long enough to slide the whole loaf down the side of the leg. One hopes the army got the chance to change pants regularly. The other theory is simply that the baguette was not nearly as labor intensive as older styles of French bread, and could be cooked in a quarter of the time.

Whatever the true story of its invention, one thing it clear: French bread is amazing. The crisp yet soft dough, buttery flakey goodness, and a perfect edible plate for your sandwich. But it’s also the bread of the people. For hundreds of years families and friends worldwide have sat around a table and torn through a loaf of French bread with carnivorous gusto.

Here at Local Deli we make our bread fresh daily, using locally sourced ingredients. We want you to feel like a part of our family when you bite into your favorite sandwich. And maybe, just maybe, you won’t be so bored at the grocery store when shopping for your next loaf. So come in, take a load off and break bread with us.


Our favorite deli sides and salads

The Fourth of Julyis coming in just a few days. It conjures up images of grilling burgers and dogs, beers on the lawn, and very loud fireworks. There is also the whole Declaration of Independence thing, but we can remember that best by our own personal pursuits of happiness, that is barbecues included, of course. Barbecues, however, have very little need for sandwiches, besides the pulled pork sandwich and the two slices of white bread they give you at barbecue places. Luckily, there are the side dishes, many of which are common between delis and BBQs. Potato salads, macaroni and other pasta salads, various cabbage slaws, and even potato chips.

So, what is the skinny on these fab deli sides? Potato salad can come mayo or mustard based, sometimes in Austria people will dress their potato salad with just oil and vinegar and a few herbs and spices. Macaroni salad is usually made with mayo and finely chopped veggies, but it really is only a small member of the larger pasta salad family. Coleslaws are usually made from either red or green cabbage with mayo or vinegar, and sometimes both. I think potato chips don’t need an explanation; they are thin, salty, crispy. Everyone knows potato chips, am I wrong to assume that?

Catering sides and salads

Everyone has their favorite when it comes to deli sides. My favorite is potato salad with lots of hard-boiled egg and celery with a mix of both mayo and mustard. I like when potato salad is made with whole grain mustard, since you get those bites with the whole mustard seed, and they pop with an explosion of complex flavor. My second choice wouldn’t be macaroni salad, but a good Mediterranean pasta salad, loaded with fresh parsley, salami, olives, and feta cheese. However, if the macaroni salad served with a Hawaiian Plate Lunch were on the table, I would place that snugly in second place also. Potato chips are in third place. They’re good. I like them. They are crispy, crunchy, salty, full of flavor, but they are everyday foods. I can just walk for a few minutes to the corner store to pick up four bags right now, and then: boom- no more potato chip craving. Potato salad, macaroni salad, you have these during a barbecue or picnic. Sure, you can make and eat potato salad whenever you want, but really there is a time and a place where certain foods shine, and the picnic/barbecue is potato salad’s time and place.

Fourth is coleslaw, and that is only because I don’t have a lower ranking to give it. Never liked relish and never liked coleslaw; they are both way too sweet for me to eat alongside a savory lunch. Cabbage slaws can have their place, like on a Louisiana Po Boy, but that technically is just shredded cabbage with some mayo on it. Red cabbage slaws can be good if dressed with just some oil and vinegar, maybe a little honey or sugar to round everything out. Well, there is a little impromptu listing of my own personal deli side power ranking. Potato salad is definitely my pick for favorite, well picnic side really, which is a far cry from a barbecue in so far as what the main food is, but honestly, it doesn’t matter how you enjoy them, since the real focus is being together with friends and family to celebrate your time together. But not around coleslaw.


Best and worst sandwiches I ever ate

Remember that episode of House MD where Coma Guy played by John Larroquette wakes up? Well, if
you don’t, it isn’t super important, but here is a brief synopsis of the important parts. Coma Guy was in a
coma for 15 or so years, and House uses a chemical cocktail to wake him up for a day. They drag Wilson
along for a romp through Atlantic City, and during the night Coma Guy keeps going on and on about how
he wants this one sandwich from a little place on the Boardwalk that has long since closed. The way he
talked it up, it must have been something to taste, especially since he spent a good hour or two of his time
awake yapping on about it.
I’m sure you can guess where this is headed. I’m going to talk about the best, and also the worst,
sandwiches I ever ate. I’ll start with the worst, since I have leaving people with a poor taste in their mouth.
By far the worst sandwich I ever had was a very bad Reuben. This particular Reuben was latest from a
nationally recognizable sandwich chain I can’t call out here for legal reasons, but let’s just say they call
their employees artists, and their works are like bad Jackson Pollock forgeries. The bread, first off, wasn’t
even really rye; it looked dark, but it tasted bland as their usual wheat bread. The pastrami was paper thin
and just as dry, and it tasted about as good as paper tastes. The kraut was limp and lifeless. It was way too
watery and offered no texture or savory bite. Don’t get me started on the thousand island dressing! It was
nothing more than sugar and sweet relish. The Swiss cheese was the only thing that tasted how it was
supposed to, and everyone knows how much of a flavor bomb that stuff is. That sandwich was truly as
disappointment unbecoming of someone versed in the Way of Subs.
On the other hand, the best sandwich I ever had was completely different. First, it was one I made myself,
so right of the bat I know it is going to be the best. It was an unusual combination, but it worked wonders.
It was corned beef with salami and sharp cheddar on a crusty baguette. Any sandwich on a baguette is a
winner, no doubt, and sharp cheddar with corned beef is a grossly underrated combination. The salami
was there to add just a hint of funk. The real unifier of the whole thing was the horseradish mayo sauce I
used. It was just some jarred horseradish spread on the bread and some mayo spread on top of that. The
saltiness of the corned beef and the cheese were keeping the spiciness in line, and the funk of the salami
was perfectly tempered by the rich creaminess. And like I said before, you can never go wrong with a
crusty baguette.
So those are the highs and lows of my sandwich experiences. I do admit if I woke from a coma, I would
be craving that sandwich. I am craving one now, actually. What sandwich would you wake from the dead
to eat again? Leave a comment below!

Catering sides and salads

Sandwich sides power ranking

Years ago, back when I was in school, I remember from Phil 101 talking about what freedom is. Most
people would say freedom is when you are presented with different choices, and it comes from being able
to choose any of them you want. Others argue true freedom is when presented with different choices, but
what gives you freedom is the wrong choices being taken away, leaving you with a single, best choice. So
we have multiple choices versus a best choice. How can you pick which choice is the best? What if the
choices are completely subjective? Like when you have to choose a side for your meal? The rookie
mistake, in my opinion, is seeing each option as perfectly valid, but true deli aficionados know there is a
best choice.
I’m going to say it flat out. Some side choices are just plain terrible when paired with a sandwich. I think
any side to be worthwhile along a sandwich needs to be able to compliment it, whether by having similar
taste or contrasting texture, and the side also needs to be able to not take any attention away from the
main attraction. A side also needs to be sufficiently boring to the point one could not have to focus on it.
Now that we have some criteria, let’s introduce the players. Standard deli sides, I think it safe to say, are
macaroni salad, potato salad, potato chips, cole slaw, and french fries.
Macaroni salad isn’t bad. It is usually soft and creamy, so it can compliment a sandwich well, but falls flat
when it comes to texture and overall taste. I think it definitely has its place, but I would rather save it for a
Hawaiian Plate Lunch.
Potato salad is a bit trickier. It usually has more variation in how it can be prepared. A mayo based potato
salad does offer interesting texture contrasts with the celery and hard-boiled egg, and a mustard based
usually flaunts bright, vibrant flavors. Both cases, however, are far too interesting I think. I would like
either better with a piece or two of fried chicken.
Potato chips, on the other hand, I think are right on the money. Plain salted chips are just boring enough
on their own not to take anything away from the sandwich, and they give a texture not found anywhere in
a sandwich. My favorite thing to do, especially around the crusts, is to shove a couple of chips between
the bread for that great crunch. You can never go wrong with chips.
You can go wrong with french fries, however. They have the same flavor profile as chips, being as they
are both just fried potatoes with salt, but they have too much of a contrast within themselves, what with
the fluffy insides and crisp outsides. They are just too interesting, and way too filling, for pairing with a
sandwich. With a burger, though, is a different story, since they are able to mop up any juices from the
patty you won’t find with cold cuts.
Cole slaw, for some reason, I think is a bit controversial. These, along side the potato chip, are one of the
best sides for a deli sandwich. Slaw is crisp, slightly sweet, and gives a good creaminess to the mouth,
plus they also can be added to a sandwich as an additional topping without taking anything away.
If I had to give my personal ranking, I would say chips, cole slaw, potato salad, macaroni salad, and then
french fries on the very bottom. Mind you there is a massive gap between macaroni salad and fries. Just
about anything is not bad with a sandwich, but for me, the truest freedom comes from chips and slaw.
What do you think?

Patty Melt Sandwich

Patty melt, is it a proper sandwich?

Is the patty melt a sandwich or a burger? What came first the chicken or the egg? Garrison Keillor isn’t
here to answer that second one, but I am here to try and get to the bottom of the first. In a world filled
with mystery and inquisitive people to ponder said mysteries, I thought I should go on and try to shed a
light on this enigma. I think first we have to wonder what makes a sandwich a sandwich, a burger a
burger, and to do our best to examine these things without pulling out the Venn Diagram.
Let’s first work on our definition of a sandwich. We can say it is merely meat inside bread, but that is a
can of worms. What about a meat pie or a stuffed pizza? Crust is technically bread, so I think we should
specify sliced bread. Sandwiches also don’t need to have meat, so we need to have a way to say anything
between sliced bread. I would go further, however, to say what goes inside the slices of bread needs to
also be sliced, in keeping with the spirit of the original Earl of Sandwich. So a sandwich is anything sliced
between two slices of bread. I am also going to add “or spread” so not to anger the PB&J community.
So right away I think I solved that question. A patty melt can be disqualified from being a sandwich
because the patty isn’t sliced, but should we leave it at that? An objection can be raised that the patty in a
patty melt is sufficiently thin enough that it doesn’t need slicing, and therefore should get a pass since it is
also between two slices of bread. So, let’s see how else we can unpack this conundrum.
Let’s try this from a different angle. What makes a burger a burger? A burger can be called simply a patty
of ground meat, or beans and grains for those who like it that way, within a bun. Well, there is a problem
here, since the bun or roll is just bread sliced down the middle, and if you cut the bottom and top crusts
off, you’d have basically a sandwich. No, I think what makes a burger a burger rather it the fact the patty
is cooked and assembled separately. So the big difference between a burger and a sandwich is merely the
temperature, since if a sandwich is going to be served hot, the entire thing it heated up, not just one part of
Ah, but then again, the patty melt is heated all together too. I think this isn’t something easily solved. I
tend to side with the cop-out answer: the patty melt is neither a sandwich or a burger. It’s a melt; it’s right
there in the name. It tastes good, and any debate over it is silly, like when people spend hours arguing
whether Chicago deep dish is a pizza. So what are your thoughts? Let me know in the comments below.

What Is The Deal With Ezekiel Bread?

Maybe I’ve been living under a rock for the last few years but the first I’d heard of Ezekiel bread was seeing it on the Local Deli Menu. “What is this bread and what makes it so biblical?” I couldn’t help but ask myself. So after a bit of research, I can share some of the most important things about this quality bread, and why you should consider having it for your next Local Deli Sandwich!

What’s In A Name?

Ezekiel-Bread-PictureAs you probably guessed, the most indicative thing about Ezekiel bread is the name. It does, in fact, stem from a bible verse. “Take also unto thee wheat, and barley, and beans, and lentils and millet, and spelt and put them in one vessel…” Ezekiel 4:9. I like to imagine the creators of this bread read that bible passage and just had the thought “I wonder how this bread would taste.” Turns out it tastes pretty good! The key part of this list of ingredients is that this is actually all that’s in Ezekiel bread. Many loaves you’ll find on today’s shelves contain a ton of sugar. Sure it may be worded as “high fructose corn syrup” or “honey” but we all know what it actually is. This lack of extra nonsense makes this bread actually really healthy to eat. How healthy? You’d be surprised

The Benefits Of Sprouted Seeds

No, you’re not going to suddenly find leaves in your PB&J. “Sprouting” is the process by which seeds begin the germination Sprouted Seedsprocess to turn into plants. Normally seeds are very withdrawn and hard because they are designed to not sprout until the conditions are adequate for actually growing. The biochemical process known as sprouting begins when the seeds are exposed to adequate amounts of water and a high enough temperature. When seeds sprout like this, they contain more vitamin C and up to 50% more protein! The levels of gluten also drop, which is useful for a variety of reasons. Even if you aren’t gluten intolerant or have celiac’s, the protein can be difficult to digest.

Ezekiel Bread As A Whole

There is more to this bread than just the fact that the seeds are sprouted, however. It’s healthy for you in other ways. The soybeans and lentils present in the loaf add quite a bit of protein and fiber. This bread is actually so fibrous, you’ll likely eat less throughout the day because of how full you feel. I could see Ezekiel bread as an essential part of any healthy weight loss plan.

Overall, I was very pleased to learn all of these things about Ezekiel bread. Not only do I plan on picking it up for any sandwiches or avocado toast I’d like to make at home, but it’s right here on the Local Deli Menu! I can only imagine how good some of these sandwiches are going to taste on it. I’ll keep you posted.

The Perfect Peanut Butter And Jelly Sandwich

Peanut Butter

Many individuals dismiss the classic peanut butter and jelly sandwich as a relic of childhood. I can see their side of it, we all definitely ate a bunch as a kid. The average American child consumes 1,500 PB&J sandwiches by the time they graduate high school. Some of us never stopped, though. I’m 25 and still eat a peanut butter and jelly sandwich almost every single day. I’d say 4 or 5 a week. Peanut butter is a fantastic source of protein and the simplicity with which you can make one of these bad boys is unrivaled. Peanut Butter

There are a couple of disputes within the community, though. The battle lines are often drawn when it comes to Creamy(or smooth) peanut butter vs Crunchy(or chunky). Creamy peanut butter is definitely the more popular of the two. 60% of Americans apparently prefer the smoother softer version; citing its easier spreadability on bread and lickability off spoons.

…And Jelly

The jelly is the other important half of the iconic sandwich. Who even knows the difference between a jam, a jelly, and a preserve? They’re all made of the same stuff, the only difference is the makeup of the fruit when mixed with the sugar. Jam is made with fruit juice, jelly with fruit pulp, and a preserve with basically whole fruit. It comes down to how thin/spreadable you like your J part of the PB&J.

The bread cannot be ignored if we’re to have this discussion in full. It often is, though. I, myself, have not done too much experimentation in this arena. Simple wheat bread had done the trick for me for decades. Some prefer it white or prefer it toasted. At the Local Deli, the Adult PB&J comes on sourdough and it’s honestly delicious. Sourdough is personally never something I’d have thought of for a PB&J option but now I don’t know why I’d try it on anything else. If you’re not in the mood for the old childhood classic, we’ve got plenty of options. Come give one a shot!

Robbin the Reuben

While reading about sandwiches in my free time (we all do that, right?) I came across some interesting information. Apparently, the origin of the Reuben sandwich was under hot debate for a bit, and still may be.

I personally love food, even more, when it’s got a nice history behind it. The rhetoric I’ve heard for years describes the tasty sandwich as a Jewish creation from the streets of New York. Apparently, there exists another claim to the throne.

In This Corner…

This story starts with Arnold Reuben; founder and owner of Reuben’s Restaurant and Delicatessen in The Big Apple. In 1914 one of Charlie Chaplain’s leading ladies strolled into his restaurant asking for a large, custom sandwich. Annette Seelos was so hungry she could “eat a brick.” He made her ham, turkey, swiss, coleslaw, and lots of Reuben’s special Russian dressing on rye.

Elements of a Reuben, sure, but not the real deal. I could see this as a progenitor, and his shop was named “Reuben’s” after all.  Recently, another side came out of Omaha, Nebraska.Reuben

Elizabeth Weil wrote in the New York Times a few years ago telling the story of her grandfather Charles Schimmel. A talented cook for one of his father’s hotels, the clientele trusted him to make up delicious food on the spot pretty often. On one particular poker night in the Blackstone Hotel, Reuben Kulakofsky called upon Schimmel to make snacks for the table. Schimmel delivered corned beef, swiss cheese, sauerkraut, Russian dressing, and rye to everyone’s delight.

Now, this one sounds like a lot more of a Reuben Sandwich. The other pretty great piece of evidence for the Omaha claim is a copy of the menu from the Plush Horse, a restaurant in the Blackstone. It’s got the sandwich itself on there, whereas there aren’t any menus to back up the New York Claim

Until things get a little bit more official than word of mouth, and we can dig up some specific menus from certain years, it looks like the Omaha claim holds a bit more weight. Who knew the Reuben came from Nebraska? Fortunately, you don’t need a plane ticket to enjoy a quality sandwich, just stop by your Local Deli today!

Local Ideal Nutrition

Staying Healthy Through Local Ideal Nutrition

Enjoying a well-rounded, nutritionally sound diet may sound daunting, but it really is simple, once you know how to choose foods that provide the most efficient and healthy fuel for your body. The tips and advice in this article can empower you to create your own healthy eating plan that meets your nutritional needs. Local Deli offers Local Ideal Nutrition that has options available for the whole family.

Local Ideal NutritionCarbs are not the enemy. Your body needs carbs to survive and by cutting them out, you can cause your organs damage or even cause them to fail. That said, there are good and bad carbohydrates. The good ones tend to be complex carbs like whole-grain and other fiber-rich foods. The Local Deli Hayden offers many different options of bread for their sandwiches as well as gluten-free choices too.

Try to eat a white meat in your diet every day. Most protein comes from animal fat and this kind provides the least amount versus red meat. You can find tasty white meat in our turkey, chicken and even tuna. Add these to items such as our sandwiches, salads, wraps, and bagels; the possibilities are endless.

Even artificial sweeteners can raise your blood sugar and insulin levels in much the same way as sugar. Although they may be lower in calories, they are not necessarily any more healthy. Instead, change on how much you depend on sweet things. Start by cutting your sugars in half and work your way to not needing them at all.

Local Ideal NutritionTo help maintain a healthy lifestyle, try to increase your consumption of vegetables. Baby carrots are a quick snack and a great source of both vitamin A and C. Fresh vegetables are best, but frozen veggies hold their nutritional values better than canned. Salads are a quick and tasty way to get healthy greens but don’t go overboard on the dressing.

It is crucial that your diet contains a sufficient amount of selenium. Selenium is one antioxidant that can keep your skin looking younger by improving tissue elasticity. It can help deal with free radicals and even protect from the effects of the sun. Some foods for you to consider are tuna, brown rice, and wheat germ.

If you are very concerned about not getting the proper amount of nutrients, supplement your diet with a quality multivitamin. There are great options at your local health store. By choosing the right multivitamin, you stand a better chance of getting all the nutrients that are needed.

Proper nutrition is truly essential, no matter your age, lifestyle or level of activity. Armed with these tips for making nutritious dietary choices, you are well on your way to maintaining a balanced diet that provides you with the energy that you need to face the day.

Stop by your Local Deli Hayden today for a delicious & nutritious meal for the whole family. If you have any questions about our menu check it out here. Or if you’re located in Rathdrum we also have a location there as well. Their website can be found here.