A few months ago, when the New York Times speculated on seven concoctions that could be the next great New York sandwich, I was intrigured, but knew they were off the mark. They neglected to mention anything coming out of the kitchen at Breadzilla, a nondescript bakery just off Montauk Highway in Wainscott (in perfect striking distance of the Sagaponack beaches for quick munchie runs.) Tireless owners Brad and Nancy Thompson channel their Pennsylvania Dutch and New England upbringings into meats smoked on site, and an ever-changing menu of sandwiches that each day includes two or three that could easily make the Times’ list.
Consider just a few of Breadzilla’s mad scientist creations. There’s the Sloppydilla (a quesadilla with hamburger, jack cheese, sour cream, avocado, tomato and green sauce); the spicy tuna jack on 8-grain; and the gooey cheesy roasty beasty, a roast beef sandwich with melted mozzarella and fresh grated horseradish mayo. You’ve got to try it to believe it.
All the sandwiches are bread driven, of course. Popular seasonal pleasures include the Simple Tomato Sandwich (local Pike Farm tomatoes on country white bread with mayo, salt and pepper; no changes allowed), the lobster roll, the Codwich, the melt-in-your-mouth TMP (tomato mozzarella and pesto), and the special-sauce-laden California Sub.
But there’s much, much more to explore. So, here’s the Breadzilla 101 for first timers. The shop posts its lunch menu online at around 11 a.m. There are also copies available at the counter where you order. Lunch is served from 11:30 a.m. to 2:30 p.m., and Breadzilla takes orders by phone, but the harried staff turns off the ringer at 1:30 or so. And be polite. These bakers may put more love and soul into their creations than the entire city of Las Vegas, but they don’t suffer fools gladly.
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