There’s no wrong way to make a sandwich, and there are many local shops to choose from

Is there any lunch more customizable than the humble sandwich? From pesto chicken paninis to the classic grilled cheese, the options begin with whatever you can fit in between two slices of bread. It’s a basic concept, but here are a few local options that are anything but basic.


Spokane’s High Nooner has been a delicious lunchtime staple of the community since 1992, pumping out fresh sandwiches loaded with ingredients. General Manager Jim Lucas says the “hands-down” favorite is still the Unforgettable Nooner, which comes with turkey breast, cream cheese, bacon, tomato and avocado. Pair that, Lucas says, alongside another customer favorite, the chicken bowtie pasta and maybe one of the Nooner’s homemade carrot cakes with lemon. The business had to make some adjustments to normal hours early on (even temporarily closing one of its four locations), but Lucas says “we’ve got some very loyal followers in the area after 28 years in the business. There’s a couple key people who put their heads to the grindstone and made things work.” 237 W. Riverside Ave., 838-5288; 523 N. Pines Rd., Spokane Valley, 924-5226; 410 E. Holland Ave., Spokane, 466-1516; 1116 W. Broadway Ave., 324-0467;


Smacky’s on Broadway is all about encouraging variety, and the possibilities seem endless at this Spokane Valley sandwich joint, situated near an auto parts store, truck stop and manufacturing shops. Here, you can build your own sandwich or order from a large menu with options like the SmackAttak Club, stuffed with turkey, ham, roast beef, pepperjack and cheddar cheese (not a veggie in sight!). There’s also the Pastrami Smackdown, with a half-pound of pastrami, swiss, provolone, pickles, onions, tomatoes and sweet-hot honey. (Don’t worry, vegetarians. Smacky’s has you covered, too.) In addition to its sandwiches, Smacky’s also offers soups, salads and even a catering service. 6415 E. Broadway Ave.,, 535-4230


It would be downright irresponsible if we didn’t mention Domini’s here. This sandwich shop, located in downtown Spokane, has been a local favorite for decades. Its secret ingredient: meat. And lots of it. No gimmicks. No crazy ingredients. Domini’s sticks to the basics. Pick your favorite deli meats (ham, corned beef, roast beef, pastrami and salami) and order by the pound. This legendary sandwich shop is only open for takeout under COVID. 703 W. Sprague Ave.,, 747-2324


Victoria Shoemaker thought that it was going to be easy. She had the cafe. The furnishings and appliances. The employees. The menu. It was January 2020 when she took over the Lefevre Street Bakery and Cafe, and she thought she’d be running the same business that had been there since 2016. But everything changed thanks to the pandemic. “This is tough,” Shoemaker says. Still, even with a major dip in customers (either due to COVID or the wildfire smoke in September), she’s managed to keep the Medical Lake business chugging along. In addition to its massive cinnamon rolls, Lefevre Street also serves up delicious sandwiches on fresh-baked hoagies and buns, like the prime rib dip and the Cubano, both of which are popular items among customers, as well as a “ton of breakfast sandwiches. The secret ingredient, she says, is “way too much butter in everything.” 123 S. Lefevre St., Medical Lake,, 299-3843


If you’re looking for somewhere cozy to hunker down with a sandwich, you might check out the Mason Jar in Cheney. It’s best known for its sandwiches, especially the Mediterranean, which is loaded with turkey, feta, marinated artichoke hearts, red onions, sun-dried tomato and aioli, says owner Douglas LaBar. The Mason Jar’s Tuscana, with sliced ham, bacon, provolone, baked egg and garlic aioli is also up there, he says. The cafe has been a mainstay for college students in need of a latte and free Wi-Fi, so LaBar says he anticipates slower summers regardless of the pandemic. Order online for pickup at, or pop in for a visit during brunch. The Mason Jar has more than 50 seats available between its indoor and outdoor tables. “Our breakfast and brunch are stellar,” LaBar says. “A lot of people only come out on the weekends but we do breakfast every day of the week until 11.” 101 F St., Cheney,, 359-8052


Take an 8-inch pickle. Cut it lengthwise. Scoop out the seeds. Now fill it with lettuce, mayo, tomato, stone-ground mustard, turkey, ham, bacon and cheddar cheese. That’s what they call a Big Dill at the Garland Sandwich Shoppe, now 12 years and running in Spokane’s Garland District. “Business has been really good and we’ve been really well supported here,” says owner Kristen Speller. Although the shop has had to reduce its hours to10 am-2 pm, Monday through Friday, the shop has seen an increase in sales since COVID hit, Speller says. “We’re getting more business in just those four hours a day.” Seating is also limited and the shop has shifted to mostly online sales now, but Speller says the menu is still the same. “I think a big part of our success is just how we treat customers. We know everyone by name. People treat us like bartenders. We welcome it. It’s a good distraction from what’s going on in the world.” 3903 N. Madison St.,, 326-2405

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