Big Slick’s in North Miami Beach knows how to make a big sandwich

 

Big Slick’s in North Miami Beach knows how to make a big sandwich

big_slick

Jeff Kleinman

People with broken-down cars have a friend in Big Slick’s. On a stretch of road dotted with mechanics, the deli is an oasis for drivers awaiting repairs. It’s also a convenient stop for takeout. The North Miami Beach deli, just south of busy 163rd Street, focuses on the simple sandwich. Pick your protein, cheese, toppings and bread, then watch the counter staff go to work.

The best of the sandwiches pack on the meat. Four meatballs and mild marinara get shoved into a small sub. The beef is roasted on site. The packaged maple turkey is tasty with a layer of melted Swiss and a slather of Russian dressing. And tuna salad on a baguette (with onions, sweet peppers, pesto and black olives) was perfectly made.

Big Slick’s has some trouble with vegetables, though. Under-roasted carrots, yellow squash, zucchini and eggplant crunched too hard in the spinach wrap, and the coleslaw was discolored and hardly marinated. But the veggies meshed perfectly in a vegan soup that warmed the tummy on a cool day.

Unlike at assembly-line sub chains, customers need to make all their topping choices when placing an order. Breads include rye, wrap, roll and wheat, and sandwiches come in two or three sizes depending on variety. Put together your own creation (toppings include the standards plus avocado, feta, bacon and egg) or pick a concoction like the Full House (roast beef, turkey, pepper jack, honey mustard, lettuce and tomato). The eponymous Big Slick features breaded, baked chicken, prosciutto, roasted red peppers, mozzarella and basil.

The counter crew had our six sandwiches ready in about 20 minutes, and everything was marked on the wrappers so we didn’t have confusion when we got home. If you’re hungry for something heartier, Big Slick’s serves meatloaf and mashed potatoes and features other hot specials during the week including penne pasta and ginger salmon.

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