Smoked Paprika Chicken – Green Bench Cafe, Montague Lane

Smoked Paprika Irish Free Range Chicken, Avocado, Lime Sour Cream, Tomato Salsa, Shredded Carrrot, Mixed Leaves on white toasted Sourdough €6.90

Although the ingredients sound closer to a Mexican style Torta, this Green Bench sandwich is certainly like nothing else available in Dublin.  Green Bench charge a premium for their chicken sandwiches to ensure they use free range rather than battery caged. This attention to quality carries on throughout the rest of the sandwich.

In this particular sandwich, the chicken was thinly sliced, moist and succulent however their was no smoked paprika taste in the individual pieces. The construction of this sandwich has been well thought out. A super fresh bed of mixed leaves and crunch carrot kept the Avocado/sour cream/salsa from mixing with and overpowering the chicken. This sandwich comes on toasted white sourdough bread which is the only part of the sandwich that is not made freshly in their kitchens. A unique and impressive, although rather expensive sandwich.

Recommended Crisp Pairing: Keogh’s Shamrock and Sour Cream

New Yorker – Fallon & Byrne, Exchequer Street

Pastrami, Turkey Breast, Mortadella Cheese, Gherkins, Iceberg Lettuce, Tomato with a mustard & deli dressing on a White Poppyseed Bap. €6.90

This pre-made sandwich come cold or heated for an extra 50 cent. Lettuce should never be on a toasted sandwich so we opted to take this sandwich away cold. Although the sandwich is pre-made, the gherkins were added afterwards which made sure they stayed crips and didn’t soak into the bread.

The poppyseed bap although a little tough, soaked up the hot English mustard punch needed to break through the 4 layers of pastrami and juicy turkey breast. The Iceberg, tomato and gherkins were surprisingly fresh and crunchy for a pre-made sandwich.

Recommended Crips Pairing – Doritos Chilli Heatwave

Reuben – Fallon & Byrne, Exchequer Street

Pastrami, Sauerkraut, Swiss Cheese, Rocket and Thousand Island Dressing €5.45

Heating this sandwich will not only cost an extra 50 cent, but according to the deli staff at Fallon & Byrne, it will also kill the probiotics in the sauerkraut. On recommendation, we tried this Reuben tribute sandwich cold.

Just the right amount to Thousand Island Dressing is added to the firm batch style Sour Dough bread to get a taste with each bite. Several layers of pastrami are surrounded by a thin layer of rocket that was fresh and punchy. Sauerkraut  is often where most Reuben style sandwiches loose marks. Too much kraut and the Pastrami will be overpowered – too little and the Swiss Cheese will dominate. In our two samples – the portioning was spot on. Although not a true Reuben sandwich – this tribute is worth a try.

Recommended Crisp Pairing: O’Donnell’s – Sweet Chilli