{"id":69272,"date":"2025-02-11T00:01:01","date_gmt":"2025-02-11T06:01:01","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=69272"},"modified":"2026-04-04T13:30:34","modified_gmt":"2026-04-04T19:30:34","slug":"the-sandwich-company-albuquerque-ne","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=69272","title":{"rendered":"The Sandwich Company – Albuquerque, NE"},"content":{"rendered":"
\n
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The Sandwich Company on Carlisle Just North of Candelaria<\/figcaption><\/figure>\n

In 1967, John Poppy introduced the term “generation gap” in Look magazine.<\/a><\/strong>\u00a0 Still used widely, the term refers to the “the chasm that separates the beliefs and behaviors belonging to members of different generations. This gap often manifests in varying thoughts, actions, and preferences between younger and older generations<\/em>.”\u00a0 According to Investopedia, “Differences may exist in politics, values, pop culture, and other areas<\/em>.”\u00a0 Among the ways in which a generation gap exists is in culinary exploration.<\/p>\n

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Sandwich Company Dining Room<\/figcaption><\/figure>\n

TouchBistro, “an all-in-one point of sale and restaurant management system that makes running a restaurant easier<\/em>” conducted a survey of more than 2,600 diners which revealed a wide expanse between generations when it comes to dining out.\u00a0 TouchBistro discovered that younger generations–“56% of Gen Zers and 47%–of millennials in the U.S. say they visit new restaurants once a month or more. When it comes to deciding which new restaurant to try, younger generations are also more likely to rely on online reviews, through sites like Yelp or Google or from social media. The TouchBistro survey found that 71% of Gen Zers and 72% of millennials have opted to try a new restaurant solely because of favorable reviews online<\/em>.”<\/p>\n

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Dining Room View From Entrance<\/figcaption><\/figure>\n

Sadly, 35% of respondents from my generation “said they rarely, if ever, try a new restaurant they haven’t been to before, and 5% say they never do<\/em>.”\u00a0 Aaargh!\u00a0 I appear to have been born too early.\u00a0 My propensity for adventurous dining is more representative of generations born long after I was.\u00a0 Rarely–or never–trying a restaurant my generation has never previously visited is akin to\u00a0 endlessly watching tired old Andy Griffith reruns and wearing the same clothing you wore in high school (provided, of course, you can still fit into it).\u00a0 Can there be anything as boring as monotony, the lack of change that brings on boredom?<\/p>\n

After two weeks of visiting mostly new (to us) restaurants in the Phoenix area, we returned to New Mexico eager to try new restaurants in the Land of Enchantment, the term “new” meaning “a restaurant we haven’t been to before.<\/em>”\u00a0 We invited my brother Mario to join us at The Sandwich Company, an eatery on Carlisle that has been serving the Duke City since 1971.\u00a0 We all found it difficult to believe none of us had previously visited this venerable institution.\u00a0 As with restaurants “of that generation<\/em>,” The Sandwich Company doesn’t have the veneer and polish of newer restaurants.\u00a0 In fact, the restaurant is ensconced in an architecturally ancient (1970s) facade.\u00a0 It shares building space with a children’s nursery.<\/p>\n

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Posole<\/figcaption><\/figure>\n

I like to think that those of us who are more geriatrically advanced may no longer have washboard abs and our greying hairline is receding somewhat, but we’ve got the inner beauty refulgent in the wisdom that comes from experience.\u00a0 To a large degree, that also describes The Sandwich Company.\u00a0 The parking lot and nearly every table being occupied revealed that many Burque\u00f1os don’t need an engraved invitation or glowing signage to visit a new restaurant.\u00a0 It was obvious most of the diners were frequent visitors who know what to order and how to navigate the queue to place their orders.<\/p>\n

There is no generation gap among the throngs of diners who visit The Sandwich Company.\u00a0 It’s beloved by young and old alike.\u00a0 Though it’s a sit-down restaurant, you’ve got to make your way through a queue to place your order.\u00a0 Large-print menus (for those of us from generations contemporaneous with the dinosaur) at eye level list all items on the menu.\u00a0 It isn’t just sandwiches.\u00a0 You’ll find an inviting breakfast menu (served all day) with New Mexican favorites as well as French toast, pancakes, biscuits and gravy and more.\u00a0 The lunch menu offers some fourteen sandwiches and six-ounce burgers served with a pickle spear and your choice of potato salad, chips, coleslaw or fruit.\u00a0 For a pittance more, you’ve got to splurge for a cup of soup: green chile stew, clam chowder or posole.<\/p>\n

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Salsa and Chips<\/figcaption><\/figure>\n

Sandwiches are constructed on your choice of bread: whole wheat, Jewish rye, marble rye, sourdough, wheatberry, white, French roll, croissant, flour or whole wheat tortilla.\u00a0 Meats include turkey, ham, roast beef, corned beef, pastrami and my favorite: “extra meat.”\u00a0 Available cheeses are Swiss, Jack, Cheddar and American.\u00a0 A soup and salad bar (ridiculously inexpensive) is available for those of us still trying to adhere to New Year’s Resolutions.\u00a0 Though “sandwich” may be the name on the marquee, most of the diners in line ahead of us were ordering New Mexican breakfasts: huevos rancheros, enchiladas, papas con chorizo and eggs, chicken fried steak and eggs, and such.<\/p>\n

Louie Pino, a native of Las Vegas, New Mexico, has owned The Sandwich Company for just over a quarter-century.\u00a0 Louie is a peripatetic presence at his restaurant, greeting customers new and old alike.\u00a0 Even though a cup of soup is nearly five dollars, we ferried over three bowls and urged us to try the “very good<\/em>” clam chowder.\u00a0 We don’t know if that gesture was because we were first-time visitors or maybe because The Dude was with us, but we happily complied.\u00a0 Service is terrific.\u00a0 Diana took very good care of us and dispensed valuable recommendations for future visits.<\/p>\n

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The Company Grande Burrito with Papas<\/figcaption><\/figure>\n

10 January 2025<\/strong>: Among the treasures in steely vessels is posole, a rich, brothy soup-stew made with pork, nixtamalized hominy, and red chile.\u00a0 \u00a0Whether on a balmy summer day or when winter is biting, that posole<\/strong><\/em> is a godsend.\u00a0 It’s not especially piquant and may have a tad too much Mexican oregano for some diners, but it’s heart-warming and quite good.\u00a0 Next to the soup and salad bar, you’ll espy salsa and chips<\/strong><\/em>.\u00a0 \u00a0The salsa has a nice bite while the chips are uniform in size, likely “store-bought.”\u00a0 We watched as some diners refilled their soup several times, but that would bode for being too full to enjoy your entree.<\/p>\n

No matter what you order, you’ve got to make sure your order includes papas, perhaps the very best you’ll find at any restaurant in the Duke City.\u00a0 These are not the ubiquitous cubed taters many restaurants serve.\u00a0 In fact, they don’t even look particularly appetizing unless you like the crispy, burnt edges from the bottom of a frying pan.\u00a0 Diana told us red potatoes are first boiled then roasted.\u00a0 They’re sweet and soft (but not too soft), like my bride.\u00a0 If you like roasted potatoes, you’ll absolutely love these.<\/p>\n

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Pork Chops With Eggs and Papas<\/figcaption><\/figure>\n

10 January 2025<\/strong>: Because those papas are so unbelievably wonderful,\u00a0 ordering a breakfast item is a good\u00a0 bet you’ll get some of those terrific tubers.\u00a0 If you’re famished, try The Company Grande Burrito<\/strong><\/em> (three eggs, cheese, meat and your choice of chile).\u00a0 Not only is it a plate-filling behemoth, it’s packed with deliciousness.\u00a0 Both red and green chile are quite good though neither will scald your tongue and taste buds.\u00a0 Some of us who believe pain is a flavor like lots of piquancy.\u00a0 There’s also not a lot of the chile on the plate so you might want to ask for extra.\u00a0 Extra is a sage recommendation for papas, too.\u00a0 Have I already mentioned these papas are superb?<\/p>\n

10 January 2025<\/strong>:\u00a0 My Kim’s breakfast entree was the boneless pork chops<\/strong><\/em> (six-ounces) with eggs and papas.\u00a0 I’ve always marveled at how thin pork chops can be sliced.\u00a0 These pork chops could pass for sliced ham in terms of thinness.\u00a0 Thin doesn’t portend delicious and these pork chops were quite delectable.\u00a0 Three pork chop medallions go very well with eggs prepared to your liking and those phenomenal papas.\u00a0 Yes, I’m probably raving about those papas a bit much, but you will too.\u00a0 Ask my brother Mario.\u00a0 He enjoyed his papas with an entree of corned beef hash.<\/p>\n

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Blue Corn Enchiladas<\/figcaption><\/figure>\n

11 February 2025<\/strong>:\u00a0 Near the entrance, a sign board lists the specials of the day for each day of the week.\u00a0 Monday’s special is blue corn enchiladas.\u00a0 \u00a0During our second visit (on a Tuesday) I asked the cashier if we could pretend it’s still Monday.\u00a0 Of course she knew what I was talking about and told me “yes, you can have the blue corn enchiladas<\/em>.”\u00a0 Ordinarily served with beans and papas, I also asked if I could have two portions of papas (maybe the only time you’ll ever see me decline beans).\u00a0 With a true “have it your way” spirit, she was happy to oblige.<\/p>\n

That also meant two eggs over easy and both red and green chile.\u00a0 As of our second visit, the Sandwich Company had not yet increased the price of menu items with eggs (whose price point is more than that of gold).\u00a0 These blue corn enchiladas<\/strong><\/em> are terrific–even without a protein.\u00a0 Both the red and green chile are pleasantly piquant.\u00a0 Shredded Cheddar provides a salty, creamy contrast to the chile.\u00a0 Blue corn tortillas are a perfect canvas for toppings that make enchiladas a great breakfast treat.\u00a0 Then there are the papas, the best in New Mexico.<\/p>\n<\/div>\n

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Croissandwich With Papas<\/figcaption><\/figure>\n
\n

11 February 2025<\/strong>:\u00a0 Our first experience with the name on the marquee (sandwich) was my Kim’s croissandwich<\/strong><\/em> (fluffy eggs and your choice of ham, bacon or sausage).\u00a0 \u00a0Naturally Kim chose papas as her side instead of hash browns.\u00a0 Croissants are certainly not as popular choice for sandwiches as are bread, bagels and even tortillas, but they’re a very good canvas in which to lovingly nestle ingredients.\u00a0 As croissandwiches go, this was quite good though the chile addict in me would have added about five pounds of chile on mine.<\/p>\n

10 January 2025<\/strong>: A number of desserts are on display just before the cashier’s station.\u00a0 Among them is pumpkin pie<\/strong><\/em>.\u00a0 \u00a0Though Thanksgiving and Christmas have passed, pumpkin pie is an year-round treat I never tire of.\u00a0 This pumpkin pie is nearly as good as the pie my Kim bakes for me.\u00a0 It’s replete with the pumpkin pie spices aficionados will like.\u00a0 Best of all (maybe for me only), it isn’t topped with whipped cream.\u00a0 Yes, many people love it but for me it detracts from my enjoyment of the pie.<\/p>\n

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Pumpkin Pie<\/figcaption><\/figure>\n

The Sandwich Company may be a bit of a misnomer because the menu offers so much more than sandwiches.\u00a0 I’d recommend naming it “The Papas Company” because of the deliciousness of those addictive roasted potatoes.<\/p>\n

The Sandwich Company<\/strong>
\n3100 Carlisle Blvd., N.E., Suite A
\nAlbuquerque, New Mexico<\/strong>
\n(505) 881-0956
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 11 February 2025
\n1st VISIT<\/strong>:\u00a0 10 January 2025
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: Very Good<\/span>\u00a0<\/strong>\u2013\u00a0Good to very good food; generally solid; delivers consistent quality, strong technique, and a comfortable, enjoyable dining experience
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Company Grande Burrito, Pork Chops & Eggs, Pumpkin Pie, Chips and Salsa, Posole, Croissandwich, Blue Corn Enchiladas, Cinnamon Roll
\nREVIEW #1445<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

In 1967, John Poppy introduced the term “generation gap” in Look magazine.\u00a0 Still used widely, the term refers to the “the chasm that separates the beliefs and behaviors belonging to members of different generations. This gap often manifests in varying thoughts, actions, and preferences between younger and older generations.”\u00a0 According to Investopedia, “Differences may exist in politics, values, pop culture, and other areas.”\u00a0 Among the ways in which a generation gap exists is in culinary exploration. TouchBistro, “an all-in-one point of sale and restaurant management system that makes running a restaurant easier” conducted a survey of more than 2,600 diners which revealed a wide expanse between generations when it comes to dining out.\u00a0 TouchBistro discovered that younger generations–“56% of Gen…<\/p>\n","protected":false},"author":1,"featured_media":69514,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,21,141,5631,30],"tags":[4652,2969,1210,2911,1172,4656,4709,4653,1864,4654,4651,1452,4657,4378,3208,3829,1136,790,4655],"class_list":["post-69272","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-american","category-new-mexico","category-very-good","category-sandwich","tag-4652","tag-blue-corn-enchiladas","tag-breakfast","tag-carlisle","tag-clam-chowder","tag-company-grande-burrito","tag-croissandwich","tag-generation-gap","tag-green-chile-stew","tag-look-magazine","tag-louie-pino","tag-new-mexican","tag-papas","tag-pork-chops","tag-posole","tag-pumpkin-pie","tag-roasted-potatoes","tag-sandwiches","tag-touchbistro"],"yoast_head":"\nThe Sandwich Company - Albuquerque, NE - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=69272\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Sandwich Company - Albuquerque, NE - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"In 1967, John Poppy introduced the term “generation gap” in Look magazine.\u00a0 Still used widely, the term refers to the “the chasm that separates the beliefs and behaviors belonging to members of different generations. 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