Lunch in 417-Land

116 Delicious midday meals to fill your belly and warm your soul

DISCLAIMER: The information in this article was fact checked and accurate at press time, but 417 Magazine cannot guarantee its accuracy indefinitely.

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Sandwiches We Love

Cheesy, meaty, messy, toasted, crunchy or cold, sandwiches are a universal lunchtime favorite. Grab a few napkins, and make a lunch date with one of these 20 sammies that made our most-loved list.

1. Prime Brisket Sandwich at Buckingham’s Smokehouse & Bar
Multiple 417-land locations, 
Smoked beef brisket topped with made-from-scratch horseradish sauce and fried onion straws


2. Juliet from Big Momma’s Coffee & Espresso Bar
217 E. Commercial St., Springfield, 417-865-9911, 
Granny Smith apples, provolone, lettuce, sprouts, olive spread, cream cheese and apple cider vinaigrette on wheatberry


3. Cuban at Country Girls Espresso
2671 E. Sunshine St., Springfield, 417-887-7777
Slow roasted pork, ham, Swiss cheese, mustard and pickles pressed on Cuban bread 

4. Double Farm Burger from Whisler’s
208 W. McDaniel St., Springfield, 417-864-5565
A thick slice of ham and two slices of bacon piled on top of two 2-ounce hamburger patties on a toasted slider bun with ketchup, mustard, pickle and onion

5. Reuben from Leona’s Deli
14894 Business Hwy. 13, Branson West, 417-739-3354, 
Grilled marble rye bread with corned beef, Swiss cheese, Thousand Island dressing and sauerkraut 

6. Veggie Melt from The Grotto
301 E. Battlefield, Springfield, 417-886-9600,
Thick slices of portobello mushroom, zucchini, tomato and lettuce, roasted red peppers and goat cheese folded between pizza crust like a giant taco 

7. Deli McBagel from Nearly Famous Deli & Pasta House
2708 S. Glenstone Ave., Springfield, 417-883-3403, 
Ham, hard-boiled eggs, cheddar cheese, sliced tomato and cream cheese on a bagel

8.  Gyro from Riad
400 South Ave., Springfield, 417-720-1018
A beef and lamb combo with yogurt, dill and tahini sauce, red onion, romaine lettuce and diced tomatoes

9.  Corned Beef
from Atrium Café & Wine Bar at Chateau on the Lake
415 N. State Highway 265, Branson, 417-334-1161, 
A pile of shaved corned beef on Chicago rye with spicy mustard and Gruyère cheese 

10. No. 6 Burger from Eagle Drive-In
4224 Hearnes Blvd., Joplin, 417-623-2228
Ground elk topped with malbec-and-clover-honey caramelized onions and Swiss on a whole wheat bun

11. French Dip from Ebbets Field
1027 E. Walnut St., Springfield, 417-865-5050
Shaved roast beef served with provolone on a toasted Italian roll with au jus and horsey sauce

12. Avocado Turkey Sandwich from Dugout Bar & Grill
1218 E. Trafficway, Springfield, 417-827-8054
Smoked turkey, avocado, pepper jack cheese, Swiss cheese, cheddar cheese, chipotle mayo and red onion served on a brioche bun 

13. The Wicked Chicken from Roper’s Saloon
36 Court Square, West Plains, 417-256-3780
Mild or spicy fried chicken topped with cabbage, tomato and cheddar on grilled sourdough bread

14. The Veggie from Sub Shop
1721 E. Seminole, Springfield, 417-887-3804; 456 W. McDaniel St., Springfield, 417-831-8077; 
Cheese, cashews, bell peppers, banana peppers, tomatoes, mushrooms, black olives, lettuce and sub sauce hugged inside a hoagie bun 

15. Roast Beef and Cheddar from Sisters In Thyme
326 E. Commercial St., Springfield, 417-873-9224,
Roast beef and cheddar cheese on house-made jalapeño-cheddar focaccia

16.  The Loretta Lynn from MaMa Jean’s Natural Market 
Multiple Springfield locations,
Bacon, tomato, avocado, romaine and horseradish aioli on Italian bread

17. Roast Beef Po’boy from Big Easy Grill
3641 E Sunshine St., Springfield, 417-832-0040
Sliced beef slow-cooked with peppers and onions in a dark roux gravy with pepper jack cheese, served on French bread with creole mustard sauce

18. The Natty from Sawmill BBQ
612 S. Main St., Joplin, 417-782-7225, 
Pulled pork topped with homemade coleslaw 


How To Build the Perfect Sandwich

There’s a science to building the perfect sandwich. Here’s the basic recipe with tips from Nancy Miller at Nearly Famous Deli & Pasta House. 

• Toasting or grilling the bread firms it up and always creates a good base. 

• Use condiments on only one slice of bread to reduce the risk of sogginess. 

• Three or more condiments are too many.

• The lettuce acts as a barrier. Build from there. 

• If you’re adding cold items like lettuce, the ingredients will slide around, and you will need a toothpick.

• Consider your layers. You want layers to be distinctive, so it will be pretty when you cut it in half. No one wants to eat an ugly sammie. 

• If you have lots of layers, use cheese. It acts as a glue in hot sammies. 

• Onions don’t add too much moisture, so they’re great toppings. Place the onions between the meat and cheese before warming the sandwich. Same goes for tomatoes and cheeses.


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