Posted in Restaurant Hopping

In Which Supper is a Different Spin on a Sandwich and a Salad…

A wrap and spuds for supper
A wrap and spuds for supper

Towards the end of 2014, I found myself grabbing a bite before a gruelling commute home which would last between two to three hours because of the Holiday rush.  Because I was feeling a little under the weather before the Last Big Rush of the Season (namely the big sales event we held for a client), all I could get down most of the time was a sandwich and a salad.  As the Big Rush drew nearer and I felt a little better, I decided to go for something more robust with which to fortify myself for the trip home.  And that is where The Sandwich Guy comes in.

The Sandwich Guy – TSG – is a chain that specialises in quick meals: the sandwiches from whence it gets its name, bowls of pasta, baked spuds, and salads.  It’s a dinky little place where you can get a good meal at a reasonable price and the options are pretty interesting.

On this particular evening, I went for the matzo wrap.  Inspired by Middle Eastern wraps and flatbread rolls, this sarnie features spiced grilled chicken with fresh lettuce, tomatoes, and cheese wrapped in unleavened bread and drizzled over with a tangy herbed yogurt.  It’s substantial without being stodgy and definitely something to consider when you’re in a hurry but happen to be quite hungry.

However, I was feeling more than a little famished.  I would have gone for a salad, but there were plenty of greens in my wrap so I went for something else – namely a small dish of bacon-cheddar potatoes.  Marble-sized new potatoes are dressed up all gloopily and scrumptiously with a cheese sauce and plenty of bacon.  Sure it’s unhealthy, sure the bacon’s all limp, and sure the cheese looks rather fake and processed – but it was stonkingly good, and that’s all that matters.

So fortified, I went off and braved the traffic on the trip home.



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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