![]() ![]() The first sandwiches from Shehadeh’s shop had competition, however. To Shehadeh, there was a wonderful flexibility to the sandwich that worked with whatever he had on hand.Ī variety of sandwiches from Ike's Love and Sandwiches are seen in the Polk Street location in San Francisco. He performed this ritual so often, that by seven years old he could “eat a sandwich while playing video games” and the habit (and makeshift sandwiches) followed him through college. Except rather than just heat something up (Shehadeh called himself “lazy back then”), he started toasting bread, and shoving whatever leftovers they had (whether it was lamb or spaghetti) into a sandwich. As the story goes, after repeated requests for food, his mother gave him the classic ‘here’s how to do it yourself’ mom guide, pointing him to the leftovers, showing him how to use the microwave and walking him through how to properly wash dishes. Shehadeh had been making sandwiches since he was five, maybe six years old. On one side of his family’s store was an unused deli counter, and he decided to put it to use by making sandwiches. It was the early 2000s and Shehadeh was 22, fresh off earning a degree in computer science and engineering at UC Davis. Instead, the first sandwiches Shehadeh sold were at his family’s market near the corner of 16th and Mission Streets, where Mi Tierra now resides. ![]() What some might not remember about Shehadeh’s first sandwich shop is that it wasn’t your now-classic Ike’s. The first iteration of Ike’s Love & Sandwiches Turns out his stance on bread is just the beginning. We chat for a good 90 minutes, during which time I learn Shehadeh is surprisingly full of advice and he has one of the oddest resumes I’ve ever heard of. So that's why it hasn't left San Francisco or the Bay Area.” Nobody wants to destroy their mouth after they eat. It's probably because - this is my controversial take - is because Dutch crunch is actually not that good. “When we opened up in Arizona, when we opened up in San Diego and we opened up in Texas,” Shehadeh continued, “we were in Houston, Austin, Vegas, Reno, Hawaii, all over California, Miami. “And I hated Dutch crunch because every time I’d eat a sandwich, my mouth would be obliterated for a day or two. Robinson.“So I remember growing up and eating Dutch crunch in San Francisco,” he begins. For two bucks the menu offers to upgrade the halal for fried chicken, and when I did this, the name of the sandwich apparently changed from a Hot Momma to a Mrs. I liked the buffalo sauce idea, but decided to go with a Hot Momma, the original nondairy Buffalo sauce over halal chicken with provolone and ranch. ![]() For San Diego sports fans, options include a Tony Gwynn (turkey, Havarti, sriracha, and cranberry sauce) and a Junior Seau (turkey, bacon, roast beef, and Swiss, plus a secret ingredient: creamy buffalo style "Seau sauce"). There are also a number of sandwiches named for pro athletes among the three dozen sandwiches on the menu, each about 8-11 bucks with standard fixins. Swap in vegan turkey on the same sandwich and it becomes a Pee Wee. For example, a pastrami with French dressing, poppy seed cole slaw and Swiss is called a Paul Reubens. Everybody behind the counter was in good cheer, answering questions and taking orders with humor - which jibes with the tongue-in-cheek sandwich names. Not speedy service, but it comes from a good place. By the time I made it to the register, a dozen were behind, a couple of them doing their best to creep to the front. At least, there were only two people ahead of me when I got there. 1010 University Avenue, Suite 101, San Diegoįortunately, the Hillcrest location didn't seem that busy.
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