Misquamicut Sandwich Company

rlhaikby rlhaik
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In Food, Local Business

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Sandwiching the best Summer Has to Offer

Chef Carmine Cozzolino was looking for a perfect place to work his culinary expertise when the Misquamicut Sandwich Company was for sale in fall of ‘21. He replaced the surfboards in the logo with bread–a nod to the fresh bread brought in from the Bronx to create the stacks of satisfying sandwiches–and made the kitchen his own. “We aim to please the ‘meatiest’ of carnivores to the ‘veggiest’ of vegetarians, and to everyone else who falls somewhere in between.”

This is his first summer at the helm and there are a lot of new items for guests to try. “The Reuben, I put my own spin on it,” he says with corned beef brisket, Swiss/gruyere cheese, housemade slaw and dijon mustard on marble rye, and adds “I will make it the old-fashioned way with Russian dressing if that’s what you want, but it started as a special and quickly made it to the main line-up. I make the brisket in-house–and we’ve got great vegetarian quinoa burgers! I make 98% of everything we offer here in house.” Cozzolino says proudly. The muffuletta is another popular pick-up, due to the housemade giardiniera. What will you get? No need to limit yourself, just go back multiple times during your stay and try them all.

 

The Misquamicut Sandwich Company

57 Shore Road

Westerly, RI 02891

245 comments

  243. qingci says:

    Chef Carmine Cozzolino’s in-house approach sounds like a strong reason to visit, especially the Reuben with housemade slaw and the muffuletta with housemade giardiniera.

  244. mc zhao says:

    Chef Cozzolino’s in-house approach sounds impressive, especially making 98% of the menu from scratch. The Reuben with housemade slaw and the muffuletta with housemade giardiniera both sound worth trying, and it’s nice to see options like the vegetarian quinoa burger alongside the corned beef brisket.

  245. he liu says:

    Chef Carmine’s approach of making 98% of everything in-house really stands out, especially the corned beef brisket for the Reuben and the housemade giardiniera on the muffuletta. It’s also nice to see a menu that tries to please both carnivores and vegetarians with options like the quinoa burger.

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