The Great Sandwich Smackdown: Stachowski’s vs. Bayou Bakery

Arm drip or butcher-shop dip for the semifinals?

Today’s quarterfinal matchup pits overstuffed Stachowski’s sandwiches such as the turkey club (left, photograph by Erik Uecke) against Bayou Bakery’s fare such as the “muff-a-lotta” (photograph by Scott Suchman ).

Welcome to Smackdown town! We’ve come a long way since the beginning of our competition, and today’s challenge between Stachowski’s and Bayou Bakery will determine who goes bread-to-bread with Bub and Pop’s in the semifinals.

It’s a tough pick today, folks, with plenty of personality involved. On one side we have Louisiana native David Guas and his Southern comforts, such as Bayou’s roast beef “arm drip” and a meaty-yet-meatless veggie sandwich loaded with veggies and local chèvre. On the other is Jamie Stachowski, a Buffalo native known to make some of the best butcher-shop sandwiches in town, including a “four-meat grinder” that takes two to eat, and sky-high pastrami on rye. Unfortunately, only one can continue to the semifinals.

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.