Philadelphia Weekly

FOOD

You’re Quite the Dish: The Bobbie at Capriotti’s

By Cristina Perachio

Add Comment | Comments: 0 | Posted Nov. 16, 2011

The Bobbie at Capriotti’s, you are quite the Thanksgiving sandwich!

Yes, I am quite festive for the holiday season, but I’m available all year long so you don’t have to fret over rationing leftovers from Turkey Day dinner.

Now, you are also known as the Thanksgiving sandwich, but how did you get your official name, the Bobbie?

I’m a family recipe handed down to Capriotti’s founders Lois and Alan Margolet who started the sandwich shop back in 1976. Their Aunt Bobbie is my original creator and namesake.

And your ingredients?

My flaky, fresh baked longroll is layered with roasted turkey, cranberry sauce, stuffing and mayo.

How does your turkey always taste like Thanksgiving Day and not like leftovers?

I’m roasted in-house every night and then pulled in the morning. But the real kick is in my cranberry sauce.

Is this a secret you can share with your fans?

Just that it isn’t your average can-shaped cran sauce: It’s the perfect combination of sweet and tart flavors.

Are there any other techniques you can dish on?

I’ve got a few tricks under my wings: a combination of dark and light meat turkey keep me moist and full of flavor.

You were voted “Greatest Sandwich in America” on AOL, but tell me what your die-hard fans are really saying about you?

Some fans love me so much, they can’t order anything else off our menu. I’ve ruined all other sandwiches for them. For that, I apologize. But you can always have seconds.

Capriotti’s Sandwich Shop, Various locations. capriottis.com