My Ultimate Sandwich Haven

Where the magic happens - M&P's miniature kitchen

Although I have lived in Boston for nearly five years, it wasn't until this past warm, rainy Saturday that I realized Boston has a neighborhood called Bay Village.  Sandwiched between Back Bay and the Theater District, in the heart of Boston, Bay Village shies away from the rest of the city, offering gas lamps, brownstone buildings and, the main draw: Mike & Patty's neighborhood sandwich shop.  Locking up my bike across the street, I glanced in the direction of Mike & Patty's, only identifiable by the long line protruding from a nondescript door.  The picture to the left is actually taken from the farthest corner of the shop.  There are only eight chairs for those dining in, thus forcing Bostonians to hang around outside, salivating over the sweet aromas lingering in the air.

As our turn came quickly, I had barely twenty seconds to decide on a sandwich.  If you know me, I need about ten minutes longer to make a decision.  The first sandwich description that met my eyes was the torta, displayed confidently at the top of the menu offering pork, chicken or a vegetarian option.  The vegetarian option sounded deliciously unique with sweet potatoes and poblano peppers, but I carnivorously went for the pork.  Next to the sandwich menu though, there is an additional menu dedicated to breakfast, served all day.  Mouth watering delights resonate from the menu, such as the grilled banana sandwich, the breakfast torta and the bacon and egg, fancy. 

Although the innovative menu items have lingering traces of the former Mike and Patty duo, Mike has played an integral role in the menu creation, relying only on employees Jen Galatis and Steph Basiliere, along with a few special friends and customers, for feedback.  As sole owner for nearly a year now, Mike confirmed that his professional break-up with Patty was an amicable one.  “If she was Farro Salad with Marcona Almonds, Arugula and Vin Santo, I was Chili Dog.  With a locavore slant,” he elegantly explains.  The two are former employees of the South End Formaggio, although with opposing geographical interests.  Describing his cuisine as North American, Mike delves into the pieces of his life that have crafted the menu.  To start, he is Canadian and represents his home base with Peameal Bacon, ketchup chips and specials like tourtiere and butter tarts.  He has lived in Boston for half of his life which explains the American influence, leaving only Mexico, a place he called home for six months in his early twenties.  “I always wanted to include Mexican and Tex-Mex and Southwestern, and to do so with respect for those much different traditions, but without feeling like I needed to be beholden to notions of authenticity,” Mike elaborates.

A resident of the South End, Keith Bachyrycz has been a patron of Mike & Patty’s for two years.  His beloved sandwich is the Bacon and Egg, Fancy, and he even orders breakfast sandwiches to bring to work for his whole team to enjoy.  Alan Inacio, one of Keith’s co-workers, favors the same sandwich, with turkey chorizo.  Alan exclaims, “The bacon egg, fancy is everything the Egg McMuffin can never be.  Fresh ingredients, made to order, high end quality in every bite.”

"Get in my belly!"

Sipping my freshly squeezed orange juice, I allowed myself to get lost in the ambiance of the petite shop.  Mike, with the help of three young women (who looked to be in their early 20s), worked diligently in the miniature open air kitchen as top 40s hits played on a hidden radio.  Watching in awe and anticipation as they carved out ripe avocados, hand mixed cole slaw and sliced open fresh rolls of bread, it was clear to see that this place was authentic.  Specials cheerfully shouted from paper plates displayed throughout the shop, while assorted hot sauces lined a nearby shelf.  My friend Jess and I planted ourselves at two bar stools by the window, within arms reach of the hot sauces.

Nearing the slurping stage of my orange juice, my name was called out and I quickly jumped up to grab my sandwich.  Captivated by bright, juicy jicama slaw, I politely waited for Jess to get her sandwich as barbequed pulled pork gushed from the edges of the fresh, plump sesame roll in front of me.  Bright green avocado slices playfully nestled among pieces of pork, creamy goat cheese, and a smooth refritos spread.  The soft bread roll was lovingly left closed on one end for easy eating.  The first bite left me feeling giddy with sheer excitement, thinking this is everything a sandwich should be.  The owner, wearing a chef's hat, eagerly looked over at us, capturing our first reactions. 

Between massive mouthfuls, Jess and I shouted over to each other proclaiming words of praise for the flavorsome masterpieces.  In a messy fit of passion, I ate every last piece on my plate.  Blissfully leaving the sandwich shop feeling completely satisfied, I reminisced about my sandwich experience the whole ride home, dreamily wondering when I'll find my way back to Bay Village.