has been serving sandwiches and more for 21 years.
The Sarasota region has a wealth of fine dining establishments. There is fine Continental cuisine, ethnic fare featuring everything from Italian to Spanish, Cuban to Peruvian, Mexican to Asian, and more.
The food itself is myriad. Depending on restaurant, you can dine on ostrich, buffalo, elk, frog, alligator, venison, wild hog, quail, plus seafood from around the world — we’ve got almost everything available to us here except maybe yak or kangaroo.
But sometimes you get jaded with filet mignon smothered with Béarnaise sauce or stone crab claws dripping with drawn butter. You’ve just gotta have a good deli sandwich, and Corkscrew Deli fits the bill.
Corkscrew Deli is at the south end of the Landings Plaza on U.S. 41. They’ve been
the Corkscrew Deli.
at it since 1994 and definitely have figured out how to do food right. Stop by some weekday lunch and you’ll see why they need four people in the miniscule kitchen to pump out the food for the masses.
The small but busy restaurant has 25 Signature Sandwiches, plus six Signature Salads, $3.99 Daily Specials, Everyday Deals, and myriad Café Sandwich combinations for $4.99.
Cl a s s i c New Yo r k de l i sandwiches are the big hit at Corkscrew Deli.
by hand at the
Corkscrew Deli.
Reuben: hot corned beef, Swiss, sauerkraut, and 1000 Island Dressing on toasted rye, $7.29.
New Yorker: hot pastrami and corned beef with Swiss and a special mustard sauce on toasted rye, $9.99.
Caribbean (okay, maybe not classic New York): hot pastrami, provolone, Romaine lettuce, red onion, pepperoncini and special Caribbean sauce on an onion roll, $7.29.
Other favorites include the El Paso at $6.59. It’s a turkey breast with Swiss cheese, lettuce, tomato, red onion and a special Jalapeno Ranch spread served on an onion roll. The same price is the Golden Turkey: oven roasted turkey breast with provolone cheese, lettuce, tomato, diced pepperoncini and curry dressing, served on a multigrain roll.
Go healthy with Tuna Salad, albacore tuna salad with lettuce, tomato, and red onion on a toasted multigrain roll for $6.89.
Hot pressed sandwiches include the classic Cuban, Miami version, with ham and roast pork, Swiss, sliced dill pickle, and a mustard sauce pressed on Cuban bread for $5.99. Tampa’s version, by the way, adds sliced salami.
Salami is a key addition to the Paisano, as well as Black Forest ham, provolone, tomato, onion, pepperoncini and garlic spread served on a pressed roll for $6.49.
The Club Wrap is popular at Corkscrew Deli. It’s sliced chicken, bacon, avocado, Romaine lettuce and tomato, with Ranch dressing on a tomato basil tortilla for $7.19.
The “Our Most Impressive” sandwich is aptly named The Dagwood. The salami base has added to it turkey, Black Forest ham, provolone, lettuce, tomato, onion, Italian dressing and mayonnaise, all for $9.99.
Florida visits California at the Corkscrew Deli through the California Salad ($6.99), a tossed salad with turkey, grapes, avocado and gorgonzola cheese, served with raspberry vinaigrette dressing.
Everyday Meals are all $4.99 or $3.99. You may choose from a six-inch Italian or turkey sub, Greek Salad, or even a PB&J.
Café Sandwiches are $4.99 and with a host of combinations on different breads and myriad toppings and breads.
The $3.99 Daily Specials is the deal at Corkscrew Deli, though. Running Monday through Saturday is a different sandwich.
Catering is a big business, and Corkscrew Deli caters to businesses with its various platters. Serving sizes range in number of patrons, up to 15 for some 25 for other platters, with food ranging from a Sampler of the most popular dishes to the decadent Brownie & Cookies platter.
There is free delivery to businesses on orders of at least $20 within a limited three-mile area of the restaurant. Corkscrew Deli hours are 10 a.m. to 5 p.m. Monday through Saturday. The establishment is at 4982 S. Tamiami Trail, Landings Shopping Center, 941-925-3955, fax 926-0066, Web site www.corkscrewdeli.com
And the dill pickle spear with every sandwich order is pure deli delight.
Author: Siesta Sand