Chew On It

By ANDREW KOCHIRKA staff blogger
Food has been an integral part of Andrew’s life from a young age; from cooking with his mother and grandmother to creating recipes in his own kitchen. Now he scours the area’s non-chain restaurant scene to find the best of the best of local food from chicken wings to French cuisine.   Read more about this blog.

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Since the late 1940s, Teresa’s Italian Deli began serving fresh baked bread, cookies, groceries, cold cuts, and cheeses to the Erie community. Two generations later, Teresa’s has two locations, both pumping out great subs, salads, soups, and baked goods. Amanda and I made our way to 810 East 38th Street last night for dinner. Making a choice on what to order can be difficult with sixteen different subs to choose from. The sandwiches come in three sizes: small (10″), medium (14″), or large (18″). We decided to try three small subs to get a variety from the menu. Amanda got a Buffalo Chicken Tender Sub and I got a simple Meatball Sub as well as a Steak Tip Sub.

Our food arrived from the kitchen fairly quickly, but keep in mind that everything is made fresh and in-house so it could take some time if they’re busy. First, all of the sandwiches were served on fresh baked rolls. Outside they were toasted and crunchy, but were still light and fluffy inside. The Meatball Sub was stuffed with large homemade meatballs that had a delicious straight-out-of-grandma’s-kitchen taste, Teresa’s own sauce, and melted mozzarella. The meatballs had a great consistency and held together perfectly with each bite. The cheese added another layer of flavor and texture to the rich sauce. It was a simple sub, but was perfectly done as it has been for years.

The sub I’ve ordered most from Teresa’s is the Chicken Tender Sub, which is a sub made of chicken tenders tossed in your choice of wing sauce and topped with lettuce and tomato. Amanda chose buffalo sauce, which was awesome. I’ve always ordered mine with a side of their home made bleu cheese dressing so I took the opportunity to introduce Amanda to it as well. The dressing was so good that I could eat it on just about anything, or with just a fork if necessary. The chicken was crispy and piping hot. The cool and crisp veggies added just the right amount of contrast to the chicken. The buffalo sauce was tangy and spicy and paired perfectly with the bleu cheese. This flavor combination is easily my all-time favorite, it’s a classic and unbelievably delicious.

Finally was the Steak Tip Sub. The fresh bread was loaded with large chunks of grilled sirloin, a pile of sautéed onions, peppers, mushrooms and topped with provolone cheese. The steak was tender and fantastically seasoned. The onions and peppers were caramelized and brought a level of sweetness to the rest of the sandwich. I even put some of the bleu cheese dressing on it and it was just as awesome as the chicken tenders. The mushrooms were canned which was a little disappointing, especially because they were paired with the fresh cut beef and crisp onions, and peppers, but it was great all the same.

Everything on Teresa’s menu is wonderful. From the subs to the soups to the salads to the cookies and brownies, you can’t go wrong. A big thanks to everyone at Teresa’s who helped give us a great meal.

Keep sending me your recommendations for sandwich stops to or to the Beard Vs. Food Facebook.  Remember to come back and vote as well.

Also, 11 burgers from local restaurants are currently in competition to be chosen as the official burger of the Perry 200 celebration. Click here to see the entries. Cast your votes for your favorite entries and the two with the most votes will then be judged by a panel of experts who will determine the winner. Voting ends Friday, October 19.

Until next time,

Andrew — Beard vs. Food


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