Yes, I know the ever-popular Terri-Lynn’s does nachos and tamales and barbeque and chili dogs and pie, but this post is going to focus on their sandwiches. The fast-casual restaurant has been around for what seems like forever, and by most accounts, the big draw for regular patrons is the sandwich section of the menu. Over the past year, I’ve worked my way through the left side of the dry erase board behind the counter, which lists eight handhelds. Each one costs between $6-$8, an appropriate price tag for an adequately sized sandwich. Size happens to be one of several appealing aspects of Terri-Lynn’s sandwiches. They aren’t huge, and thus, I never walk out of the restaurant feeling uncomfortably full.
The best example of this is with the Big O, a smoked turkey-based sandwich on whole wheat bread with mayonnaise, lettuce, tomato and a dollop of Terri-Lynn’s creamy coleslaw. While the Big O isn’t my favorite of their sandwiches, it probably has the least calories, which I appreciate at noon on a typical Tuesday afternoon. Plus, if I’m still hungry, a pair of deviled eggs usually does the trick.
For a more substantial lunch, go with the Fat Boy. It comes loaded with sliced roast beef, melted cheddar, house ranch, lettuce and tomato, all on one of those bright yellow onion rolls that look like they just went through some weird nuclear experiment. Weird color aside, the rolls are pretty darn delicious.
I’m guessing Sharon is the most popular of all the sandwiches. Everyone loves Sharon. Turkey, pepper Jack and slaw are the key ingredients, but it’s that horseradish mustard that gives this one a unique taste, while also clearing one’s sinuses. And yes, the yellow onion roll makes another appearance.
Folks who love a good Reuben sandwich will not find a better version in Little Rock. Brined, house-smoked beef makes all the difference, as does a nice balance of Swiss, slaw, kraut and horseradish mustard, all on toasted rye bread. Terri-Lynn’s Reuben is a glorious sloppy mess of a sandwich and would normally be my No. 1 selection at the shop.
That was until I recently discovered the Reuben Pastrami, thanks to a tip from a regular customer who informed me of its presence that day on the menu. After going through a seven- to 10-day brining process, the brisket is smoked, sliced, and piled on lightly toasted rye with slaw and kraut. The meat is so tender and peppery, the star of a sandwich that’s about as good as any I have eaten in Little Rock. Unfortunately, management is still trying to streamline the pastrami process, so for now, keep an eye on Terri-Lynn’s social media for its occasional availability. When the pastrami is on the menu, make sure to get your rear end over there by noon, as it sells out fast. I erred on the side of caution and arrived at 10:30 a.m., a crazy time to eat a pastrami Rueben sandwich, but I was not about to chance missing out on greatness.
Smart move on my part.
Terri-Lynn’s Bar-B-Q & Deli
10202 N. Rodney Parham Road #2 (Little Rock)
Hours: Tuesday-Friday, 10:30 a.m.-3:30 p.m.; Saturday, 10:30 a.m.-5 p.m.