Sam Lagrassa: “Chipotle Pastrami for here please.”
Rob Lagrassa: “A great sandwich is a combination of a lot of things.”
Sam Lagrassa: “Fresh ingredients. Fresh products, great breads, meats that are cooked properly and hand cut.”
Rob Lagrassa: “When you come to Sam LaGrassa’s you’re just going to get the greatest sandwich you’ve ever had. Whether it’s the pastrami, whether it’s the chicken cutlet or a Reuben, we aim to exceed your expectations by a million percent.”
Sam Lagrassa: “Because they’re going to get the world’s number one sandwiches. Great sandwiches and…. People walk away saying the exact same thing.”
Rob Lagrassa: “How are you doing? I’m Rob LaGrassa.”
Sam Lagrassa: “Hi. I’m Sam LaGrassa. Welcome to Sam LaGrassa’s.”
Rob Lagrassa: “My Dad started the restaurant in 1968. He came out of the Marines, and he started working with sandwiches. He found a love and a passion for food.”
Sam Lagrassa: “At a very early age I was making sandwiches.”
Rob Lagrassa: “For 50 years my Dad has been fine tuning, creating, and making some of the best sandwiches that you could ever find.”
Sam Lagrassa: “This is the Romanian Pastrami… this is the fresh-cut corned beef… black Angus roast beef… honeybaked ham… Over the period of 50 years we’ve created the world’s greatest sandwiches here in downtown Boston.” There’s a lot of good ones. I enjoy eating a lot of different sandwiches here. The most popular is pastrami, of course.”
Rob Lagrassa: “All of our pastrami and corned beef come out of New York. New York is famous for pastrami and corned beef.”
Sam Lagrassa: “Romanian pastrami is smoked beef that’s cured. The way we do it. We’ve come to the point where it’s just the flavors are incredible. People come from all over the world for the sandwiches here.”
Rob Lagrassa: “It’s almost like a fine wine. When you’re eating pastrami, especially our pastrami, the way we prepare it and the way we cook it, it just has a lot of different flavors and textures going on at the same time. There’s a little bit of smokiness. There’s some sweetness from some sugar. There’s spices, and then it all kind of blends in together.”
The Chicken Parm is the ultimate comfort food. Growing up, my mother every Sunday would make chicken cutlets. Every Sunday I was sitting there waiting for them to come right out of the oil, break a little piece off it. Chicken parm is a pan fried chicken cutlet, and then marinara sauce and mozzarella cheese. Just classic, classic traditional. All the components together is just pure perfection.”
Triple Cub is our take, because what we wanted to do, instead of having three slices of bread inside the sandwich, we wanted to take that and actually make the meat to be the forefront. We use three types of meat. We use our roast beef, turkey, and honey glazed ham. Then we toast light rye bread, Russian dressing, lettuce, tomatoes, and apple smoked bacon. There’s a lot of things going on in there, but it’s just really simple. All together, it just blends in so well together.
We do the same thing like a traditional Reuben. Pumpernickel bread, Swiss cheese, sauerkraut, Russian dressing. The thing that makes our Reuben great, or borderline spectacular, is actually the corned beef itself. The corned beef is just phenomenal. It’s just … We cook it every day. It’s perfectly cooked. We slice it nice and thin, layer it on the bread, and then when we toast it, it really just all comes together.
Roast Beef Blues. There’s a certain thing about roast beef and blue cheese. It releases a natural hormone in your brain that is just drives you crazy. The blue cheese, we make a blue cheese dressing, and then what we do is we take an Italian roll, blue cheese on both sides of the bread, sliced thin rare roast beef. We make our caramelized balsamic blue onions, and then a little bit of horseradish just to give it a little bit of a bite to it.
One of the things that resonates with people is just the excitement of the operation. When you kind of walk in the door, 99 percent of the time you’ll either see me, my father, or my brother….
because that’s how much pride we have in our operation.”
Sam Lagrassa: “I need a platter fries and cole slaw please.”
Rob Lagrassa: “When you step into the line and you see the slicer going, the steam table with all the fresh hot meats, you see them making your sandwich in front of you.. it’s really exciting.” Every morning I wake up, I wake up excited to come here and do this again, to come here and really just try to make the greatest sandwich that you’ve ever had. That’s my ultimate goal every day. Every day is a challenge to be able to do that.”
Sam Lagrassa: “I feel the same exact way that I did in 1968 when I came here. In fact, I enjoy it even more now. We provide a great product, delicious, and we consistently do it day in and day out.” Consistency of product, working with my family. It’s a family restaurant. I love it. Here you go my friend, thank you.”