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Tuesday, February 12, 2013

Food Truck Bite of the Week: BBQ Tri-Tip Sandwich at Mayo & Mustard

Posted By on Tue, Feb 12, 2013 at 10:45 AM

LOU BUSTAMANTE
  • Lou Bustamante
Our weekly bite explores the city's food trucks, one at a time, highlighting our favorite mobile dishes and snacks.

The Truck: Mayo & Mustard

The Cuisine: Hot deli-style sandwiches

Specialty Items: Anything on the Dutch crunch bread

Worth the Wait in Line? At peak lunch time, a total 10 minutes from the end of the line to food in hand.

When I first started this weekly exploration of food truck cuisine, I knew there would come a day when I would have to face my culinary demons, those few items I really don't enjoy eating. Even with determined Jeffrey Steingarten-esqe attempts to simply like them, yellow mustard, ketchup, and American-style cucumber pickles remain my bane. Yes, yes, I know, and no really, I don't like them.

With my dislike for those condiments -- clearly the work of some repressed sandwich trauma -- I dodged the Mayo & Mustard truck simply based on the name. The sheer number of trucks allowed me the luxury to simply eat around this one, like a picky diner shifting food about on a plate.

See also: San Francisco's 10 Best Sandwiches

Porchetta Sandwich at Roli Roti

Flatbread Sandwiches at Vesta

And now, boy, am I sorry I waited so long.

While Mayo & Mustard may not have taught me to love any of those hateful fiends, it did teach me not to fear the words on a truck. It was the Tony's BBQ Tri-Tip sandwich ($7 for 6-inch or $9 for 8-inch; sliced tri-tip, cheddar, BBQ sauce, horseradish sauce, mayo, lettuce, tomato, pickles, red onions, jalapeño, pepperoncini), which was wonderfully hot with shaved tri-tip and melted cheddar and cool with vegetables.

The truck's Dutch crunch bread is a perfect foundation to build a sandwich on. It's not so thick that it overwhelms the fillings, nor is it so thin that it fails at the crucial responsibility of keeping the whole together.

It may take some time for me to learn to like yellow mustard, but now I really like Mayo & Mustard. That's a start.

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