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Baggin's Six locations READERS' AND STAFF PICK: Since Baggin's opened in 1984, it's been serving some of Tucson's most creative concoctions between two slices, including a "grinder" hot or cold, with hard salami, sugar-cured Black Forest ham slices, along with provolone cheese, sliced bell peppers, tomato slices, lettuce and the little yellow Italian marinated peppers and dressing. The grinder comes on an 8-inch Sciortino's roll. If it's impossible to face cooking at home, try some of the great Baggin's grilled chicken sandwiches. One's the Navajo chicken--marinated chicken breast served on slices of sourdough bread, with slices of ripe avocado, hickory-smoked bacon and mayonnaise tinged with the licorice-y taste of tarragon. It's delicious. Another is the Anasazi chicken, garlicky and grilled with lemon, with provolone cheese melted over the breast graced with grilled green chilies. You may have a hard time choosing again between these two. READERS' POLL RUNNER-UP: Sausage Deli, with one location on the southeast corner of Grant Road and First Avenue, opened 17 years ago. Their Italian Grinder has been a long-time favorite of frat boys and construction types alike. Instead of ham, they use pastrami, along with provolone cheese, peppers, lettuce, tomato, onion, pepperoncinis and Italian dressing served on a Sciortino's roll. The roll is a key ingredient. Even in Brooklyn, a sandwich is no sandwich without good bread. A good sandwich needs a roll, and Sciortino's Bakery makes most of the loaves the better sandwich establishments in Tucson use. The Artichoke Ruben is a real mess but real tasty with corned beef, Swiss cheese, marinated artichoke hearts and rye. Ask for extra napkins.
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