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By Terri Hahn
Food writer 

Build-your-own sandwiches offer options to satisfy the palate


Sandwiches have come a long way since the bologna-on-white-bread standard fare I used to take to Girl Scout day camp or Vacation Bible School.

This past weekend I had two yummy sandwiches from a great deli and bakery in Valentine. One was an Italian on a focaccia bun and included salami, pepperoni, pastrami, mozzarella, tomato, onion, bell pepper, lettuce and olives, topped with a creamy Italian sauce that was made in-house.

The second was a Reuben on marble rye bread. Although it featured the traditional Reuben fillings — corned beef, Swiss cheese and sauerkraut — it was topped with a...

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