the local
flavor
Biggie Bites
Biggie Bencomo and the Gospel of the Sandwich
- Heather Anne Lee
- Fred Lopez
Anthony “Biggie” Bencomo is wearing a T-shirt that says sandwich. On most people, that reads as a joke. On Biggie, it feels more like a mission statement. Before our conversation is over, he’ll name at least seven restaurants, recommend menu items by heart, and somehow turn a discussion about lunch into a meditation on community. It’s a gift he’s cultivated over years — part food enthusiast, part storyteller — with an uncanny ability to make you hungry not just for what’s on the plate, but for the story behind it.
That curiosity has led him to launch a sandwich-themed apparel company, host a podcast called Lunch with Biggie, and become one of Central Florida’s most enthusiastic champions of local food. But the story starts much earlier, with a kid who believed a good sandwich was something worth celebrating..
“I’ve always been obsessed with sandwiches,” he laughs.
Growing up, sandwiches weren’t a staple. His father loved them. His mother, not so much. As a self-described “husky kid,” Biggie lived on tuna in Tupperware and carefully portioned snacks. An actual sandwich felt rare. “It was a treat,” he says.
These days, he jokes that his life can be measured in them. “When I travel, I have one rule: eat at least one sandwich a day,” he says.
He keeps running lists of restaurants to visit. Friends send recommendations. Strangers tag him in photos. Somewhere along the way, his enthusiasm became so well-known that people started assuming he owned a deli. He does not.
In fact, one of the most endearing things about Biggie is that he isn’t a chef or a restaurateur. He’s simply a fan — genuinely curious, endlessly enthusiastic, and constitutionally unable to discover something great without telling everyone else about it.
That enthusiasm, it turns out, was also an outlet for something deeper. After more than two decades in the corporate world, Biggie found himself wrestling with a feeling many people recognize but few know what to do with. Life was good. The career was stable. The responsibilities of adulthood were being met. And yet… “I loved our life, I told my wife, but I’m dying creatively.”
Her response was simple: What would you do if you won the lottery?
The answer came almost immediately: sandwiches and T-shirts.
That conversation became the catalyst for Deli Fresh Threads, a sandwich-themed apparel company that is both niche and strangely universal. Orders arrive packaged like deli purchases, tucked inside brown paper bags with handwritten notes. It’s playful, nostalgic, and entirely unnecessary, which is precisely the point.
“I’ll ask two questions: ‘What’s the most popular thing on the menu?’ and ‘What do you order when you eat here?’ The second answer is usually the better one.”
The same spirit animates Lunch with Biggie, which feels less like a podcast and more like an ongoing conversation. Food is the entry point, but the real subject is people: restaurant owners, entrepreneurs, small-business dreamers, and creatives who bet on themselves.
Biggie has an almost childlike curiosity about how people got where they are — what inspired them to start, what obstacles they hit, what keeps them going. More than that, he genuinely roots for them.
He lights up recounting former guests like Andrew Scala of JAM Hot Chicken, Jeff Perera of Jeff’s Bagels, and Joe Liguori of Hangry Bison — entrepreneurs who took a chance and watched it pay off. Their wins seem to bring him as much joy as his own.
Perhaps that’s why food makes such a natural bridge. A sandwich is rarely just a sandwich. It’s a neighborhood. An immigrant story. Somebody’s family history folded into a recipe. It’s culture, geography, and memory wrapped between two slices of bread.
Biggie is increasingly drawn to food that tells those stories. He loves fusion concepts, but more than anything he loves walking into a restaurant where he’s clearly the outsider and thinking, Oh yeah. I’m in the right place. “At which point, I’ll ask two questions,” he says: “‘What’s the most popular thing on the menu?’ and ‘What do you order when you eat here?’ The second answer is usually the better one.”
That instinct follows him home, too. He and his wife play what he calls a loose version of Chopped, staring into the refrigerator, then challenging each other to build dinner from whatever’s left. Ground chicken becomes Greek bowls. Vegetables become stir-fries. Leftovers become what they affectionately call “party on a plate.”
It’s a fitting metaphor. Take what’s available, get creative, make something interesting — then share it with people.
For someone who arrived in Florida from New Jersey for college, Biggie has become one of Central Florida’s most unexpected ambassadors. He believes the region rewards creativity and embraces people willing to pursue unconventional ideas. His own story is proof.
And maybe that’s why people trust him. Not because he’s following trends or trying to be an influencer, but because he still approaches food the same way he approached those rare childhood sandwiches — with curiosity, gratitude, and the belief that something wonderful might be waiting on the other side of the first bite.
Apopka
The Nauti Lobstah
If I am craving fish and chips or seafood, The Nauti Lobstah is my go-to spot. Being a sandwich person, I do enjoy their fresh chilled Maine lobster tossed in just enough herbed mayonnaise and chopped celery so you can enjoy the lobster as the star of this sandwich. It’s all served on a toasted New England brioche roll. It’s so good, I sometimes feel like I could just keep eating them. If you’re feeling Nauti with a few friends and want to enjoy a lobster roll, I do recommend their 2-foot lobster roll with 2 pounds of fresh Maine lobster—it’s the biggest lobster roll in Florida. Besides the food, the cocktails from the bar are great. Also, if you still have room, get the whoopie pies for dessert!
orlando
Gnarly Barley
I have been a fan of Gnarly Barley for years. I have enjoyed sandwiches like their Johnnie Mac N’ Cheese for a long time and was honored when I got to add a sandwich to their menu. Biggie’s Bomb Mi is near and dear to me because it’s my sandwich creation. I make a version of this sandwich at home for my family, and I always wondered why no one had created something like this before. I told the guys at Gnarly Barley about it, and we made it. They loved it and have had it on their menu ever since. It’s an orange chicken thigh sandwich topped with house-pickled cucumber and red cabbage, and finished with a sweet chili mayo. Man, it’s good! You can’t go wrong with any of their sammies, burgers, or tacos, and they have a great drink selection. Check them out for sure!
winter garden
The Hangry Bison
If I want a treat or a splurge burger, I am going to enjoy the Trashley at The Hangry Bison. It’s a short rib burger with bacon, beer cheese, and onion straws on top, and the best part is they use Texas toast to hold it all together. It’s great, it’s messy, and I enjoy the restaurant and their delicious burgers. Their craft cocktails, beer, and bourbon selection is fantastic if that’s your thing. I’ve enjoyed their wings and flatbreads too if I’m not in the mood for a burger. You also have a variety of protein options to enjoy.
gotha
Yellow Dog Eats
If I am not enjoying their special of the day, I am a fan of the Florida Cracker. Their pulled pork, topped with tangy coleslaw and cheese, smoked bacon, pickles, and fried onions, along with Fish’s Gold BBQ Sauce on thick, fluffy bread—those flavors are all so good together. I enjoy a full-meal sandwich, where the sides and everything are sandwiched together. This is definitely not a sandwich you want to put down once you pick it up. There is a reason why Yellow Dog Eats has been one of the most popular sandwich spots in Central Florida for so long: They are consistent, and Owner/Chef Fish Morgan believes in quality ingredients. And it tells!
orlando
Red Panda Noodle
You really can’t go wrong with anything on this food truck located at A La Cart City. Anything Eliot and Seth make is delicious. Who doesn’t enjoy hand-pulled noodles? These udon noodles are awesome. One of my favorites is the Spicy Chicken Katsu—it won Ramen Rumble and features their fried chicken with wavy udon noodles, yellow curry, bell peppers, mushrooms, and carrots. The flavors blend together so well. You can’t go wrong with what they’re creating out of this food truck. Heck, I even recommend the chef’s choice, where they make whatever they want. It’s that good. They also have a chicken food truck called Baba Yaga Chicken Truck.
winter garden
JAM Hot Chicken
JAM Hot Chicken is my jam. Everything from the mix of this massive, tender, juicy breaded chicken with their slaw, fresh crunchy homemade pickles, and comeback sauce comes together in a bite. It’s just so good. With five levels of heat, I like to mix it up depending on my mood, but you can’t go wrong with this Sando. Not in the mood for a sandwich? You can get their tenders or the 6th Man Wrap. I love that they have two locations now, in Winter Garden and Winter Park. Andrew and company do a great job, and they keep me coming back for more!
apopka
Sweet and Salty Island Grindz
I first tried the Hot Butter Chicken Katsu Sandwich because it’s my friend Amy Drew Thompson’s favorite, and I can see why. The mix of Hawaiian flavors, spicy chicken katsu, and cold mac salad on a brioche bun is fantastic—and it’s also massive. I like how the mac salad balances the heat of the chicken katsu, and really, all their food is great. I have enjoyed their plate lunch and their musubi, but I get upset when I stray from this sandwich. The Huli Huli chicken is delicious, and if you want something traditional Hawaiian, try the Kalua pork or the loco moco (especially as a smashburger).
orlando
Cubans on Wheels
I am Cuban and have been enjoying my mom’s cooking my entire life, so when I take my parents to eat, it’s at Chef Barbara Martinez’s Cubans on Wheels. I’ve tried everything from their ropa vieja and pork chunks to the empanadas. Everything is delicious. She even makes Cuban pizza—yes, it’s a thing! I love that she is always willing to try new things and makes Cuban food accessible. Their Cuban sandwich is the biggest and meatiest Cuban sandwich I have ever had. I also love that she has put my latest sandwich creation on the menu. It’s inspired by the pastelito de carne and pastelito de guava y queso, made into a sandwich: beef (picadillo), guava, and cream cheese on pressed Cuban bread. It’s sweet and savory in sandwich form, and I will biasedly say it’s delicioso.