All reviews are from people who have redeemed deals with this merchant.
Reviewed May 19, 2016
Reviewed March 15, 2014
Reviewed December 24, 2013
What You'll Get
Anything between two slices of bread is technically a sandwich, even if your filling is 20 pounds of lunchmeat or the only known photo of Winston Churchill crying. Discover a tasty surprise with this Groupon.
$9 for $18 Worth of Sandwiches and Sides
The menu features a Golden Bear sandwich with roasted chicken, baked brie, and roasted apples ($6.19 for a half; $9.19 for a full), a Southwestern Club sandwich with smoked turkey, jalapeño jack cheese, avocado, and bacon ($6.19 for a half; $9.19 for a full), and a Beatnik sandwich with swiss, tomato, cucumber, and alfalfa sprouts ($4.49 for a half; $7.49 for a full). Side selections include boston clam chowder ($3.19 for a cup; $4.99 for a bowl) and broccoli crunch salad ($2.49).
The Fine Print
Promotional value expires 90 days after purchase. Amount paid never expires. Limit 1 per person. Limit 1 per table. Valid only at Sherwood Park location. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Press'd Kensington Location
As the University of Alberta basketball team tour bus lumbered down the highway towards Phoenix, Arizona, Scott Gordon and Gavin Fedorak’s stomachs began to grumble. Agreeing that they couldn’t stand tasteless roadside diner food or unhealthy rest-stop snacks, the two friends began to converse about what they were really craving: the freshly made sandwiches served at their favourite Arizona sandwich shop, Dilly’s Deli.
Scott and Gavin never forgot Dilly’s Deli or their experiences on the road, and several years after graduating, they decided to open their own sandwich shop back in Edmonton. Enlisting the aid of Gavin’s brother Grant and a consultant from Dilly’s Deli itself, the friends designed a lengthy menu of the imaginative sandwiches that were lauded by a reporter from the Edmonton Journal in 2010.
The trio’s team of skilled sandwich makers gets up early in the morning to bake fresh loaves of whole-wheat, focaccia, and pumpernickel-rye breads. Once a lively lunch crowd starts to queue up at their counter, they begin layering the freshly sliced bread with quality meats, premium cheeses, and fresh vegetables.
Scott, Gavin, and Grant are not only committed to serving fresh ingredients, often from local sources, but also to reducing their carbon footprint. Their progressive establishment uses environmentally friendly packaging and discourages employees from wearing cowboy boots made from the skin of endangered dragon species.