The tongue-in-cheek sign at the front counter explains why one must be patient after ordering a sandwich at 5th Street Wine and Deli in Dayton’s Oregon District.

1) It’s because we care, it’s not because we are lazy. 2) Every sandwich is made to order, thus they’re special. Kind of like a homemade present from us to you. 3) Not all sandwiches are constructed the same, some take longer to build than others, think of the Taj Mahal or maybe Rome. 4) We use panini-style sandwich presses that toasts the bread, melts the cheese, and heats the meat. This takes time you know … it’s science.”

Yeah, a sandwich is more than a few pieces of deli meat between two slices of bread at the business located at 16 E. Fifth St. and opened in 2006.

Situated between Newcom’s Tavern and Salar Restaurant, 5th Street Deli sells sandwiches made with Boar’s Head meat and Rahn’s Artisan Bread.

It is owned by Robert Strong, the proprietor of nearby Thai 9 at 11 Brown St.

Danny, one of the store’s sandwich makers, told me The Champ — grilled roast beef, corned beef, baby Swiss, horseradish cheddar, sauteed red onion, banana peppers and thousand island dressing on toasted white bread — is among the deli’s most popular sandwiches.

There are also vegetarian offerings like the Yellow Springs — melted brie, shredded carrots, roasted red peppers, pine nuts, red onion, spring mix, honey mustard on toasted ciabatta.

The Champ is indeed an ooey-gooey, cheesy delight between crispy bread.

Nummy.

The sandwiches — $7.95 for a large, $6.95 for a medium and $4.95 for a small — come with a Boar’s Head pickle.

I washed my Champ down with a Sioux City sarsaparilla for a buck. The soft drink, marketed as “the granddady of all root beers,” is made with cane sugar and sold in glass bottles.

Sandwiches are only part of what the deli does. It also sells wine, craft beers and pantry items, and it has a small patio for big time people watching.

Details:

5th Street Wine and Deli

416 East Fifth St., Dayton

(937) 220-9333

Mon to Thursday 10:30 a.m. to 8 p.m.

Friday 10:30 a.m. to 9 p.m.

Saturday 10 a.m. to 10 p.m.

Sunday 10 a.m. to 5 p.m.

Grill shuts down 30 minutes before closing time.

Contact this columnist at arobinson@DaytonDailyNews.com or Twitter.com/DDNSmartMouth