Get your Grandwich (Part II): The real winner is Nantucket Baking Company

In part one of the Grandwich quest, Chris reviewed 10 eateries. Now onto part two with another eight contenders and $150 invested. But Chris is ready to declare that the biggest winner in this competition is Nantucket Bakery.

Among his top four in the competition so far:

• Cherry Deli (part 1)
• Rico's Deli (part 1)
• The Winchester (part 2)
• The Birch Lodge (part 2)

And in today's installment:

• The Winchester - Hand sliced, smoked in house local beef brisket, served with creamy Moody Blue cheese slaw, Michigan tomato smoked aioli, fried farm fresh egg, and Founder's Brewery spent beer grain bun baked by Nantucket Bakery.  Served with plaintain chips.
• Grand Central Market - Stone House Bakery red pepper and asiago cheese focaccia bread, Michigan Turkey Producers smoked turkey breast, Dancing Goat Creamery fresh chevre, Mud Lake Farms LLC mixed artisian lettuces, housemade pesto with Michigan basil, Old World Olive Press vinaigrette, tomato and sweet red onion .  Served with chips and local pickle spear.
• Bobarino's - Crispy seared Big B Farms pulled pork, spiced barbeque sauce, local andouille sausage, spicy pickle "slaw" on BBQ spiced Naan bread
• Cottage Bar - Turkey, grilled onion, bacon, Gouda, Mrs. Dog's Mustard, lettuce and tomato on a pretzel bun.  Served with cottage fries.
• The Birch Lodge - 1/3 lb. burger topped with pulled pork bbq, sharp cheddar and a fried egg.   Served with beer battered fries.
• Sundance Grill - Lightly dusted and golden brown yellow belly lake perch caught in the fresh waters of Lake Michigan, Lowell 's Lighthouse thousand island dressing, creamy cole slaw and Midwest Swiss cheese all on RW Bakers marbled rye bread made in Muskegon, Michigan.
• Rockwell/Republic - Otto Farms mouth-watering chicken breast confit, world reknown Traverse City cherries, Michigan fine herbs, fresh dill, Ferris cashews, house made sriracha aioli, served on Nantucket Bakery's cranberry/walnut bread.
• One Trick Pony - Deep fried hickory rubbed Lake Michigan whitefish with Dutch apple slaw and a Traverse City dried cherry aioli, finished with shredded lettuce.  Served with french fries  and garnished with two asparagus fries.

And while Chris was not sure about whether he could swing another round, friends and coworkers have stepped up to sponsor a third installment (to be published tomorrow). If you want to sponsor Chris with a couple of Grandwiches, let him know!