That’s the way the Navy cooks made them.
That’s not.
Note that the name of the restaurant is not Lindberg’s All-Good Nutrition. 
Somehow that name “Lindberg Nutrition” is ringing an ancient bell in the cobwebs of my mind. A Google says they’re now a heath food store with two, soon to be just one, location. Plus on-line sales. Their current stores aren’t in a part of LA I frequented. I wonder why I recognize the name? I’m assuming they must’ve had stores all over SoCal back in the 60s & 70s?
ETA: I now see their second store is already closed, but their website hasn’t been updated in months. How the mighty have fallen.
Beyond that, the idea of a lunch counter in a “health food” store is appalling. Back in the day, the one thing you could count on about a “health food” store was that everyone in there looked sickly. Workers (true believers all) and customers. I can’t imagine what horrors they’d cook up. The places always stank of chemicals and if there was any actual food (as opposed to pills) on display it looked like produce thrown away by a conventional grocery store 10 days ago.
OTOH, maybe they made a great Monte Cristo just to thwart my diligent stereotyping. 
Coffee shops. That’s something you hardly see any more. And I don’t mean Starbucks.
Given the relatively large Portuguese population in the Northeast, I’ve never understood why Francesinhas aren’t on every New Jersey diner menu. Seems to me it would fit right in. They are delicious, and they are great drunk/hangover food.
For this one and some other sandwiches like a deep-fried Monte Cristo it’s a complicated dish to make and maintain ingredients and prep for. I haven’t noticed it around here though I can’t say I’ve been looking for it. There are so many other Portuguese delights I don’t even think of sandwiches.
Interestingly your cite mentions it’s typically served with french fries which are served with other Portuguese dishes like Shrimp Mozambique. Until I moved into this area with a prevalent Portuguese culture I wouldn’t have known that. Portuguese food encompasses a variety of styles too, from Portugal itself, the Atlantic islands, Brazil, and former colonies in Africa and Asia.
I’m going to guess it’s because most diners don’t have a lot of ethnic food on their menu except maybe Greek if the owners are Greek. Burger, salads, sandwiches - but not actual Italian food ( pizzeria food maybe) or German food or Chinese food. Because someone who wants Portuguese or Chinese of French is going to go to a restaurant that serves that cuisine especially if there’s a large population of Portuguese ( or whatever) in the area and anyway, the more ethnic stuff a diner puts on the menu the more unique ingredients they will have to stock. Where else is the diner going to use linguiça besides Portuguese food?
There was one in the old Santa Monica Mall (the open air street mall) and Century City. I’ve been to both, but the CC one is the one I frequented because that was “my” mall when I was in high school and college. I loved their egg salad sandwiches. They made them with celery seed, and that’s how I make them today.
They had a slogan something like “Lindbergs keeps you in the pink,” and their stores were aggresively pink. Does that ring any more bells?
ETA: Lindberg’s always had a pleasant smell. It was more 1950s health food (I think of Gypsy Boots, remember him?) than 60s grungy health food. Always very clean and pleasant.
I know. I lament their loss all the time. They have food they just don’t serve anywhere else.
Or Massachusetts.
Back in the late '70s there was a really good vegetarian health-food restaurant in Des Moines called the Soup Kitchen. I think I still have one of their “Health Food Junkie” t-shirts.
I don’t know for sure. It probably started as an easy-to-make comfort food that could be kept on a simmer and served whenever. We three kids didn’t necessarily trick-or-treat together or even in a single go individually.
Don’t know about the UK, but I have anchovy paste toast on the regular - the local (Cape Town) botanical gardens’ teahouse does a good one. I do have them on sandwiches as well.
I lived in NW NJ for almost a decade and there was Cuban, Puerto Rican, Greek, Chinese, Italian, etc., but I never saw a Portuguese restaurant. But then I somehow managed to miss out on disco fries.
We tried a Francesinhas at Cafe Santiago (article). Did not like.
I like Monte Cristo sandwiches (syrup, not deep-fried) and I make sloppy joes about once a month. Sloppy joes are served open faced on untoasted bread, because the bread’s closer to the hamburger buns I ate as a child.
I may have had olive loaf once or twice, but it’s not something I would buy. And I really should buy some marshmellow creme and make myself a Fuffermutter. Or a half of one. Sounds like something I would like.
I’ve certainly had finger sandwiches, but the rest I haven’t had. Scotch Woodcock sounds tempting, especially with beer.
My one exception to that list is liverwurst sandwiches. I rarely have them, actually, but liverwurst with herbs is a fine thing to have on crackers and occasionally makes a nice sandwich. It requires no extra dressing, no lettuce or tomato, just buttered bread and liverwurst. And a glass of wine.
My version of an egg sandwich is hard boiled eggs, mashed up with mayonnaise (Hellmans if possible) and ENGLISH mustard.
And a cheese sandwich has to be strong English cheddar with sliced raw onion.
I’ll have to try that. My breakfast today was a scrambled egg-and-pepper jack sandwich.
I know people are snobby when it comes to yellow mustard but its actually better than is given credit for. Rather than English mustard, I prefer yellow mustard and black pepper.
I loved how in the movie Secrets and Lies one of Brenda Blythn’s daughters prefers “American mustard,” when one of the secrets in the movie is that her father was American. Like a taste for a particular mustard is genetic. Not really, but it was a nice clue.
Basically a variation on an egg salad sandwich? Because I use a little gizmo to dice up eggs for egg salad, so mashing them is like an even finer dice.
DOH! You’re right. I was thrown off by the lack of relish, and I assumed this was a warm sandwich (because I’d just had an egg sandwich for breakfast).
The long, long history of my having grilled or toasted cheese sandwiches made with Velveeta or American cheese slices would beg to differ. A fancy grilled cheese is fine, but one made with inferior cheeses can be melt-y gooey heaven.
Interesting idea, and I always have Hellman’s on hand. I don’t know what “English mustard” is, but I’d make it with Dijon, and also add a bit of diced greed onion.