RI Monthly highlights great lunch spots

(WPRI) - With the hustle and bustle of the work week, running errands, and picking up and dropping off the kids, it's no wonder people sometimes overlook meals.

This month, Rhode Island Monthly is giving a wake up call and focusing on one of the best meals of the day, lunch.

With so many options to choose from in the state, Rhode Island Monthly gives a taste of what's available.

Like a fresh, crisp salad.

"We kind of are a hot spot for lunch for people of all ages. They can expect first and foremost food made with care. The front of the house staff that i work with are great they're all really friendly," said Nick Ventura, manager of Garden Grille.

Garden Grille specializes in vegetarian options, and they've mastered the art of creating the perfect salad.

Sandwiches are all the craze at places like Jolly Roger whose freshly ground peanut butter, Nutella, granola, and banana sandwich goes above and beyond your typical PB&J.

Then there's the triple decker from Geoff's Superlative Sandwiches in Providence. It's complete with Russian dressing, lettuce, mayonnaise, tomato, onions, melted Swiss and cheddar over Roast Beef, Salami, and Ham, sliced in half.

Also in Providence, el Rancho Grande has a marinated pork sandwich on their menu that makes mouths water. Pork, lettuce, Viajero cheese, tomato, pickled jalapenos, onions, avocado and re-fried beans are toasted to perfection and served with ham, Chipotle sauce and onions.

The lunch rush continues at The Beehive Cafe in Bristol .

"It gets really crazy at lunch time now. We've really got a much bigger crowd than we used to," said Jennifer Cavallaro, owner of The Beehive Cafe.

It's there that customers divulge in their popular butternut squash sandwich.

"It's just an amazing combination. It's just all the right textures. It's soft and crunchy and salt and sweet all at the same time and people just seem to love it," added Cavallaro.

Chef Eli Dunn at The Beehive Cafe creates a perfect combination.

Homemade flaxseed bread, Vermont cheddar, roasted butternut squash, caramelized onions, and baby spinach come together on the grill.

"I know one woman who comes down on the bike path three or four times a week for this sandwich."

Pesto is added to one half, and topped with tomato.

Its' popularity keeps this sandwich on the menu all year long.

In this month's issue of Rhode Island Monthly , there are options for lunch under $5, lunches that kids will enjoy, and more fresh salads