During her two-year reign as a sandwich maker at Koppa's Fulbeli Deli, Emily Mowrer has made countless Deli Lamas, tons of Yetis, scores of Obi-Wan Bolognas, hundreds of Bread Favres and oodles of Baron Rodgers. These are just a few of the sandwiches on the Fulbeli Deli's sandwich menu, all of which cost under $5 and are made to order.

Koppa's owner, Ken Koppa, and his brother, Mike, invented the quirky names and tasty combinations. There are 30 sandwiches on the menu -- and a daily special -- that are divided into four categories: homestyle, hot off the grill, submarines and vegetarian. The Fulbeli Deli also serves a variety of salads and bakery.

Sandwich delivery is available Monday throghu Friday, with the exception of Wednesday, from 11:30 a.m. to 2 p.m. A $25 minimum order is required for East Side or Downtown delivery and there is a $3 delivery charge.

Koppa says, these days, the Fulbeli Deli is the core of his business.

"Years ago, we were a grocery store, but we're evolving more and more into a deli," says Koppa.

This is why dedicated, artistic sandwich makers like Mowrer are crucial to Koppa's success. Recently, OnMilwaukee.com ducked into the Fulbeli Deli for a sandwich and to chat with the friendly and talented Mowrer.

OnMilwaukee.com: What do you like about your job at the Fulbeli Deli?

Emily Mowrer: I love cooking and experimenting with food and seeing all kinds of people.

OMC: How many sandwiches do you make per shift?

EM: It depends, but somewhere between 25 and 30. Most of them are made during lunch, we get really busy at lunchtime.

OMC: What is your favorite sandwich on the menu?

EM: Probably The Saturn (hot, shaved turkey, sharp cheddar cheese, cucumber, tomato, red onion, alfalfa sprouts and mayo on a pita).

OMC: Is The Saturn your favorite to make or to eat?

EM: Both. I really like the hot sandwiches the best, and a lot of customers do, too. They are definitely more fun to make because they take a little more creativity.

OMC: Which sandwich do you like making the least?

EM: Oh, probably the Bread Favre. It has a lot of ingredients, it takes a lot of time, and we were all a little bitter about Brett.

OMC: Didn't you change the name of the sandwich?

Ken Koppa: We called it the Benedict Favre for a while, but I think we're going to change it back now.

OMC: What's the hardest part of working with food?

EM: Smelling like food after your shift. And sometimes nothing sounds or tastes good after hours of making food for other people.

OMC: Do you invent your own crazy sandwiches just for fun?

EM: Yeah, I like to whip up some sort of grilled pita with interesting cheese and meat combinations. But usually, when I'm at home, I'm not making sandwiches. I'm pretty sandwiched-out.

OMC: Have you ever gotten injured on the job by a knife or the meat slicer?

EM: I've had a few minor cuts from knives, but I haven't had any serious injuries, luckily. There was someone who came close to losing a finger on the slicer once.

OMC: What other Milwaukee establishments make good sandwiches?

EM: Potbelly -- yeah, I know it's a chain but they have good sandwiches -- and Fuel, the Riverwest Coop, Nessun Dorma. Nessun Dorma makes a really great sandwich.

OMC: Why are Fulbeli Deli's sandwiches so popular?

EM: We only use fresh, all natural meats and really fresh vegetables. Basically, they're big, good and cheap.