9 of our favourite sandwiches in Canberra

Last week, we shared our favourite Canberra Banh Mi, and it got us thinking about all the other wonderful sandwiches out there.

Now, we’re not talking about soggy tomato and cheese toasties, or white bread spread with margarine and finished with a slice of devon. We’re talking fancy sambos, full of premium fillings with the creativity usually given to a sit-down dinner in a bourgie restaurant. And there’s been a leap in the number of fancy sandwiches in recent years, which is excellent news for our taste buds (but perhaps not our wallets).

Here are a few of our favourites.

Sandoochie, No Name Lane

The darling of Canberra sandwiches, Sandoochie is the brainchild of chef Lucy Holme, who gave up a fine-dining lifestyle to pursue her passion for ‘dooches’ (her whimsical name for sandwiches).

Served on Under bread with fillings right to the edge, on any given day at Sandoochi, you might have a butter chicken sandwich with onion bhaji, raita and coriander. Or a falafel with marie-rose sauce and cucumber pickle. The options are endlessly varied and elevate the sandwich far beyond its humble status.

The sweet offerings at Sandoochie are also definitely worth checking out. The daily bakes are top-notch, and often things you don’t often see at cafes, like their current weekly Friday special of choux buns.

Al’s Deli & Diner, Civic

The interior all but screams ‘New York diner’ with mustard booths, a chequered floor and old-school bar seating. And the menu of sandwiches harks back to those New York deli-style lunches. Think beef and pickle; stacked slices of pastrami on rye. Or mortadella wrapped around Fior di Latte cheese, with a green sauce and fresh rocket on house-baked bread. Are you hungry? I’m hungry! They also have a couple of breakfast sandwiches: the egg and sausage on an English muffin is an excellent ‘waiting for the bus’ snack.

Tutto Delicatessen, Mawson

While other sandwich shops hint at their deli origins, Tutto Delicatessen is an actual Italian deli with a whole counter of cured meats, fresh cheeses and buckets of antipasti marinated veg. The neighbouring cafe takes these gifts and turns them into epic panini. But my absolute favourite from Tutto is the meatball sub. Hearty homemade meatballs in tomato sugo with fresh basil, served warm. Mama mia!

Stacks, Civic

Recently taking over from &Sando (Matt Moran’s short-lived venture in Canberra), Stacks is a cute little sandwich bar attached to a bigger restaurant (previously Compa, now Curiosa Wine Bar). In much the same vein as &Sando, there’s a menu of sandwiches which are made fresh or toasted with minimum fuss (takeaway boxes only) and maximum flavour.

The parmarazzi features prosciutto, buffalo mozzarella, marinated red capsicum and rocket: a fresh flavour bomb to sate anyone’s lunchtime hunger.

Caffe al Lago, Gungahlin

While others merely make the sandwiches, Caffe al Lago goes the extra mile by baking the bread fresh to order in 3 minutes using a conveyor-belt oven. Their Tuscan-style schiacciata sandwiches are stuffed with Italian-inspired fillings like thinly sliced prosciutto and provolone cheese, or the diavolo with spicy salami, artichokes and pesto. Vegetarian options include a Caprese-inspired sandwich: tomatoes, fresh mozzarella, basil, and sticky balsamic vinegar. The owner’s Macedonian heritage is on display with the breakfast sandwich, which uses ajvar capsicum relish as a base for eggs, marinated goat cheese and fresh tomato.

Melted Toasted Cheese Emporium, Fyshwick

The menu ranges from a simple cheese and Vegemite toastie to a fabulous Cubano complete with roast pork, ham, mojo sauce, mustard and cheese.

The 24-hour BBQ brisket with slaw and pickles is seriously good, proving that just because a sandwich isn’t fine dining, it doesn’t mean it shouldn’t be made with care and skill. For the ultimate guilty pleasure (and guaranteed hangover cure), I recommend the Mee Goreng Toastie, with chilli jam and a fried egg.

Sibling venue Le Cheeserie at Capital Food Market in Belconnen also makes a ripper cheese toastie. And we’re told that Melted has another shop opening soon in Civic.

Sliceria, City West

Chef Hem became a cult favourite for his pizzas, then for his pizza al taglio (Roman-style pizza served by the slice). And at his Sliceria venues, he has gathered a loyal following of sandwich lovers who line up for fresh schiacciata (Tuscan-style sandwiches made on thin focaccia) filled with Italian flavours like piles of shaved mortadella, fresh, creamy straciatella cheese and a pistachio pesto base.

A second Sliceria location has just opened at East Traders Hall in Campbell

On Lonsdale, Braddon

This uber-cool brunch spot serves a Korean take on the humble sandwich. Soft milk bread comes with multicultural fillings. Think panko-crumbed pork loin with tonkatsu glaze, Nanban chicken in a soy marinade, or the prawn deluxe with wasabi tartare. Each sandwich comes with a hefty smear of hot mustard and pickles.

Alongside their sandwiches, you can enjoy an Asian-inspired menu with rice bowls, French toast-style pan dishes with miso glaze and pistachios, and onigiri.

Dom’s Deli, National Film and Sound Archives

This local sandwich bar and cafe is tucked into the NFSA, amid the building’s Art Deco details, with seating in the beautiful central courtyard. They offer a range of toasted or fresh focaccia sandwiches. You can expect deli meats, but they’re not bogged down in Katz’s-esque traditions. Hot honey pairs with sopressa salami and creamy fior di latte. Their version of a Reuben comes with chipotle mayo. Add an Italian doughnut to your order and thank me later.

And a big shout out to the sandwiches across the border at Fresca Queanbeyan!

Where do you get your favourite sandwiches?

Original Article published by Lucy Ridge on Region Canberra.

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