Sandwiches rock. This is a fact.
But do you know who makes the best sandwiches? Restaurant chefs. Think about it. They’ve got the skills, the ingredients, the equipment…it’s a stacked deck. Restaurant chefs make the best sandwiches because they have to. They’re always hustling and sandwiches are a quick, portable way to grab a meal on the fly before service.
Chef Curtis Shaver and his team at Hamiltons’ created the Sandwich Lab to share the kind of sandwiches that you can’t buy at the corner deli. Off the chain creations that hammer all of the pleasure centers at once… crispy, chewy, salty, smoky, sweet, spicy, etc.. Want to eat like a chef? Buy one of these sandwiches and the only thing missing is an empty milk crate to sit on and a washed-out Ricotta tub of iced tea to wash it down.
Hamiltons’ will offer these sandwiches for carryout only and in limited quantities for a steal at $7. The first Sandwich Lab is Wednesday, April 9, 2014 and will feature Hickory-smoked Pork Belly from our friends at Double H farms, with Green Tomato Relish, Collard Green Slaw, Pimento Cheese and Sriracha Mayo on an ABC Hoagie Roll. To pre-order, call the restaurant at 295-6649 and we’ll hook you up. They will be ready to pick up from the bartender at Hamiltons’ on that Wednesday at 12:00 sharp.
To keep up with future Sandwich Lab offerings, give us a “like” at: www.facebook.com/thesandwichlab and you will be in the loop.
Sandwich Lab#2: Slabs of House-smoked, Wagyu Corned Beef Brisket stacked with Truffle Fries, Cambozola Cheese, “Comeback” Sauce and Pickled Ramps on Thick-cut, Grilled Rye.
Wednesday, 5/7, 12:00, 12 Sandwiches, $7