Lucy’s making sandwiches to a brand new degree

Eating reviewer WENDY JOHNSON visits a sandwich store that’s taking Civic by storm…

WHILE the dates range, some say the straightforward sandwich has been filling tummies since 1762. It began with two slices of bread full of skinny slices of meat.

Lucy Holm, the inspiration behind Sandoochie, believes sandwiches ought to be a lot, rather more attention-grabbing. At “Le Dooch”, Lucy is whipping up delicious, satisfying sandwiches with sensational substances and fillings all the time to the perimeters. 

Though comparatively new (the small store opened in Might), Sandoochie has taken Civic by storm, typically promoting out so rapidly Lucy has to close the doorways early. 

With expertise at Insurgent Insurgent and Bar Rochford below her belt, Lucy understands the facility of implausible flavours, tantilising textures, and high quality substances.

Sandoochie sources bread from a bakery Lucy’s good mate Lach Reducing runs (Bread by Below in Mawson, opened in 2021). Lucy makes use of a candy, full-flavoured butter (numerous it) made in Australia Danish type. Then combos of substances that frequently change to maintain clients pleased (and since Lucy – by her personal admission – will get bored fairly simply).

The menu is scribbled on rolling butcher’s paper and objects struck off when bought out. There isn’t a indoor seating, however lots exterior within the vibrant No Identify Lane precinct filled with cafés and low outlets. If sangas ain’t your factor, a Sandoochie salad will probably be. 

My pal gave an enormous thumbs as much as her poached hen sandwich. The sourdough was comfortable, hen poached to perfection, almonds and celery crunchy and rocket peppery. This combo did, certainly, take the sandwich to a different degree.

I used to be lifeless eager on the Masala potato with pickled inexperienced chilli, fried onions, crème fraiche raita and coriander however by the point I bought to the money register (yup, there was a line up) it had simply bought out. No downside, the eggplant sandwich sounded sensational, and it was. I cherished the tortilla chips, feta and edamame smash. 

The salad, served in a recyclable bowl with a recyclable fork, was vibrant and shiny. Substances included heat rice, perky peas, good-for-you spinach, and roast turmeric cauliflower (massive chunks). It got here with a slice of contemporary bread and a spherical of Australian cultured, salted butter hand churned by Pepe Saya.

These with a candy tooth can seize a slice of cake for $6. Drinks are $4 and Sandoochie sells a couple of specialty objects akin to sea salt, scorching sauce and mustards.

Lucy’s mannequin is all about nice meals with out breaking the financial institution. All up, with three bottles of water, our invoice was $51. We enquired about wine however have been advised Sandoochie is “engaged on it”.

By the point we had completed our sandwiches, the “sorry we’re bought out” signal had been posted in Sandoochie’s window.