Adelaide’s sandwich swell continues. In the past few weeks we’ve reported several new entries into the things-between-bread market: Tonino, Ernest Deli and Francesca’s. Heck, even pastry prince Sugarman has entered the sandwich game. And there are more on the way. Here are four new arrivals – from some familiar faces – opening soon.
Bottega Bandito, CBD
Since opening on Prospect Road in 2021, The Big Easy Group’s beloved deli and cafe has earned a loyal following for its house-baked focaccia sandwiches (including a crumbed eggplant sando one writer couldn’t stop thinking about) and Italianate brunch (from baked eggs with caponata to cacio e pepe and pork cotoletta). Now it’s bringing its winning formula to James Place in the CBD – at the base of new development 60 King William. The city site will open in late autumn, this time with a micro-bakery attached so the team can pump out even more focaccia and pastries to supply daily baked goods to both Bottega sites and other Big Easy venues. (The dough is made using executive chef Shane Wilson’s sourdough starter, which he’s been taking care of since his days at Bistro Dom more than 10 years ago.) The new spot will also have a larger focus on sandwiches, with new additions like a tuna melt and a meatball sub.
Don’s Deli, Beulah Park
This no-fuss panino bar opening later this month comes from the crew behind Unley sandwich shop Spread (as well as Dolly, Bar Lune and Fine & Fettle). But don’t expect a Spread replicate; Don’s is choosing to stay bound by (Italian) tradition, with simple deli-like fillings focusing on cold-cuts (they're keeping mum on specifics but you might see their spin on the mighty muffuletta, a stacked sandwich created by Sicilian migrants in New Orleans). The hole-in-the-wall site is right across the road from Bar Lune, and there’ll also be a selection of pastries made by Lune's chefs, plus Dawn Patrol coffee (keep an eye out for an opening special of $2 espresso to knock back at the window, Italian-style). The place (literally a service window connected to salon Surreal Hair) is geared towards takeaway, save for a couple of stools and crates scattered outside. The new partnership is also a boon for Surreal customers: on Fridays they'll be able to enjoy Lune-made bites and a glass of champagne.
Spread, Glenelg
Speaking of Spread, the crew are opening a second site for their popular Unley sandwich shop next month – next door to their new Mediterranean restaurant, Oliveti, also opening in May – in Glenelg. The pair aren’t messing with a good formula: you can expect the same Spread menu here, including the likes of a mushroom XO melt with togarashi, provolone and pickled shallots; a classic croque monsieur; an eggplant katsu sando with smoked tomato, whipped ricotta and prosciutto; and a beef and pickle number with hot mustard, red cabbage and Swiss cheese. Here’s hoping the limited-edition steak frites sanga – currently only available on Fridays – makes it beachside, too.
Holy Mother of Bagels, Gumeracha
Aaron Caporn, the man behind Holy Mother of Bagels, is opening a dedicated bagelry in Gumeracha this year. Even if you’re not familiar with the name, you’ve probably had these sourdough beauties before – Caporn supplies to cafes all over town, including Paddy Barrys (where he used to work), Fourth Hill Providore and Dawn Patrol. The chef has been perfecting his recipe for years, settling on a stone-ground whole-wheat levain for a deeper flavour. He also uses freshly milled barley malt and pilsner malt for added complexity (and that nice amber colour once it’s baked). The dough’s then proofed for 24 hours before it’s formed into rings, boiled and coated in poppyseeds, sesame seeds or both (with garlic). When the shop opens to the public (likely on Saturdays only) it’ll start as a pick-up spot for pre-orders before Caporn eventually introduces filled and open bagels with vego and vegan toppings (including lacto-fermented dill pickles). You can also expect limited-edition bagels like cinnamon sugar raisin, or confit onion and stout. We’re counting down already.
Dinos’
Do pita pockets stretch the definition of the sandwich genre? Maybe. But if you’re a fan of things in bread you’ll want to add Dino’s to the list. Andrew Papadakis, the former owner of Prospect’s Greek restaurant Meze-Mazi, is opening an all-day diner on Hindley Street this month. The pockets will come stuffed with adobo-style pork belly, spicy chicken or lamb rump and accompaniments that go beyond the usual yiros trimmings. The pita itself was developed with a local baker and is inspired by the thrakopsomo, a regional sandwich from Papadakis’s homeland of Crete, which uses hollowed out bread stuffed with fillings. The casual spot will cater to dine-in and takeaway trade, from lunch till late. Papadakis has enlisted designer Ella Horne of Muse Studio to transform the former burger joint into a contemporary Greek diner with neutral colours, beautiful arches and textured stucco walls. For those dining in there’ll also be tap beers, house wines by First Drop and cocktails made with Greek liqueur.
