Four To Try: Limited-Edition Sandwiches at Dine Out

Dine Out, Broadsheet’s annual food festival celebrating Sydney’s top culinary talent, returns this month. In partnership with Mastercard and Doordash, we’re staging 50 new events across the city from July 27 to August 2. And right now, it wouldn’t be a Sydney food festival without some next-level sangas. Here are three for your hit list.

Korean beef sandwich at Good Ways Deli

Naturally, Good Ways Deli – our favourite Redfern-born sandwich shop – is first out of the blocks. Known for Australiana-inspired numbers like the kangaroo mortadella sanga and Davidson plum lamington, Good Ways turned to a neighbourhood favourite with a very different brief to create this year’s festival offering. The people team at Surry Hills’ Korean hole-in-the-wall Sang helped dream up this warming, umami ciabatta stuffed with fried home-made kimchi, slow-cooked beef and melted cheese. $22 at Good Ways Redfern or Alexandria. July 27 to August 2.

Beef carpaccio sandwich at Caness

Paddington wine bar Caness – like its sibling restaurant Shaffa in Surry Hills – specialises in cosmopolitan Mediterranean fare, blending styles dishes from Yemen to Spain in a seafood-forward style that owner Erez Nahum describes as “Middle Eastern tapas”. Its Dine Out exclusive illustrates the idea neatly: a beef carpaccio sandwich on challah with garlic confit, manchego, pistachio, pomegranate molasses and tahini. Head to the former grocer’s shop on Oxford Street during the festival to try it – and snack on the kubaneh bread scrolls while you’re there. $15. 5pm–10pm, June 19 to August 2.

Beef challah sub at Lox in a Box

For the whole week, all four Lox in a Box locations (Bondi, Coogee, Paddington, Marrickville) will serve a limited-edition pastrami sanga on traditional challah bread – a soft, lightly sweet loaf somewhere between white sandwich bread and brioche – designed to balance the rich filling. Inside is 300 grams of hot pastrami sourced from Whole Beast in Marrickville. The brisket is cured for a week, coated in a spice rub, smoked and steamed. Then, the sandwich is layered with bread and butter pickles from Westmont to balance the richness. It’s finished with a house-made blend of Dijon, seeded, hot and American mustards with a touch of honey. $34–$39. 8am–3pm, July 27 to August 2.

Oscar Solomon’s Tsukune Sando

As development chef at The Apollo Group, Oscar Solomon has spent the best part of a decade cooking over coals at the izakaya-inspired Cho Cho San and Greek restaurants Olympus Dining and The Apollo. He’s brought those influences to bear in creating this hefty sanga, which features saucy, flame-grilled tsukune – or yakitori-style chicken meatballs – in a super-soft shokupan with sliced cabbage. It’s available for a very limited window during the festival, exclusively on the Doordash app. And if that sounds good, don’t miss the chef’s one-off collaborative dinner at Enmore’s Firepop. $16. 6pm–9pm, July 30 to August 1.