Sandwiches by Chefs
Here’s a special you might see on the menu at Stockyard Sandwich
Co. this summer: locally raised chicken, ground and mixed with basil,
rosemary, thyme and garlic; wrapped and poached; sliced and fried;
and then layered on a long roll with smoked tomato, pesto and
mozzarella. These are sandwiches with refined tastes and locally
sourced ingredients, but they’re filling and never pretentious. That’s
the winning combo brought to Philly late last year by chefs Will
Lindsay and Mike Metzger.
The duo used to make sandwiches with bits of leftover steak and
fancy sauces after long shifts in the kitchen at White Dog Café. The
idea of opening a sandwich shop together started as a joke—one
that eventually (thank goodness) came to fruition.
“We wanted to cook good food, but didn’t want it to be stiff,”
Lindsay says. “We didn’t want to have to deal with fine-dining rules.”
Though the menu changes with the season, there are a
couple sandwiches that will stick around: braised beef assembled
cheesesteak-style with gooey house-made cheese sauce and onions
(add long hots and a fried egg if you like), and whole-pig bahn mi
made with pulled pork from the meat left over after they make
bacon and scrapple.
Stockyard offers sides, salads and soups, as well as weekday
breakfast, weekend brunch and a full catering menu. They also do
fun stuff, like an after-school special: five bucks for a single patty
with fries or chicken tenders (made with actual chicken tenderloins)
from 2:30 to 3:30pm. —K. Rapin
Stockyard Sandwich Co.
1541 Spring Garden St.