Supernice’s Bologna sandwich weds mortadella, stracciatella, pistachio and honey on focaccia for among the city’s finest lunch deals with.
When, last month, we released Sandwich Watch– a column devoted to the Brisbane sangers you require to learn about– viewers suggestions can be found in thick and quickly over Brisbane Times’ social media sites networks.
And one name showed up greater than a couple of times:Supernice
Haven’ t became aware of it? That’s alright due to the fact that we hardly recognized of it either. But we had to attempt these sandwiches, obviously.
Well, it took a number of sees to sort via this small Bowen Hill store’s food selection of focaccias and sourdough toasties, yet ultimately we concurred that, yes, Supernice makes some excellent sandwiches without a doubt– and there’s one particularly that you definitely require to have a look at.
But initially, regarding Supernice
Supernice is the production of cook Dalip Singh and his companion, baristaSherman Yeung Hidden away on a backstreet of Bowen Hills, this was quite a post-pandemic task for the pair.
“I’ve been a chef for nearly 12 years now,” Singh claims. “Before this, I was working at Tattersall’s Club in the city … we were always planning to open something but then things got scary with the pandemic so we thought, ‘OK, you have to find a balance where it’s not huge because things are getting so hard’.
“So we decided to do a small cafe focusing on things we like.”
Singh and Yeung did a great deal of research study, taking a trip to Melbourne, particularly, equally as that city’s sandwich trend was kicking right into high equipment.
“We’re doing things we like to eat, so our menu isn’t huge,” Singh claims. “We wanted to keep it simple and make sure everything was good quality.”
Supernice sandwiches are either toasted sourdough or gently toasted focaccia. There’s a Reuben made with wagyu pastrami that’s tremendously preferred, and the Mortadella and Tuna Melt are both fantastic (the latter, particularly, with its exact application of dill and chives).
Still, for our cash, it’s the Bologna on focaccia that deserves your belly area.
Supernice’s Bologna sandwich
This is among those sangers that simply looks best right out of the wrapper.
Singh gently toasts his Danny’s Bread focaccia on the within as soon as cut, after that puts in around 90 grams of high-grade mortadella from Salumi Australia, the exact same quantity of stracciatella from Mansfield’s Casa Motta, and a charitable spray of smashed pistachio, providing the sandwich a charming pop of colour. (“I was thinking of artichoke or something,” Singh claims, “but [Yeung] suggested pistachio would go really well.”) The last touch is a flow of Bee One Third honey.
It’s a lesson in mouthwatering restriction (which can be remarkably uncommon in Brisbane’s existing sandwich arms race). The focaccia is left soft on the outdoors, preventing any type of mouth-shredding injury, with much of the structure lugged by the problem of the pistachio. The mortadella isn’t fatty or oily yet has a moderate saltiness that’s balanced out by the lactic silkiness of the stracciatella. Singh thinks he can not locate a neighborhood honey much better than Bee One Third; it’s a creative enhancement, as much regarding mouthfeel as it is a moderate sweet taste.
“I’ve seen places make focaccia, fill it, wrap it and put it in the fridge. That will never be the same as when it’s freshly done because you can make sure things are the right temperature.”
Supernice co-owner Dalip Singh
According to Singh, it’s everything about a couple of straightforward high quality active ingredients prepared with treatment.
“Danny’s Bread makes such good focaccia, but I’ll drizzle oil on the inside and toast it because you want to bring it back to life,” he claims.
“I’ve seen places make focaccia, fill it, wrap it and put it in the fridge. That will never be the same as when it’s freshly done because you can make sure things are the right temperature as well. The mortadella: you don’t want it hot, you don’t want it cold. The same with the stracciatella.”
Basically, the Bologna is what occurs when a qualified cook transforms his hand to something as straightforward as this: a well-conceived, definitely tasty sandwich where the last bite is as fantastic as the very first.
Little marvel Supernice has actually begun moving a growing number of focaccia given that very first presenting it to the food selection one year earlier.
“I’m really happy with the balance of customers,” Singh claims. “They’re happy to start trying different things as well, which has been great.”
Where to obtain one
Supernice’s Bologna sandwich is $16.50. You can obtain one at 4/37 Mayne Road in Bowen Hills (improve to locate the shopfront on Edgar Street, which is bit greater than a laneway).
It’s open Monday to Friday, 5.30 am to 2pm, and Saturday 7am to 1pm. Beyond sandwiches, it offers matcha, coffee by Coffee Supreme, and beefy newly baked cookies.
This is the current instalment of Sandwich Watch, a column devoted to the Brisbane sandwiches you require to learn about.
Restaurant testimonials, information and the best openings offered to your inbox.
Sign up
Matt Shea is Food and Culture Editor atBrisbane Times He is a previous editor and editor-at-large at Broadsheet Brisbane, and has actually composed for Escape, Qantas Magazine, the Guardian, Jetstar Magazine and SilverKris, amongst lots of others.
