From the humble sarmie to sophisticated sandos, the sandwich is coming into its own in town. We present the ultimate CBD sandwich crawl.
We have the Earl of Sandwich’s gambling habit to thank for the ingenious invention of the sandwich. When he couldn’t bear to be torn away from the gaming table, he called for his meat to be conveniently inserted between two slices of bread. Here’s a selection of the best bread winners in the inner city.
BENNETTS
This is the new kid on the block. Wildly popular in Constantia, Bennetts recently opened in Lower Bree Street to satisfy the demand from Atlantic seaboard customers and office workers in town who have long asked them to move a little closer.
The second store, in what was formerly Cookie Co., opened in July and delivers the same consistent quality for which they are so loved and respected.
Oddly, there is no Mr or Mrs Bennett. Eight years ago, owner David Large was looking for a strong, catchy name in the vein of NYC delis like Katz’s or Frankel’s. He liked the sound of Bennetts and, being a man of strong faith, when he realised it meant “blessed” and is etymologically linked to Saint Benedict, it was a no-brainer.
Bennetts’ regulars know that here the focaccia steals the show. Baked daily, using imported Italian 00 flour and extra virgin olive oil, it’s deservedly the only bread on offer. Light and airy with a subtle chewiness and a distinct olive oil flavour, it’s the kind of bread you dream about long after eating. Most of the deli meats are supplied by charcuterie master Richard Bosman, while all the sauces are freshly made in-house every day.
Curated by well-known Cape Town caterer Annalize Buchanan and business partner, the gregarious Chef Ollie (who is also her son-in-law!), the sandwich fillings are a foodies’ delight.
Popular choices include The Bennett, a hearty gourmet sarmie of grass-fed smoked brisket, mustard, caramelised onions, pickles, rocket and Parmesan. Another generous offering is the Rueben, their take on the American classic of pastrami, sauerkraut, pickles and Emmenthal.
Café staples-with-a-twist include fior de latte and tomato caprese with basil/pistachio pesto and local smoked trout with cream cheese, capers, rocket and pickled onion. Prices are fair given the top-notch quality of the ingredients and size of the sarmies – big! The light and airy space offers sit-down or take-out options – complete with a semi-private boardroom for diligent teams or group lunches.
Bennetts also caters to inner city dwellers looking for quality frozen meals to eat at home. Supplied weekly by popular KZN company, We Are Food, offers include faves like lamb moussaka, chicken Parmigiana and, of course, the super-popular Durban curry. Dinner sorted! If you’re keen on a more hands-on approach, high-end gourmet grocery items including pestos, sauces, pastas and grass-fed frozen beef cuts abound for a little inspired home cooking.
As with their Constantia branch, staff are friendly and seating is ample, making this the perfect spot to pop in, tuck in and chill out. And don’t even get us started on their vanilla gelato and pistachio affogato … don’t take our word for it – just try it.
Bennetts | 16 Bree St | 071 179 3929
Opening hours: Monday to Friday 08h00-17h00; Saturday 08h00-15h00. Closed Sundays
@bennettsdeli
SUUR.
What this teeny-weeny bakery-cum-café lacks in size, it makes up for in the friendliness of its owners and staff. That and the next-level deliciousness of its baked goods, which happily deliver on their core philosophy: making people feel welcome and at home.
In case you missed it, the name SUUR. comes from the Afrikaans word “suur” and alludes to the artisanal sourdough which forms the base of many of their savoury bakes. All the bread is made using stoneground flour which they believe, along with time, to be the key ingredient to making the very best sourdough. And that they do.
Filled focaccia (chewy, light and flavourful), sourdough and bagels make up the sandwich offer, while their brioche-wrapped jalapeño or coriander-flavoured sausages, known as “Briller”, provide a gourmet breakfast solution on the go.
Crowd favourites include their smoked brisket, Cheddar and pickled red onion and the ever-popular roast chicken mayo with rocket. If you have a sweet tooth, the almond croissants, banana loaf and pain au chocolat have your name on them.
Don’t miss the famous cinnabuns. If you get there early on Friday, you’ll get one free with any hot drink between 06h00 and 08h00. It’s a small (and sweet) “thank you” from the team for your support.
SUUR. | 42 Hans Strijdom Ave | hello@suur.co.za
Opening hours: Monday to Friday 06h00-16h00; Saturday 07h00-14h00. Closed Sunday.
@suurbakery | www.suur.co.za | hello@suur.co.za
THE FOCACCIA BAR
First time café owners, Chris Woole and his partners, brother Matthew, and business partner, Thomas Bailey, set up shop at 113 Loop Street in January. With their shared background in hospitality, and their obsession with quality and customer service, they were an instant hit with locals.
It’s not surprising as they really do take their focaccia – made using a 24-hour fermentation process – and their quality, mostly imported, sandwich ingredients, very seriously. Think traditional Italian: prosciutto crudo, mortadella, salami Calabrese … and add the twist of a warm and welcoming Cape Town vibe.
Topping the list in popularity is the Prosciutto Crudo Caprese Sandwich: buffalo mozzarella, tomato, prosciutto, sundried tomato pesto, rocket and balsamic. What’s not to love? Second up is the Calabrese: mozzarella, basil pesto, Calabrese salami and capocollo (a dry cured pork cut), and who could resist the rich, salty, creamy combo of mortadella, pistachio pesto and stracciatella?
The buzz and energy of town, the hissing, frothing coffee machine and smiling staff all combine to make this spot well worth a visit, whether you’re enjoying your made-to-order sandwich while relaxing at one of the café tables or on the run.
The Focaccia Bar | 113 Loop St |
Opening hours: Tuesday to Friday 08h00-16h00; Saturday & Sunday 08h00-15h00
@the_focacciabar | www.thefocacciabar.co.za | chris@thefocacciabar.co.za
CLARKE’S BAR & DINING ROOM
Clarke’s bar & dining room, one of the coolest venues in town, is the OG of the CBD when it comes to sandwiches, and its 16 year-and-counting lifespan is testament to the quality of its food and constant, happy buzz.
The sourdough and 100 % rye hails from the fabulous Woodstock Bakery. The rest of the baked goods – including the nutty gluten-free seed loaf and the homestyle farm loaf, which are both used for their toasties – are baked in-house. Converts come from far and wide to enjoy Clarke’s Toasted Cheese, often served with a bowl of soup in winter.
All the fare at this destination eatery is worth trying. The Chicken Salad sando, a heavenly concoction of chicken and creamy, buttermilk coleslaw, is a hands-down winner and the Pulled Pork, Homemade Kimchi and Mozzarella combo is bang on trend.
Regardless of the time of day, a visit to Clarke’s bar & dining room never fails to spark joy.
Clarke’s bar & dining room | 133 Bree St | 021 003 8113
Opening hours: Monday 07h00-16h00; Tuesday to Friday 07h00-22h00; Saturday 08h00-22h00; Sunday 08h00-15h00
@clarkescapetown |www.clarkesdining.co.za/clarkes
APERITIF SANDWICH BAR
Tucked around the corner from the main Aperitif restaurant/bar, this little café is a hug of continental loveliness. Quieter and more grown-up, it offers a slight respite from the bustle of the fit and fabulous who hang out on the main drag in Upper Bree.
Their take on sandwiches is entirely unique – their slow ferment “bread” is fashioned from traditional Neapolitan pizza dough and served as a sort of open pocket. Made to order, and served straight from the pizza oven, these sandos are a thing of piping hot beauty.
The Steak Sando caught my eye: free-range rump steak from Frankie Fenner Meat Merchants, cooked in butter, garlic and thyme, is served with roasted cherry tomatoes, rocket, Parmesan, homemade aioli and chimichurri. It’s deliciously good value. Even the legendary Anthony Bourdain’s fave gets a look-in: Fried Mortadella, Provolone, Aioli and Dijon mustard.
Happily, the same sandwiches are also served at the aperitivo bar on the Bree Street side, so you can munch away while sipping on a classy cocktail and watch the world go by.
Aperitif Sandwich Bar | 227 Bree St | 076 249 6328
Opening hours: Monday to Thursday 12h00-22h00; Friday & Saturday 12h00-00h00; Sunday 12h00 – 21h00
@aperitifonbree | www.aperitif.co.za
Celebrated cook, food writer, author, MasterChef South Africa judge and all-round food enthusiast, Justine Drake has long shaped the way we eat and cook.
IMAGES: Aperitif