Mean Sandwich
Sandwich shop · Ballard ·
Savory sandwiches, unique twists, flavorful sides, and cold beer
Savory sandwiches, unique twists, flavorful sides, and cold beer
"Tucked into the still-industrial edge of Ballard near the Ballard Bridge underpass, I rely on this unique sandwich shop—around since 2017—for consistently great midday takeout built on classic sandwiches with elegant, sometimes playful tweaks. The most distinctive item is the steak tartare sandwich, basically a BLT on rye with a layer of peppery tartare; the warm, earthy bread and that extra texture make it work, and if raw meat squishes you out, it’s easy to ignore between two slices. Owner Dan Crookston’s Hama Hama background shows in the oyster po’ boy: the remoulade is pickly, the oyster’s breading brings crunch, and the oyster itself is satisfyingly meaty. Sandwiches come with “skins and ins,” a cross between home fries and French fries, and I like to grab a few dipping sauces—just know the Calabrian chile mayo packs serious heat, while the ranch with pickled jalapeño is more subdued (or go with ketchup). With limited seating and lousy parking, I treat it as a takeout operation: order online and use the food pick-up spot right outside the door. For dessert, the bread pudding made from day-old bread is a sleeper—take it home, warm it at 350 degrees for a bit, and top with a scoop of vanilla ice cream." - Harry Cheadle
"In Ballard I experience sandwich making as theater at Mean Sandwich, where big combos rule — a $21 fish sandwich stacks sardines, fried lemons, cilantro, and a pickled celery root and jalapeño slaw on pull-apart challah, their signature The Mean amps up corned beef with mustard, pickled cabbage, and mint, and the menu ranges from griddled steak on Texas toast to a decked-out fried chicken po’boy with irresistible dipping sauces like house lemon pepper mayo and a cacio e pepe dressing." - Kayleigh Ruller
"Nine years in, this place isn’t “hot” anymore or venerable yet—it’s not newsworthy, it just makes incredible sandwiches, and the oyster po’ boy proves it for me: a shining example with pickly remoulade, crunchy fried oysters that are hot and meaty inside, and a kick of spice—maybe from the lemon pepper mayo—that makes me think we should all be talking about Mean Sandwich more." - Harry Cheadle
"The logo for Mean Sandwich is a giant open mouth, and it’s an accurate representation of how we look while eating here. The space is small and has that old school deli-counter feel, but the ingredients and flavor combinations are modern—try housemade thick-sliced corned beef with mustard, pickled cabbage, and a fistful of mint, or a standout Italian sub. Everything is made from scratch, down to their bread pudding for dessert (made with day-old buns), and there’s a backyard patio for warm-weather sandwiching." - aimee rizzo, kayla sager riley
"Mean Sandwich is like a classic deli with a slight twist. There’s a corned beef sandwich with mustard and cabbage, but also some fresh mint. And a chicken cutlet sandwich with provolone, but buffalo mayo instead of tomato sauce. There are chips, too, but they’re actually fried potato skins. Grab a booth with friends, and be sure to get a bread pudding (made with day-old sandwich buns) to take home for later." - aimee rizzo
