Mean Sandwich
Sandwich shop · Ballard
1510 Leary Wy NW, Seattle, WA 98107
Highlights
Iconic corned beef sandwich with mint, oyster po' boys, burgers
Iconic corned beef sandwich with mint, oyster po' boys, burgers
"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
"If a larger quantity of meat and cheese is important to you, prioritize Mean Sandwich’s Jersey Sub. The various cured products are sliced rather thick, and with a double-stack of provolone, it’s a hefty parcel meant for very hungry people. It’s dressed with the usual suspects—dried oregano here, oil and vinegar there—and the ratios of each are all dialed in for success." - aimee rizzo
"A burger’s a sandwich, right? The meat on Mean Sandwich’s version is grass-fed and grass-finished. Choose one or two quarter-pound patties and this Ballard-based shop fills in the rest: American cheese (good old Kraft Singles), onions, mayonnaise, house-made pickles, and house-made mustard on a Tribeca Oven bun. “Skins & Ins” (fried baked potatoes, of sorts) fill out an unforgettable feast. Note that being obsessed with burgers here comes at the cost of missing out on other fantastic offerings like the steak tartare club and an oyster po’boy. Know before you go: It’s a small space and parking is limited, so takeout is probably the move here." - Jay Friedman
"This Ballard spot puts spins on classic sandwiches, and they're plot twists that we don't see coming from a mile away. There’s a bacon club, only it features steak tartare. You’ll find falafel, but in giant patty form topped with harissa beets and smashed on a challah bun. And their take on corned beef is particularly outstanding—it involves thick meaty slabs, tangy pickled cabbage, and practically an entire bushel of fresh mint." - aimee rizzo, kayla sager riley
