Stacked Sandwich Shop
Sandwich shop · Forest Hills ·
Hefty, piled-high sandwiches, salads, and breakfast dishes
Hefty, piled-high sandwiches, salads, and breakfast dishes
"This counter-service deli on a quieter stretch of Austin Street makes very good, very large heroes on satisfyingly crunchy bread. We’re confident you’ll find something you like here—the menu takes up a full floor-to-ceiling chalkboard, with plenty of vegan options. On the other end of the spectrum from those options is the best-selling Stacked OG, which comes on a 14-inch hero piled high with five different kinds of meat: salami, ham, turkey, roast beef, and mortadella. At $21.95 for what’s basically the contents of a small butcher shop, it’s a pretty great deal." - molly fitzpatrick, will hartman, bryan kim, matt tervooren
"It’s one thing to crave a deli sandwich today. But if you’re fairly confident you’ll be pumped to continue eating the leftovers of that sandwich not just for dinner tonight, but also lunch tomorrow, proceed immediately to Stacked Sandwich Shop. This counter-service deli, on a quieter stretch of Austin Street in Forest Hills, makes very good, very large heroes on satisfyingly crunchy bread. The menu takes up a full floor-to-ceiling chalkboard, with plenty of vegan options, so you’re sure to find something you like. Their sandwiches are available in three sizes: “stacked” (which is more than a foot long), regular (about nine inches long), and the mini (six inches long), which really only could be reasonably considered “mini” inside these four walls. Food Rundown The Stacked OG The shop’s best-selling sandwich ($21.95) is exclusively made in the “stacked” size, because only a 14-inch hero could possibly hope to contain this behemoth. The OG is piled high with five different kinds of meat: salami, ham, turkey, roast beef, and mortadella. At $21.95 for what’s roughly equivalent to the contents of a small butcher shop, it’s a pretty great deal. photo credit: Nikko Duren The Devil Our favorite sandwich at Stacked. The Devil comes with salami, mortadella, hot capicola, provolone, spicy peppers, and chipotle mayo, all layered in perfect proportion, and with a pleasant crunch from the veg. photo credit: Molly Fitzpatrick" - Molly Fitzpatrick
"Top Chef: Portland alum Gabriel Pascuzzi recently reopened Stacked Sandwich Shop, in a shared space with the second location of his grain bowl spot Feel Good. Stacked returns with its greatest hits, including the popular oxtail French dip, smoked turkey Reuben, and turkey-bacon hero. New sandwiches, like the roasted pork coppa with provolone and the green curry fried chicken sandwich with fish sauce, are worth venturing away from the stalwarts, however. At Feel Good, customers choose from a variety of bases, including mixed greens, cauliflower rice, red quinoa, or brown rice, with add-ons like Ota tofu or Mary’s poached chicken breast. The bowls themselves are intricate and creative, like the Painted Hills with charred broccoli and pineapple, plus jalapeno cilantro vin." - Alex Frane
"The Birmingham sandwich shop known for heaping corned beef sandwiches and Dr. Brown’s sodas closed on Old Woodward Avenue after the landlord declined to renew the lease, prompting a farewell post to fans." - Serena Maria Daniels
"If you followed Pascuzzi’s journey on this season of Top Chef, then you might recall that he served the judges a trio of oysters in the farm fruit challenge. Although the dish seemed simplistic at face value, the chef wowed the judges with distinct and meticulously crafted flavor profiles, plus attention to detail. And in a similar vein, while sandwiches might sound a bit basic when we’re talking Top Chef-caliber chefs, Pascuzzi’s Stacked proudly makes everything “between the bread.” The Oxtail French Dip started it all: Under a blanket of melted havarti, charred onions and mushrooms are piled onto oxtail that’s been cooked for 48 hours. Finished with a touch of garlic horseradish sauce and served with a rosemary jus, there’s nothing basic about it. The fast-casual shop is open for takeout and patio dining." - Janey Wong
