A bright-yellow truck pumping out crusty, pressed-on-the-spot sandwiches across the city. Lunch lines move fast. We pack heat. Pre-order so you skip the chaos.
Every sando is pressed to order on house-baked focaccia. We don't do "wraps." We don't do "bowls." We make sandwiches.
Coppa, mortadella, soppressata, sharp provolone, hot calabrian peppers, basil oil, focaccia.
Slow-roast pork shoulder, glazed ham, swiss, dijon, mojo pickles. Pressed til the cheese weeps.
Roasted eggplant, smoked tomato jam, burrata, arugula, balsamic glaze. Vegetarian.
14-hr smoked brisket, smoked gouda, pickled red onion, horseradish aioli, pretzel bun.
Triple cheese (gruyere, fontina, sharp cheddar), brown-butter scallions, sourdough. The OG.
Brined fried chicken, pepper-jack, lime crema, shaved cabbage, pickled jalapeño, brioche.
Pick your pickup day, we hand you three of the chef's-choice rotating sandos. Always one new experimental, two classics. Members skip the line and get first dibs on collabs.
Order before 9am for same-day pickup at any of this week's stops. Pay on the truck or in advance — your sando is bagged and ready when you walk up.
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