Why sandwiches?
Sandwiches are just so good. They can quickly fix a crappy day, and I really couldn’t imagine opening a shop that didn’t have stacks of them on the counter. The 4.30am start isn’t so bad when it begins with a good wipe of mayo on a fresh Grizzly Baked Goods sesame hoagie. Sandwiches also go very well with Prima Roastery coffee and a slice of cake from Cakes by Anna, which you can find at Tom’s.
It’s a great space. Tell us about it.
I knew this was the one as soon as I walked in. It’s a long, narrow 20-square-metre shop with big windows and lovely light. James Irvine (Semi Creative) designed the fitout, and Will Vink (Limited Company), the branding. I wanted Tom’s to have fun pops of colour, as much customer seating as possible, lots of sneaky storage and a big “sandwiches” sign written on the street window. I’m particularly obsessed with the Harrows banquette seat with squishy blue squabs. I’ve been happy to see lots of different people come by since opening in March. It’s a nice place to have some alone time, celebrate with friends, get some work done or have a whinge to a mate.
What makes a great sandwich?
I reckon a sandwich is pretty forgiving if you’ve got good bread and mayo, but you can really up your game by adding some crunch and zing. My sandwich friends are iceberg lettuce, pickles, hot sauce and preserved lemon. And don’t forget the salt and pep!
One sandwich we should all try is…
Sadly not on the menu at Tom’s, but if you’ve ever got leftover spaghetti and meatballs in the fridge, you’ve got an excellent sandwich — served cold, of course.
Mayo or hot sauce?
Mayo. But I do think where there’s mayo, there should be hot sauce.
Tom’s
36 Southwark Street, Ōtautahi Christchurch
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