Against the Grain’s new sandwich concept opened Friday and we got the chance to sink our teeth in and get a bite.
The ATG Sandwich Emporium, located at 119 S. 7th St., occupies the former Another Place Sandwich Shop which closed in February. It’s located on the first floor of the building above another Against the Grain concept that opened earlier this year — The Flamingo Lounge — a speakeasy and music venue in the former Jimmy Can’t Dance.
The Downtown quick-service deli will offer toasted sandwiches, soups, and sides + breakfast options and coffee. Eventually, the Kentucky Sack Lunch which includes a fried bologna sandwich, AtG beer, and a MoonPie — a Kentucky-invented sugary treat — will appear on the menu.
ATG Sandwich Emporium will also introduce a rotating “Celebrity Sandwich,” which will showcase creative creations from local Louisville legends and Against the Grain employees.
Here are the 5 items we couldn’t get enough of.
🥪 Pastrami on Rye
A New York classic is the first sammie on the menu + City Editor Katie’s favorite of the day. Slices of pastrami are stacked high between 2 pieces of rye bread and made complete with Gulden’s spicy brown mustard.
🥪 Turkey Club
City Editor Sarah got the turkey club — one of her favorite sandwiches anywhere — and this one did not disappoint. This impressive double-decker turkey sando sits atop sourdough bread with mayo, bacon, cheddar cheese, lettuce, and tomato.
🥣 Smokehouse Burgoo
This Kentucky “scrap” stew revived by Against the Grain Brewery and Smokehouse — 401 E. Main St. — has made its way to the downtown deli + makes for a hearty pairing with any sandwich, but we’d suggest trying a bowl with the Cali Turkey.
🥪 “Shru”ben
This veggie-friendly option is a take on the classic Reuben sandwich, but instead of pastrami, it features a marinated portobello mushroom topped with roasted red pepper spread, caramelized onion, lettuce + balsamic vinegar drizzle.
🥪 Bologna
A classic sandwich, the beef bologna is served on sourdough bread with sharp cheddar cheese, lettuce, tomato, Duke’s mayo + a dill pickle.
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