Don't Miss Grigg Street Pizza's Stacked Sammies

Last August, I brought you an article that highlighted Grigg Street Pizza’s origin story with background on owners Matthew Watson and Jon Corbo, and gave you details about the star of Grigg’s show, their picturesque, delicious sourdough pizza.

Towards the end of that article, I teased that sandwiches would soon make an appearance. I immediately knew I’d return to scribble out a sandwich sequel. 

And here we are. Grigg Street’s sandwiches have arrived. And they’re spectacular.

But like every good sammie, it’s important to begin with the bread. It’s likely the only thing Grigg Street doesn’t make in-house. Instead, it’s made to their specifications by The Kneaded Bread in Port Chester.

Poultry duo: Turkey club (left) and a fried chicken sandwich (right)

“Jeff Kohn (owner of The Kneaded Bread) made us smaller sourdough baguettes that stick with our whole sourdough theme,” Watson says. “I messed around with it myself. It came out OK but that’s a whole other job and program. I’d be here another five hours a day just doing that! But it’s nice to support another business by having them make it for us.”

Watson likens the size of each sandwich to a Spanish bocadillo typically eaten in cafés and tapas bars. They’re a little more streamlined, or as Watson puts it, “you don’t have to dislocate your jaw to eat it.”

Don’t worry, though, these subs are substantial.

The turkey club (mixed greens, bacon, sundried tomato mayo) uses fresh, house-roasted turkey, and their roast pork (broccoli rabe, provolone, roasted red pepper) is similar to a Philly style version, is braised in a red wine and tomato base.

If you missed the first article, Watson and Corbo were co-owners in Corbo’s Deli. Incorporating some sandwiches onto the menu only seemed right.

The current menu of seven sandwiches gets more carnivorous with fried chicken, homemade slaw, spicy mayo, and pickles, then there’s an extremely tender hangar steak that’s marinated in fish sauce, topped with peppery arugula, sharp provolone, and a chimichurri mayo that give the sandwich an herby pop. And they’re not skimping on the beef. “You’re getting the same amount of steak in this sandwich that you’d get in steak frites, only it’s not $45,” Watson says.

It’s worth mentioning two veggie-friendly subs like one with fresh mozzarella, roasted red pepper, arugula, balsamic, pesto, and a roasted veggie option (broccoli rabe, roasted red pepper, roasted onion, mixed greens, provolone, goat cheese dressing), but we’re jumping back to the meats.

I’d argue that the Italian combo is the king of sandwiches. I said to Watson that I’d eat one every day until my heart exploded, to which he replied, “me, too.” It’s no shock that Grigg Street would have one on the menu, albeit a refined, dare I say, better version? Salami, mortadella, and coppa as the meat trio, onion and just the right smattering of mixed greens, vinegary pepperoncini for a little heat, roasted red pepper, and a hunk of creamy, homemade fresh mozzarella. THIS is the Italian combo I want daily.

For now, Grigg’s selection of sandwiches should stay the same, except for a few switch ups or specials like this meatball parm in between pizza dough. Watson mentioned they might even start to give customers the option of half sandwiches in case they want to pair it with a salad or a slice.

A recent white pie special with rendered bacon béchamel, speck, roasted balsamic onions, provolone picante, and parsley. The sourdough garlic knots you see there? Not for sale. It’s a freebie if you order pizza between 3 and 5 p.m. Why? Grigg gets super busy for the dinner rush. Incentive to order early.

There will certainly be more cool stuff on the way from the guys at Grigg Street, so until a threequel happens, this is your cue to go crazy for sandwiches.

1 Grigg Street; Greenwich
203.717.1190; https://www.griggstreetpizza.com/