12233 620 N. Suite 105
4805 Burnet Rd.
I tried my first sandwich at the 620 store about three months after they’d opened. It was the namesake sandwich, the Noble Pig.
I have yet to forget the flavors. The generous combinations of spicy ham, pulled pork, bacon, provolone, spicy mustard and mayo hit me like a flavor brick. From first bite to last, I was blown away with the with the subtle ways in which every ingredient was seamlessly interwoven into a mélange of unrelenting flavor.
The next visit was about a few months later, and again they got me. The PBLT with pork belly, romaine lettuce, roasted tomato and a spiffy garlic mayo was another genuine sandwich. And so it went. I alternated between those two because I simply couldn’t tear myself away from them.
Finally, as I began to visit the closer (for me) Burnet store, I started experimenting and have yet to be disappointed. The Smoked Duck Pastrami is a new favorite. The duck is tender (and this can be very tricky). and the Russian dressing and rye pickles perfectly complement. It is a must-finish sandwich that has no quit in it. It’s that fresh and tasty!
Another new favorite is the Knuckle Sandwich. If this is not the headiest combination of roast beef, horseradish, caramelized onions and cheddar cheese in the area then please tell me, what? Beautiful flavors from this sandwich.
There’s breakfast fare at Noble Sandwich Co. as well, and it packs in the foodies. The Crispy Blueberry Waffle with sausage and scrambled eggs is worth the drive. Likewise for the cleverly constructed Five-Spice Rolled Oatmeal with blueberries and honey butter. I’m getting hungry just writing this! Finally, the breakfast go-to for me is the ethereal Milk Biscuit with country sausage and an absolutely perfect (and biscuit and gravy fans will know what I mean]) black pepper gravy. If you’re fond of chess analogies, the biscuit is the Queen of this dish, the gravy the King, and the sausage is the Bishop. The whole dish is regal.
There’s a home-made feeling to everything at both Noble Sandwiches. The owners are locavores to the extent that’s possible ,and the tastes continue to please. Hope to see you there soon food fans. Because I’m approaching once-a-week status at this point.