The Noble Sandwich Company

The Noble Pig Sandwich Company opened its new location here in Central Austin in March of this year to much anticipation. The North Austin location was tucked into a plaza and was limited in seating and parking. They first made a splash on the culinary scene in the summer of 2012 with back-to-back stints on “Diners, Drive-ins, and Dives” for the Duck Pastrami sandwich and “Adam Richman’s Best Sandwich in America” for the seared beef tongue sandwich.

Chefs John Bates and Brandon Martinez take pride in their sandwiches. They first met while attending culinary school in Corpus Christi, TX.  With a focus on made from scratch products, such as the house-cured meats, homemade pickles, fresh potato chips, and freshly baked bread, they have built their reputation as a purveyor of quality products with unique flavor combinations.

The interior of the new location is upscale BBQ décor with clean lines and soft lighting, complete with pictures of little pigs and blue and white checkered tablecloths.

What better way to eat your favorite sandwich but in this calming interior?

While I had eaten at the North Austin location when I lived in North Austin, the distance to that location was not as economically feasible once I moved to way South Austin.  So you can imagine my excitement last year, when it was announced that the newest location would be in Central Austin, putting it 20 minutes closer to my house (which translates to in my belly 20 minutes earlier).

My favorite sandwich hands-down at the Noble Pig is the duck pastrami sandwich, but I wasn’t here for that. I was here for one of the new sandwich combinations that had been added recently.

I started with the Oyster Mushroom Reuben made with house made sauerkraut, sautéed mushrooms and Russian dressing on homemade rye bread.  While this was a good sandwich, it could have benefited from a kick in the heat department.

Next up was the fried bologna sandwich made with house Mortadella, whole-grain mustard, griddled onions, olive oil pickles, garlic mayo and Cheddar cheese.  This sandwich is the grownup version of my bologna and cheese sandwich from childhood, but with Mortadella, fatty and delicious.

The beef cheeks sandwich was a special on the menu. It was very tender and was finished with roasted red peppers and cilantro. The flavor was spot-on with a mild red chili flavor and just the right amount of salty tang in the meat.

And yes, I went and saved the best for last! The pecan wood smoked brisket sandwich with kimchi was my absolute favorite sandwich. By far the spiciest sandwich of the bunch, this one was spread with sambal mayonnaise and finished with white onion.  Overall, it was a powerhouse in the flavor department and will be my go to sandwich the next time I visit. It is the perfect fusion of Texas and Korea.

So what are you waiting for? Head on over to the Noble Sandwich Company for some really flavorful food and friendly faces too.

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