Sandwiches are back, baby. And no, we’re not talking those floppy ham and cheese numbers. As our food scene has moved towards a greater emphasis on snacks and share plates, the humble sandwich has found itself in the gourmet spotlight. And just like a hungry kid at recess, people just can’t get enough of them.

Carlton’s Self Raised Bread Shoppe regularly has queues snaking around the corner, with punters eager to snap up the bakery’s fluffy white schnitzel sandwiches and hoagies packed with deli meats. Meanwhile, Rockdale sandwich shop Kosta’s Takeaway has become so famous for its generous Greek-style sandwiches loaded with premium ingredients that it has just opened a second outlet in Circular Quay.

But it’s not just bakeries and sandwich shops that are embracing this trend. Fine dining chefs are also doing the sambo samba, with fancy sandwiches now starring on the menus of some of Sydney’s hottest venues, such as Lennox Hastie’s Basque-inspired Surry Hills wine bar Gildas.

Gildas is an homage to the original pintxos (small snacks) created in San Sebastián, Spain. And since there’s no better snack than a sandwich, Hastie has created the Ballin sandwich, especially for American Express delicious. Month Out.

Named after the infamous Ballin Mundson (husband to the restaurant’s namesake), this drool-worthy creation features jamon Iberico, a crispy fried egg, guindilla and piquillo peppers, romesco and house-made crisps, all sandwiched between Gildas’ signature pan de pimenton (smoked paprika bread). It’s designed to share, but trust us – this sandwich is so good, you’ll want to keep it all to yourself.

“The Basque tradition of the pintxos bar is a special institution where locals drop by to have a snack, enjoy a drink and to share stories,” Hastie says. “It’s an experience where you can eat well on every single level, whether it be a couple of bites, some small plates (raciones), or a sandwich (bocadillo).”

Hastie believes that what makes a sandwich truly special is the quality of the ingredients and the endless combination of flavours that can be encompassed between two slices of bread. And when it’s his golden-red crusty and soft paprika bread, you’ve got the ultimate recipe for sandwich magic.

“The beauty of the sandwich is in its simple ability to deliver something epic with each bite,” he says. “Salty fragrant jamon, creamy smoked butter, tangy sweet peppers, a rich runny fried egg, all sandwiched in warm crusty bread to provide just the right amount of crunch.”

Appetite whetted? Then get your skates on. The Ballin Mundson is only available on Tuesdays and Wednesdays throughout May for American Express delicious. Month Out, between 5.30-6.30pm.

Gildas
Where 46-48 Albion St, Surry Hills
Open Tues-Sat 5pm-midnight; closed Sunday and Monday
Web gildas.com.au

For a full list of offers and details for American Express delicious. Month Out visit delicious.com.au/dmo