A sandwich is a sandwich, unless it’s made by Organic Sandwich Company — then, it’s a culinary delight. Located on the corner of 16th and Pearl in Boulder, this shop recently celebrated its fifth anniversary. In 2014, they sold their very first sandwich at the Boulder Farmers Market, and by 2017 they were already opening their second eatery location in Louisville.
If you’re looking for a go-to lunch spot in Downtown Boulder, this is a must. There are classic sandwiches on the menu, but most are served with a twist: whether that be adding cured ham and pickles to a grilled cheese or house-made spicy giardiniera on a vegan sandwich.
The corner spot is small but cozy. High industrial-style black tile ceiling contrasts the modern rustic design. There are mostly community-style tables with high barstools, making it a casual and colorful space. The atmosphere is friendly, with an order-at-the-counter set up and plenty of light from Boulder’s Pearl Street seeping in through the large windows. It’s perfect for a quick mid-day stop to refuel and refresh.
The organic menu is vast, but small enough that you won’t be overwhelmed by options — I find the balance to be perfect. Try the Turkey & Smoked Gouda, Cured Ham & Cheese or Spicy Vegan. Homemade soups and wholesome sweets are also available for purchase.
Ingredients are locally-sourced; gluten-free and kids options are plentiful. There’s something for just about anyone to enjoy.
Sandwiches range from $8.75 to $10.95.
Organic Sandwich Company’s Spicy Giardiniera
- 2 Jalapeno, seeds in, diced (wear gloves!)
- 1 and ¼ Serrano Peppers, seeds in, diced (wear gloves!)
- 6 red peppers, diced
- 6 carrots, diced
- 6 celery ribs, diced
- 2 cauliflower heads, cut into small florets
Mix all diced vegetables in a large stainless steel or glass bowl.
Separately, in a large bowl, combine the below ingredients.
- 6 cloves garlic
- 2 tablespoons dried oregano
- 2 tablespoons red Pepper Flakes
- 1.5 teaspoons celery seed
- 1.5 teaspoons freshly ground pepper
- 2.25 cups of apple cider
- 1.5 cups of olive oil
- 1.5 cups sliced pimento olives, sliced in circles
- 1⁄4 cup sea salt
Pour in vinegar and whisk olive oil until combined. Combine the two mixtures and mix well. Refrigerate in airtight glass jars for up to one week!
Photos by Alan Crandall.