Broadway Butcher Shop is working on a new sandwich lineup

A smaller take on the Big Freaking Sammie.

A smaller take on the Big Freaking Sammie.

The Broadway Butcher Shop (3828 Broadway Street) is getting into the sandwich business.

“With Jimmy John’s so close, I know we need to be easy and accessible,” says Stuart Aldridge, who took over management of the shop in November. “We want people to be able to come in, grab, and go.”

Last Friday, the crew at Broadway was working to clean a panini maker they snagged from the kitchen staff at Tannin Wine Bar & Kitchen. The press is one of many moving parts in Aldridge’s plan to serve hot and cold subs. A graduate of the culinary program at Johnson County Community College, Aldridge, 29, has cooked at Starker’s Restaurant, The Rieger Hotel Grill & Exchange, Tannin, and Port Fonda.

The sandwiches are still in development — the chalkboard menu is expected to go up this Friday — but Aldridge has some early favorites. The Big Freakin Sammie will likely have mortadella, genoa salami, mayonnaise, pickles, onions and giardiniera. There’s a take on the banh mi with country pate [the Westside Local started serving the pate made with ground pork shoulder, egg, bread, milk, thyme and sage last week], speck, mortadella and a vegetable giardiniera (cauliflower, carrots and olives). And they’re playing around with a muffaletta on a sesame seed roll with mortadella, provolone, salame cotto, genoa salami, pickles, mustard and a black and green olive spread.

Aldridge, who lived in Philadelphia for two years, even has his version of a Philly cheesesteak — a roasted pork loin with smoked provolone and broccoli rabe. He also intends to add a smoker in back, where he can make Montreal-style brisket (the brisket is salted and cured before it is smoked) served on rye with sauerkraut, pickles and mustard.

The hoagies are currently being served on Roma Bakery bread, but Aldridge is talking to Sasha’s Baking Company [check out the downtown bakery’s pain aux chocolat] about making sandwich bread for the shop. Aldridge wants to use Sasha’s everything bagel for a bagel and lox sandwich with fennel, apple and a paprika smoked salmon. Sasha’s buys veal bones from Broadway for its demi-glace and Aldridge worked with Sasha’s pastry chef Carter Holton at the Rieger.

For sides, the butcher shop will have Utz chips and Aldridge is going to make deli salads like a ham salad composed of ground Burger’s pit ham, sweet pickle relish and mayo.¬†Broadway will steep its own pickles this summer from Crum’s Heirlooms’ cucumbers (they currently sell dried peppers and salsas from the Bonner Springs farm). Aldridge is also working on an imitation crab salad with cheddar cheese, imitation crab, celery, red bell peppers and celery salt.

The biscuits at Broadway.

The biscuits at Broadway.

The shop has started offerings Biscuits n’ Gravy ($6) on Saturday and Sundays. It’s a pair of house-baked buttermilk biscuits topped with white gravy made with sage breakfast sausage (ground Duroc pork, black pepper, sage and ginger). Broadway is also cooking soup. It’s currently beef chili for $6 a quart and Aldridge is developing a white, bean, kale and sausage soup, as well as a cioppino (fish stew).

Broadway is open from 10 a.m. to 7 p.m. Monday through Saturday and 10 a.m. to 5 p.m. Sunday. The phone number is 816-931-2333 (BEEF).

[Biscuit image via Facebook: Broadway Butcher Shop]

Jonathan Bender

Jonathan Bender is the founder of The Recommended Daily.

5 Comments

  • Reply January 20, 2014

    Jerry Fisher

    Broadway has become a regular stop during my Saturday morning routine, and I’m happy to report that the biscuits and gravy, and the giant sammie are solid additions to their lineup. I had a chance to try a bit of a mortadella, taleggio and truffle honey sandwich on some of the new sandwich bread this Saturday. Great stuff.

  • Reply January 21, 2014

    Bob Brassard

    Love to have you come and check out our winter menu at the Bistro, which is totally operated by 15-17 year old foodies.. we are open to the public on Wednesday nights.. let me know when your free if you have an interest..

  • Reply February 12, 2014

    Annon

    Don’t be fooled. These guys don’t have the proper licensing for the things they are doing. And there is NO butchering going on at the “butcher” shop

    • Reply March 1, 2014

      Jelly

      Hey, look – another stupid friend (ANNON) of the guy replaced. The new Broadway Butcher Shop is fantastic!

  • […] and Port Fonda, has been slowly adding prepared goods and his own creations to the menu after introducing a line of sandwiches in […]

Leave a Reply