South City Square scores a sandwich spot of its own with the arrival of Stack’d

Between pizza, pasta, rice bowls, burgers, dumplings and gelato, South City Square’s culinary offering is pretty well rounded. But ask the residents living in the Woolloongabba hub’s apartment buildings and they’ll likely tell you that one thing the precinct could really use is a sandwich joint.

Well, prayers were answered earlier this month with the opening of Stack’d – a dispensary specialising in deli-style sandwiches bursting with premium fillings.

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Located in a hole-in-the-wall nook (previously home to Southern California-style taqueria Los Felix) at the base of 1 South City, Stack’d is a streamlined operation geared towards swift delivery of sangers, hot dogs and sides, with a clutch of seating spread across The Terrace and along the walkway overlooking Deshon Street.

Though cosy, Stack’d packs a lot of goodness into its offering. Here, veggies and cold cuts are sliced to order in house, with ingredients coming from premium suppliers such as Salumi Australia, Top Cut, SunValley Fine Foods and Calendar Cheese. From this larder, Stack’d constructs a number of toasted and fresh sandwiches using a slender milk bun as the foundation.

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Fans of a classic toasted sanger will gravitate towards heavy hitters like the Reuben (pastrami, Swiss cheese, crinkle-cut pickles, sauerkraut, seeded mustard and Thousand Island sauce) and the Cuban (pork, fennel and inferno salami, pickled cucumber and onion, mustard mayo and chimichurri), but don’t look past the Meatball Moments – a saucy number boasting pork and veal meatballs, Napoli sauce, parmesan and aioli.

On the fresh side of things, we recommend the Ultimate Classic (a whopper deli sandwich with salami, mortadella, ham, provolone, mustard mayo and lettuce), the Cheeky Chix (a mayo-drenched mix of chicken, roasted peppers, pickled cucumber and mustard mayo) and the Salad Stacker.

A selection of dogs and rolls are also available, with the Fiery Dog (kransky, chilli con carne, sour cream, shaved parmesan, jalapeno and chives) and the Lobster King (lobster, seafood and crab mix, Kewpie mayo, lettuce, chives and dill) offering a tasty alternative to the sambos. Throw in sides like cheesy fries, onion rings and chicken wings (plus New York-style baked cheesecake for dessert) and you’ve got a menu that punches well above its weight class.

Stack’d is now open to the public – head to The Directory for operating hours and contact details.