A doughnut shop in Boston’s South End beefs up its offerings today with the opening of a takeout sandwich arm. Sally’s Sandwiches begins operations on Wednesday, July 10, inside the original Blackbird Doughnuts location at 492 Tremont St., serving a range of loaded sandwiches for both breakfast and lunch.
Blackbird recently shifted its doughnut production to its newest location at 100 Holton St. in Brighton, freeing up space in the Tremont Street business for Sally’s to come to life. The takeout-only operation is named for the mother of Gallows Group founder Rebecca Roth Gullo, and it joins the family of four Blackbird Doughnuts locations, along with full-service restaurants Banyan Bar & Refuge and the Gallows. Customers will be able to get the standard Blackbird Doughnuts fare, along with the new Sally’s menu, in the storefront on Tremont Street.
“Rebecca and a few other members of the team here and I went back and forth for a few weeks” deciding what to do with the former production space on Tremont, said Elena Todisco, the managing director of the Gallows Group. “We all had this kind of weird love for lunch foods,” she said, so they landed on sandwiches for the focus of the addition.
Todisco said that the sandwich menu plays on the original motivation for Blackbird, serving classics done well. The Sally’s sandwich menu includes two breakfast options (a sandwich and tacos) along with seven lunch sandwiches and a handful of options specifically for kids (grilled cheese, sunflower butter and jelly, avocado toast).
The hearty sandwiches include a brisket sandwich with pimento-goat cheese, a club sandwich with roasted turkey, and a porchetta sandwich with 14-hour roasted pork, arugula, and garlic broccoli rabe, among other toppings. There are vegetarian options as well, including a falafel sandwich and grilled cheese, and Sally’s will offer gluten-free bread upon request.
Todisco’s favorite is the California turkey club with Sally’s slaw, which has a base of snap peas with cabbage, celery, carrots, and onions. It “brightens everything up,” she said. Chef Alfredo Pineda, the former sous chef at Banyan, also prepares a hot sauce that Todisco said bears some resemblance to salsa, with some lime and a base of Frank’s Red Hot.
Sally’s will carry on the Gallows Group’s devotion to the neighborhood, Todisco said, and the team will adjust its menu as they read the needs of the South End.