Samwichery
Samwichery
BBQ Chicken Grilled Cheese
Sam Bohon and girlfriend Jennifer Wilborn were planning to open a sandwich shop in 2020. COVID-19 changed those plans.
The sandwich shop is still opening, mind you — just not in the traditional brick and mortar one may expect. Instead, Samwichery has settled into the Elixir Kitchen Space, a commercial kitchen in North Fort Worth, and will launch delivery via Grubhub, DoorDash, Uber Eats, and Favor starting June 1.
It's a concept restaurateurs refer to as a "virtual kitchen."
"[COVID-19] really helped us craft the restaurant to what it's becoming," Bohon says. "It's exciting that we're finally bringing this dream of ours to fruition."
The menu features three main sandwiches: The Pesto Chick (a pesto chicken sandwich with mozzarella, tomato, and bacon), The Hot Dog Cuban (black forest ham, Hebrew National hot dogs, spicy mustard, pickles, and cheese), and the BBQ Chicken Grilled Cheese (shredded chicken, barbecue sauce, Colby-Jack cheese, pickles, and spicy mustard between toasted brioche).
The plan is to rotate sandwiches monthly, with diners deciding what stays on the menu and what doesn't. Samwichery will also serve sides like sweet potato fries, macaroni and cheese, pasta salad, and kettle chips.
The idea for Samwichery began just before the pandemic hit — in January, when Bohon lost his job as a marketing manager. Knowing Wilborn had always wanted to open a sandwich shop, Bohon figured it was the right time to start.
Then came COVID-19, and Bohon decided to take a part-time gig as a food delivery driver. He worked for Favor, DoorDash, and Postmates, simultaneously taking notes on how each app operates in relation to the restaurants they deliver from. Bohon says that experience led to Samwichery's decision to solely deliver through mobile apps.
That's not to say Bohon doesn't eventually want to open a brick and mortar one day, but he says he'd like to focus on growing the delivery business in North Fort Worth and eventually serve downtown Fort Worth and Dallas.
"The biggest challenge for us has been to just work through the fear of the unknown," he says. "Those things can be scary, but as long as you can quantify them, then you can tackle it."
