L.A.’s first pizza dough sandwich restaurant has arrived – and it’s doughlicious.
Sandough touched down in Los Angeles just five months ago, but it’s unqiue concept is taking Angelenos by storm – and we know and love our pizza and sandwiches.
What sets Sandough apart is its bread, which is made out of pizza dough. The bread undergoes a 48-hour fermentation process that creates a delicious bun for the sandwich: crusty on the outside with a nice crunch while still soft and chewy on the inside.
“Without that dough, we’d have nothing,” head chef Frankie Guerrero tells Secret Los Angeles. “It’s definitely the foundation of what we do over here.”
Sandough used to be a pastrami spot called Station 43 in the same location. Though the storefront has rebranded, Sandough still honors its roots with a pastrami chef’s special sandwich. It also smokes its pastrami and brisket in-house. While it used to smoke just one or two a day, the popularity is now driving 5+ daily of each.
There are ten sandwich options to choose from:
- The Verde
- Meatball
- Mortadella
- Chicken. Milanese
- The Parma
- Straccetti
- Smoked Salmon
- Funghi
- Pastrama
- Chicken Caesar
Get your peek inside Sandough below:
📍 Sandough, 7276 Melrose Ave, Los Angeles, CA 90046
