Like most Americans, the sandwich is my lunchtime go-to. But for as easy and portable as the staple is, many options lack creativity. Not so at ChoLon Modern Asian Bistro where the tandoori turkey grinder (pictured) shares company with a banh mi and the Korean hot fried chicken sandwich.

Chef Lon Symensma says the grinder, which is hefty enough to share, was inspired by the kitchen crew’s own hankerings for Indian food. “We’ve all been craving Indian lately,” he says. “Turkey became tandoori-style sausage, which then went sausage-caramelized onion grinder.” Symensma braises the sausage in a curry-tomato sauce that’s heady and acidic—almost reminiscent of the sauce that accompanies ChoLon’s complimentary rice cake. Then Symensma builds the sandwich: slices of warmed sausage with the curry sauce, a raita-style Greek yogurt, and shredded Bibb lettuce, all stacked on a Grateful Bread baguette.

What arrives at the table is a messy but brilliant combination of Indian spice and flare crossed with an American staple. Symensma changes out items on his menus regularly so go soon—this is one offering you don’t want to miss.

Bonus: Click here for more of our favorite sandwiches around town.

1555 Blake St., 303-353-5223

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Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.