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SUMMER / FALL 2019      © 2021 812 Magazine

Hands-on comfort

These restaurants give classic sandwiches a fresh twist.

Lady Tron’s will take you out of this world. With a retro outer space atmosphere, you’ll want to oder the Pulled Chicken Sandwich over and over again. Photo courtesy of Luanne Mattson.

Hoosiers are no stranger to comfort food, but what happens when a time-honored dish finds its way between two pieces of bread?

Luanne Mattson, director of communications at the Clark-Floyd Counties Convention & Tourism Bureau, helped us find three sandwiches that earn customers’ raves. Stop by on your next road trip for a down-home sandwich you’ll want again and again.

Dish: Brisket sandwich

Restaurant: The Red Yeti

Location: 256 Spring St., Jeffersonville, 812-288-5788

Executive chef Michael Bowe says customers love the locally grown or sourced beef from Hensley Farms. “The beef is cooked at a very low temperature, very slowly, and doused in house-made bacon-onion jam and barbecue sauce,” Bowe says. If you like a bit of spice, this sandwich is for you. On your way out, snap a picture with the red yeti statue out front.

Dish: Pulled chicken sandwich

Restaurant: Lady Tron’s

Location: 147 E. Market St., New Albany, 812-725-9510

You won’t find any freeze-dried astronaut food in this sci-fi-themed diner, but it has an out-of-this-world pulled chicken sandwich. Otherwise known as “The Ripley,” named after a character in the “Alien” movies, the sandwich features pulled chicken cooked to perfection in blueberry molasses and topped with homemade sesame coleslaw, served on toasted bread. Why do customers love it? Employee Lauren Kemme tells us “it’s unique and different.”

Dish: Pot roast sandwich

Restaurant: Hobnob Corner

Location: 17 W. Main St., Nashville, 812-988-4114, http://www.hobnobcornerrestaurant.com/Home

Don’t bother looking at the menu at this long-time favorite stop. Its famous pot roast sandwich is an off-the-menu item. Owner Warren Cole says regulars call it the “Super 46” because of its success in a contest when Indianapolis hosted the Super Bowl. “People like it because it’s pot roast like the one their mother used to make,” he says. Hobnob chef Eric Cole created the sandwich by toasting two pieces of French bread and adding the restaurant’s slow-cooked pot roast. You can top it off with cheese, sautéed onions and the Hobnob’s special horseradish sour cream sauce.