The art of the sarmie at Hylty’s Deli
There’s so much more to the humble sandwich than meets the eye. And anyone who grew up eating peanut butter on Sasko bread will attest to that. As will Hylton Sonnenberg.
Founder and owner of Hylty’s Deli, despite a background in e-commerce, Hylton’s newest venture is one that reflects his real passion – food and the people enjoying it. “Nothing beats a hearty, comforting and filling sandwich,” says Hylton. That’s why he spent the better part of a year dedicated to baking his deli concept and working on the various sarmie combinations.
Hylton has teamed up with Chef Thabang Langa who trained under one of the country’s most renowned chefs. The two have been fine-tuning their sandwich menu, down to the perfect bread for the last 8 months. The outcome is delicious 60% sourdough and 40% rye, fresh and easy to bite into and the perfect packaging for the various sandwiches.
So what's on the menu?
Well, there’s the ‘New Yorker’ inspired by the famous Katz’s Deli sandwich (the spot where Harry of course met Sally). It’s the classic Big Apple, pastrami sarmie. The hero of the meal, the brisket is matured and cured and then smoked for that unmistakable smokey flavour. Topped with homemade Piccadilly sauce and served on their famous half rye, half sourdough bread, it’s the star of the show
We also tried the ‘Fly by Night’ and the ‘Side Hustle’
The ‘Fly by Night’ is an ode to the schnitzel. Chicken thighs instead of breasts (which are known to dry out) coated in Panko breadcrumbs then deep-fried and topped with chipotle aioli and whipped feta coats the bread. It’s next level.
As for the ‘Side Hustle’ – as the name suggests, using the flank cut this mouth-watering Asian-inspired beef sarmie, is marinated and slow-cooked for hours.
Order from Hylty’s now, after all, life’s too short for a sh*t sarmie
