Industry people know this beloved Dallas sommelier makes the best sandwiches in Dallas. If you’re quick, you can snag one at his secret “SommWich” pop-up this Sunday


Ben Reynolds makes the most wonderful sandwiches you’ll eat that are nothing like any you’ve had before.

They’re inspired, thoughtfully constructed, two-handed meals and the answer to what you should eat this Sunday (and maybe for lunch on Monday).

Reynolds, who’s also a sommelier at Pappas Bros. Steakhouse in Dallas, tapped a team of friends with deep culinary backgrounds to help him perfect the two sandwiches on offer at his pop-up this Sunday: a curried chicken sando and a Cuban more imaginative and sumptuous than any other version in town.

They’re about luxury ingredients and superb technique, each component made from scratch. For his chicken number, he marinates chicken thighs in vibrant curry spices then slow-cooks the meat to bring out its umami richness.

Next, he seasons the chicken with more curry then shingles it on crunchy pickles, dressed greens and a slick of yuzu kosho aioli, a Japanese condiment he makes with fresh Thai chiles, salt and tart yuzu citrus juice. The spice and citrus deliver a powerful, distinctive, one-two punch of flavors that enliven the sandwich. Think of it as a half-pound of magic tucked inside toasted ciabatta bread.

Try one. You’ll line up for another.

The Cuban will transport you to Miami, with a layover in Mexico City to pick up pork carnitas. Reynolds’ version layers those carnitas with smoked ham, provolone, pickles, and scratch-made togarashi dijonaise, all pressed between two sheets of that ciabatta.

Like his curried chicken, each element in the Cuban melds with the others to form a perfect harmonic chord. It’s tough to find a great Cuban sandwich in Dallas. This Sunday you can.

Trompo (337 W. Jefferson Blvd, Dallas) is the site for the one-night pop-up, which Reynolds says he plans to repeat once or twice a month. It’ll be the best $17 you’ll spend this weekend.

When you arrive at the front of the line—and there will almost certainly be a line—be patient. Reynolds says he’ll only have 50 of each version on hand, so plan to get there at 5 PM on the dot, the moment the door opens, to ensure that you absolutely, certainly, without fail get one. Or, if you’re feeling indulgent, buy two and box one up for later.

That should hold you over until his next SommWich pop-up – yes, that’s a portmanteau of sommelier and sandwich. We hear a porchetta with salsa verde will be the next headliner.

Somm x Trompo pop-up
Sunday, March 17
5 PM until sold out
337 W. Jefferson Blvd, Dallas

photos: Ben Reynolds