Behind the Counter: How South Point Grocery Makes Our Sandwiches

Most grocery store delis hand you something pre-made and wrapped in plastic. At South Point Kitchen, the sandwich counter works differently. Every sandwich is built to order, pressed or toasted when it calls for it, and made with ingredients that the team has already put real work into before your order even comes in.

That might sound simple. But there’s a process behind it that’s worth knowing about, because it’s what makes the difference between a sandwich that’s just fine and one you come back for.

It Starts Before You Order

A lot of what makes South Point Kitchen sandwiches stand out happens before the counter opens. Several of the spreads, sauces, and toppings on the menu are made in-house, which means the team is prepping them fresh, not pulling them from a jar or a squeeze bottle shipped in from somewhere else.

Take Rick’s Reuben (#3). The Russian dressing on that sandwich is made in-house, and so is the sauerkraut-olive blend layered in with the pastrami and Swiss. Those aren’t details you’d notice by reading a menu description, but you notice them when you eat it. The flavors are more specific, more considered. That’s the point.

The Crackpot (#5) has herb cream cheese made in-house too, spread on a French roll alongside slow cooked pork, banana peppers, French onions, tomato, and Swiss cheese. And the Meatball Deluxe (#10) — house made meatballs, full stop. That’s not a shortcut item. Someone made those.

The Meat Is Worth Talking About

South Point Kitchen proudly features Kretschmar deli meat, a premium deli brand known for clean ingredients and quality cuts — the kind of thing you’d notice if you’ve had enough mediocre deli sandwiches to know the difference.

You’ll taste it in sandwiches like The Grinder (#6), which layers capicola, salami, and pesto with tomato, banana peppers, provolone, vinegar and oil on a French roll. Or The Club (#8), where roast beef, turkey, and bacon come together with tomato, Swiss, spicy mayo, vinegar and oil. The meat quality carries those sandwiches in a way that cheaper cuts simply wouldn’t.

Toasted or Grilled, Not Just Assembled

A French roll that’s been properly toasted holds up to sauce and toppings instead of going soft halfway through. A grilled sandwich develops texture and warmth that you just can’t get from ingredients piled cold on bread. That’s why the kitchen has both a toaster and a grill – to ensure you get the perfect sandwich every time you order.

For something like the Big Cheese (#9) — American, provolone, cheddar, fennel cream cheese, garlic butter, tomato, vinegar and oil on sourdough — the way the bread is finished makes a real difference in how all those cheeses come together. Same with Rick’s Reuben on rye. The grill isn’t just for show.

A Few Worth Trying First

If you’re new to the sandwich counter, here are a few that give you a good feel for what the kitchen does well.

The Heels (#1)

Bacon, provolone, hot sauce peanut butter, strawberry preserves, and roasted jalapeño on a French roll. It’s a combination that sounds like it shouldn’t work and absolutely does. Sweet, spicy, savory — the kind of sandwich people order once on a dare and then keep coming back for on purpose.

Rick’s Reuben (#3)

Pastrami, Swiss, sauerkreaut-olive blend, and house made Russian dressing on rye bread. The housemade components are what set this one apart from a diner Reuben. Everything is more intentional, and you can taste it.

The Crackpot (#5)

Slow cooked pork, banana peppers, French onions, tomato, herb cream cheese, and Swiss on a French roll. The pork is slow cooked, the cream cheese is made in-house, and the whole thing is the kind of sandwich that takes a minute to eat because you’re paying attention to it.

Meatball Deluxe (#10)

House made meatballs, pepperoni, mozzarella, and pesto. The meatballs are made here, which is the whole reason this one is on the list. It’s straightforward and done right.

The Counter Is Worth a Stop

South Point Kitchen isn’t trying to be a restaurant. It’s a sandwich counter inside a neighborhood grocery store, and it operates with the kind of care and consistency that most standalone sandwich shops don’t bother with.

Housemade components, quality deli meat, a full menu of 10 sandwiches and a build-your-own option, toasted and grilled to order. That’s not a coincidence. That’s just how South Point does things.