Silverside Deli becoming a Sugar House staple for creative sandwiches

Tucked away on an unassuming street in the middle of Sugar House (2121 McClelland St) is Salt Lake’s current most exciting lunch option. Silverside Deli is whipping up sandwiches that are innovative, unique, and packed full of flavor. The deli has high-quality menu staples, such as the East Coast favorite “Chopped Cheese”, or my sandwich of choice, the “Honey Buffalo Chicken” (and I know what you’re thinking, does Utah really need another chicken sandwich? In this case, yes). What makes Silverside stand out in the sea of sandwich options is the immensely creative monthly specials that keep customers returning over and over again.

Why put in the work to create four new sandwiches every single month? And it is work. Executive Chef Zach Wojdula and the owner of Silverside Deli (who wishes to remain anonymous) spend each month testing each special sandwich 6-7 times until they feel like the flavors are perfectly balanced. Much consideration goes into the four new options each month.

For example, you will typically find a balance of sweet, savory, riffs on old classics, and distinct flavors that haven’t been seen in sandwich form before, such as one of this month’s offerings, the “Thai Massaman Curry Chicken Salad Sandwich”. This is important to Wojdula, who wants there to be options available for every palate–those who are adventurous or those who want familiar comfort food.

Each month, Wojdula asks himself, “How can I take what is fine dining in practice and put it onto a sandwich?”, which is why not only the taste is considered when recipe testing, but the look, smell, and texture. To have one new monthly offering would be sufficient to get customers, but creating multiple speaks to the chef’s passion for innovation and creativity.

Originally, the monthly specials didn’t exist. At first, the restaurant attempted a concept they called the “mystery sandwich”, which, while a fun idea, felt like an important shift to transparency about what each sandwich actually contained, in order to keep everyone satisfied. If someone doesn’t like spice and the mystery sandwich was spicy that month, the customer wouldn’t be happy. And while Wojdula believes that “stagnation of progress in culinary aspects is what kills a place”, they also wanted to cultivate the type of customers they wanted, which are regulars who want to come back time and time again.

Wojdula is grateful for the flexibility that working at the deli has given him, knowing that not that not every chef has that privilege. He would know, as his background in fine dining informed his love of bold flavors, but eventually burned him out due to the grueling, long hours and lack of time off. The pandemic forced him to reconsider his career path, which landed him temporarily at the Park City Culinary Institute, and eventually, at Silverside.

When asked why sandwiches, the work environment accommodating a healthier work/life balance was appealing, while still being afforded an outlet for his culinary passion. Wojdula stated what’s great about the deli is still being able to offer premium food that isn’t $50 a plate. Making the sauces and ingredients in-house only further proves that dedication to making elevated food in an accessible and beloved form. One of Silverside’s goals is to make sandwiches that aren’t offered anywhere else in Utah.

It would be doing Silverside a disservice not to mention the hand-cut fries that are a delicious accompaniment to your meal. With both plain and Cajun options, every person is bound to be satisfied. The fries come out hot and fresh, with a tangy fry sauce alongside them. 

On a typical Friday at Silverside Deli, you will find an array of customers from college students to families, to construction workers, and couples on dates, which makes it the ideal restaurant to bring any person to. The small, but intimate space allows you to interact with the employees, who are happy to make recommendations or help clear your table.

If coming to Silverside for the first time, Wojdula recommends trying the Chopped Cheese (pictured above), which, while not quite a Philly Cheesesteak or an Italian beef, is its own distinguished sandwich. It is a city with endless sandwich options, this lunch spot has something special, not just because of the flavors, but because of the thoughtfulness and ingenuity that are apparent every time you stop by.

Moriah Mason

Moriah is a mom by day, and a therapist by night. In her free time, she loves cooking for others, trying new restaurants, throwing themed parties, reading, and traveling. When it comes to food, she is especially passionate about fries, ice cream, and anything new. She lives in the Salt Lake area with her family and can usually be found wearing something sparkly.