We’ve all been there: You excitedly order a sandwich filled with some delightful-sounding combination of ingredients, but when it comes time to take that first bite, things just feel … off. The filling is uneven, the bread is too stiff and the ratio between the two is all wrong. It messes with the entire experience, doesn’t it?
Good news: You’ll have none of those problems at Little Cloud Sandwiches.
This Hingetown hot spot, which opened in the spring, is the antidote to all-too-common sandwich woes. With pillowy-soft bread, perfectly balanced ingredient combos and, most important, the ideal bread-to-filling ratio, it’s quickly solidified its place on the list of local lunchtime joints worth revisiting again and again.
Laura Ashton opened Little Cloud in April with her husband, Matt (they also own Lekko Coffee down the street), and friends Rachael and Jared Champion (who also own Iggy’s Bar in Lakewood). Little Cloud’s sandwich-slinger-in-chief, chef David “Skippy” Rutherford, has crafted a small but mighty menu of carefully curated creations.
So far, the most popular is the turkey and brie ($13), a refined take on a humble handheld classic. It’s layered with crisp apple, crispy prosciutto and peppery dressed arugula, with a rich tarragon creme fraiche that takes it far beyond standard lunchbox fare.
Another star of the year-round menu is the spicy cauliflower ($13), a hearty vegetarian option made extra-craveable thanks to the sweet heat of pepper jam, the fresh crunch of shaved red onion and the creaminess of roasted red pepper hummus.
“These are what we call our certified bangers, our classic sammies,” Ashton says. “They’re the ones that people have liked from day one and that we think are a really good representation of what we have.”
The menu also features classic breakfast options with a spin, each available every day from 7 a.m. to 2 p.m. An egg and cheese ($8) on a brioche bun is elevated with a touch of sweet honey and butter, and the steak and egg ($13) sandwich goes decadent with a hash brown, hollandaise and greens.
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Seasonal options rotate throughout the year. Summer’s fried green tomato BLT ($15), for example, mined the bounty of the warm season, and Skippy’s Chicken Salad ($14) was perfectly packable for an afternoon at Edgewater Beach.
“You know the phrase, ‘When you’re sitting on a cloud?’ We like to say that we sell a little bit of that feeling,” Ashton muses. “If you’re having a bad day and you grab a sandwich, then it’s a good day. If you’re having a great day and you grab a sandwich, then it’s an even better day.”
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