Sandwich making might seem pretty basic, but Samich Shack has turned the ordinary into something better.
It was once a stand-alone, bright red, shedlike structure with a walk-up window and drive-thru. Now it’s a full-fledged sandwich shop with an air-conditioned interior and small outdoor seating area. It still offers the same menu of regionally named sandwiches it’s been crafting since 2021.
Even though there’s now a dining room, we placed our order online for carryout. Based on Samich Shack’s social media posts and website, when it was time to pick up my order, I looked for the red shack, rather than a business in a strip mall anchored by a fitness center. The red structure was still in place with a sign directing customers to the new spot.
Welcome to Samich Shack (The Gazette:Cody Van Hooser)
I was told by staff that the bread is sourced from Denver. It was chewy and held the various ingredients in place without falling apart. Fillings feature Boars Head meats, Pueblo chiles and lots of shredded lettuce, among many other items. Gluten-free bread is available (for a $2 upcharge). Every sandwich comes with a sliced dill pickle. Bags of chips are extra.
At first glance, most of the offerings look alike, but that’s where the similarities end. Yes, the same rolls are used and many have sliced tomatoes and abundant lettuce and feature the house aioli and shack sauce. Yet, the varied and creative combinations make each samich unique.
The Pueblo-Grilled chicken, peppers, grilled onions, and topped with green chili sauce in a sandwich roll, served with a pickle spear. (The Gazette:Cody Van Hooser)
Still, when perusing the menu, it’s fun to try to identify the sandwich type based solely on its name. The Pueblo ($13.50)C, as you might suspect, is heavy with green chiles. In fact, there are equal amounts of shredded grilled chicken and roasted chiles under a layer of melted white American cheese. This packed some heat. This was the only sandwich we reheated once home. The result was a toasted, crunchy crust that splintered with each bite. It was also the only one that came without lettuce. It wasn’t missed.
If you guessed that the Garden of the Gods samich is filled with veggies, you’d be wrong! It’s the Manitou ($13) that’s meatless. Smashed avocado serves as the base on the bottom half of the sliced roll. Strips of green chile, sliced tomatoes, cheese and lettuce are stacked on top. A house sauce that’s slightly tangy lightly coated the top half of the bread. This was an oozing mess, but worth every napkin needed to maintain a clean face.
The Garden of the Gods ($13.50), though, is thick with sliced ham, salami, pepperoni, provolone, along with tomatoes and the aforementioned shredded lettuce.
Welcome to Samich Shack (The Gazette:Cody Van Hooser)
The Incline ($13.50) featured thinly sliced London broil with pepper jack cheese, sliced cucumbers, tomatoes, red onions and a house aioli.
A sign in the shop stated any sandwich could be made as a salad. Unfortunately, this wasn’t an option when ordering online. The Manitou sandwich would have made a good salad and would have been much neater to eat.
Oh, and those other samich names: Tejon, Red Rocks, Prospect and Pikes Peak are just a few that will sound familiar.
Samich Shack
Handcrafted sandwiches
Location: 5867 Palmer Park Blvd.
Contact: 719-313-7887; samichshack.co
Prices: $12.50 to $14 (kids menu available)
Hours: 11 a.m. to 3 p.m. Monday–Saturday; closed Sunday.
Details: Credit cards accepted. Outside dining. Carryout. Wi-Fi.
Favorite dishes: Pueblo and Manitou sandwiches
Other: Gluten-free options available.
Dining and Cooking