The Midnight Stack at Blackbox Sandwiches features roasted turkey, pastrami, sharp provolone, roasted peppers, caramelized onion, crunchy house pickle, iceberg shred, garlic aioli, and herby green sauce on rye swirl.
The inside of the new Blackbox Sandwiches restaurant that will soon open on South Sterling Street. Customers will order their food at the counter and there will be a few places to dine in.
Over at The Hedge, electrical work has been completed and HVAC is nearing completion. Pictured is the counter where customers will come in and order their food.
The Midnight Stack at Blackbox Sandwiches features roasted turkey, pastrami, sharp provolone, roasted peppers, caramelized onion, crunchy house pickle, iceberg shred, garlic aioli, and herby green sauce on rye swirl.
The much-anticipated Blackbox Sandwiches will soon open on Monday, Nov. 10, providing creative and bold sandwich options to the Morganton community.
Their location, which is at 510-A S. Sterling St., has passed both building and health inspections, owner Claire Mull shared. She and her father, Shawn Mull, started working on the building in March, which was formerly home to a commissary for a food truck.
Currently, Claire said that she and Shawn are working on staff training and will host a few private events before officially opening. On the menu are eight different sandwiches, each of which has a creative name with its own blend of flavors.
Claire shared a few of the sandwiches and their ingredients as a sneak peak into what’s on the menu. The Red Heat is one of the restaurant’s vegetarian options with harissa-marinated paneer, which is a fresh cheese common in South Asian cuisine, roasted peppers, crunchy house pickle, garlic aioli on a kaiser roll.
The inside of the new Blackbox Sandwiches restaurant that will soon open on South Sterling Street. Customers will order their food at the counter and there will be a few places to dine in.
Photos FOR THE PAPER
The Midnight Stack features roasted turkey, pastrami, sharp provolone, roasted peppers, caramelized onion, crunchy house pickle, iceberg shred, garlic aioli, and herby green sauce on a rye swirl. The Pisgah Melt features house-roasted beef, red wine shrooms, roasted peppers, aged cheddar, and garlic aioli on a rye swirl.
Any of the sandwiches can be served on gluten free bread or they can be served in a bowl with seasonal greens and beans for $1 extra. Prices for sandwiches range from $13 to $17, which includes a bag of chips.
PROGRESS AT THE HEDGE
Over on Queen Street, progress is underway at the building that will be home to The Hedge, an upscale diner experience that will offer fresh sandwiches and sides, as well as creative cocktails.
Over at The Hedge, electrical work has been completed and HVAC is nearing completion. Pictured is the counter where customers will come in and order their food.
FOR THE PAPER
According to Erica Damman, who is an owner, along with her husband Royce Chestnut, they are hoping to open later this year or very early 2026. So far, electrical has been completed and HVAC is nearing completion.
Signage should be coming in the next few weeks, Damman stated. “So now, it’s a mad dash for all the finishes and finalizing the buildout.”
Madison Lipe is the municipal reporter for The Paper. She can be reached at 828-445-8595 or madison@thepaper.media.
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