{"id":194810,"date":"2025-09-02T18:49:10","date_gmt":"2025-09-02T18:49:10","guid":{"rendered":"https:\/\/www.europesays.com\/us\/194810\/"},"modified":"2025-09-02T18:49:10","modified_gmt":"2025-09-02T18:49:10","slug":"behold-the-most-beautiful-sandwich-in-north-texas-local-profile","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/194810\/","title":{"rendered":"Behold, The Most Beautiful Sandwich In North Texas – Local Profile"},"content":{"rendered":"

The club sandwich <\/strong>is deceptively simple. A triple-layered affair, sliced and secured with toothpicks. But what if there was a way to optimize the club? To max it? To make the best one possible? That’s exactly what Robert Quick did.\u00a0<\/p>\n

For him, the founder of Western Addition (the group behind Dallas favorites Bobbie\u2019s Airway Grill and il Bracco), the humble sandwich is something closer to obsession. And at Bobbie’s, his take on the club \u2014 the turf club \u2014 is set right before me. It’s glorious.\u00a0<\/p>\n

The Ultimate Club Sandwich<\/p>\n

Quick treated the Turf Club not as a casual bite but as a kind of edible experiment. Bread, for example, isn\u2019t just bread: it\u2019s a house-baked Pullman loaf, sliced exactly 3\/8 of an inch thick for the proper bite. The layers are deliberate: tomatoes, lettuce, shaved turkey, baby Swiss, bacon, tangy pickles, each with its role to play. Even the Dijon is carefully chosen, the acid calibrated to snap everything into balance.<\/p>\n

But the real trick is in how it\u2019s stacked. The bottom half is turkey, pickles and Swiss. The top half is a BLT, \u201cthe king of all sandwiches,\u201d as Quick puts it. Each side works on its own, but together, they become something new: the Turf Club. A sandwich with architecture, intention and a little swagger.<\/p>\n

Taking a bite, this is a brilliantly balanced construction you can taste. Everything works in concert: the house-baked bread, the tomatoes, the lettuce, the bacon, the Baby Swiss, the pickles, the shaved turkey and the mustard.\u00a0<\/p>\n

\"screen-shot-2025-09-02-at-124957-pm\"
\nPhoto: Brian Ashcraft | Local Profile <\/p>\n

Since opening in Preston Hollow in 2023, the upscale-yet-approachable grill has become a neighborhood fixture. Like the restaurant itself, named for Quick\u2019s mother, the menu is built on family recipes, reworked with exacting precision and high-quality ingredients. A symphony of flavor, texture and sandwich obsession. Is this the perfect club sandwich? It might be.\u00a0<\/p>\n

What Else Is On The Menu?<\/p>\n

If you are into sandwiches, this is worth a trip to Bobbie\u2019s. The menu is filled with perfected takes on the classics, whether that’s the weekend lunch chili dog or the most beautiful omelette I’ve ever had. The crispy oysters, in particular, are a standout. Ditto for the house-made biscuits.\u00a0<\/p>\n

For Those With Dietary Restrictions<\/p>\n

Almost all the salads and entrees are either gluten-free or can be made gluten-free, with the exception of the crab cakes and the side of the rotisserie chicken.\u00a0<\/p>\n

Bobbie’s is located at 5959 Royal Ln #515 in Dallas. We thank Bobbie’s for hosting and treating us.\u00a0

\n___<\/p>\n

Hungry for more? Check out our dining guide<\/a>.<\/p>\n

Don’t miss anything Local. Sign up<\/a> for our free newsletter.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"The club sandwich is deceptively simple. A triple-layered affair, sliced and secured with toothpicks. But what if there…\n","protected":false},"author":3,"featured_media":194811,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5135],"tags":[5229,1596,108543,358,3187,67,586,132,5230,68,2969],"class_list":{"0":"post-194810","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dallas","8":"tag-america","9":"tag-dallas","10":"tag-diningtexasdallasnorth-texasnewsletter_allsandwhichclub-sandwhichwestern-additionbobbies-airway-grill","11":"tag-texas","12":"tag-tx","13":"tag-united-states","14":"tag-united-states-of-america","15":"tag-unitedstates","16":"tag-unitedstatesofamerica","17":"tag-us","18":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115136205327099778","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/194810","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=194810"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/194810\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/194811"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=194810"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=194810"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=194810"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}