Best sandwiches in Denver: Cured in Boulder makes our favorites

Editor’s note: Each week in Staff Favorites, we offer our opinions on the best that Colorado has to offer for dining, shopping, entertainment, outdoor activities and more. (We’ll also let you in on some hidden gems).

Sure I love a banh mi, a French dip, and a chicken katsu sando. I’ll chow down on a Reuben, a po’ boy or a Pueblo slopper.

But when I want a sandwich any ol’ day (and can’t be bothered to make it), I go to Cured in Boulder, where the selection is never disappointing.

For my taste, a perfect sandwich comes down to three things: bread, ingredients and proportions. And Cured hits the trifecta.

Owners Coral and Will Frischkorn and their team offer about six different daily French bread sandwiches wrapped up in deli paper, picked up from the counter. The sandwiches all start with a  fresh baguette from Boulder’s Dry Storage, and they all feature meats, cheeses, vegetables and sauces that Cured would otherwise sell in its specialty grocer.

The greens come from Oxford Gardens, the roast beef from Buckner Family Ranch and pickles from The Real Dill, for example. Peach jalapeño preserves are made in-house, as is an aioli that’s spiked with local hot sauce.

“We’re using sandwiches, sort of like everything in our shop, to highlight ingredients and producers we want to champion,” Coral Frischkorn said. “We put just as much time into sourcing the ingredients of the sandwiches as making them in-house.”

The results are a few staff and customer favorites that stay on the menu, because “people are just mad when they’re not there,” Coral said with a laugh. One bestseller is the Pavo Loco with French turkey galatine, that spiked aioli and chopped pickles, plus dry jack cheese and the Boulder-grown greens ($11.49, same for all sandwiches).

A current seasonal special available for the next few weeks only comes layered with Colorado peaches, prosciutto di Parma, mozarella, basil, balsamic and olive oil.

The best part about all of these sandwiches? Even with rich cheeses, meats and dressings, they aren’t overly filling or heavy.

“We wanted to be able to eat our sandwich and continue working for the day and not feel like we needed to take a nap,” Coral said. “Our whole philosophy with Cured is that … indulgence doesn’t need to feel bad. How do you elevate the every day?”

So every day, they post the sandwich menu to social media, lest their fans start to worry. They see repeat customers throughout the week.

The Frischkorns have created a sandwich-lovers destination.

“We obviously didn’t realize that when we started (Cured, a decade ago), but it really is a community thing,” Will Frischkorn said. “We do have people who come in almost every day that we’re open.”

Just to be clear: They’re coming in for a lot of things, but mostly for the sandwiches.

To get your hands on a Cured sandwich, head to 1825 B Pearl St., Boulder, 720-389-8096, between 11 a.m. and 5 p.m. (note they often sell out of sandwiches before closing) Tuesday through Sunday. And check out curedboulder.com.

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