Hard Times Deli opens Tuesday, bringing chefs and sandwiches to the Edge
Harrison Downing (from left), Cole Jeanes and Schuyler O’Brien pose for a portrait at Hard Times Deli Feb. 11, 2025. (Patrick Lantrip/The Daily Memphian)
Harrison Downing is very particular about how a sandwich should be made.
“The whole sandwich should be balanced. Everything is placed where it is for a reason,” Downing explained. “The pickled item needs to be on the bottom. The acid cuts through everything in the sandwich, making that the best way to start the bite.”
One bite, and you see exactly what he is talking about.
Downing’s sandwiches are a work of art. Every ingredient is perfectly layered, and the sandwiches are wrapped tightly in deli paper and then sliced in half, showing off the goodness inside.
His attention to detail in constructing a humble sandwich is inspiring. And when Hard Times Deli officially opens on Tuesday, Feb. 18, Memphis will get to taste for themselves the sandwiches that Downing thought we were missing.
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Hard Times Deli Harrison Downing Cole Jeanes Schuyler O'Brien Subscriber OnlyThank you for supporting local journalism.
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Jennifer Chandler
Jennifer Chandler has been a restaurateur, a cookbook author, a food stylist, a writer and a TV and radio personality.
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