This Soon-to-Be Sandwich Shop Will Make You Crave a BLT

The new restaurant will open this winter.

Here’s something to look forward to in 2023: Sully’s Sandwiches is coming to the West Side (9211 W. Center St.). The restaurant space – currently undergoing renovation – is adjacent to its sister, Miss Molly’s Café & Pastry Shop (9201 W. Center St.). The targeted grand opening is early January.

While Miss Molly’s serves sandwiches, among many other creations, Sully’s (which is named after its owner/founder Molly Sullivan) will be predominantly a sandwich place. But expect some more out-of-the-box-type choices like a BLT with hickory smoked bacon and bacon jam on brioche; and pulled pork and coleslaw on a red pepper-cheddar biscuit.



What’s Brew City’s best? We’ve picked 16 of our favorite Milwaukee craft beers for a March Madness-style tournament, but it’s up to you to pick the winner! Will it be bright and hoppy? Dark and malty? A zippy lager? Every one is worthy of the title; who will claim the sudsy crown?

Other more traditional hand-helds she expects to offer are a meatball hoagie and jerk chicken sandwich on house-made lavosh bread. Some breads will be made in-house; some will come from Milwaukee’s Troubadour Bakery. A grab-and-go area cooler will be stocked with prepared salads, deli salads, coleslaw and such. And the desserts will be different as well, with some taking a more whimsical-kid-oriented theme such as, potentially, s’mores pie and dinosaur-shaped sugar cookies.

Incorporating bright colors (pink) and neon signage, Sully’s will look different from the more traditional, modern French café look of its next-door sister business. Sullivan will further depart from Molly’s vibe with a fun, family-friendly theme to her nee place. It will feature a carpeted children’s play area with toys and a chalkboard wall.

She also doesn’t plan to have a front-of-house staff at Sully’s. Guests will order at a self-service kiosk.  “It’ll be very very casual, really quick service, so you can come and go at your own pace,” says Sullivan.



Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.