Uptown Charlotte’s sandwich game isn’t very strong, despite thousands of workers who seek grab-n-go lunch options five days a week. Coco & the Director, opened as part of Center City Marriott’s impressive overhaul, is helping to change that. The café serves a special sandwich Monday through Friday, working off a loose schedule that gives sandwich designer Dominique Chavez creative license. Fridays are dubbed ‘Fried Chicken Fridays’ and Thursday is likely to involve brisket; any other day, you can expect everything from salmon with marinated cucumbers to pulled pork with barbecue sauce.
“The sandwich of the day was inspired by food trucks,” says Executive Chef Chris Coleman, who helps Chavez with her creations. “Most of them only do a few things and they hone in on what they do to do it well. They don’t have kitchens so when they run out, they run out.”
The same is true at Coco, so get in line early. Below is a mouthwatering sampling of some of Chavez’s game-changing sandwiches.
Photo by Cat Carter
MONDAY: BACON-WRAPPED MEATLOAF WITH GRILLED HEIRLOOM TOMATOES 
Photo by Cat Carter
Laudibly, CoCo & the Director originally attempted to make Mondays meatless, but customer preference won out. Enter this thick slab of bacon-wrapped meatloaf, topped with a delightfully piquant provolone, caramelized onions, and grilled local tomatoes. (The kitchen still managed to sneak in some vegetables by studding the meatloaf with diced carrots.)
TUESDAY: ROASTED TURKEY SANDWICH
Photo by Tracy McCoy
This double-fister shares nothing with standard deli fare; here, house-roasted turkey breast is sliced and served with fresh apple, buffalo mozzarella and whole grain honey mustard.
WEDNESDAY: LAMB SHOULDER SANDWICH
Photo courtesy of Coco & the Director
A sandwich that can surely help you get through hump day: apricot mint chutney and charred green onions piled on top of juicy slices of lamb shoulder.
THURSDAY: SMOKED BRISKET WITH BARBECUE SAUCE
Photo by Tracy McCoy
This house-smoked brisket sandwich comes with barbecue sauce made using Lusty Monk mustard out of Asheville, N.C., along with red onions and pickle.
FRIED CHICKEN FRIDAY
Photo courtesy Coco & the Director
Since lifelong Carolinian Chef Coleman knows his fried chicken, Friday may be my favorite of all the days. This version came with orange teriyaki glaze, gem lettuce, heirloom tomatoes and benne seeds.
Photo by Cat Carter
If you’re not in a rush or aren’t looking for lunch, Coco & the Director still have plenty to offer. Grab a coffee and a snack and work in their free collaborative space, or just settle into a bean bag chair with a magazine.