Monday Munchies is supported by Botanica.
If you’ve been down to Screwbean Brewing, you’ll notice a vintage trailer parked in the front parking lot — decked out in neon lights, shiny chrome, and old-school vibes.
What’s happening on the inside of the mobile diner at 103 N. Park Ave. #101 is where the real treasure is, though. Substance Diner has created a vegan chicken sandwich that even meat lovers can’t get enough of.
It’s called the Spicy Fricken Sandwich and, if you haven’t already, you’ve got to bite into its crunchy goodness sooner rather than later.
Between the sesame seed Kaiser roll bun is a scratch-made seitan cutlet, which is made of wheat gluten and is then crusted in hot spices and deep-fried. On top of the savory cutlet is shredded lettuce, organic tomato, dill pickles, Frankenaise (spicy vegan mayo).
If you’re in the mood for an appetizer beforehand or while biting into the sandwich, consider ordering the Fried Pickles — arguably the best fried pickles in town.
The food truck is open at Screwbean Brewing from 4 – 8 p.m. on Monday – Friday and 11 a.m. – 8 p.m. Saturday – Sunday. Also, you can order online before you get there!
Substance Diner is located at 103 N. Park Ave. #101, right behind Screwbean Brewing. For more information, follow Substance Diner on Instagram or visit substancediner.com.
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Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
