<body><div>The owner of Figgie’s is a former pastry chef who ensures every aspect of each sandwich (or cookie, or chip or salad) is made with intention.<figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=2EJpO8_1DmPTYNp00" alt="https://img.particlenews.com/image.php?url=2EJpO8_1DmPTYNp00" width="600" height="900" ></figure>Hearty sandwiches, chock-full of unexpected ingredient combinations, served alongside irresistibly crispy house-made chips and insanely delicious cookies — it’s no wonder Figgie’s Deli is a local favorite in Teton Valley. Owner Hannah McClellan launched the eatery in 2022, departing from her background as a pastry chef. Though she had never previously envisioned herself opening a restaurant, the post-pandemic moment inspired her to create a space — and a menu — that the community was missing. Now in its fourth year, Figgie’s is a staple in Driggs. Serving a lineup of signature favorites — including The Stallion (an Italian-inspired classic), the RoBear (think: a BLT with a culinary degree) and much more — as well as much-anticipated monthly specials, it’s ideal for grab-and-go on your way to or from an adventure and a relaxed spot to meet a friend for lunch and linger. We caught up with McClellan to learn more about how she approaches the Figgie’s menu, the elements she believes every great sandwich needs, the things she nibbles when nobody’s looking and much more. <figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=1CCFui_1DmPTYNp00" alt="https://img.particlenews.com/image.php?url=1CCFui_1DmPTYNp00" width="650" height="434" ></figure>What’s your philosophy in the kitchen?“Have fun with it. I’ve worked in kitchens, and they can be such a toxic work environment all around; it’s hard, it’s stressful, it’s hot, it’s all of the things. When I signed the lease for Figgie’s, I really wanted to change what the culture of what the kitchen looks like. We’re being super creative, making really fun sandwiches and cookies and chips. I think food should be fun, not so serious.” Where do you discover inspiration for your creative specials?“Honestly, it’s truly anything around my daily life. For instance, there’s the Bat Out of Hell, which is our meatloaf sandwich. It’s my mom’s meatloaf recipe. I love capers, so I throw those in the slaw and crispy onion strands. It’s really just anything I find while I’m traveling or reading a?Bon Appétit. I just kind of take anything I really love and make it my own as a sandwich. I also often name it after bands or songs I like. For example, I love Courtney Barnett and so it’s like, ooh, Sunday Roast! And I love roast beef, funeral potatoes, all of those kinds of things. So I made it into a sandwich. I’m like, this can go between two pieces of bread, right?” <figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=1nMXSx_1DmPTYNp00" alt="https://img.particlenews.com/image.php?url=1nMXSx_1DmPTYNp00" width="650" height="434" ></figure><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=1t2enL_1DmPTYNp00" alt="https://img.particlenews.com/image.php?url=1t2enL_1DmPTYNp00" width="650" height="434" ></figure>Have you ever had an idea that sounded great but just didn’t work out?“One hundred percent. We’ve had a couple that didn’t translate over. There are times things don’t get rolled out because they truly did not work, and then I’m panicking a little, but I also refuse to put something out that I don’t like. There’s always tweaking; it really does take about a week for us to try everything. Is there enough crunch? Is there enough sweetness? Is there enough salt? All of the components really, truly have to work for me to give it up and roll it out.” What sandwich ingredient do you think people most underestimate?“I think when I play a lot with vegetables in things, it makes people hesitate. One thing I love about Figgie’s, though, is that we get such an eclectic mix of customers. I get a ton of construction workers in, and they always want The Stallion, and we’ll convince them that kale is really great for you! Try it. It’s crispy, it’s fun! I think anything where I’m really diving into roasted veggies or things that most people don’t think they want in a sandwich, and then they try it and they’re like, oh, okay, I see now.” <figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3jSMRD_1DmPTYNp00" alt="https://img.particlenews.com/image.php?url=3jSMRD_1DmPTYNp00" width="650" height="434" ></figure>How does the Teton Valley community shape what you do at Figgie’s?“Our community is amazing. We support each other. It’s awesome. We just have huge community support, which is phenomenal. I think people trust me because they’ve known me here for many years, and they’re like, ‘Okay, she loves food. She knows food.’ I also do a lot with animal rescue. Figgie’s is named after my rescue dog, Figgy Stardust. We try to do a lot of community events that support Aska’s and PAWS. That’s really near and dear to my heart.” If you could make a sandwich for one person — living or dead — who would it be, and what would you make?“My late grandpa, Kenny Holst! He passed when I was in kindergarten, but everyone who knew him loved him. I’d love to catch up over a sandwich! My fondest memory of him was when he and my grandma would pick me up from preschool and take me to Bishop’s Buffet in Bettendorf, Iowa. We would get French dip sandwiches, crinkle-cut fries and French silk pie. So my sandwich would be ‘Letter to Kenny’ with shaved prime rib, Swiss fondue, au jus, crinkle-cut fries with Figgie’s seasoning and buffet salad (horsey ranch, iceberg lettuce, shaved carrots and croutons).” Where’s your favorite spot to eat on a day off?“There’s lots of right answers. Oh gosh — I just love them all. I love to eat out. One of my favorite restaurants that’s not in the valley is Graze down in Thayne. It’s a wonderful brunch. I love brunch. My husband and I will make the hour-and-a-half trek on a Sunday to Graze and have brunch down there.” And what’s your guilty pleasure food?“I love White Castle. I will buy White Castle cheeseburgers from the frozen aisle, and I will have that for my birthday breakfast. That’s disgusting, but I love it. I also love pizza rolls, like anything in a crunchy pizza-like thing. I love licorice that’s been sitting out and is really hard to chew — stale licorice.” What are your top tips for someone trying to make their own epic sandwich?“It’s all of the makings of a good bite, basically. It’s got to have crunch. It’s got to have ultimate freshness, wherever that’s coming from. At Figgie’s all of our meats are sliced daily. In the summertime, our greens are coming from Easy Acres just up the road. I try to find and source anything that’s fresh and crunchy. You’ve got to have the salty and sweet components. A really killer sauce is key. Anytime you can bring in something that’s kind of tart from a vinaigrette or sweet or spicy from a sauce, it’s great.”<figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=1LvyGR_1DmPTYNp00" alt="https://img.particlenews.com/image.php?url=1LvyGR_1DmPTYNp00" width="1200" height="900" ></figure></div></body>

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The owner of Figgie’s is a former pastry chef who ensures every aspect of each sandwich (or cookie, or chip or salad) is made with intention. Hearty sandwiches, chock-full of unexpected ingredient combinations, served alongside irresistibly crispy house-made chips and insanely delicious cookies — it’s no wonder Figgie’s Deli is a local favorite in Teton Valley. Owner Hannah McClellan launched the eatery in 2022, departing from her background as a pastry chef. Though she had never previously envisioned herself opening a restaurant, the post-pandemic moment inspired her to create a space — and a menu — that the community was missing.

In the Kitchen with Hannah McClellan

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The owner of Figgie’s is a former pastry chef who ensures every aspect of each sandwich (or cookie, or chip or salad) is made with intention. Hearty sandwi

In the Kitchen with Hannah McClellan

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