Baby's got back: B.UN.S offers playful sandwiches full of flavor

Jeremy Wolfe decided to open a food truck with a tongue-in-cheek sandwich concept after completing his duties with the Marines and not finding fulfillment as a corporate chef.

B.UN.S — which stands for big, unique, sandwich — began with a twist on the Philly cheesesteak sandwich. Wolfe wanted a flavorful sandwich that incorporated a variety of cuisines slapped between two buns.

“I wanted international flavors, I wanted lots of umami, and we achieved that by looking at international Asian flavors and Mediterranean flavors and Brazilian, and then we started going, ‘Okay, if we take the same kind of meat that you put in a Philly, but then started seasoning it with Brazilian steakhouse seasoning and saute it with red wine. Do some of the classical techniques with more fun and umami thought processes,’ ” Wolfe said. “You get these wonderful, powerful sandwiches.”

Baby's got back: B.UN.S offers playful sandwiches full of flavor

The names of B.UN.S sandwiches can make some patrons blush. The names stem from slang terms and fun references to the derrière, including the fries that are called G-string fries. Patrons can find B.UN.S rotating menu and where they will be next by visiting facebook.com/ b.un.sfoodtrucknm or @B.un.sfoodtruck on Instagram.

“We’ve named them all after your rear end, like the Brazilian, the Twerk, the Bitty, Bitty Bun, Bun,” Wolfe said of the sandwiches. “They all reference the rear end. And the fun is, it doesn’t go over the line, but it’s a lot of humor, and it brings a lot of giggles to mostly adults because that’s usually who are our customers. We’re (at) breweries for the most part.”

Wolfe said he did his research before opening B.UN.S.

“We started developing recipes and tested it out at a couple of friends and family member parties and really did some market research,” Wolfe said. “I just was ready to leave corporate America. I was in a position (where) I kind of stepped back from the corporate chef position into a district manager position and I was like, I’m just done with the corporate world and ordered the truck and left corporate America and started from scratch.”

Wolfe has made plenty of culinary friends along the way, including many fellow food truck owners.

“We have a lot of fun in the food truck world,” Wolfe said. “It is very different from brick and mortar. Everyone thinks that you can take a day off when you want, but if you take a day off, there’s still money you need to make, there’s still bills you’ve got to pay. You’ve got to be cautious on that side, but there’s a really good community of people dedicated to their food trucks.”

Wolfe said his flagship sandwich, Filly Your Bun, is his most popular. The sandwich stays on the rotating menu every week. Customers are able to choose their protein or opt for portobello mushrooms on their sandwich.

“The Filly, which is our top seller, you have the sauteed meat of choice (or portobello mushrooms) with onions, green chile, bacon and our beer cheese sauce,” Wolfe said. “And that is my version of the classic Philly cheesesteak. A lot of people think that green peppers go in a Philly. It doesn’t. And there are some people who think provolone (cheese) goes on a Philly or Cheez Whiz. My sauce is more like a Cheez Whiz, but it has beer in it. It’s really tasty.”

When it is on the rotating menu, another popular request is the NM Stripper. The sandwich originally featured strips of green chile, but Wolfe changed up the recipe and uses plenty of chopped green chile instead. Patrons choose their protein or portobello mushrooms for the sandwich that has melted cheese and green chile. It is topped with avocado, red onion, green onion and fresh tomato. Edible glitter is placed on the sandwich as an amusing touch. Another popular sandwich that pops up on the rotating menu is called Bottoms Up. It is named after a hot air balloon and is made with your choice of meat or portobello mushrooms with a whiskey barbecue sauce, beer aioli and Carolina-style slaw.

“Carolina slaw is marinated in a sugar and vinegar base,” Wolfe said. “You make a marinade. You make a coleslaw dressing, I guess, is the best way to put it. (Add) a little bit of water, some white vinegar or apple cider vinegar for better flavor, sugar, and you simmer (it) so the sugar dissolves. You put the coleslaw in after it dissolves all the sugar and you let it sit for a day. And then you have this part sweet but tart Carolina coleslaw. Whereas we’re used to more of a mayonnaise or mustardy base, Carolina has a vinegar base.”

Another sandwich that was inspired by a traditional military breakfast meal is called the SOS.

“It’s cream chip beef, which is basically a meat gravy, and almost like a sausage gravy, but with leftover roast beef served over a square piece of bread,” Wolfe said of the breakfast meal. “It’s cream chip beef on toast. It got its name from the military, that lovingly for generations has called it SOS. We just call it SOS those who know it, get it. They love it. It’s our gravy, sauce over the sandwich meat of choice, and it’s really rich. It’s wonderful. It takes a lot of people back to their memory (of it).”

Wolfe offers discounts to veterans, law enforcement, first responders and teachers as a thank you for their service. He created a sandwich called Hoses and Handcuffs, which was inspired by law enforcement and firefighters. The sandwich features a spicy barbecue sauce and jalapeños that pack a kick to the taste buds.

“The biggest thing for me is, when we’re out there, I like taking care of my nurses and first responders, they get a discount, and teachers get a discount on the first and 15th (of the month),” Wolfe said. “But my veteran brothers and sisters get a discount as well as the red and blue, and that’s really important to me. Being a veteran, supporting those guys. We’ll go out and support them if we can.”