Heaped concoctions of organic bread and freshly shaved turkey matched with classic and quirky accompaniments like Swiss cheese and sweet quince paste – these unique and thoughtful lunchtime creations are a specialty at Stones Corner cafe, Lady Marmalade.

Anyone who has visited this corner coffee cranny will know of the limited space in which the team creates its all-day menu (packing two toasters, a microwave, an oven and about five grungy staff members into two square metres). But somehow the combination works, with co-owner Mal Gill taking out two of the categories in this year’s northern states heat of The Great Australian Sandwichship.

The pork baguette of sourdough and roasted pork, five-spiced apple, brie and bacon, with sage mayo, hash brown and fennel salad took out the Best Lunch Roll category, with the Istanbul shredded lamb flatbread with hummus, honey-roasted carrots, piperade, pomegranate, housemade jalapeño labna and pistachio tabbouleh winning the Best Wrap title.

There’s a lot going on between the bread slices at Lady Marmalade, but the flavours all work well together, reflecting a classic combination of good bread, meat and cheese, with a well-matched mayo and relish to jazz things up. With the pork baguette only usually available on Fridays in winter and the flatbread in summer, Stones Corner dwellers will come across both winning sandwiches over the next month from 11:30 am on Fridays.

Using breads from Le Sebastian Bakery in West End and Rock ‘n’ Roll Bakery in Stones Corner (best bread in Brisbane, says Mal, with a line out the door on weekends), Lady Marmalade will take its winning recipes to the national sandwich finals on August 7 on the steps of the Sydney Opera House.