Every ‘wich has a story to tell.
Rhoda Yee
This ‘wich is a riff on Char Siu Bao.
Rhoda Yee was Cody’s favorite instructor at the California Culinary Academy. She taught Cody about dim sum and Chinese culture. Pork shoulder is marinated with dark soy, Shaoxing wine and spices. The pork then gets ground, formed into a patty, seared, and glazed with Chinese BBQ sauce, and placed in a toasted Sparrow Sandoh Roll with ginger pickled cucumbers, hot mustard, scallions and Sungrounded Farm baby lettuces.
The Linda
‘Wich Doctor’s spin on a Cubano.
Chicken is prepared two ways to mimic the pork and ham. The breasts are brined and applewood smoked and the thighs are braised with green chili and citrus, among other things. Once tender, they get shredded. The two preparations of chicken are put in a Sparrow hoagie roll and layered with housemade lime aioli, pickled peppers, and Swiss cheese. Finally, the sandwich gets brushed with butter and pressed on the flattop until crispy, warm and melty.
Cedar Street
Inspired by the British cheese and pickle sandwich.
Tri-tip is seared and roasted, then sliced thin. Diced shallots are cooked slowly with brown sugar, molasses, malt vinegar and our housemade Worcestershire sauce until it’s a jam like texture. M’s Bakery ciabatta is toasted then layered with our housemade mayo, shallot jam, roasted tri-tip, arugula and Irish cheddar.
Three Fingered Jack
Wich Doctor’s version of a Banh Mi.
Green jackfruit is seasoned with yellow curry, seared and shredded. The curry jackfruit goes inside a toasted Sparrow hoagie roll with quick pickled carrot and daikon, cilantro and our housemade vegan jalapeño aioli. This ‘wich will satisfy vegans and non-vegans alike.