Hannah’s Bretzel, a sustainable, Chicago-based fast casual sandwich concept, just teamed up with James Beard nominated Chef Rodolfo Cuadros of Bloom Plant Based Kitchen to launch the new Fire Banh Mi.
The new Fire Banh Mi was created as part of Hannah’s Bretzel’s ongoing Chef Sandwich Series. For the new creation, Chef Cuadros decided to offer a plant-based take on the classic Vietnamese sandwich. His version consists of marinated daikon, sweet pickles, arugula, fresh jalapeños, cilantro, and red pepper aioli, all served on Hannah’s Bretzel’s organic bretzel bread. As Chef Cuadros explains, ““I wanted to come up with a sandwich that best introduced plant-based meals to a wider audience… the goal was to create something delicious that’s easily translatable for meat eaters.”
Image Credit: Hannah’s Bretzel
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