Every ‘wich has a story to tell.
Cabbage in the Rye
This ‘wich is a riff on a Reuben.
This is a seasonal ‘wich uses Carlton Farms pork loin, which is cured and smoked in the style of pastrami. It gets melted gruyere cheese, pickled apple and cabbage slaw, housemade dijonnaise, and butter toasted Sparrow Bakery Jewish Rye.
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.