Hannah’s Bretzel is teaming up with Chef Rodolfo Cuadros of Bloom Plant Based Kitchen as part of their next Chef Sandwich Series. Chef Cuadros has created a spicy, plant-based take on a classic Vietnamese “banh mi'', which is available now at Hannah’s Bretzel. Chef Cuadros’ Fire Banh Mi is made with marinated daikon and is joined by sweet pickles, arugula, fresh jalapeños, cilantro, and red pepper aioli between Hannah's Bretzel’s organic bretzel bread.
Hannah’s Bretzel has been collaborating with Chicago chefs as part of their recurring Chef Sandwich Series program, which gives chefs the space to bring their dream sandwich flavors to life. Chef Cuadros was the partner choice, as both Hannah’s and Bloom have a passion for organic, plant-based and sustainable dining practices.
“I wanted to come up with a sandwich that best introduced plant-based meals to a wider audience,” said Chef Cuadros adding “the goal was to create something delicious that’s easily translatable for meat eaters, and it had to be interesting in terms of textures and flavors.”
Bloom features a menu that is 100% plant-based and gluten free. Cuadros imbues the flavors of Latin America into Bloom’s menu.
“I want to make a dent to the idea that someone needs to eat meat every single meal of the day, because you don’t,” said Cuadros, “I hope there are some meat eaters that will give this a try because I think they’ll be pleasantly surprised.”
The Fire Banh Mi will be available for a limited-time at all three Hannah’s Bretzel locations throughout the downtown Chicago neighborhoods, including River North and the Loop.