Hannah’s Bretzel has partnered with chef and restaurateur Rick Bayless for the latest installment of its Chef Series. The Puebla by Rick Bayless launches Sept. 21 at all three Hannah’s Bretzel locations in downtown Chicago and will also be available for online ordering, delivery and catering.
Named for the Mexican state of Puebla, the sandwich draws on the region’s use of chipotle chiles. It features hormone-free, range-raised roasted chicken with Baja crema, Bayless’ chipotle salsa, Chihuahua cheese, avocado and cilantro on Hannah’s house-made organic bretzel bread.
“I always say Puebla is the absolute land of the chipotle chiles; in fact, it's home to 6 distinct types.” says Chef Bayless. “You need a big, robust flavor to stand up to that beautiful, deeply browned, salty crust of a perfectly baked bretzel, and the chipotle's smoky-sweet flavor is just right for the job.”
“We are honored to partner with Chef Bayless for this latest iteration of our Chef Sandwich Series,” says Florian Pfahler, Founder and CEO of Hannah’s Bretzel. “Hannah’s Bretzel has long prided itself on our bold flavors and quality ingredients, which makes Chef Bayless the dream collaboration. It has been a pleasure working with him to craft this sandwich, and we are excited to share it with Chicago.”
As part of the Chef Series, a portion of proceeds from The Puebla will benefit IMPACT Culinary Training, the nonprofit culinary school created by Bayless in partnership with ICNC. The program provides aspiring young cooks with culinary education, kitchen tools, individual mentoring and on-the-job training through paid internships. The Puebla will be available for a limited time at Hannah’s Bretzel locations in River North and the Loop.
Worth Knowing
Hannah’s Bretzel has partnered with chef and restaurateur Rick Bayless for the latest installment of its Chef Series. The Puebla by Rick Bayless launches Sept. 21 at all three Hannah’s Bretzel locations in downtown Chicago and will also be available for online ordering, delivery and catering.
Named for the Mexican state of Puebla, the sandwich draws on the region’s use of chipotle chiles. It features hormone-free, range-raised roasted chicken with Baja crema, Bayless’ chipotle salsa, Chihuahua cheese, avocado and cilantro on Hannah’s house-made organic bretzel bread.
“I always say Puebla is the absolute land of the chipotle chiles; in fact, it's home to 6 distinct types.” says Chef Bayless. “You need a big, robust flavor to stand up to that beautiful, deeply browned, salty crust of a perfectly baked bretzel, and the chipotle's smoky-sweet flavor is just right for the job.”
“We are honored to partner with Chef Bayless for this latest iteration of our Chef Sandwich Series,” says Florian Pfahler, Founder and CEO of Hannah’s Bretzel. “Hannah’s Bretzel has long prided itself on our bold flavors and quality ingredients, which makes Chef Bayless the dream collaboration. It has been a pleasure working with him to craft this sandwich, and we are excited to share it with Chicago.”
As part of the Chef Series, a portion of proceeds from The Puebla will benefit IMPACT Culinary Training, the nonprofit culinary school created by Bayless in partnership with ICNC. The program provides aspiring young cooks with culinary education, kitchen tools, individual mentoring and on-the-job training through paid internships. The Puebla will be available for a limited time at Hannah’s Bretzel locations in River North and the Loop.
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