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This sandwich is made on a toasted sea salt baguette from the Mazama bakery. We first marinate the chicken with our shio koji for 12 hours in fridge, which makes it extra tender and savory. We then marinate it a second time for a few hours with our secret sauce and then finally grill the chicken. The toppings include a miso mayonnaise, pickled diakon radish and carrots, sliced cucumbers, jalapenos and topped with cilantro. It comes with your choice of a small salad (with a miso dressing) or miso soup.
This sandwich is made on a toasted sea salt baguette from the Mazama bakery. We first marinate the chicken with our shio koji for 12 hours in fridge, which makes it extra tender and savory. We then marinate it a second time for a few hours with our secret sauce and then finally grill the chicken. The toppings include a miso mayonnaise, pickled diakon radish and carrots, sliced cucumbers, jalapenos and topped with cilantro. It comes with your choice of a small salad (with a miso dressing) or miso soup.