Dallas-based sandwich shop Sandoitchi has brought their fluffy and beloved sandos to The Post. From now until March 26, the sandwich shop will be available for pre-order, curbside pick-up, and in-person a la carte items for purchase. [Featured image: @sando.itchi]
Sandoitchi is a project from former Uchi chef, Stevie Nguyen, who also worked at the double-Michelin-starred Momofuku Ko restaurant in New York. The shop first launched as a pop-up in Deep Ellum, Dallas, over the summer to wide acclaim.
His Sandoitchi project is iconic for its milk-based finger sandwiches which have been all the rage in Dallas and of California. Featured sandwiches include The Hot Chicken Truffle Katsu, Strawberry Matcha Cream, and a Miyazaki Wagyu Katsu sandwich with sliced truffles and gold flakes, for good measure.
The pop-up is also known for their neat packaging. At Sandoitchi’s, their crustless, square-shaped sandwiches are encased in unique boxed packaging that is not unlike takeout rice boxes.
To place an order, one must first submit their email to the Sandoitchi website. After creating an account, patrons can place an order through the website. While pre-orders are presently sold out for the week, the pop-up has a number of a la carte items available for in-person purchase at The Post.