When chef Jay Hwang was just 10 years old, he could be found cooking in his family's kitchen in Korea. After the Korean War, his time in the kitchen only increased as he was tasked with preparing meals for himself and his brother while their mother worked long days. Those years instilled in him a love of cooking and made him want to become a chef, thus, he created Sandwich Bar.
Now he pairs the same traditional Korean flavors he grew up cooking with Southern California flavors to create gourmet sandwiches, using slow-roasted deli meats. Read on to get a taste of what you might dine on at Sandwich Bar:
Korean-barbecue pulled pork: This sandwich tops toasted multigrain bread with barbecue pulled pork, swiss cheese, flecks of roasted garlic, and a pile of sesame ginger scallion slaw, all drizzled with chipotle aioli.
Angus steak: To create this sandwich, the chefs roast beef for 24 hours in house, and layer it on a toasted baguette along with house-marinated red peppers, caramelized onions, spring greens, and a garlicky aioli blended with blue cheese and horseradish.
Black kale caesar salad: This simple salad, one of several non-sandwich options, crowns black kale with parmesan shavings, housemade croutons, and caesar dressing.