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Jason Little The chefery never stops at Trenchermen�not even on casual Sunday mornings. Among the progressive dishes found on the brunch menu are noodles fashioned from translucent pigskin and tossed with lobster in a porky broth; housemade bagels coated in sauerkraut and paired with a mustardy cream cheese; cinnamon rolls made with soft potato dough that are almost as salty as pretzels. Obviously, chefs Mike and Patrick Sheerin aren�t the type of guys to just throw a ham and cheese sandwich on their menu. But their mortadella-kimchi bao comes close. The brothers explain how it�s different:
The �bao�
�We�re Chinatown fanatics,� Patrick says. That�s why when the guys were brainstorming ways to use extra mortadella (left over from a dinner menu dish), bao came to mind. This isn�t a strict bao: The dough is a basic roll dough, stuffed with that mortadella, some kimchi and two types of Gouda cheese�one aged two years, the other aged five. But, like proper bao, it�s steamed before being baked.
Jason Little The �bao�
�We�re Chinatown fanatics,� Patrick says. That�s why when the guys were brainstorming ways to use extra mortadella (left over from a dinner menu dish), bao came to mind. This isn�t a strict bao: The dough is a basic roll dough, stuffed with that mortadella, some kimchi and two types of Gouda cheese�one aged two years, the other aged five. But, like proper bao, it�s steamed before being baked.
Jason Little The aioli
For the sandwich�s sauce, the brothers reached for sake lees, a thick and highly flavorful rice mash that�s a by-product of the sake-making process, �It�s really thick and kind of creamy on its own,� Mike says of the lees. Yet the boys make it even creamier by pureeing it with yuzu juice, egg and grapeseed and sesame oils.
Jason Little The chips
The Sheerins aren�t down with the idea of a sandwich without chips, so they take kimchi, puree it, stir rice into it and fry it. The rice puffs, and what materializes is a kimchi rice cracker (with some togarashi sprinkled on it).
Jason Little 
Jason Little
The mortadella bao at the Trenchermen | Brunch breakdown
Pat and Mike Sheerin put a chefy twist on the ham-and-cheese.
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