Kong’s is opening a sandwich shop at Hatch with crisp butties on the menu

Georgina Pellant Georgina Pellant - 29th April 2022

The team behind Manchester fried chicken heroes Kong’s Chicken Shop is opening a new sandwich spot at Hatch this weekend – and there will be crisp butties on the menu.

Moving into the Oxford Road food and drink shipping container village this Friday, Kong’s Sandwich Shop will serve up an NYC bodega and deli-inspired menu with a few cheeky northern twists.

Crisps, of course, have to play their part – with hand-cooked salt and vinegar bad boys making an appearance on Kong’s Italian BMT.

Comprised of prosciutto, salami, sliced ham, rocket in blue cheese dressing, tomato concasse, and salt and vinegar crisps on ciabatta, it already sounds like this will become our new lunchtime go-to.

Elsewhere you’ll find pulled chicken caesar club bloomers, smoked mackerel and lemon oil seeded bagels, a grilled smoked applewood, provolone and mozzarella sandwich on maple-glazed sourdough (extra ham optional).


There’s also a pastrami Reuben with Russian dressing, and a Philly cheesesteak ciabatta on the menu – and, quite frankly, it all sounds amazing.

Veggies and vegans are not to be forgotten, either.

Kong’s at Hatch. Credit: The Manc Group

For those who choose to forgo meat, choose from a pulled chipotle oyster mushroom melt with salsa, jalapenos, smoked cheddar cheese and jalapeno mayo (this can be made vegan), or Kong’s Vegan sandwich with pickled beetroot, hummus, roquito pepper, vegan cheese, pumpkin seeds and rocket on ciabatta.

There is also a range of sides on offer including pulled chipotle oyster mushroom-loaded fries, plain fries, deli salad, marinated Gordal olives, and hummus plates with pumpkin seeds, flatbread, lemon oil and coriander.

As for drinks, frozen margaritas and bottles of Pacifico will both be on sale from Kong’s Sandwich Shop in the courtyard.


Read more: The Manchester kitchen inspired by Nashville’s famous meat and three restaurants

Having dabbled in sandwiches since its inception, first with its famous fried chicken sandwich and later through its Nashville barbeque scene-inspired Meat and Three concept, Kong’s is now having a bit of a switch-around.

Its new sandwich shop at Hatch will go the whole hog on the sandwich route, offering a mix of hot and cold sandwiches on thickly-sliced ciabatta, bagels, maple-glazed sourdough, or white bloomer.

Over at Northern Monk Refectory, meanwhile, its Meat and Three kitchen will take a backseat as it’s replaced by the original Kong’s Chicken Shop menu – meaning that Kong’s amazing chicken crackling sandwich will once again take pride of place here.

Featured image: The Manc Group