Sydney’s sandwich scene is pumping, prompting us at Good Food to launch Sandwich Watch, a column dedicated to the essential Sydney sangers that deserve your attention (and stomach space). It might be a cult classic, a pack-leading newcomer or an under-the-radar beauty you’ve never even heard of. For our inaugural instalment, we’ve chosen a 2021-born mega sandwich with a loyal following. Here’s why you need it in your life.

What is it

It’s huge, that’s what it is. Kosta’s Takeaway Schnitty comprises an enormous made-to-order panko-crumbed chicken thigh sitting on shredded iceberg lettuce and topped with American cheese. It comes on a round bun that’s got two generous dollops of VIP Sauce. It’ll set you back $18, but add house-made chilli ($1) for even juicier times.

It’s as big as your head

This is not us throwing shade at your cranium, this legit has heft. My first schnitty had a schnitzel measuring 23 centimetres, meaning the golden-fried protein extended far beyond its bread compounds.

The almost comical-sized sandwich won’t be immediately apparent, though – you’ll have to tear open the bag and lift it from its papered cocoon to see it in its monumental glory.

I actually gasped on my maiden schnitty adventure before wanting to hold my prized possession up triumphantly, as if the mere act of ordering it made me a legend. I didn’t, but that’s not saying you can’t.

I can hear you asking: what is VIP sauce?

And that’s a fair question. “Initially, the schnitty was layered with fresh ingredients that complimented the schnitzel,” Kosta’s founder Benjamin Terkalas tells Sandwich Watch. “As it became more popular and Kosta became busier, we had to reduce the labour going into each sandwich. So we reduced the action of applying five fresh ingredients to just one action by combining all those ingredients into a ‘Very Important Palate’ sauce.”

While Terkalas won’t divulge exactly what’s in it, he says: “if you have a palate you get the sauce, if you don’t have a palate, well, you figure it out.” Let’s just say it gives off Big Mac vibes, and we’re here for it.

But the star of the show is the chicken

Terkalas says its superior crunch and “elite results” are achieved by three things: butchering, brining and coating.

1. The first step is butterflying the thigh chicken to ensure it gets an even cook, which has the added bonus of increasing the size of the schnitzel. “We all know that means more coating, which means more flavour and more crunch,” says Terkalas.
2. It’s then brined overnight before being crumbed using a two-step process.
3. First it’s dipped in a flour slurry that’s spiked with Kosta’s take on Old Bay Spice. “Our seasoning currently has nine different herbs and spices,” he says. It’s then crumbed with panko crumbs and fried to order.

There’s a trick to eating this sandwich

First thing, remove it from the paper bag. Yes, this means VIP sauce will ooze everywhere, but you’ll be rewarded with the ultimate bite of chicken, lettuce, cheese, bun and VIP sauce. If you don’t, you’ll be forced to attack it from the top, meaning you only have access to the chicken protruding from the wrapping for what seems like 400 bites. Instead, come at it from the side, which is an odd thing to say about a round bun, but here we are.

The verdict

There’s no doubt Kosta’s Schnitzel is your ticket to a big sandwich flex. But does big equate to good? Yes, this is an A+ schnitzel, so if you’re a fan of golden fried chicken, you’ll love it. Because it’s made to order, the chicken is hot and crunchy and a delightful foil to the soft bun and cool, crunchy lettuce. Plus, there’s plenty of VIP sauce to give it that essential lubrication. Kosta’s motto is “classic not basic”, and this nails the brief.

If you are, though, looking for an everyday sandwich, this ain’t it. This is a clear-the-afternoon sanger, so you’re not nodding off in that meeting.

“Come at it from the side, which is an odd thing to say about a round bun, but here we are.”

Don’t @ me coz it’s on a round bun

When we launched this column, a reader wrote in (twice) and said: “Sliced bread is what defines a sandwich, not a bread roll.” Sorry not sorry Colin N, we welcome sandwiches in all their forms. As far as we see it, a sandwich can come on a roll, a bun, in a pita, on one piece of bread, and be served from breakfast through to dinner. Damn, even a hot dog is a sandwich. There’s one exception to this rule, though: burgers are definitely not sandwiches.

How do I get one (including from a new coming soon CBD location)

Kosta’s Takeaway empire keeps expanding, meaning you can get it in four spots, but a fifth location is on the way. There’s the original in Rockdale (412 West Botany Street), which opened in 2021; another in Circular Quay (Shop CQT 5a, 180 George Street); Rosebery (38 Dunning Avenue); and at a Bondi pop-up (180 Campbell Parade).

A new location was hinted at on Kosta’s socials recently, with people speculating on locations. Terkalas has confirmed a Kosta’s Takeaway will be opening very soon at 132 Elizabeth Street in the CBD, just around the corner from Alberto’s Lounge.

Asked what we should expect, he says: “We will be doing something different. All our stores have their own personality, you will just have to wait and see. But we are very excited about this location.”

This is the latest instalment of Sandwich Watch, a column dedicated to the Sydney sandwiches you need to know about.

If there’s a sandwich you’re dying to tell us about, please get in touch here: