Potbelly Sandwich Shop Adds Greek Gyro FLATS to Menus Nationwide

Whether it’s pronounced “yeer-ro,” “jai-ro” or “gear-o,” customers can agree that you don’t have to be able to pronounce gyros to enjoy the delicious and popular Mediterranean classic. Potbelly Sandwich Shop is feeding customers smiles by adding the mouthwatering gyro to the menu for a limited time on Tuesday, February 27. The Potbelly version of the traditional sandwich is made with authentic Kronos gyro meat topped with feta cheese, tzatziki sauce, onion and tomato – all on toasted FLATS. Customers always have the option to personalize the gyros with any toppings, just the way they want it. The meat can also be enjoyed on a salad for a Greek twist.

Which Wich Superior Sandwiches Launches Eggwiches Systemwide

For more than a decade, Which Wich Superior Sandwiches has focused on providing a sandwich experience unlike anything else in the restaurant world. On March 13, the company is proud
to announce the launch of its latest innovative offering: Eggwiches. All three sandwiches in the new Eggwiches line feature a sunny side up egg, providing Which Wich guests the delicious taste and delectable texture of a runny egg.

The three new Eggwiches include:

The Brunchwich – Rotisserie roasted beef and lamb gyro slices, smoked thick-cut bacon, American cheese, fresh tomatoes, house-made Harissa mayo, and a sunny side up egg on a toasted baguette

Banh Mi – Soy glazed pulled pork, sliced cucumbers, pickled carrots, jalapenos, fresh cilantro, house-made Sriracha mayo, and a sunny side up egg on a toasted baguette

Cheeseburgerwich – Tender sirloin, smoked thick-cut bacon, American cheese, fresh tomatoes, caramelized onions, pickles, toasted sesame seeds, special sauce, and a sunny side up egg on a toasted baguette

Hawaiian Pulled Pork Sandwiches

Hawaiian Pulled Pork Sandwiches

Serves 4

1 packet teriyaki marinade (recommended: McCormick Grill Mates)
1 tablespoon paprika
1 teaspoon fresh ground pepper
3 1/2 pounds pork shoulder
1/2 cup chicken broth
1/2 cup brown sugar
1/4 cup soy sauce
1 cup chili sauce
One (6 oz.) can pineapple juice
1 medium onion, chopped
2 carrots, chopped
8 hamburger rolls

Hawaiian Sauce:
2 tablespoon canola oil
1 tablespoon ginger, chopped
2 teaspoons garlic, chopped

In small bowl, combine teriyaki mix, paprika and pepper.

Coat the pork the with rub mixture, patting until all rub is used. Set aside.

In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside.

Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds.

Hawaiian Sauce: In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.

Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping.

New Menu Items at Goodcents Deli Fresh Subs

Goodcents Deli Fresh Subs New Items:

  • Skinny Italian Club: Roasted turkey, salami, tomato, lettuce and giardiniera on a new honey-sweetened whole grain-bread, $6.29
  • Horseradish Beef: Roast beef, cheddar, lettuce, onion and creamy horseradish sauce on a new honey-sweetened whole grain-bread, $6.79
  • Turkey & Cranberry: Roasted turkey, cranberry relish, lettuce, onion and olive oil mayonnaise on a new honey-sweetened whole grain-bread, $6.49
  • Turkey Garden Club: Roasted turkey, bell pepper, sour cream-cucumber spread, tomato, lettuce and onion on a new honey-sweetened whole grain-bread, $6.49
  • Chicago-Style Beef: Roast beef, giardiniera, tomato, lettuce and olive oil mayonnaise on a new honey-sweetened whole grain-bread, $6.79
  • Spicy Ham: Ham, capicola, pepper Jack cheese, tomato, pickled jalapeños and spicy mustard on a new honey-sweetened whole grain-bread, $6.29

Availability: Permanent

Restaurant Sandwich Trends

Sandwiches may be a staple of the American food scene, but that doesn’t mean they need to be pinned down to the varieties that have been available for years. The sandwich scene is consistently primed for new trends to emerge. Innovative sandwich makers can increase sales by focusing on trendy flavor combinations that help them stand out from the crowd. As sandwiches still continue to dominate the quick­service space, here are some of the trends that we’re seeing now and will continue to see in 2017:

Cultural Cuisine

Incorporating flavors from different cultures and cuisines allow restaurants to constantly evolve their sandwich offerings and create something unique. The popularity of regional sandwiches, such as the Philly Cheese Steak, outside their home markets demonstrates the possibility for the growth of other regional favorites, such as the New York Reuben and California French Dip.

Breakfast is In

Sandwiches are also growing from their prominence on lunch and dinner menus to dominate breakfast menus across the country, which provides another daypart for sandwich chains to leverage. And many restaurants are able to offer sandwiches featuring typical breakfast ingredients, such as eggs, throughout the day, as many consumers have indicated a willingness to order breakfast sandwiches outside the normal breakfast hours. Recognizing this trend, Capriotti’s recently added a breakfast menu that has been very successful.

Everyone is Trying to Get Healthy

As U.S. consumers, especially millennials, continue to trend toward food options they view as healthy, sandwiches’ versatility allow them to keep up with the times. While meat consumption continues to grow globally, demand for beef is in decline. Consumers looking to steer their diet away from a reliance on red meat can find many healthier options on sandwich menus.

Cleaner Chicken is Key

Chicken will figure heavily into sandwich recipes across all segments in the future. Many view chicken, which is increasingly raised organically and without the use of antibiotics, as a “cleaner” and healthier choice. Millennial consumers also seek less ­processed food options—pre­cut deli meats aren’t going to cut it anymore. Capriotti’s, which uses fresh, all ­natural ingredients such as slow­roasted whole turkey, offers an alternative to processed and heavily salted proteins.

Go Light or Go Home

While thick, bold, indulgent sandwiches get the lion’s share of attention among foodies, the versatile category also leaves plenty of room for lighter fare. Lessons learned from diverse, ethnic cuisines are being applied to create healthier options without sacrificing flavor. A broad list of ingredients ranging from soy­based proteins to vegetable alternatives ensures that even consumer with restrictive diets can find a sandwich that matches their tastes.

Great Steak New Menu Items

Great Steak New Items:

  • Smoked Cheddar Cheesesteak: Griddled sirloin steak, mushrooms and onions topped with smoked cheddar Cheese sauce and served on a roll with French onion aïoli, suggested $5.99 for a regular and $8.99 for a large
  • Smoked Cheddar Fries: French fries topped with smoked Cheddar cheese sauce, chopped bacon and olives, suggested $2.99
  • Smoked Cheddar Potato: Baked potato topped with smoked Cheddar cheese sauce, chopped bacon and olives, suggested $3.99

Availability: Through Feb. 12, 2017

New Menu Items at Jason's Deli

Jason’s Deli New Item: 

  • Lean Green Sweet Potato, a baked sweet potato with wilted spinach, melted Asiago cheese and black pepper, $6.59 for a whole, and $5.49 for a smaller portion; sweet potatoes are also available for other potato preparations for a 30-cent surcharge

Availability: Through the end of March 2017