Latest news with #sandwiches
The Sun
28-05-2025
- Entertainment
- The Sun
I tested prawn mayo sandwiches after filling was voted UK's fave… £1.89 winner was sumptuous snack that looked homemade
BEST not tell Roy Keane – but prawn mayo is top of the sarnies league this year. The ex-Man United star and TV footie pundit once berated Reds fans for being too busy scoffing prawn sandwiches in hospitality suites to follow the game. LAURA STOTT rates the supermarkets' offerings of this year's No1 filling. Sainsbury's, £3 ONE of the pricier buys, it does contain 40 per cent prawns coated in plenty of mayo. But this offering is all a bit basic for what you are paying. The oatmeal bread was thick but soft and flimsy, and lets the show down. The seafood was a little better, though, with plenty of plump, tangy pinkies. The mayo was well enough judged, too, and not so much that the sarnie became messy and soggy. Shame about that bread. 2/5 Tesco, £2.75 A WELL-priced chomp, with malted bread cut to a decent thickness, and seeds to add crunch. However, the slices were dry and this sarnie tasted a little bland. You get 39 per cent prawns but they were rather small. The mayo was nice and thick, with a pleasingly eggy, tangy taste and a background warmth of mustard. I did find this scoff salty, though, and it left me thirsty. I'm not sure it would fill you up enough. 3/5 Save with secret codes Aldi, £1.89 THIS sandwich had sumptuous flavour, while saving you plenty of money. Looks almost homemade, with so much juicy filling – 39 per cent prawns and bursting with sweet flavour at every bite. Fresh, gloopy mayo and big wodges of malted bread add to the delight. It's not the most sophisticated – and watch out, as the content does ooze out a bit – but this delivers on flavour and will keep you going for hours. 5/5 Lidl, £1.89 THE price was great, but what I found inside the bright-pink packaging wasn't quite as pleasing. Everything seemed just a bit off the mark. The oatmeal bread tasted dry, despite plenty of mayo. The filling is 38 per cent prawns, but the latter were devoid of either colour or flavour. As I bit in, I hardly noticed them. Everything was just a bit watery and bland, and made for a boring lunch. Not a sarnie I would buy again. 2/5 M&S, £3.60 ONLY 60p more than the Sainsbury's offering but the difference in taste is quite dramatic. When you bite in, the fresh, deli-style bread is fantastic, and the filling is also generous – 40 per cent prawn and with big, meaty chunks. The mayo was thick and creamy although a bit eggier would be welcome. Proper doorstep of a sarnie to leave you feeling full for the rest of the day. Very good but not cheap. 4/5 Co-op, £3.25 NICE enough but not as posh as the 'lemon and black pepper mayo' label suggests – especially as it was one of the priciest sarnies I tried. The pale-looking prawns were unappetising, and a few more would be good. The filling is 38 per cent prawns but doesn't taste like it. The mayo was tasty but the best bit about this bite was the bread – thick malted slices with seeds which added some flavour and texture. 2/5 Asda, £2.65 THIS looked huge in the pack, and the filling seemed generous, with 39 per cent prawns. But when I bit in, it all seemed rather unbalanced. There were plenty of prawns in the middle of this munch – although they were a bit small – but not much mayo. The bread was flimsy, with not enough to support the filling. And despite being described as oatmeal, it looked and tasted more like white sliced. 2/5 Morrisons, £2.85 A KINGLY treat, this. The malted bread was fresh and bouncy, with a wholesome aroma. Thick slices stopped the sarnie from going soggy, despite lashings of mayo. Loads of juicy, succulent prawns, which tasted lovely and fresh. Their sweetness was offset perfectly by the wholegrain bread. This lunchtime pick ticked every box, and at a brilliant price. Almost as good as from a smart deli. 5/5
Forbes
28-05-2025
- Business
- Forbes
Edith's Sandwich Counter-Run Of The Mill It Isn't
Elyssa Heller's Edith's Sandwich Counter has been drawing lines on weekends in the West Village for ... More its uncommon sandwiches. At Edith's Sandwich Counter, which has a tiny take-out shop in Williamsburg, Brooklyn that opened in 2020 and then opened its second store in December 2024 in the West Village off of Sheridan Square, run-of-the-mill and quotidian sandwiches don't make its menu. Almost every sandwich has a certain twist or ingredient that makes it stand apart. In New York City, where the sandwich competition is intense and varied, standing out from the crowd is necessary, explains Edith's Sandwich Counter's owner and founder Elyssa Heller who is 35-years-old. 'You can buy a bacon, egg and cheese sandwich on every corner of the city,' she explains. Hence, it was critical that 'our sandwiches were just a little different,' she notes. Sandwiches With a Twist For example, bacon, egg and cheese sandwiches are a NYC staple, but Edith's offers its bacon, egg, and cheese sandwich with a latke. She says the latkes are Jewish-style, made from a batter and different than hash browns. It's prepared in a Japanese tamagoyaki pan, with Cooper's sharp American cheese, tastier than Kraft's cheese, with a tangy special sauce. The Edith sandwich is a variation of a classic Reuben, prepared with house-made pastrami and its fermented sauerkraut, layered on top of griddled bread. Its chicken schnitzel sandwich is made on buttery challah and topped with its signature zaatar ranch sauce. And the turkey on its hero takes 6 days to brine and rub in a big pit smoker. 'We're bringing in flavors, sauces, herbs and spices from the globe that add brightness and acidity to the sandwiches,' she says. Financing Started With a Credit Card And its name derives from her great aunt Edith who owned a deli in Brooklyn in the late 1940s. Heller launched the first Edith's using her credit card, but then got financial investments from friends and family. She now owns 68% of the business with about one-third owned by investors. Its beverages too have a following including its iced café slushie, which consists of frozen cold brew with oatmilk and tahini, and it recently-introduced liquid sunshines, which combine orange, tangerine, lemon and grapefruit juices together. Many People Share the Sandwiches Heller strives to keep her prices moderate, with most sandwiches in the $13 to $18 range. Moreover, there's a sign that says 'Eat half here; take half home' because, to many people, the sandwiches are huge or stuffed and can be shareable. Heller comments that too many sandwich shops scrimp on size, 'and we make a conscious effort not to do that.' Its revenue stems 50% from breakfast and 50% lunch, which Heller says separates it from most bagel places, which often don't carry sandwiches, and sandwich shops, which often don't offer breakfast. In the West Village, its business derives 70% from in-store and 30% online, and Williamsburg is take-out only. It's open until 6 p.m. in the West Village (in Brooklyn it closes at 3p.m. weekends day and 5 p.m. Friday through Sunday) but has done negligible dinner business, but Heller says it's testing some things to increase dinner business this summer and fall. Its West Village site sits 19 people, 10 inside and 9 outside, and there's no seating at all in its Williamsburg outpost. Heller grew up in Highland Park, Ill., a suburb of Chicago, graduated from Queen's College in London, and was a supply chain director at Nourish Chain and Milk Bar in the 2014-19 period. In August 2020, Heller started selling bagels and sandwiches, pop-up style at Paulie Gee's pizzeria in Greenpoint, Brooklyn, where its popularity offered proof of concept. It's proven so popular in the West Village that on Saturday and Sundays at brunch the lines stretch around the block on Charles St, and some pesky New Yorkers move on, rather than wait. Heller says it can fill over 100 orders an hour during weekend brunch time. A Very Diverse Audience Asked about its target audience, Heller replies, 'A lot of different people including West Village gals and guys, Brooklyn cool kids that live in Williamsburg, people hung over, young families with kids, and people on their lunch breaks.' Sounds diverse indeed. By 2026, she envisions opening a third sandwich shop, 'with more on the horizon,' she says. 'We'd like to open a third, and then a fourth and a fifth but we have no time tables.' She has some neighborhoods in mind but is keeping them to herself. Asked the keys to its sustained success, Heller replies: 1) Continue to innovate its sandwiches and drinks, 2) Staying adaptable by learning what works and what people want, 3) Appreciating our customers. 'In this business,' Heller concludes, 'you're only as good as the last sandwich you made.'
Associated Press
27-05-2025
- Business
- Associated Press
Firehouse Subs® Accelerates Expansion in Mexico With Plans To Open 100 Restaurants
New Development agreement fuels the brand's growth, bringing made-to-order premium subs to more guests and creating hundreds of new jobs in Mexico MONTERREY, Nuevo León, Mexico, May 27, 2025 /PRNewswire/ - Today, the Firehouse Subs® brand and Foodplay® are proud to announce entry into a development agreement to develop and grow iconic Firehouse Subs in Mexico, with plans to open 100 restaurants in Monterrey and other major cities in the next five years. Founded in Jacksonville, Florida, in 1994 by two former firefighter brothers, Firehouse Subs is renowned for its premium sandwiches, each layered with premium meats and cheeses sliced in-house and steamed together using a unique cooking method unlocking juicier flavors. Its made-to-order subs frequently rank highly in U.S. consumer surveys for food quality and taste in the sandwich category. The brand is equally known for its heartfelt service and unwavering commitment to public safety. 'We believe Firehouse Subs has tremendous potential in Mexico's growing sandwich market,' said Duncan Montero, LAC President of Restaurant Brands International (RBI), parent company of Firehouse Subs. 'We're excited to bring Firehouse premium subs, heartfelt service, and community-centered mission to new guests throughout the country.' Braulio Lopez, Chief Operating Officer, added: 'We are honored to grow the iconic subs brand in Mexico and are fully committed to its success. This expansion is not only about bringing high-quality, bold, and delicious subs to the region, but also about creating hundreds of jobs and long-term career opportunities.' Foodplay is set to open the first Firehouse Subs restaurant this year in Monterrey, Nuevo León, followed by additional openings in the metropolitan area. This expansion is expected to create hundreds of new jobs across the country. Guests can look forward to flavorful favorites like the Hook & Ladder®, Firehouse Italian™, and the Firehouse Beef & Cheddar Brisket™. Firehouse Subs has over 1,300 restaurants across the U.S., Canada, Switzerland, Mexico, Albania, and the United Arab Emirates, with plans to open its first restaurants in Brazil and Australia later this year. This new agreement marks another milestone in the brand's growth strategy in Latin America and around the world. About Firehouse Subs® Firehouse Subs® is a restaurant chain with a passion for hearty and flavorful food, heartfelt service, and public safety. Founded in Jacksonville, Florida in 1994 by two brothers and former firefighters, Firehouse Subs is a brand built on decades of fire and police service, hot and hearty subs piled high with the highest quality meats and cheeses and its commitment to saving lives through the establishment of the non-profit Firehouse Subs Public Safety Foundation®. Firehouse Subs is part of Restaurant Brands International Inc. ('RBI'), one of the world's largest quick service restaurant companies with nearly US$45 billion in annual system-wide sales and over 32,000 restaurants in more than 120 countries and territories. RBI owns four of the world's most prominent and iconic quick service restaurant brands – TIM HORTONS®, BURGER KING®, POPEYES®, and FIREHOUSE SUBS®. Enjoy more subs. Save more lives. To learn more, visit and follow us on Facebook, Twitter and Instagram. About Foodplay® Foodplay® is a proudly Mexican brand with over 30 years of experience in the restaurant market, known for its product excellence and its constant expansion though diverse business units. Company operations began in 1990 with the administration of the KFC® franchise in Mexico. Since then, guided by innovation and an unwavering commitment with evolution, Foodplay® has consolidated their gastronomical portfolio by incorporating world renowned brands such as Tim Hortons® and Firehouse Subs®. Moreover, Foodplay® has successfully established their own brands Bolerama® and Helados Dreambox®. Securing their presence in the food market. Their value proposition lies on offering an exceptional customer service and prime products, focusing on providing absolute satisfaction to Mexican families. Forward-Looking Statements This press release contains certain forward-looking statements and information, which reflect management's current beliefs and expectations regarding future events, initiatives and operating performance and speak only as of the date hereof. These forward-looking statements are not guarantees of future performance and involve a number of risks and uncertainties. These forward-looking statements include, without limitation, statements about our expectations regarding the ability of the Firehouse Subs business in Mexico to open 100 restaurants in the next five years and to create hundreds of jobs and its plans to open restaurants in Mexico, Brazil and Australia later this year. The factors that could cause actual results to differ materially from RBI's expectations are detailed in filings of RBI with the U.S. Securities and Exchange Commission and with the securities regulatory authorities in Canada, such as its annual and quarterly reports and current reports on Form 8-K and include the following risks: risk related to our ability to successfully implement its domestic and international growth strategy and risks related to its international operations; risks related to our ability to compete domestically and internationally in an intensely competitive industry; global economic or other business conditions that may affect the desire or ability of our customers to purchase our products; our relationship with, and the success of, our franchisees and risks related to our mostly franchised business model; and the effectiveness of our marketing and advertising programs and franchisee support of these programs. Other than as required under applicable laws, we do not assume a duty to update these forward-looking statements, whether because of new information, subsequent events or circumstances, change in expectations or otherwise View original content to download multimedia: SOURCE Restaurant Brands International Inc.
Globe and Mail
27-05-2025
- Business
- Globe and Mail
Potbelly Corporation to Participate in Two Upcoming Investor Conferences
CHICAGO, May 27, 2025 (GLOBE NEWSWIRE) -- Potbelly Corporation (NASDAQ: PBPB) ('Potbelly' or the 'Company'), the iconic neighborhood sandwich shop concept, today announced that Bob Wright, President and Chief Executive Officer, Steve Cirulis, Senior Vice President and Chief Financial Officer, and Adam Noyes, Senior Vice President and Chief Operating Officer, will participate in two upcoming investor conferences. On Wednesday, May 28, 2025, the Company will hold one-on-one meetings with investors at the Craig-Hallum 22 nd Annual Institutional Investor Conference in Minneapolis, MN. On Wednesday, June 4, 2025, the Company will be presenting at the William Blair 45th Annual Growth Stock Conference in Chicago, IL. Potbelly's presentation will begin at 4:40 PM Central Time and will be webcast live from the Company's Investor Relations website at under the 'Events and Presentation' section. The Company will also hold one-on-one meetings with investors during the conference. About Potbelly Potbelly Corporation is a neighborhood sandwich concept that has been feeding customers' smiles with warm, toasty sandwiches, signature salads, hand-dipped shakes and other fresh menu items, customized just the way customers want them, for more than 40 years. Potbelly promises Fresh, Fast & Friendly service in an environment that reflects the local neighborhood. Since opening its first shop in Chicago in 1977, Potbelly has expanded to neighborhoods across the country - with more than 440 shops in the United States including more than 90 franchised shops in the United States. For more information, please visit our website at
The Guardian
27-05-2025
- Health
- The Guardian
What's the best bread for sandwiches?
What's the best loaf to bake for sandwiches, and any filling ideas?'Obviously I'm biased, but soft and squishy sourdough makes the best sandwiches,' says Martha de Lacey, sourdough teacher and writer. 'The flavour is so much more complex and exciting than anything else you could use, and the crumb can have a slight moistness to it, which really contributes to the mouthwatering lushness that you want in a sandwich.' That's not to say sourdough doesn't come without some provisos, mind. First, you want a loaf that's been baked that same day ('Several hours earlier, ideally,' De Lacey says), with a tender crumb and a nice, thin, crisp crust that 'isn't too teeth-pullingly chewy'. As is often the case, success comes down to the quality of your ingredients: 'Use really good flours, not just supermarket basics,' says De Lacey, who favours an 80:20 mix of strong white and granary, and 'a pretty high hydration for the requisite soft crumb'. Then, try and try again. 'Really practise your preferred sourdough tekkers until you can do it in your sleep. Honestly, the main trick to excellent sourdough is practice – boring but true!' Phil King, executive chef of Pophams in London, meanwhile, stands by his bakery's tin loaf made from a mix of white and 20% rye flour. 'It needs to be recognisable as a white sandwich tin loaf, while also giving that earthy, nutty flavour associated with rye bread, only without the denseness.' To achieve something similar, King suggests taking a white bread recipe, cutting the yeast by 80% and using a two-stage rising process: 'One before you shape it, then knock it back, put it in the tin and let it have another rise.' This will produce a fluffy texture and even crumb structure, so 'you're not left with large gaping holes that the filling falls through'. Alternatively, try something with a crust on both sides, says Richard Snapes, author of Bread & Butter: 'An Italian-style bread such as focaccia or ciabatta, say. People are often scared of them, because they require a wet dough, but they're not hard to make at home.' Sandwich construction, meanwhile, should be carried out as close to eating as possible, King says, starting with a fat barrier (butter, mayo, cream cheese) to stop moisture getting into the crumb, and balancing the fillings with the same attention you would give to a main meal. Snapes combines ricotta, olive oil, lemon zest and parmesan to spread on focaccia, then tops with charred asparagus ('if you eat meat, put some speck in there, too'). And, as summer rolls in, tomatoes are always on De Lacey's agenda, with a very good home for them being a BLT with plenty of mayo ('homemade or Hellmann's, and absolutely nothing in between'), a load of crisp smoked streaky bacon and crunchy iceberg lettuce. 'Anything you put in a salad will also be excellent in a sandwich,' King says, adding that you won't go far wrong with tomatoes, a good dressing, loads of fresh herbs, maybe a few capers and definitely seasoned 'to the max, because the bread will temper those flavours'. Otherwise, cool things down with cucumber: 'Big chunks with fresh coriander chutney and loads of cream cheese.' It's also worth considering sweet and savoury combos – think rhubarb jam, peanut butter and pancetta, which, King says, 'is every shade of wild'. But sarnie satisfaction ultimately comes down to one thing, De Lacey says: 'Be liberal with the moistness. There's nothing worse than forcing a dry sandwich down your gullet.' *Shudders* Got a culinary dilemma? Email feast@
