Au Bon Pain looks to take hot ‘sandwich crafting’ to the next level
As lunch buffs know, there’s nothing like a disappointing sandwich experience to put noontime gourmets off their feed.
But thanks to “sophisticated oven technology” and “heat-insulating packaging,” Au Bon Pain claims it has taken “sandwich crafting” to the proverbial next level. According to Au Bon Pain, a Boston-based chain that bills itself as a “lunchtime oasis,” the chief culprit in a “disappointing sandwich experience” is often a sandwich so indifferently heated that it is cold in the middle.
Looking to stamp out such culinary atrocities, Au Bon Pain said its restaurants are deploying a “technologically advanced cooking system that delivers an ‘oven-hot-all-the-way-through’ eating experience.”
And that’s not all. This new system has inspired a chain with roughly 320 locations to officially launch a new line of “made-to-order” hot sandwiches that includes such offerings as the Chicken Pomodor, the Turkey Cubano, and the Newport Turkey.
Much experimentation at Au Bon Pain test kitchens was required before this new line could deliver the eating experience so esteemed by hot sandwich purists, suggested Au Bon Pain executive chef Stefano Cordova.
‘‘After nearly a year of testing equipment and recipes, we have perfected our baking method and selected the right packaging to ensure an ‘oven-hot-all-the-way-through’ selection of sandwiches that deliver the quality and comfort you crave in a warm sandwich,” Cordova said in a statement. “By employing both sophisticated oven technology and superior, heat-insulating packaging, Au Bon Pain is now stepping beyond the industry standard to assure customers that their hot sandwich is just the right temperature, through-to-the-middle.’’Chris Reidy can be reached at firstname.lastname@example.org.