This is a special message from Butterball Foodservice.
Great things are happening between two slices of bread. Restaurant operators are promoting a new breed of upscale sandwiches with culinary flair, giving their patrons a taste of fine dining at a fraction of the tab. For example, at the new Grahamwich in Chicago, chef-owner Graham Elliot showcases eight sandwich creations, each priced at $10. The headliners include a turkey confit sandwich with candied yams, stewed cranberries, field greens and sage mayo on Hawaiian bread and a beef shortrib ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?