Sponsored By

Jimmy John’s replaces bread with a giant pickle in its latest menu innovationJimmy John’s replaces bread with a giant pickle in its latest menu innovation

The Picklewiches will be available Oct. 28-Nov. 14

Bret Thorn, Senior Food Editor

October 24, 2024

2 Min Read
Picklewiches (sandwiches with pickles instead of bread) and pickle-flavored chips
Picklewiches and pickle Jimmy ChipsJimmy John's

Quick-service sandwich chain Jimmy John’s is introducing two sandwiches for which the bread is replaced by a giant dill pickle.

The Picklewiches will be available from Oct. 28 through Nov. 14 at all of Jimmy John’s roughly 2,600 locations.

The Vito Picklewich has the same contents as the chain’s Vito sandwich: Salami, capocollo, provolone cheese, lettuce, tomato, onion, oil & vinegar, and oregano-basil, all in a giant kosher dill pickle. It’s priced in line with a regular 8-inch Vito, which is around $8, depending on the location.

The Turkey Picklewich is similarly priced and is made with turkey, provolone cheese, lettuce, and tomato.

Additionally, the chain is bringing back its pickle-flavored potato chips. The Pickle Jimmy Chips are around $1.79.

The new items come just weeks after Jimmy John’s introduced a Cheddar Bourbon Club, made with roast beef or turkey plus bacon, smoked cheddar cheese, and a new creamy Sriracha bourbon sauce, plus lettuce, tomato, and mayonnaise for around $10.39.

This summer, it introduced its first wraps, made with a Mediterranean flavor profile including red pepper hummus, feta cheese, tapenade, oregano, and basil, as well as Pita Jimmy Chips served with red pepper hummus.

The chain, a subsidiary of Atlanta-based Inspire Brands, is promoting the Picklewiches on National Sandwich Day, Nov. 3, by offering them to loyalty program members at a 50% discount with the purchase of any regular 8-inch sandwich.

Related:Jimmy John’s, Hardee’s, and Taco John’s join the value-menu game

Also, on that day and through December at participating restaurants in the franchised system, guests ordering a sandwich after 2 p.m. can make it a combo, with a regular-sized drink and a bag of Jimmy Chips, at no extra charge.

That offer comes on the heels of its Total Package Meal, which was introduced in August and provides a combo plus a cookie or brownie for $10.

 

Contact Bret Thorn at [email protected] 

Read more about:

Jimmy John’s

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

Subscribe Nation's Restaurant News Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.