Monday, April 10, 2006

Frescata sandwiches at Wendy's

Wendy's will begin national television advertising next week for a new line of deli-style sandwiches they're calling Frescata sandwiches.

The sandwiches will feature "high quality meats and distinctive sauces" served on artisan bread that will be baked fresh daily in Wendy's restaurants. The Frescata sandwiches are:
  • Frescata Club: Slices of black forest ham and roasted turkey, topped with bacon, mayonnaise, tomatoes and Romaine lettuce, served on artisan bread.

  • Roasted Turkey with Basil Pesto: Slices of roasted turkey topped with basil pesto spread, Romaine and roasted red peppers, served on artisan bread.

  • Black Forest Ham & Swiss (pictured): Slices of ham topped with Swiss cheese, honey mustard sauce, tomatoes and Romaine lettuce, served on artisan bread.

  • Roasted Turkey with Swiss: Slices of roasted turkey, topped with Swiss cheese, mayonnaise, tomatoes and Romaine lettuce, served on artisan bread.

"This opens up a whole new menu category for us, and gives our customers more choices and more reasons to visit Wendy's," said Ian Rowden, EVP and chief marketing officer.


Anonymous said...

That's Wendy's that I got the turkey sandwhich from had TONS of meat, the right amount of cheese and the bread was heavenly -- VERY SURPRISING from Wendy's. I'd dare even say it's better than Arby's which is what I would think they are trying to compete with.

scaryice said...

LOL at "black forest" ham

Anonymous said...

I just tried the Frescata Club at a local Wendy's here in So Cal and found it to be rather tasty. I'll more than likely order one again.

Anonymous said...

I have just tried the Turkey and Swiss Frescata, and it was fabulous. The bread is super crusty, like a French Baguette. This sandwich blows away anything from the likes of Arby's, Subway, and Panera. My only negative comment would be that it is a little small (for my appetite, anyway).

Anonymous said...

Nothing beats Home Cooking... Gimme a sandwitch that does not contain Trans Fat(considered poison in Europe) and I will be happy.

Anonymous said...

Loved the turkey and swiss, the bread was great, wonder where I can buy some of the bread??????

Anonymous said...

yeah me too, or I'd love to find a replica recipe to make some bread like that. It was kinda small too, and needed more mayo; dry, but my next one I am gonna add some mustard and pickles!! Okay, making me tooooo hungry!!

Anonymous said...

I love the Turkey pesto basil mayo. Wish they offered that on all of their Frescata sandwiches. I request it when I order the others but always causes confusion. Great alternative to the burger rut.

Anonymous said...

I've tasted the club and turkey sandwiches and they were good. The club came with two pieces of ham and turkey and three pieced of bacon. I'd say they are better than some of Arby's sandwiches.

Anonymous said...

I am hooked on the turkey and swiss, it is so good that you don't even need the mayo. It's light, yet filling. You can really cut out the chips and feel satisfied. Thanks Wendys

Anonymous said...

I just ate the Turkey Frescata with pesto. I simply love it. I love pesto so much, good thing wendys have it in their frescata line of sandwiches. I am more likely to eat another frescata the coming days. It's good and it made me full even if I did not order the side.

Anonymous said...

I'm hooked on the Club ... but I agree that it is a little dry - which is why I keep some packets of Arby's Horsey Sauce in my desk!

Very tasty bread - would love to find a copycat recipe to try at home.

Good job Wendy's

Anonymous said...

heres the recipe if you can place the dough on a pizza stone to bake comes out much better

Makes 2 loaves

1 package active dry yeast
1 teaspoon sugar
5 cups all-purpose flour
1 tablespoon salt
2 tablespoons milk
2 tablespoons extra virgin olive oil

In cup, combine yeast, sugar, and 1/4 cup warm water (105 to 115 degrees F). Let stand until yeast mixture foams, about 5 minutes.

Into bowl of heavy-duty mixer, measure flour and salt. With wooden spoon, stir in milk, olive oil, yeast mixture, and 2 cups warm water (105 to 115 degrees F.) until blended. With dough hook, mix on medium speed 15 minutes or until dough becomes elastic. (Or, if you prefer to mix by hand, in very large bowl, combine ingredients as above and stir with wooden spoon 15 minutes or until dough becomes elastic.) This is a very sticky and moist dough; resist the urge to add more flour, and do not knead or stir for less than the suggested time.

Scrape dough into greased large bowl; with greased hand, pat top of dough to coat. Cover bowl with plastic wrap, and let dough rise in warm place (80 to 85 degrees F) until doubled, 1 to 1 1/2 hours.

Flour large cookie sheet. With floured hand, punch down dough and divide it in half. Turn pieces of dough onto cookie sheet, about 3 inches apart; cover and let rest 15 minutes for easier shaping. With hands, pull 1 piece of dough into 14" by 4" oval. Repeat with remaining piece of dough, still keeping loaves 3 inches apart. With floured fingers, make deep indentations all over each loaf, making sure to press all the way down to cookie sheet. Sprinkle loaves lightly with flour. Cover and let rise in warm place until doubled, about 30 minutes.

Preheat oven to 425 degrees F. Place 12 ice cubes in 13" by 9" metal baking pan. Place pan in bottom of oven. Bake loaves on middle rack 25 to 30 minutes until golden, using spray bottle to spritz loaves with water 3 times during first 10 minutes of baking. Cool loaves on wire rack.