New Subway Sandwiches Reinvent the Grilled Cheese

- Jurnalis

Rabu, 9 Juni 2021

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There is no denying that a grilled cheese is the ultimate combination of crunchy bread and gooey cheese. So, if you are someone who considers grilled cheese to be its own food group, you are in luck!Subway is taking grilled cheese sandwiches to the next level with new Fresh Melts.

Guests can enjoy Subway’s newest innovation by upgrading their favorite freshly made footlong into an extra cheesy, gooey and grilled sandwich for $1 more.”Fresh Melts are our latest menu innovation to give guests fresh, smart choices that don’t sacrifice taste or flavor,” according to Chef Paul Fabre, Subway’s senior vice president of culinary and innovation.

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“Our Melts are unique because they are grilled, not toasted, so we’re creating the ultimate sandwich that has crunchy bread, melty cheese, and your favorite ingredients for a perfect bite every time,” he emphasizes.The new menu items are the latest addition to Subway’s culinary lineup.The Ham & Cheese Melt features Black Forest ham, fresh tomato, and Swiss cheese grilled to create an indulgent, freshly made choice. If you’ve been craving tuna, don’t miss the 100 percent wild-caught tuna with mayo, fresh onion and melty provolone cheese in the Tuna Melt.

Finally, the Steak & Cheese Melt offers a new twist on a classic favorite, grilled with melted cheese, and loaded with fresh onions and peppers. Of course, bread remains a key element of any sandwich, and Fresh Melts feature Subway’s distinctive freshly baked bread, perfectly grilled.To help melted cheese fans savor and share the goodness, guests who purchase a Fresh Melt online or through the Subway app can order a second Fresh Melt for 50 percent off with promo code BOGO50 at participating restaurants.Making an indulgent choice is easy and safe with Subway’s in-app and online ordering, contactless curbside pick-up and delivery.Visit subway.com for more information about store locations and menu options, to place orders, or download the Subway app.

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