According to the Food Channel, vegetables are moving beyond side dishes and salad toppings. Now, we’re looking at cauliflower, for example, as a carb replacement, milled and baked into bread or pizza crust or even croutons.
The same is true for sandwiches, which are being filled to the brim with avocado, spinach and other vegetables that add a healthful note to the plate.
Corner Bakery Cafe, for example, is rolling out new breakfast, lunch and dinner flatbread sandwiches. Designed to power guests through the morning, Breakfast Power Flats feature a few of the more than 40 types of produce used daily at Corner Bakery Cafe.
The new Breakfast Power Flats are made to order, portable breakfast option for the on-the-go guest, with freshly scrambled eggs, cheddar and Parmesan cheeses on a grilled multigrain flatbread. The Power Flats lineup includes options such as the Avocado & Spinach, Applewood Smoked Bacon and the new Ham & Spinach. For an additional charge, guests can add a cup of steel-cut oatmeal with brown sugar, oven-roasted potatoes or fresh fruit.
Also new to the Corner Bakery Cafe lunch and dinner menu are Grilled Flats – flatbread sandwiches offered in four flavorful varieties and all less than 330 calories. Guests can choose from the following Grilled Flats:
- Southwest Chicken with all-natural grilled chicken, zesty slaw, corn and tomato salsa, house-pickled jalapeños and avocado ranch dressing (280 calories)
- Chicken Caesar with all-natural grilled chicken, romaine, bruschetta tomatoes, Parmesan cheese and Caesar dressing (330 calories)
- Caprese with fresh mozzarella, bruschetta tomatoes, arugula and Parmesan cheese (310 calories)
- BBQ Pork with pulled barbecue pork, tangy slaw, house-pickled red onions and avocado ranch dressing (320 calories)
Corner Bakery Café features a choice of two Grilled Flats served with baby carrots; as a Corner Combo, pairing one Grilled Flat with a cup of homemade soup, Caesar Salad or Mixed Greens; or as part of The Trio where guests can personalize their own meal, choosing from more than 5,000 combinations of specialty salads, homemade soups and now Grilled Flats.
“Our new menu category has disrupted the traditional flatbread so much that they should be called UNFlat,” says Ric Scicchitano, executive vice president, Food & Supply Chain at Corner Bakery Cafe. “Each of our flatbreads are overstuffed with fresh, mouthwatering ingredients and we’re excited to introduce them to our guests as a new menu option.”
