News

Quiznos adds nine new menu items

February 16, 2011

In the midst of a major turnaround effort guided by recently appointed CEO Greg MacDonald, Quiznos has added nine new items to its menu.

Among these additions is a trio of new prime rib subs to add to the chain’s five existing signature prime rib subs. The rookies include:

• Prime rib on garlic bread: layered cheddar, lettuce, tomato and prime rib on new Quiznos garlic bread with creamy garlic aioli;
• Prime rib & blue: crumbled blue cheese combined with new Quiznos blue cheese dressing gives a tangy twist, along with lettuce, tomatoes and mozzarella; and
• Chipotle prime rib: chipotle mayo adds a zesty kick, alongside garlic aioli, mozzarella cheese, and sautéed onions and mushroom.

These new subs will be permanent menu additions in the Quiznos line up, alongside current Quiznos prime rib favorites: prime rib mushroom & Swiss, prime rib & peppercorn, double cheese cheesesteak, steakhouse prime rib dip and bourbon grille steak.

"Prime rib is a Quiznos customer favorite, so I played with new flavor combinations to add to our lineup to offer an even greater variety of premium prime rib options,” said Zach Calkins, Quiznos SVP, culinary innovation.

In addition, Quiznos is now offering a variety of other new sandwiches, including:

• Ultimate turkey club: a toasty classic with turkey, bacon, cheddar, lettuce, tomato and mayo;
• Chicken cordon bleu: with chicken, ham, Swiss cheese, lettuce, tomato and honey mustard dressing; and
• Caprese: an Italian favorite with tomato, mozzarella and basil pesto topped off with lettuce and red wine vinaigrette

Quiznos also has expanded its dessert menu, with a new apple cobber, dark chocolate bar and chocolate fudge brownie. Each sell for $1.59.

All of the new menu items are now available in Quiznos stores nationwide.

"Through the constant innovation and experimentation taking place in our test kitchen, we're exposing Quiznos customers to new Prime Rib recipes and offering them more high-quality choice than ever when it comes to selecting their lunch,” MacDonald said.