Potbelly gets fancy with a prime rib sandwich
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A "skinny" sized prime rib sandwich from Potbelly Sandwich Shop on Monica's pretty plate. Photo: Monica Eng/Axios
From its humble start as a Lincoln Park antique/sandwich shop in 1971, Potbelly has bloomed into a nationwide staple, boasting nearly 450 locations.
Why it matters: That expansion comes with changes — like calling giardiniera "hot peppers" — and now a fancy prime rib sandwich ($8.69-$15.39) with garlic aioli and caramelized onions.
What they're saying: "We've seen a desire from consumers for more premium proteins and ingredients from restaurants," Eric Chenel, Potbelly's director of culinary innovation, tells Axios.
Between the lines: The new sandwich may reflect national trends more than the chain's roots, but Chenel notes, "We still use the same amazing bread from Turano Bakery on all of our sandwiches, freshly baked in Chicago and always oven-toasted."
💠Monica's thought bubble: This prime rib sammie delivers creamy, sweet and savory bites of toothsome steak on toasty bread, but not much garlic flavor.
- And, at the risk of sounding like a broken record, I could use some giardiniera here.
- Good thing Potbelly offers the condiment at no extra charge, unlike some Chicago chains.
What's next: Currently served across Chicago, the prime rib sandwich will spread to Potbelly corporate-owned locations in Minneapolis, Phoenix, Denver, Austin and San Antonio on May 26.
- Plus, reps say more menu innovations are coming this year.