ARAMARK Celebrates National Sandwich Day with Signature Sandwiches at Stadiums and Arenas

Local flavor and fan feedback combine to create scrumptious “sammies” for sports fans

Philadelphia, PA, November 1, 2011 – Whether you call it a hoagie, hero, sub or grinder, one thing is for sure, everyone loves a good sandwich. In honor of National Sandwich Day, November 3, ARAMARK, the leading provider of award-winning dining and hospitality services at premier sports and entertainment venues across North America, is proud to celebrate the beloved sandwich with its line of original signature sandwiches.

Executive chefs at each of ARAMARK’s eight NFL stadiums and nine NHL arenas used their culinary insights and fan feedback to create one-of-a-kind signature sandwiches featuring the distinctive tastes and local flavors of their hometowns for the 2011-12 football and hockey seasons. Whether it is the Dominator Chicken Sandwich at San Jose’s HP Pavilion, the Baltimore Dip at Baltimore’s M&T Bank Stadium or the Kielbasa Grinder at Pittsburgh’s CONSOL Energy Center, all of the sandwiches have quickly become fan favorites.

“Sandwiches have always been a popular menu choice among sports fans, so it seems only natural to salute the sandwich at our stadiums and arenas,” said Andrew Shipe, Vice President of Culinary and Marketing, ARAMARK Sports and Entertainment. “Our chefs have captured the local essence and tastes of their cities to create original sandwiches that are infused with   hometown flair, to further enhance the game day experience for fans.”

The signature sandwiches are the latest example of ARAMARK’s commitment to culinary excellence and include:

NFL Sandwiches 

Arrowhead Stadium – Kansas City Chiefs
Created by Executive Chef Erin Wishon*
Red and Gold Short Rib Melt: Pulled Short Ribs, Grilled Onions and White American and Havarti Cheeses on Parmesan-Crusted Toast

Heinz Field - Pittsburgh Steelers
Created by Executive Chef Thomas Langan*
“Bloomfield” Sausage Meatloaf Sandwich: Sweet and Hot Sausage Loaf, Pepper and Tomato Ragout, Fried Provolone Cheese on Grilled Italian Bread 
“Northsider” Monster Chopped Ham Sandwich: Pittsburgh-Style Chopped Ham, Fire Roasted Peppers and Onions, Pepper Jack, Fried Egg on a Monster Roll

Lincoln Financial Field - Philadelphia Eagles
Created by Executive Chef James Hennessey*
Inside LB: Hot London Broil, Horseradish Cheddar, Natural Jus on an Onion Roll
Chop Block: Chopped Brisket, Jalapeno Slaw, Linc BBQ Sauce on a Corn Dusted Kaiser Roll

The Mall of America Field at H.H.H. Metrodome - Minnesota Vikings
Created by Executive Chef Rone Bush
Southern Strip: Crusted Strip Loin, Roma Tomatoes, Baby Spinach, “Tobacco Onions”, Spicy Aioli on a Petit Multigrain Rye Bun

M&T Bank Stadium - Baltimore Ravens
Created by Executive Chef Joseph Bachman*
The Pigskin: Slow Roasted Pork, Mango and Jalapeno Glaze, Red Cabbage Slaw, Roasted Garlic Mojo, Manchego on a Toasted Onion Challah Bun
Baltimore Dip Sandwich: Shaved Prime Rib, Aged Cheddar, Roasted Pepper Relish, Horseradish Sauce, Crab Dip “Au Jus” a Toasted Onion Challah Bun

O.co Coliseum - Oakland Raiders
Created by Executive Chef Rodney Nestegard*
Carnitas Bomber Sandwich: Carnitas (braised pork), Pepper Jack, Pico De Gallo, Lettuce, Pickled Jalapeno Peppers, Chipotle Aioli on a Ciabatta Roll
Oakland Cheesesteak Sandwich: Smoked Beef Brisket, Pimento Cheese Fondue, Pickled Jalapeno Peppers, Fresno Chiles on a Brioche Bun

Paul Brown Stadium - Cincinnati Bengals
Created by Executive Chef Dan Schiferl*
Sauerbraten Stacker: Shredded Beef Sauerbraten, Braised Cabbage, Red Onion, Fennel Slaw, Roasted Garlic Aioli on a Caraway Seed Salted Rye Kaiser Roll
Porkopolis: Sliced Pork Loin, Sliced Black Forest Ham, Split Grilled Mettwurst, Farmer’s Longhorn Cheese, Slicked Pickle, Spicy Mustard on a Panini Hoagie Bun

Reliant Stadium - Houston Texans
Created by Executive Chef Mark Cornish* and ARAMARK partner and Chef Grady Spears
Indian River Pulled Pork Sandwich: Pulled Smoked Red Wattle Pork Butt, BBQ Sauce, Creamy Coleslaw, Pickled Onions on a Sourdough Roll
Gonzales Meatloaf Sandwich: Thick Sliced Roasted Green Chili Meatloaf, Monterey Jack, Ancho BBQ Sauce on a Sweet Mesquite Bun
Turkey BLT: Pecan-Rubbed Smoked Turkey, Candied Bacon, Monterey Jack on a Torta Roll 
Brown Sugar & Coffee Rubbed Brisket: Hand Carved Coffee and Brown Sugar Rubbed Beef Brisket, BBQ Sauce, Chipotle Mayonnaise on a Torpedo Roll

NHL Sandwiches 

CONSOL Energy Center- Pittsburgh Penguins
Created by Executive Chef Carl Van Wagner*
Kielbasa Grinder: Thin Sliced Kielbasa, Sauerkraut, Swiss, Thousand Island Dressing on an Italian Roll
Pastrami Pretzel Sandwich: Hot Pastrami on a Pretzel Roll

Rogers Arena- Vancouver Canucks
Created by Executive Chef David Speight
Pulled Pork Sandwich: Pulled Pork, Honey BBQ Sauce, Coleslaw on an Onion Kaiser Roll 
Beef Brisket Sandwich: Beef Brisket, Fresh Sauerkraut, Russian Dressing on a Marble Rye Bun

Honda Center- Anaheim Ducks
Created by Executive Chef Gretchen Beaumarchais*
BBQ Brisket Sandwich: BBQ Brisket, BBQ Sauce, Coleslaw on Fresh Baked Bun Chicken Salad Sandwich: Chicken Salad, Cashews, Green Onions, Mayonnaise on a Croissant

HP Pavilion- San Jose Sharks 
Created by Executive Chef Craig Coe*
The Dominator Chicken Sandwich: Grilled Buffalo Chicken Breast Slices, Bleu Cheese Slaw, Crumbled Feta on a Torpedo Roll 
Chi Chi’s Loco Torta: Carne Asada, Fresh Guacamole, Queso Anejo, Shredded Lettuce, Diced Tomato, Garlic Aioli on a Torta Bun

Jobing.com Arena- Phoenix Coyotes
Created by Executive Chef Peter DeCarl*
Hot Pastrami Sandwich: Tender Pastrami, Beer Cheese Sauce on a Fresh Baked Hoagie Roll
AZ Cheesesteak Sandwich: Roast Beef, Cheddar Cheese Sauce, Grilled Onions and Peppers on a Fresh Baked Hoagie Roll

Pepsi Center- Colorado Avalanche
Created by Executive Chef Weston Schroeder*
Chopped Bacon Cheese Burger: Ground Beef, Sautéed Onions, Bacon, House-Made White Cheese Sauce, Lettuce, “Pickle De Gallo” (chopped tomato and pickle), on Warm Flat Bread

Scotiabank Place- Ottawa Senators
Created by Executive Chef Keith Jones 
Braised Beef on a Pretzel Bun: Braised Sirloin with Au Jus on a Pretzel Bun
Turkey Dinner Sandwich: Roast Turkey Breast, Mashed Potatoes, Dressing, Cranberry Relish on a Crusty Portuguese Bun

Verizon Center- Washington Capitals
Created by Executive Chef Dan Doyle*
BBQ Brisket Sandwich: House-Made Beef Brisket, Roasted Onions, Cheddar, Smokey BBQ Sauce on a Kaiser Roll
Beef Tip Sandwich: Braised Beef Sirloin Tips, Black Pepper and Garlic, Sautéed Mushrooms, Caramelized Onions, Swiss, Au Jus, on a Toasted Brioche Roll
Loaded Chicken Sandwich: Home-Style Fried Chicken Breast, Sweet Onion Sauce, Cheddar, Bacon, Lettuce and Tomato on a Toasted Brioche Roll

Wells Fargo Center- Philadelphia Flyers
Created by Executive Chef Rich Friedrich*
Prime Bleu Sandwich: Slow Roasted Prime Rib, Horseradish Bleu Cheese Spread, Lemon Arugula, Crispy Fried Onions on an Amoroso Kaiser Roll
Herb Encrusted Porchetta Sandwich: Garlic Salt Rubbed Porchetta, Wilted Greens, Sharp Provolone on a Seeded Amoroso Roll

*Designates ProChef Certification (PC I, PC II or PC III) from The Culinary Institute of America, the world’s premier culinary college.

ARAMARK’s introduction of signature sandwiches at NFL stadiums and NHL arenas follows the successful rollout of signature sandwiches during the 2011 baseball season at 11 Major League ballparks. For a complete list of the favorite MLB signature sandwiches, visit www.ballparkfoods.com.

(Editor’s Note: Photos of signature sandwiches available upon request)
 

About ARAMARK Sports and Entertainment
ARAMARK Sports and Entertainment, a division of ARAMARK, delivers a wide range of innovative solutions to more than 170 premier sports facilities, convention centers and entertainment venues throughout North America.  Working closely with its partners, ARAMARK creates authentic and memorable guest experiences by designing industry-leading hospitality, dining and catering, retail merchandise, and facility service programs. Learn more at www.aramarksports.com.

About ARAMARK
ARAMARK is a leader in professional services, providing award-winning food servicesfacilities management, and uniform and career apparel to health care institutionsuniversities and school districtsstadiums and arenas, and businesses around the world. The company is recognized as one of the "World's Most Ethical Companies" by the Ethisphere Institute, as the industry leader in FORTUNE magazine's "World's Most Admired Companies," and as one of America's Largest Private Companies by both FORTUNE and Forbes magazines. ARAMARK seeks to responsibly address issues that matter to its clients, customers, employees and communities by focusing on employee advocacy, environmental stewardship, health and wellness, and community involvement. Headquartered in Philadelphia, ARAMARK has approximately 255,000 employees serving clients in 22 countries. Learn more at www.twitter.com/aramarknews.

Contacts:
David Freireich
215-238-4078
freireich-david@aramark.com

Erin Noss
215-409-7403
noss-erin@aramark.com

Did You Know?

ARAMARK serves over 500 million meals annually to college, university and K-12 students.