Bruegger’s Bagels will roll out its new lunch menu to all company-owned locations by March.
The menu was tested successfully last year in Cleveland and Burlington, Vermont. In its most far-reaching lunch update in over a decade, Bruegger’s Bagels has kept guest favorites and added a carefully crafted selection of innovative new items inspired by the traditions of the New York-style deli.
“Our new lunch menu perfectly aligns us with our place as the purveyor of the authentic New York bagel tradition,” says Bruegger’s Bagels vice president of marketing Judy Kadylak. “It incorporates the best aspects of a New York-style deli, with classic lunch items like pastrami, egg salad, burgers, hot sandwiches and melts, along with fan favorites that they’ve loved for years.”
New items on Bruegger’s Bagels’ lunch menu include:
Signature Bagel Sandwiches
Turkey Chipotle Club: Turkey, peppered bacon, chipotle mayo, arugula, and tomatoes on an everything bagel
Classic Smoked Salmon with Egg Salad: Smoked salmon, house-made egg salad, cucumber, and arugula on a pumpernickel bagel
Pastrami & Swiss Melt: Pastrami, Swiss cheese, spicy mustard, and apple cider coleslaw grilled on rye bread
Cheese & Tomato Melt: Muenster cheese, Cheddar cheese, and tomato grilled on rye bread
Turkey in the Slaw: Turkey, Muenster cheese, honey mustard, and apple cider coleslaw grilled on wheat bread
Turkastrami on Rye: Turkey, pastrami, Cheddar cheese, honey mustard, arugula, and tomato on grilled rye bread
B.E.L.T.: Bacon, house-made egg salad, arugula, and tomato on ciabatta
Bacon & Blue Burger Melt: 100 percent beef patty topped with bacon, Swiss cheese, Blue cheese, and apple cider slaw grilled on rye bread
Build Your Own Deli Sandwiches
House-made egg salad
Pastrami Cobb: Romaine and arugula, pastrami, Muenster cheese, tomatoes, cucumbers, chopped egg, and croutons, served with honey mustard dressing
The menu will roll out in phases beginning in February to key markets including Minneapolis; Pittsburgh; Boston; Columbus, Ohio; and Raleigh, Charlotte and Greensboro, North Carolina. The rollout to company-owned locations will be complete when bakeries in Washington, D.C., and Cincinnati begin offering the menu in March.
Also rolling out is Bruegger’s Bagels’ “Behind the Taste” four-part video series celebrating the traditions that make Bruegger’s Bagels unique. The most recent video highlights the development of the bakery’s 100 percent made-in-Vermont Cream cheese. Additional vignettes to be released by early spring will focus on salmon and Bruegger’s Bagels’ sundried tomato spread.
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