Industry News | June 29, 2015

Delaware Capriotti's Gives Away Bobbie Sandwiches

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Capriotti’s Sandwich Shop, famous for its delicious, handmade subs, reopens its Hockessin, Delaware, location under new management. The award-winning sandwich shop will be returning to its original address at 120 Lantana Square. To celebrate the grand reopening, Capriotti’s in Hockessin will be giving away 100 free 9-inch Bobbies to the first 100 guests.

With more than 100 locations in 16 states and federal districts, Capriotti’s is dedicated to serving guests mouthwatering subs made only with fresh, high-quality ingredients. Since its inception in 1976, the acclaimed sandwich shop has stayed true to its founding nightly tradition of slow-roasting turkeys in-house and shredding them every morning to make its delicious subs. Some of the award-winning sandwiches include the Thanksgiving-inspired best-seller The Bobbie, made with slow-roasted turkey, cranberry sauce, homemade stuffing, and a hint of mayo and the Italian, a cold sub featuring a colorful combination of Italian deli meats like Genoa salami, Capicola, and prosciuttini topped with the sandwich shop’s standard sub ingredients that include Provolone, lettuce, onion, and seasonings. Capriotti’s also offers vegetarian subs for nonmeat eaters like the Veggie Cheese Steak made on a fresh roll with hot vegetarian chicken, melted Provolone, creamy Russian dressing, slaw and a touch of mayo, and a selection of salads like The Black & Bleu consisting of homemade roast beef on a bed of chopped greens topped with tomatoes, diced cucumbers, sweet peppers, and bleu cheese crumbles.

“Delaware is the birthplace of Capriotti’s, so it was really important to us that we put forth a concerted effort to bring our subs back to loyal fans in the Hockessin community,” says Ashley Morris, CEO of Cappriotti’s.  “With our dedicated new franchise partner, Hockessin residents can now celebrate the return of their favorite neighborhood sandwich shop with a chance to get a free Bobbie.”

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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