The Wicked Hop Builds The World's Largest Reuben Sandwich

MILWAUKEE | Thursday, March 16, 2006

Half Of The Sandwich Proceeds Will Benefit The Leukemia And Lymphoma Society Of Wisconsin

On March 17, 2006, The Wicked Hop bar and restaurant will build the world's largest Reuben sandwich, using an 100-pound loaf of Breadsmith Traditional Rye bread as one of the main ingredients. The Reuben is a combination of corned beef, sauerkraut, Swiss cheese and Russian dressing on Breadsmith's Traditional Rye bread.

"The Reuben is the quintessential St. Patrick's Day sandwich. Our Reuben will be 4 feet by 5 feet, weighing over 300 pounds." "It will be constructed out of 100 pounds of corned beef, 80 pounds of sauerkraut, 40 pounds of Swiss cheese, and three gallons of Thousand Island dressing. We are having special bread baked. The cut sandwich will feed 160 people," says Miles O'Neil, owner of The Wicked Hop bar and restaurant. "We're contributing half the proceeds to the Leukemia and Lymphoma Society of Wisconsin," he adds.

The Wicked Hop contacted Breadsmith of Whitefish Bay to make two slices of rye bread, 4 feet by 5 feet. "We are excited about the challenge and are proud to help support the Leukemia and Lymphoma Society of Wisconsin," says Tim Malouf, co-owner of Whitefish Bay store and president of Breadsmith Franchising, Inc.

Breadsmith specializes in hand-crafted artisan breads using only the finest ingredients baked in a 6-ton, stone-hearth, steam-injected oven that is imported from Italy. This sophistication allows Breadsmith to bake up to 200 loaves at one time and bake crisp-crusted loaves characteristic of the best bakery bread in Europe.

The Reuben has a hotly contested origin, owning to its great popularity. Depending on who tells the tale the Reuben was invented in New York in 1914 by Arnold Reuben at the request of Charlie Chaplin or in Nebraska in 1928 by Grocer Reuben Kulakofsky to feed a group of poker players.

About Breadsmith Breadsmith, headquartered in Whitefish Bay, Wis., has a passion for great bread, a dedication to excellent service and a commitment to giving back to the community through charitable efforts. Breadsmith was founded in 1993 and opened its first store on Downer Avenue in Milwaukee. There are 32 locations in ten states. In addition to crusty, European-style breads, Breadsmith's products include soft-crusted sandwich breads, focaccia, brioche, specialty breads and a wide range of cookies, muffins and sweets using all natural ingredients without additives or preservatives. The artisan bakery has received numerous accolades for its European-style breads including top medals at the 2002 and 2003 Midwest Bakers Convention Baked Foods Competitions, honors from Bon Appetit Magazine, Modern Baking, International Culinary Salon, National Restaurant Association, and "Best of" awards in 14 cities.

Your local Breadsmith bakeries are conveniently located at 2632 N. Downer Avenue, Milwaukee 414-962-1122; on the corner of 76th and Layton, Greenfield, 414-282-9320; at 1417 N. Wauwatosa Avenue, Wauwatosa, 414-443-0202 and at 418 E. Silver Spring Drive, Whitefish Bay, 414-962-6203. For more information, visit www.breadsmith.com.

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Breadsmith
409 E. Silver Spring Dr.
Whitefish Bay, WI

Phone: (414)962-1965
Fax: (414)962-5888

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