Panera uses high-quality, oven-roasted turkey breast that is raised without antibiotics. This means that the turkeys are not treated with any antibiotics during their lifecycle, which results in a healthier product for consumption. Panera is committed to serving meals made with ingredients that are free from antibiotics, preservatives, and artificial flavors, and their turkey is no exception.
The turkey breast used by Panera is tender and juicy, making it the perfect ingredient for sandwiches and salads. It’s also worth noting that Panera offers a variety of menu options that feature turkey, including their Turkey Avocado BLT Sandwich, Roasted Turkey & Avocado BLT Salad, and their Turkey Chili.
In addition to being high-quality and delicious, this turkey is also served on Country Rustic Sourdough bread and accompanied by emerald greens, vine-ripened tomatoes, red onions, and mayonnaise with spicy mustard. This creates a well-balanced sandwich with a variety of flavors and textures.
Panera’S use of antibiotic-free turkey demonstrates their commitment to providing customers with healthier meal options made with premium ingredients. Whether you’re looking for a quick lunch on the go or a sit-down meal with friends, you can trust that Panera’s turkey is a top-notch choice.
FAQ
Is aioli just garlic mayonnaise?
Aioli and mayonnaise are two sauces that are often compared to one another due to their similar texture and appearance. However, there are some significant differences between the two, making them distinct condiments in their own right.
Aioli is a sauce that originated in the Mediterranean region, particularly in Spain and France. It is traditionally made by pounding garlic with a pestle and mortar and then emulsifying it with olive oil until it becomes a thick, creamy sauce. Nowadays, it is often made using a food processor or blender, but the basic ingredients remain the same: garlic, olive oil, and a bit of salt. Some variations may also include lemon juice or egg yolks.
Mayonnaise, on the other hand, is a sauce that was invented in the 18th century in France. It is made by combining egg yolks, oil, vinegar or lemon juice, and mustard, and whisking them together until they emulsify into a smooth, creamy sauce. The resulting flavor is less intense than aioli, as the egg yolks and vinegar temper the intensity of the mustard.
While both aioli and mayonnaise are creamy, emulsified sauces, their differences come down to their ingredients and flavors. Aioli is made from pureed garlic and olive oil, giving it a pungent, garlicky flavor that is ideal for dipping crusty bread or serving alongside grilled meats or fish. Mayonnaise, on the other hand, is milder and tangier, thanks to the inclusion of egg yolks, vinegar, and mustard. It is most commonly used as a sandwich spread or as a dipping sauce for fries or vegetables.
Although aioli and mayonnaise may look similar at first glance, their different ingredients and flavors make them distinct sauces in their own right. While aioli is made from garlic and olive oil, resulting in a pungent, flavorful sauce, mayonnaise is made with egg yolks, vinegar, and mustard, resulting in a milder, tangier flavor.
