Sandwich Baron unveils new Banting-friendly menu choices

Always reflecting the latest food trends in the local market, Sandwich Baron has now unveiled its new banting-friendly meals, prepared especially for the increasing number of customers who are following this low-carb, gluten free, high fat lifestyle. South Africa’s well-loved sandwich store is now offering its customers a range of healthy meals that will help them stick to their meal plan.

 

The five new meal choices have been introduced at all 50 Sandwich Baron stores nationwide. Now on offer, is a banting breakfast box comprising two boiled eggs, two rashers of bacon, two cocktail pork sausages and two tomato slices with garlic and herbs at R30; a banting lunch box made up of a roasted quarter chicken served with avocado and sliced boiled eggs at R37; 500 ml of leak and sweet potato soup at R27; a banting omelette filled with cheese, avocado and bacon, with a side salad dressed with balsamic vinegar and olive oil at R47; and a 250g tub of chicken livers at R22.

 

“When it comes to preparing meals during the day, not everybody has the time on their hands or the energy, and with many South Africans that have taken this eating plan seriously, we wanted to make sure that we can support them with a choice of appropriately constituted dishes that are also delicious and satisfying,” says Sally J’Arlette-Joy, Sandwich Baron’s franchisor.

 

“We have received an overwhelming response from the public since launching our banting meals, a clear indication that our newly introduced low carb, high fat menu looks to become a popular choice amongst our health conscious customers.”

 

Customers who are keen to try out our new banting menu, can place their orders online on Sandwich Baron’s website (www.sandwichbaron.co.za) or by phone with their nearest Sandwich Baron store for free delivery.

One comment on “Sandwich Baron unveils new Banting-friendly menu choices
  1. ulanda says:

    We need one in Kimberley please

Leave a Reply

Your email address will not be published. Required fields are marked *

*