Midwest Marvel: Unraveling the Story of the Breaded Tenderloin Sandwich

When it comes to comfort food, fried dishes are about as good as it gets. Whether it’s fried chicken, French fries, or a fried sandwich, customers love sinking their teeth into something greasy, juicy, and delicious. Even as healthier food options grow in popularity, customers are still clamoring for high-quality fried food.

So, restaurants have to be able to balance both demands with top-tier equipment. For example, automated fryers can allow workers to deliver better dishes more consistently, leading to better customer satisfaction. One fried dish, in particular, has been a hit for years in the Midwest – the breaded tenderloin sandwich. This dish’s popularity highlights the importance of staying on top of trends and delivering superior results.

The Fried Sandwich Revolution: How Deep-Fried Delights are Taking Over

In part because of the pandemic, many customers have turned to comfort foods to help cope with uncertain times. Since fried sandwiches can scratch that particular itch, many restaurants and foodservice establishments are rushing to meet demand. For example, the chicken sandwich wars of 2019 and 2020 meant that virtually every chain had to develop its own version.¬†While the fervor has since died down, customers are still looking for delicious fried food to satisfy their cravings, and there’s a new type of fried sandwich that just might take over.

The Midwest Connection – A Deep Dive into the Breaded Tenderloin Sandwich

If you’ve never had a breaded pork tenderloin sandwich, you’ve likely never spent much time in the Midwest. This dish originated in Indiana but has since spread to other states within the region. At first, the sandwich looks like a mistake, with a massive pork tenderloin spilling out on all sides. However, you understand why it’s such a hit once you bite into it.

According to legend, the first one was a unique take on the German Schnitzel, which is a thin cut of breaded veal. By swapping veal for pork and putting it on a sandwich, the originator, a restaurateur named Nick Freienstein, found great success by selling this dish. However, Freienstein’s heyday was in the 1920s and 30s, so the fact that people are still requesting this sandwich is a testament to how good it is. While you can find it in states like Iowa and Illinois, the original Nick’s still operates in Huntington, Indiana.

Fried Sandwiches Made Easy: Why Pitco Solstice Supreme Fryers with Smart Features are a Must-Have for Foodservice

While most foodservice operators don’t have the luxury of making a sandwich with over a century of history built in, they do need to train staff on these century-old processes. In today’s labor-challenged marketplace, this isn’t as easy as it used to be. Fortunately, advances in foodservice equipment, particularly fryers, can help operators maintain quality while reducing strains on staff.

Pitco employs innovations that can make operations easier. Some examples of these features include automatic oil top-off and filtration, as well as a smart oil sensor that notifies staff when the oil needs changing. Pitco also has a lineup of holding equipment so dishes can stay hot and crispy without getting soaked in too much grease. The secret is a rapid air system that draws moisture away so the outside is crispy and doesn’t get soggy. Ideal for establishments with heavy lunch and dinner rushes, holding equipment allows operators to quickly prepare a lot of food. And by using the right holding container, guests feel like they’re always getting something fresh from the fryer.

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Topics: Fried Food, Fresh Breaded