McAlister’s Deli Offers $4 Clubs On November 3, 2016

McAlister's Deli Offers $4 Clubs On November 3, 2016
McAlister's Deli Offers $4 Clubs On November 3, 2016

McAlister’s Deli is celebrating National Sandwich Day on Thursday, November 3, 2016 by offering each of their six classic club sandwiches at the discounted price of $4 all day. McAlister’s  clubs normally range in price from around $7.50 to $9.10, depending on location.

Here’s a closer look at the club sandwiches that will be available at the discounted price:

  • McAlister’s Club or Wrap: Features Butterball smoked turkey, Black Forest ham, bacon, sharp cheddar, Swiss, lettuce, tomatoes, McAlister’s Honey Mustard and mayo on wheat.
  • Grilled Chicken Club: Features Grilled chicken, bacon, sharp cheddar, Swiss, lettuce, tomatoes, McAlister’s Honey Mustard™ and mayo on wheat.
  • Orange Cranberry Club: Features Butterball smoked turkey, Black Forest ham, bacon, sharp cheddar, Swiss, lettuce, tomatoes, Orange Cranberry sauce and mayo on wheat.
  • King Club: Double the meat of the McAlister’s Club, on ciabatta.
  • Black Angus Club: Features Black Angus roast beef, bacon, sharp cheddar, Swiss, red onions, lettuce, tomatoes, horseradish sauce and mayo on wheat.
  • Veggie Club: Features guacamole, crisp cucumbers, house roasted multicolored peppers, red onions, lettuce, tomatoes, sharp cheddar, Swiss and ranch on wheat.

Additionally, McAlister’s has partnered with four food artists from around the world, Samantha Lee, Selena Kohng, Jill Mills and Harley Langberg to create edible sandwich art. McAlister’s is challenging them to create one-of-a-kind pieces of sandwich art using only the ingredients in the McAlister’s Club sandwiches as their inspiration and materials.

The creations will be shared throughout the week across their Facebook and Instagram channels.

McAlister’s National Sandwich Day special will be available for one day only at participating locations on Thursday, November 3, 2016.

Image – McAlister’s

About Bob Miller 2459 Articles
Just another food journalist chewing his way through the fat in the endless search for the tender meat close to the bone.