Ethnic and regional entrées
Served in, on, or with bread

About Us

The term “sandwich” is relatively new on our historical timeline.  English aristocracy began using the term in the mid 1700s after John Montague, the Fourth Earl of Sandwich, ordered meat between two slices of toast so he would not have to interrupt his gaming activities to take nourishment.  Orders similar to, “I would like to have what Sandwich had,” probably quickly became, “I will have a sandwich.”  Humankind, however, had been using bread to facilitate eating well before this incident took place.  The practice of using bread as a utensil and as an accompaniment to a meal dates back to the invention of bread itself.  When it was referenced, it was merely called “bread and meat,” “bread and cheese,” or “bread and vegetable.”  It is in honor of this more ancient tradition that we coined the term “Breadenstuffers.”  Since the train has historically brought goods from the continent, the east coast, and other remote areas of the country to the Wild West, we employed a modern bullet train in our logo and the term “Express” in our name. 

Our concept is to take renowned ethnic entrées, from Europe and the Mediterranean, and regional entrées, from areas around the US, and serve them in, on, or with bread.  The concept took root in Chicago, where I was born and raised in a strong ethnic tradition, one where bread was basic and made regularly, and it matured as I found myself traveling the world for business.  Our goal is to bring some of these taste sensations from various corners of the world to our customers.  Our desire is to inspire a celebration of family traditions and history.  We hope you enjoy our offerings and visit us often at Breadenstuffers Express, where, “It’s not merely a sandwich, it’s a Breadenstuffer!”