Wendy’s has reworked the Pretzel Bacon Cheeseburger it originally launched in 2013, and now it has Muenster cheese.
If you thought that made Wendy’s the only limited-service chain to add Muenster to its menu this week, you’d be wrong: Cousins Subs has three new sandwiches with the cheese made in its home state of Wisconsin.
Speaking of Wisconsin, Culver’s is using cheddar cheese from that state, where it, too, is based, for a reprise of the pretzel bites it first introduced in 2018
Cheddar is also on the new Bourbon Bacon Cheddarburger at Farmer Boys, one of many brands celebrating bacon in anticipation of International Bacon Day, which apparently is Sept. 5. Schlotzsky’s is offering a special bacon bread for the week (the bread also has cheddar in it) available with any sandwich, and Nathan’s Famous has a bacon caramel shake.
Bacon is also on the Taco of the Month at Torchy’s Tacos, but a fried chicken tender is really the star of its Tailgater Taco, as it is in Velvet Taco’s Weekly Taco Feature.
Shake Shack is bringing back its hot chicken sandwich, and for the first time Outback Steakhouse is frying chicken breast in the same batter it uses for its Bloomin’ Onion.
Golden Chick does not have a new chicken sandwich (it launched one at the end of May), but it is selling corndogs to capitalize on the cancellation of the Texas State Fair.
Peet’s Coffee has rolled out its fall line of drinks, with pumpkin, obviously, but also maple. Nektér Juice Bar is rolling out its seasonal pumpkin line on Sept. 7, and First Watch has a pumpkin pancake, but also a burrito filled with pork carnitas.
Carnitas are also in Taco Cabana’s first-ever torta.
Dunkin’ already introduced its pumpkin spice line for the season, but this week it’s teaming up with TikTok sensation Charli D’Amelio to offer her go-to beverage — cold brew with milk and caramel sauce.
Red Mango has added to its line of fruit bowls.
And Portillo’s will now put their Italian beef in a bowl instead of on a sandwich if you want them to. Cheese and peppers are extra.
Contact Bret Thorn at [email protected]
Follow him on Twitter: @foodwriterdiary