McAlister’s is a popular sandwich restaurant chain known for its wide variety of sandwiches served on fresh baked bread. When you bite into a McAlister’s sandwich, the bread plays just as an important role as the fillings inside. So what type of bread does McAlister’s use to make their famous sandwiches?
A Brief History of McAlister’s
To understand the bread at McAlister’s, it helps to know a bit about the history of the restaurant chain. McAlister’s Deli was founded in 1989 in Oxford, Mississippi by retired dentist Dr. Don McAlister and his wife Margaret. The first location was inspired by Dr. McAlister’s love of New Orleans style food, with a menu focused on po’ boy sandwiches, giant baked potatoes, salads and desserts.
The original bread served at McAlister’s was a New Orleans French bread, with a crisp crust and fluffy interior – perfect for soaking up sandwich fillings or dipping into soups. As the restaurant expanded, it began using bread shipped in from regional bakeries that mimicked the New Orleans style. In 2002, McAlister’s opened its own commissary and distribution center in Tupelo, Mississippi. This allowed the company to begin baking all its own bread and ship it out to restaurants. Having a commissary provided better quality control and ensured consistency across all locations.
The Importance of Bread at McAlister’s
Bread remains at the heart of the McAlister’s menu. Whether its chopped up in the soups, used to make sandwiches or served alongside meals, bread plays an integral role. Here are some reasons why bread is so important to the McAlister’s experience:
- Provides a base for sandwiches – With over 10 sandwich options on the menu, from club sandwiches to po’ boys, the bread acts as an edible vehicle to hold the fillings.
- Adds texture and soaks up flavors in soups – The chopped up baked bread in soups like baked potato or chili soaks up liquid and gives a pleasing, starchy texture.
- Offers a lighter alternative to chips or fries – Breads like croissants or rolls can be served as a side in place of greasy chips or french fries.
- Enhances the comfort food factor – Warm, freshly baked bread brings a homestyle, comforting touch to any meal.
With bread playing such an integral role, McAlister’s puts care and effort into crafting the perfect loaf.
The Bread Baking Process
All of the bread served at McAlister’s locations in the US is baked fresh daily in the company’s Tupelo, Mississippi commissary, then shipped out to restaurants. Here is an overview of how the bread is made:
- Mixing – Flour, water, yeast and salt are combined and mixed to form the bread dough.
- Proofing – The dough is left to rest and rise, allowing the yeast to produce carbon dioxide gas and cause the dough to expand.
- Punching – The proofed dough is punched down to release excess gas and redistribute the yeast.
- Shaping – The dough is shaped into loaves and rolls.
- Proofing – A second proofing step allows the shaped dough to rise again before baking.
- Baking – The loaves are baked at high heat to set the structure and crisp the crust.
- Cooling – Breads are cooled down before packaging.
- Slicing – Loaves like French bread are thinly sliced.
- Packaging & Shipping – Breads are packaged and shipped out daily to nationwide locations.
The entire process is carefully controlled to produce consistent, high quality breads across the chain.
Types of Bread at McAlister’s
McAlister’s offers a variety of different breads, all baked fresh in the commissary. Here is an overview of the main types of bread served:
French Bread
The classic New Orleans style French bread is still the foundation of many McAlister’s sandwiches. With a crusty exterior and fluffy interior, it holds up well to both cold and hot sandwich fillings. The French bread is used for sandwiches like the club, the BLT and the various po’ boys.
Croissants
Flaky, crescent shaped croissants are used for breakfast sandwiches and sandwiches served with soups and salads. Warm from the oven, they offer a pleasant contrast of crispness and soft interior dough when filled with eggs, cheese and meat.
Deli Rye
A delicately textured rye bread makes an appearance in McAlister’s Reuben sandwiches, adding hearty grain flavor and holding up well when grilled. The use of rye nods to the classic Reuben sandwich.
Rolls
Small, round yeast dinner rolls can be ordered as part of a soup and salad combo. The rolls are lightly sweetened and offer a mini version of McAlister’s signature breads.
Multigrain Wheat
For sandwiches with a healthy spin, like the veggie club or the grilled chicken sandwich, a fiber-rich multigrain wheat bread is used. It offers a toothsome texture and blend of whole grains.
Nutritional Profile of McAlister’s Bread
While delicious, sandwiches and breads at McAlister’s are not necessarily low calorie options. Here is a look at the nutritional profile of some of McAlister’s bread choices:
| Bread Type | Calories per slice | Total Carbs | Dietary Fiber |
|---|---|---|---|
| French Bread | 100 | 19g | 1g |
| Croissant | 160 | 20g | 1g |
| Multigrain Wheat | 80 | 15g | 3g |
| Rye Bread | 83 | 15g | 1g |
| Dinner Roll | 76 | 13g | 1g |
As you can see, a single slice of bread can range from around 80 to 160 calories. The French bread and croissants are on the higher carb side, while the multigrain and rye offer a bit more fiber. Overall, the breads are typical for sandwich style restaurant fare – not too low carb but offering a good base for sandwiches.
Where the Bread is Baked
All of the bread served at McAlister’s locations in the US is baked fresh daily in the 73,000 square foot commissary and distribution center in Tupelo, Mississippi. The state-of-the-art facility opened in 2002 and provides consistent quality control and distribution nationwide. Breads are baked and shipped out daily to restaurants. The Tupelo bakery produces around 13 million pounds of bread per year for McAlister’s!
For international locations in countries like Taiwan and Kuwait, breads are produced locally using McAlister’s recipes and techniques. This allows restaurants overseas to serve fresh breads while accounting for regional taste preferences.
Ordering Options for Bread-Conscious Diners
For diners looking to cut carbs or calories, McAlister’s offers some ways to tweak sandwich orders:
- Half sandwich option – Many sandwiches can be ordered as a half sandwich with side salad, lowering the bread portion.
- “Reduced carb” lettuce wrap – Any sandwich can be made into a lettuce wrap instead of regular bread upon request.
- Multigrain wheat bread – This offers slightly higher fiber than white French bread.
- Side salad instead of bread side – Choose salad as a side rather than bread for soup and salad combos.
Being aware of portion size and choosing lower carb options where possible can help reduce calorie and carb intake while still enjoying the flavors of McAlister’s iconic sandwiches and soups.
The Future of McAlister’s Bread
As a chain focused on quality, McAlister’s is likely to continue innovating on its bread program while still maintaining its signature style. Some possibilities for the future include:
- Additional gluten-free or nut/seed based bread options to accommodate more dietary needs.
- Introducing seasonal or limited edition specialty breads.
- Expanded regional offerings that use local bakeries for speciality sandwich breads.
- New takes on classics like pretzel buns or sourdough bread.
While diners love the familiar comfort of McAlister’s reliable roster of breads, there is also always room for new innovations to keep things fresh and interesting.
Conclusion
The bread at McAlister’s plays a starring role by providing the base for the restaurant’s ample sandwich offerings. From the New Orleans French roots to staples like croissants and rye, McAlister’s bread program provides a quality showcase for meats, cheeses and fresh ingredients. While some choices may be higher in carbs and calories, there are options like multigrain wheat or lettuce wraps for diners looking to cut back. With bread baked fresh daily in its Tupelo commissary, McAlister’s is sure to continue turning out loaf after loaf of its signature sandwiches and sides.
