Anna's Best - Pan Bagnat Kebab | General | Forum

Anna's Best - Pan Bagnat Kebab

Two months ago, I got to know and love the above-mentioned sandwich product with lamb, veal and beef.

As the product has not yet been published on Migipedia, although I suggested it on April 16, I am now posting it here. The product description, which I have canned, can wait to be published until the kebab is implemented, but my question cannot.

Although I'm not a rapper, and am happy to pay a little more for good food prepared with love, the steep surcharge startled me.

On June 1, I paid the same price for a sandwich as on April 14, namely SFr. 5.10. On June 9, i.e. last Saturday, they cost SFr. 5.80, i.e. 13.7% more.

For this price I left the kebab on the shelf and took two focaccie!

Who can explain this exorbitant price increase?

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All replies (4)

Daniel_Migros

Dear Istanbul

Thank you for your request. I can't answer your question off the top of my head. However, we have forwarded your question. As soon as we have an answer, we will of course inform you immediately.

Best regards
Daniel, Migipedia team

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Daniel_Migros

Hello Istanbul

As we have already informed you by e-mail, the Annas Best Kebab is prepared according to a new recipe. The bread is now baked directly in our supplier's own bakery, the kebab contains more meat and red cabbage is now used instead of iceberg lettuce.

If you would like to try the kebab despite the slightly higher price, we would of course love to hear how you liked it!

Best regards
Daniel, Migipedia team

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Frederica

Thank you Daniel,

Of course I'll try the kebab with the bread pocket. It's on the menu for tomorrow, if it's available at the Center Brügg. I hope so!

Will write my "mustard" afterwards!

Got the signed book from the woman who was born in New Jersey in 1942.

By the way, soccer is not my thing. I prefer to browse through my books. :->

Greetings also from Nelly
Istanbul

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Frederica

Hello Daniel,

The two products look almost the same, taste similar and yet are totally different.

If I could make my own sandwich, I would fill the bread of the Sandwich Kebab (SK) with the contents of the Pan Bagnat Kebab (PB).

The PB, which is supposed to be the Provençal version of the sandwich, is a bun that is advertised as a special bread. The SK is also a sandwich bread but not in the form of a pocket like the original kebab.

Unlike the PB, which is filled with cooked, thinly sliced lamb, veal and beef from Switzerland, the SK is filled with shredded chicken from Germany. The meat content of the latter is 36% compared to 18% in the PB.

Whether it is iceberg lettuce or red cabbage remains to be seen. The lettuce tastes more neutral compared to the cabbage, which starts to ferment quickly.

The sauce is called cocktail sauce with PB and barbecue sauce with SK. Both are reddish, whether due to the addition of tomato puree or sambal oelek.

Conclusion: I am leaving item 1304.820, Anna's Best SW Kebab in the display, not because we didn't like it, but because it is a chicken meat product.

Regards
Istanbul

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