FOR IMMEDIATE RELEASE CONTACT:
Sherrie Rosenblatt, National Turkey Federation
202-898-0100 ext. 233, srosenblatt@turkeyfed.org
or Leslee McGovern, Devine & Pearson
617-472-2700 ext. 137 lmcgovern@devine-pearson.com

Subway's Southwest Turkey & Bacon Sandwich Brings Bold Flavor To WWW.EATTURKEY.COM
Subway Selects menu offering joins National Turkey Federation's 'Virtual Menu 2003' Program

Washington, D.C. (June 2003) - The National Turkey Federation (NTF) welcomes Subway Restaurants and its Subway Selects Southwest Turkey and Bacon Sandwich, featuring tangy chipolte southwest sauce, as the newest feature of "Virtual Menu 2003" on www.eatturkey.com. This zesty sandwich, made from tender turkey breast, crispy bacon, lettuce, tomato, onions, green peppers and Subway's own chipolte southwest sauce atop freshly baked bread, is a classic example of how national chains are succeeding with this versatile protein in the booming specialty sandwich category.

"Throughout its 37-year history, Subway has leveraged the broad appeal of turkey," comments Jeff Ettinger, chairman of NTF's Marketing Communications Committee. " It's become a popular menu item year-round and is closely associated with the great taste of Subway sandwiches. Subway Restaurants longstanding success with turkey was recognized by the turkey industry this year, when the chain received NTF's inaugural 'Turkey on the Menu' (T.O.M) award."

Created to recognize multi-unit restaurant chains exhibiting market strength and innovative menu applications with turkey, the T.O.M. award acknowledges Subway's tremendous success with turkey in their operation.

"Turkey is a great ingredient to work with," adds Chris Martone, Subway's corporate chef. "It can be paired with so many exciting flavors, like the chipolte southwest sauce on our Selects menu and the variety of breads we offer like parmesan oregano, honey oat and Monterey cheddar."

Developed to highlight the growing popularity of turkey across cuisines and market segments, "Virtual Menu 2003" focuses on turkey trends as well as its success in independent and chain establishments across the country. NTF's "Virtual Menu 2003" unveils current turkey trends on www.eatturkey.com with recipes submitted by a wide variety of foodservice operations. Each month, a different restaurant offers a popular turkey item from their menu, along with a plate shot, and a quote from a restaurant representative on the benefits of turkey and why they choose to serve it.

Subway's Southwest Turkey and Bacon Sandwich will join the "Virtual Menu Turkey Trends" page with Arby's, The Fireplace of Boston, Wildflower Bread Company of Arizona, the Oak Leaf at the Washington Dulles Airport Marriott and Einstein BrosŪ. There it will continue to be linked to NTF's recipe database of more than 600 innovative turkey applications and its library of 30 celebrity chef demonstrations.

The National Turkey Federation is the advocate for all segments of the U.S. turkey industry. It's award winning web site www.eatturkey.com offers successful on-line professional chef cooking demonstrations and a searchable database of more than 300 recipes that exhibit turkey's versatility as a profit-building item, which enhances menus in all meal occasions during every season of the year. Operators can also go to www.eatturkey.com to sign up for the RecipE-mail program to register and receive unique recipe ideas that add flair to holiday and special occasion menus year-round.