Bridgford Ready to Eat Italian Style Sandwich

Item Code: Bridge-6051S
Reg. Price:  $5.95
Our Price:  $3.87
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Ready to Eat Sandwiches were originally developed for the United States Military as combat rations for troops on-the-go. The Military required a sandwich with a three year shelf life, that tastes as great on day 1,095 as it does on day 1!

When originally tested by Natick (the division of the U.S. Army, responsible for researching and managing food, clothing, shelters, and support items for soldiers), the product received one of the highest acceptance scores of any new product introduction!

Our Ready to Eat Sandwiches were also tested with the United States Marines during an operation in Fallujah, and are currently incorporated into the US Military "First Strike Ration" MRE.

Bridgford Ready to Eat Sandwiches are produced in our Statesville production facility, under a grant of inspection with the USDA/FSIS. We are also inspected by the USDA/AMS, FDA, NCDA, VETCOM, Silliker and a handful of other agencies.

All of the meat and poultry that we use is purchased from USDA facilities and BSE tested to ensure the highest quality.

Storage of Ready to Eat Sandwiches

All Bridgford shelf stable sandwiches have a 3-year shelf-life if maintained at 80 degrees or less. Sandwiches can be stored at 100 degrees for six months.

Heating and Eating of Ready to Eat Sandwiches:

Sandwiches are designed to be eaten straight from pouch; however, they can also be heated via one of the following methods:

  • AS IS: Tear open the pouch at tear notches. Remove Sandwich and eat.
  • MRE/FLAMELESS HEATER: Place unopened pouch in MRE/Flameless Heater and follow the MRE/Flameless Heater heating instructions. Tear open the pouch at tear notches. Remove Sandwich and eat.
  • BOILING WATER: Immerse unopened pouch in boiling water for 6 minutes.* Tear open the pouch at tear notches. Remove Sandwich and eat.
  • MICROWAVE: Remove sandwich from pouch, wrap in a paper towel and microwave on high for 20 to 30 seconds.*
  • TOASTER OVEN: Remove sandwich from pouch, place on a baking sheet, and place in an oven at 350ºF for 8 to 10 minutes.*

    *(recommended heating times.)

    Nutrition Facts

    Serving Size (100g)

    Servings Per Container 1

    Calories 320

    Calories from Fat 120

    *Percent Daily Values are based on a 2,000 calorie diet.

    Amount/Serving % Daily Value*

    Total Fat 14g                         21%

    Saturated Fat 4g                    21%

    Trans Fat 2.0g

    Cholesterol 10mg                    3%

    Sodium 730mg                      30%

    Total Carbohydrate 39g       13%

    Dietary Fiber 2g                       8%

    Sugars 3g

    Protein 11g

    Vitamin A 4%  Calcium 8%  Iron 10%

    Not a significant source of vitamin C.

    Ingredients: Bread (Enriched Flour [Wheat Flour,Malted Barley Flour, Niacin, Iron, ThiamineMononitrate, Riboflavin, Folic Acid], Water, PartiallyHydrogenated Soybean and Cottonseed Oil, Glycerol,Yeast, Salt, Sucrose Ester, Dough Conditioners [WheatFlour, Diacetyl Tartaric Acid Esters of Mono- andDiglycerides {DATEM}, Soy Oil, L-Cysteine Hydrochloride,Enzyme, Ascorbic Acid, Azodicarbonamide {ADA}], GumArabic, Calcium Sulfate, Xanthan Gum, Glucono-Delta-Lactone, Sorbic Acid), Tomato Sauce (Tomato Paste[Tomatoes, Tomato Juice, Salt, Citric Acid], Glycerol,Parmesan/Romano Cheese [Pasteurized Cow’s Milk,Culture, Salt, Enzymes], Olive Oil, Sugar, Garlic Powder,Dried Onions, Spices, Salt), Marinated/Cooked Sausage(Italian Sausage [Pork, Salt, Water, Dextrose, Spices andFlavorings, Monosodium Glutamate, Sodium Nitrite],Rice Syrup, Glycerol, Water, Salt, Spices), Pepperoni(Pork, Beef, Salt, Water, Dextrose, Paprika, Spices andFlavorings, Lactic Acid Starter Culture, Oleoresin ofPaprika, Sodium Erythorbate, Sodium Nitrite, BHA, BHT),Mozzarella Cheese Powder (Mozzarella Cheese [PasteurizedMilk, Cultures, Salt, Enzymes], Disodium Phosphate).Contains 21% Meat

    Frequently Asked Questions:

    What is put in the sandwiches to make them stand up to shelf life?

    It's a combination of packaging and processing. In terms of packaging no light breaches the tri-laminated foil pouch and no oxygen is contained with in the package and hence no bacteria formation. In terms of processing sodium is utilized in the preservation of the product however the product contains less than a can of soup.

    Are there any made with gluten-free breads?


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Customer Reviews —  3item(s)

Not So Good

I received this sandwich as part of the sampler pack, and decided to try it out. My first and last bites tasted like dog food. And while yes, the sandwich did have that Italian flavor to it, it really wasn\'t all that good. Plus, I couldn\'t find any directions on the packaging, so I ate it cold. Maybe that\'s why it wasn\'t so good if it was intended to be cooked. Anyway, I probably won\'t be buying anymore of these, and wouldn\'t recommend them to anyone else.
Review by Neal  (Posted on 11/17/2012)

Ready to Eat Sandwiches

I tried several different ones. These are not like real sandwiches - more like meat sauce spread on thick bread. Too salty and too bready. Disappointed and will not order anymore.
Review by Airsporter  (Posted on 4/12/2012)

Ready to Eat Sandwiches

Ok we tried the Italian Style Sandwich, the Flatbread, Bacon Cheddar and the Cinnamon Bun. While they don\'t look too far from the depictions here they were all quite similar in appearance and texture. As a long term item to have on hand that doesn\'t need to be heated to be eaten this could be a unique niche item to have in your car/boat/truck/work pack to chow down on and keep moving. Certainly what the military had in mind when they chose them. You won\'t think they came from the deli counter but not much sealed in mylar does but they fill you up. Take note if you have reactions to MSG or Lactose as some items list them on the contents. For everyday practicality over MRE\'s or Freeze Dried items they get a 5. Appearance/taste is a 4 - but don\'t worry because when you are starving no one is going to care!
Review by ICE4SAFETY  (Posted on 10/27/2010)