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New Pepperidge Farm® Deli Flats™ 100 Calorie Thin Rolls Transform Sandwich-Making for the Better

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Celebrity Natural Food Chef, Bethenny Frankel, Reveals Three Exclusive Recipes That are 200 Calories or Less in Celebration of New 100-Calorie Deli Flats™ Thin Rolls

Norwalk, CT (October 8, 2009) – Just in time for fall, sandwiches will get a makeover as Pepperidge Farm proudly presents new Deli Flats™, versatile 100-calorie thin rolls that are a delicious alternative to the ordinary. Deli Flats thin rolls deliver exceptional taste, and are ideal for all types of sandwiches. All three varieties – Soft 100% Whole Wheat, Soft Oatmeal and 7 Grain – are an excellent source of fiber, have 100 calories per serving and are hearth baked with a soft delicious taste.

To help launch new Deli Flats thin rolls, Pepperidge Farm continues its partnership with Bethenny Frankel, celebrity natural food chef and author of the New York Times bestselling book, Naturally Thin: Unleash Your Skinnygirl and Free Yourself from a Lifetime of Dieting. “Deli Flats thin rolls offer a soft, wholesome and delicious taste in a figure-friendly portion. I love recommending them to friends and clients,” said Frankel. “At 100 calories and five grams of fiber per roll, Deli Flats are a good foundation for everyday healthy eating and an important part of making smarter sandwiches, better burgers and more. In my opinion, Deli Flats thin rolls are the greatest thing since sliced bread!”

Bethenny created three nutritious and wholesome sandwich recipes that are 200 calories or less so everyone can experience the goodness and delicious taste of new Deli Flats thin rolls.

Grilled Chicken Club Deli Flats™ Sandwiches

Prep: 10 min.
Makes: 2 servings

2 Pepperidge Farm® Deli Flats™ Soft 100% Whole Wheat thin rolls
2 tbsp. mashed avocado
1 slice bacon, cooked and crumbled
4 slices refrigerated fully-cooked grilled chicken
2 slices tomato
2 leaves red lettuce

1. Split each roll into 2 layers.
2. Stir avocado and bacon in small bowl. Spread half the avocado mixture on each bottom layer. Divide chicken, tomato and lettuce between bottom layers. Top with top layers.

Nutritional Values per Serving: Calories 196, Total Fat 6g, Saturated Fat 1g, Cholesterol 39mg, Sodium 521mg, Total Carbohydrate 21g, Dietary Fiber 6g, Protein 17g, Vitamin A 7%DV, Vitamin C 6%DV, Calcium 1%DV, Iron 38%DV

Mediterranean Vegetarian Deli Flats™ Sandwiches

Prep: 10 min.
Broil: 5 min.
Makes: 2 servings

2 Pepperidge Farm® Deli Flats™ 7 Grain thin rolls
6 slices eggplant, 1/4″ thick
Olive oil cooking spray
2 tbsp. red pepper-flavored prepared hummus
2tbsp. crumbled feta cheese

1. Place eggplant onto baking sheet. Spray eggplant with cooking spray.
2. Heat the broiler. Broil the eggplant 4 inches from the heat for 5 minutes or until the eggplant is browned, turning the eggplant over halfway through broiling.
3. Split each roll into 2 layers.
4. Spread half the hummus on each bottom layer. Divide eggplant and cheese between bottom layers. Top with top layers.

Nutritional Values per Serving: Calories 158, Total Fat 4g, Saturated Fat 1g, Cholesterol 6mg, Sodium 289mg, Total Carbohydrate 26g, Dietary Fiber 9g, Protein 8g, Vitamin A 1%DV, Vitamin C 4%DV, Calcium 8%DV, Iron 9%DV

Pesto Turkey Deli Flats™ Sandwiches

Prep: 10 min.
Makes: 2 servings

2 Pepperidge Farm® Deli Flats™ Soft Oatmeal thin rolls
2 tsp. prepared pesto sauce
2 tsp. mayonnaise
2 slices roasted or deli turkey breast
2 slices tomato
6 leaves baby arugula

1. Split each roll into 2 layers.
2. Spread half the pesto and half the mayonnaise on each bottom layer. Divide turkey, tomato and arugula between bottom layers. Top with top layers.

Nutritional Values per Serving: Calories 200, Total Fat 8g, Saturated Fat 1g, Cholesterol 23mg, Sodium 281mg, Total Carbohydrate 21g, Dietary Fiber 5g, Protein 15g, Vitamin A 4%DV, Vitamin C 3%DV, Calcium 5%DV, Iron 9%DV

Deli Flats thin rolls are a great solution for people who love sandwiches and want to enjoy them in more healthy ways without compromising taste or quality,” said Tim Hassett, Senior Vice President/General Manager – Fresh & Frozen Bakery at Pepperidge Farm. “As consumers evolve their eating habits, we remain committed to offering delicious, versatile options for health-conscious consumers.”

Available at major supermarkets and grocery stores in New England and the Mid Atlantic region, new Pepperidge Farm Deli Flats thin rolls are sold in Soft 100% Whole Wheat, Soft Oatmeal and 7 Grain varieties with a suggested retail price of $3.19. For information on other Pepperidge Farm products, including various 100-calorie snack pouches, and to see additional recipes from Bethenny Frankel, visit Follow us on Twitter:

About Pepperidge Farm
Pepperidge Farm, Incorporated, based in Norwalk, Connecticut, is a leading provider of premium quality fresh bakery products, cookies, crackers, and frozen foods. The company was named the number one place to work in Connecticut in the large companies category of the Best Places to Work in Connecticut competition for 2009. Among the company’s most popular products are Chocolate Chunk and Milano® cookies, Goldfish® crackers, and more than 50 varieties of fresh baked breads including Swirl, Pepperidge Farm Farmhouse , 100% Natural and Whole Grain. The company recently added Ecce Panis® gourmet artisan breads to its portfolio.

Pepperidge Farm was founded in Connecticut in 1937 by Margaret Rudkin, an entrepreneurial homemaker who began baking fresh, all-natural bread for her allergy-afflicted son. The company is now a nationwide business with 9 manufacturing facilities, almost 5,000 employees, 3,500 independent distributorships operating 4,000 trucks, and over $1.45 billion in sales. Pepperidge Farm has been part of the Campbell Soup Company since 1961.

About Bethenny Frankel
Bethenny’s number one priority is to create healthy food choices while never compromising great taste. After graduating The Natural Gourmet Cooking Institute in New York, Bethenny’s passion for health and healing combined with innovative culinary skills, inspired her to create bethennybakes®, a company that ranges from a line of wheat, egg and dairy free baked goods to cooking for private clients to her custom meal delivery service creating nutritious meals tailored to one’s specific needs whether vegan, macrobiotic, post-pregnancy, weight loss or simply to eat healthfully.

Bethenny was named the “break-out star” on NBC’s “The Apprentice: Martha Stewart” in 2005. She was the runner-up in the premiere television program and was praised for her talents both in the conference room and kitchen by Martha herself. Bethenny is also a contributor and TV expert for Health magazine, and served as the hostess for Chefdance 2007 and Chefdance 2008, a 10-day culinary event during the Sundance Film Festival.

Well-known and respected amongst Hollywood elite, Bethenny creates meals specifically designed for her “A” list celebrity clients. As her name and brand recognition continue to evolve, Bethenny just released the New York Times best seller, “Naturally Thin: Unleash Your Skinnygirl and Free Yourself from a Lifetime of Dieting,” which illustrates her goal to “democratize health” by making a healthy, balanced lifestyle accessible to all. Bethenny also stars in “The Real Housewives of NYC” on Bravo. She currently resides in New York City with her dog, Cookie. For more information about Bethenny, as well as tips and recipes, please visit

Geri Allen
Pepperidge Farm
[email protected]

Leslie Villwock
DeVries Public Relations
[email protected]

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