Dunkin’ adding avocado toast and grilled cheeses to its seasonal menu

Dunkin’ adding avocado toast and grilled cheeses to its seasonal menu

Dunkin’ is eager for your lunch business.

The coffee chain is walking around spring in an savory way, adding avocado toast and two varieties of grilled cheese cheddar to its occasional menu.

Dunkin’ reported the new menu items Wednesday, prodding the toasty bites as a speedy method to fuel up for informal breakfast or lunch in a hurry. The two things are accessible now, with the dispatch of the chain’s full spring menu.

For $2.99, a long ways from high as can be costs that a few eateries scandalously charge for the toast, clients can dive into velvety avocado spread on sourdough bread, embellished with all that bagel preparing. Despite the fact that to-go avocado toast sure seems like it could get untidy, Dunkin’ clearly has everything sorted out, serving the admission in a “uncommon compact box” for simple transport.

“Dunkin’s new Avocado Toast is the definition of quality delivered at the speed of Dunkin’,” Jill Nelson, vice president of marketing and culinary, said in a news release. “With simple ingredients at an affordable price, Dunkin’s Avocado Toast is the latest feel good addition to our evolving menu.”

The trendy toast is joined by two assortments of grilled cheese on sourdough bread — one presented with ham, and one without. The Grilled Cheese Melt incorporates white cheddar and American cheeses, while the Grilled Cheese Melt with Ham adds dark backwoods ham.

Springing into hotter climate, Dunkin’ has additionally added an Irish Creme Flavored Coffee, Cold Brew with Sweet Cold Foam, Chocolate Stout Cold Brew with Sweet Cold Foam, and the Charli Cold Foam, named after teen TikTok star Charli D’Amelio.

Dunkin’ is additionally multiplying down on meeting the matcha market this spring, adding another Matcha Topped Donut and Blueberry Matcha Latte to menus today. The drink is avaliable in hot and iced versions.

Disclaimer: The views, suggestions, and opinions expressed here are the sole responsibility of the experts. No Feature Weekly journalist was involved in the writing and production of this article.

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