The filet, medium rare, and a Slurpee

Convenience-store sandwiches tend to look like 16-inch softballs—bulging masses of cheap bread, congealed meats and limp lettuce wrapped so tightly and thickly in cellophane that it’s difficult to make out what’s inside. That won’t do, given the growth of gourmet sandwich shops and people’s burgeoning ability to pronounce focaccia even in the hinterlands of America. 7-Eleven, as part of continuing efforts build a reputation for decent food, is touting its team of corporate chefs who are busy working on “new sandwich flavors and ingredients exclusive to 7-Eleven.” Exclusive ingredients don’t seem especially enticing, but perhaps they’d be more accurately described as exclusive ingredient combinations, such as “Southwest mayonnaise” and “tomato feta.” Just as important are ancillary inventions from 7-Eleven, such as a container that holds a “Big Eats Wrap” upright, so it will fit in a car’s cup-holder. Frankly, we at AdFreak will thank heaven if we can just get through life without being in such a hurry that a convenience store becomes the place to eat.

—Posted by Trevor Jensen

March 14, 2005 | Permalink