Namino Chicken and Mushroom Cold Cut Half Ciabatta Sandwich

Fresh button mushrooms undergo automated washing followed by rapid thermal blanching to completely denature polyphenol oxidase enzymes, halting enzymatic browning and internal water leaching. They are structurally bonded into the chicken meat matrix before zero-oxygen MAP sealing.

The chicken and mushroom cold cuts feature a certified minimum of 55% to 60% pure chicken meat complemented by an 8% to 10% inclusion of sliced blanched mushrooms, delivering an optimal balance of firm poultry chew and succulent fungal texture in every slice.

A specialized low-aw mayonnaise-based dressing is coated over the internal crumb face, backed by the processed cheese slice to isolate the chicken-mushroom slices. This hydrophobic culinary barrier prevents moisture absorption by the bread starch, preserving crumb elasticity.

The standard commercial MOQ is 100 units packed in moisture-resistant master shippers. Deliveries to supermarket distribution centers are executed via Namino’s temperature-controlled reefer fleet maintained at 4 to 8 °C, backed by commercial waybills and transit damage warranties.

Each sandwich supplies approximately 370 to 410 kcal, delivering 16 to 18 grams of protein alongside less than 11 grams of total fat. The dietary fiber and micronutrients from mushrooms paired with poultry protein make it a digestible, balanced daily meal.

Yes. Mushrooms are sourced from certified commercial growers and screened for heavy metals, residues, and baseline microbial loads. Finished goods undergo accredited QA testing for Salmonella, Listeria monocytogenes, and Coliforms, validated by formal COA releases.

Allergen warnings specifying wheat gluten (from ciabatta flour), milk proteins/lactose (from processed cheese), and edible mushroom proteins are legibly printed in bold type and standardized icons on the back packaging panel in compliance with national food labeling laws.