These same traumatic experience happened one time too many for Troy Charhon and Andrew Schoellkopf, so they created the Zeppelin. Bread Zeppelin to be exact, the new salad innovative ffering in Irving. Using fresh baked artisan bread from Dallas' ownEmpire Bakery they core/hollowed out right before serving. So you get fewer carbs without sacrificing the crunch or you can always choose to just make it a salad, but why?
The BreadZeppelin concept offers 40 ingredients, 20 dressings and loads of suggestions to create the perfect masterpiece. After choosing from the list of fresh ingredients, they chop it up, dress it up and serve it up to you in bowl or in a Zeppelin.
Leaving it to the professionals, we ordered up a NOLA and a Southwestern to try for our first time. The NOLA mixed up fried shrimp, tomato, red onion, some other fixins and dressed it with a zesty French remoulade. The Southwestern paired by favorite black bean and corn flavor along with avacado and cojita cheese.
Both sandwiches were packed with flavor and large bites of meat, cheese and/or veggies. I’ll admit order up the sandwiches added some bulk to your bite, but by ordered up a coup of soup to go with it, you had the perfect amount of bread to tear off and dip into the soup and eat your sandwich. While the innards of these babies may not pretty when you chop them in small, bite-size pieces, remember, it’s this new sandwich-technique that gets you a shrimp in the whole sandwich, not just the first few and then fall out around your zeppelin. I could continue to “Ramble On” about the Zeppelin, but I think it’s just something you should try for yourself.
It may not be the “Stairway to Heaven,” but it makes worth waiting for in the meantime.
Bread Zeppelin
6440 N MacArthur Blvd #140
Irving, TX 75039
469.359.2661