A subsidiary of Triarc Companies, Inc., Arby's Inc. is a leading global fast-food restaurant chain with more than 2,800 restaurants worldwide. Arby's is distinguished within the industry by its menu, which features roast beef sandwiches. The chain expanded rapidly during the 1970s and 1980s by franchising.

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Mega Meat Stacks

Arby's New Items: 


The new Mega Meat Stacks are all priced at $5.49.


  • Triple Stack: Turkey, roast beef, pepper bacon, lettuce, tomato and mayonnaise on honey wheat bread
  • Club Stack: Ham, turkey, Swiss cheese, pepper bacon, lettuce, tomato and mayonnaise on harvest wheat bun
  • Reuben Super Stack: Corned beef, turkey, Swiss cheese, sauerkraut and Thousand Island dressing on marble rye bread


Availability: Through the end of August, 2014

Mint Chocolate Swirl Shake


This was a limited time offering from Arby's. To make this at home just add milk to mint chocolate chip ice cream and top with whipped cream and some shaved Andes mint chocolate.

Buy Arby's Sauces



Arby's is getting into the sauce selling business (at least for a little while) with the sale of new limited-time-only bottled Horsey sauce and Arby's sauce at participating Arby's restaurants nationwide.

The chain was testing the bottled sauces earlier this year.

The bottles carry a suggested retail price of $2.49 per bottle and are also available in a gift pack with two bottles for $4.79. Both sauces come in 11.5-ounce bottles and are only available for a limited time while supplies last.

If you've never tried them, Horsey Sauce is Arby's horseradish-mayo blend and Arby's Sauce is the chain's signature barbecue sauce.

Arby's Donates to Oklahoma Emergency Food Relief

Arby's Foundation and King's Hawaiian Donate $30,000 for Emergency Food Relief in Oklahoma (via PR Newswire)
ATLANTA, June 3, 2013 /PRNewswire/ -- The Arby's Foundation and King's Hawaiian announced today that they will be making a joint donation of $30,000 for emergency food relief to the Regional Food Bank of Oklahoma. The funds will be used to supply much needed food resources to the families affected…

Martha's Vineyard Chicken Salad



MARTHA'S VINEYARD CHICKEN SALAD
Arby's Copycat Recipe

Serves 1-2

Salad
romaine lettuce, as desired & torn into pieces
mixed spring greens (field greens) as desired
1 large chicken breast, grilled & cut in bite sized pieces
1/2 apple, diced
Craisins, as desired
grape tomatoes, as desired
toasted almonds, as desired

Raspberry Vinaigrette
3 tablespoons seedless raspberry jam
1/3 cup red wine vinegar
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup olive oil

Make your salads with the above ingredients and serve with Raspberry Vinaigrette.

For the Raspberry Vinaigrette: Microwave jam, uncovered, on high for 15 seconds or until it melts. Add vinegar, salt and pepper. Whisk until combined. Add oil slowly in thin streams, whisking constantly until thoroughly blended. Serve at once or store up to 2 weeks in the refrigerator. Makes 1 1/2 cups dressing.

Turkey Deluxe Light Sandwich



TURKEY DELUXE LIGHT SANDWICH
Arby's Copycat Recipe

Makes 1 Sandwich


butter flavored spray or spread
1 whole wheat hamburger bun
2 ounces deli liced roast turkey breast
salt
1/2 tablespoon light mayonnaise
1 to 2 tomato slices
1/4 cup shredded lettuce


Toast the Bun:  Preheat a frying pan or griddle to medium heat. Apply butter-flavored spread or spray to the faces of the top and bottom wheat buns. Grill the faces of the buns lightly on the hot pan.

Make the sandwich by first placing the sliced turkey on the bottom bun. Salt the turkey. Spread the mayonnaise on the face of the top bun. Invert the top bun. On the bun, stack the tomatoes, then the lettuce on top of that. Turn the top of the sandwich over onto the bottom and serve




Chicken Deluxe Light Sandwich



CHICKEN DELUXE LIGHT SANDWICH
Arby's Copycat Recipe

Makes 4 Sandwiches

Sandwich:

2 chicken breast fillets
butter-flavored spray or spread
4 whole wheat hamburger buns
2 tablespoons light mayonnaise
1 medium tomato, sliced
1 cup shredded lettuce


Chicken Marinade:
2 tablespoons water
1 tablespoon vegetable oil
2 teaspoons ketchup
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon onion powder
1/8 teaspoon coarse black pepper
1/8 teaspoon savory
dash garlic powder


To make marinade:   In a small bowl, combine all of the ingredients for the marinade and stir well. Add the chicken breasts to the bowl and cover. Marinate the chicken for several hours. Overnight is even better.

Cook the chicken:  When you are ready to make the sandwiches, preheat the oven to 400 degrees. Prepare to roast the chicken breasts by removing them from the marinade and placing them in a foil-lined baking pan. Bake for 20 to 25 minutes or until the chicken is fully cooked. When the chicken is cool enough to handle, slice each breast very thinly with a sharp knife. If you have a meat slicer, that works even better.

Toast the buns:  Preheat a frying pan or griddle to medium heat. Apply butter-flavored spread or spray to the faces of the top and bottom wheat buns. Grill the bun faces lightly on the hot cooking surface until light brown.

Make the sandwiches:  Build each sandwich by first placing one-quarter of the sliced chicken on the bottom bun. Spread mayonnaise on the face of the top bun. Invert the top bun. On the bun, stack a tomato slice or two, then 1/4 cup of lettuce on top of that. Put the top portion of the sandwich onto the bottom and serve while the chicken is still warm. Repeat the process to make the remaining sandwiches.


French Dip and Swiss


FRENCH DIP SANDWICHES
Arby's Copycat Recipe

Serves 12-14


2 large onions, cut into 1/4-inch slices
1/4 cup butter, cubed
1 (3-4 lb.) beef rump roast or bottom round roast
5 cups water
1/2 cup soy sauce
1 envelope onion soup mix
1 1/2 teaspoons browning sauce, optional
1 garlic clove, minced
12 to 14 French rolls, split
1 cup (4 ounces) shredded Swiss cheese

In a large skillet, saute onions in butter until tender. Transfer to a 5-qt. slow cooker. Cut roast in half; place over onions. In a large bowl, combine the water, soy sauce, soup mix, browning sauce if desired and garlic; pour over roast. Cover and cook on low for 7-9 hours or until meat is tender.

Remove roast with a slotted spoon and let stand for 15 minutes. Thinly slice meat across the grain. Place on roll bottoms; sprinkle with Swiss cheese. Place on an ungreased baking sheet.

Broil 3-4 in. from the heat for 1 minute or until cheese is melted. Replace tops. Skim fat from cooking juices; strain and serve as a dipping sauce.