Three Takes On: Regional sandwiches

Three Takes On offers several different versions of the same classic dish. This month: Regional sandwiches.

Published in FSD Update

South Philly Italian Roast Pork Sandwich

Pennsbury School District, Metz Culinary Management (Pennsylvania)

This sandwich is a variation on one that Steve Kline, general manager for Metz at this school district, once sampled at Citizens Bank Ballpark, in Philadelphia. “It’s something a little bit different,” Kline says, “and we already receive USDA commodity pork, so it was a natural.” He admits that the broccoli rabe is sometimes a difficult sell to students, but since sandwiches are made to order, customers can leave that off. “But the key to a great sandwich,” he adds, “is a good sharp provolone.”

See full recipe

Smoky Chipotle Stacker

Providence Holy Cross Medical Center (Mission Hills, Calif.)

Production Manager Bertha Robles developed this sandwich when the hospital reopened its Bistro in July 2011, according to Foodservice Director Gail Ermer. “Our renovated Bistro featured a new deli bar, which necessitated the introduction of an innovative gourmet sandwich rotation. The Smoky Chipotle Stacker features one of the most intriguing tastes of the West, chipotle chilies, which adds visual appeal and earthy spiciness to the sandwich. In addition, the sandwich features fresh spinach, our nutrient-rich green of choice, and melds warm and cool tastes for a delectable tasting experience.”

See full recipe

Roast Beef Sandwich

Legacy Health System (Oregon)

“We have on our room service menu a signature roast beef sandwich on a housemade rosemary bread with Boursin cheese and a Northwest huckleberry-red onion marmalade, lettuce and tomato,” says Executive Chef Brian Seto. “The dish originated because we wanted to use a Northwest product—huckleberries—that wasn’t used that much in healthcare. Our huckleberries come mainly from Washington state. We also feature fresh salmon, toasted hazelnuts and Oregon ground beef patties on our patient menus. To cross-utilize the huckleberries we also make a heart-healthy vinaigrette.”

See full recipe


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The competition was proposed by Director of School Nutrition April Laskey, who said she was surprised by how responsive people were to the idea.

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pasta dish from NC State

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Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

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