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

 

More From FoodService Director

Sponsored Content
Mrs. T’s pierogies

From Mrs. T’s Foodservice.

Today’s college and university students demand customization, but they also seek out creative riffs on familiar dishes, making comfort food an area of opportunity for college & university operators.

This is especially true as more restaurants across all sectors add comfort-food favorites such as meatloaf, potato tots and loaded fries to menus.

Operators are already starting to see how a comforting, customizable ingredient such as pierogies meets those needs: Menu mentions of pierogies as an entree are up 9.3% over the last two years,...

Sponsored Content
local produce

From WinCup.

Today’s students care deeply about sustainability—much more so than the general population. For them, sustainable practices are visit drivers. What’s more, some 57% of students are willing to pay more for sustainable foods, according to Technomic’s recent College & University Consumer Trend Report . Sustainable claims drive visits, especially for young consumers: Some 31% of Gen Zers say they’re more likely to visit restaurants that try to be sustainable.

Students are looking for foodservice operations with comprehensive sustainability programs, and...

Industry News & Opinion

Mayfield High School in Mayfield, Ohio, has opened a coffee cart in its cafeteria, The News-Herald reports .

Open throughout the day, the cart sells 12-ounce cups of coffee for $2 each. Students were able to taste-test some of the offerings and were also involved in choosing the cart’s name.

The drinks are made with low-fat milk and unsweetened flavor syrups, and soy milk is on hand for those with allergies. To encourage more breakfast participation, the school gives students 50 percent off coffee when they also buy a breakfast item. Additionally, the cart is stationed next...

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

FSD Resources