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

Industry News & Opinion
millennial employee handshake

Boy, is it ever fun being a member of the millennial generation. On the one hand, there’s a bevy of seasoned bosses and co-workers who typecast us as lazy, easily distracted, entitled upstarts who don’t value older generations’ experience. And on the other hand, there’s an economy that we entered at the exact wrong time that—while it is recovering—required us to settle for less pay and fewer benefits at the beginning of our careers, stunting our growth trajectory right from the start. (Whoops, there I go playing right into our complain-y stereotype.)

Like us or not, the millennial...

Ideas and Innovation
fidget spinner

While they may be a nuisance to parents, restaurants are finding an unexpected use for trendy fidget spinners. A chef at Houston seafood spot Reef posted a video to Instagram to show off the new technique: dripping sauce over the toy while it’s spinning on a plate to make creative designs.

Sponsored Content
ballpark stadium food trends

From Bush’s Best ® .

Whether it’s at a college or university, a minor league game or a major league game, sports stadiums offer an array of delicious foods that sports fans love. A look at what’s happening in stadiums’ food offerings spotlights a few trends that foodservice directors should keep an eye on and adapt for their own menus.

1. More pork options

According to Technomic’s MenuMonitor, powered by Ignite, instances of pork on stadium menus have increased 33% year-over-year. Going ultra-indulgent with pork is trending, too—Kauffman Stadium in Kansas City, Mo., serves...

Sponsored Content
blended burger mushrooms

From The James Beard Foundation.

Blending meat and mushrooms in burgers and other iconic foods is a major trend heralded by a number of trendsetters and publications.

As many know, this trend was started by college and university chefs and dining directors because they could create better burgers (and meatballs, tacos and meatloaf) by blending at least 25% ground mushrooms in with beef. These operators knew that “the blend” was better-tasting, better for the environment, better nutritionally and better for holding because of the juicier texture.

In return for being...

FSD Resources