Recipe report: Signature sandwiches with a twist

shrimp salad sandwich

Changing up familiar items with one or two new ingredients is an easy way to refresh the menu. Sandwiches are especially adaptable to simple tweaks. Swapping one sauce or condiment for another or subbing grilled veggies for meat can create a sandwich with a different flavor profile and a unique selling point. Start with one of these classic sandwich recipes that have been updated with surprising twists.

Shrimp Avocado Roll

avocado shrimp roll

Woodhouse Fish Company menus a different take on that summer staple—the lobster roll—by filling the bun with shrimp instead. Sliced avocado and lemon aioli further differentiate the iconic sandwich.

Click here for the recipe. 

Vietnamese Turkey Banh Mi

cia turkey bahn mi

Banh mi sandwiches are typically made by layering pork pate and pickled vegetables on a French baguette. Chef Briwa changes up the Vietnamese classic by swapping out pork for turkey and creating additional layers of flavor and texture with fried shallots, salad greens and Sriracha mayo.

Click here for the recipe.

Reuben Burger

reuben burger

Slices of corned beef, Swiss cheese and sauerkraut layered on rye and grilled—that’s the way a Reuben usually comes to the table. But at Sugarfire Smoke House, a barbecue spot in St. Louis, the owners have transformed the ingredients into a burger topped with melted Swiss and sauerkraut. A housemade “special sauce” mimics the Thousand Island dressing on the original Reuben.

Click here for the recipe. 

Mushroom Philly “Steak” Sandwich with Cheese Sauce

mushroom cheesesteak

The item that made Philadelphia the cheesesteak capital of the U.S. was originally made with thinly sliced griddled steak piled on an Italian roll and topped with molten orange cheese. Here, it’s revamped into a vegetarian version with mushrooms standing in for the steak. A healthier scratch-made cheddar sauce and fried onions complete the build.

Click here for the recipe.  

Luxury BLT

luxury blt

This rich take on the BLT launched in Subway stores in Japan earlier this year. In addition to bacon, lettuce and tomato, the ingredients include four cheeses—Gouda, Gorgonzola, mascarpone and Parmesan—as well as Asian-style salami.

Click here for the recipe.

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Ideas and Innovation

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Ideas and Innovation

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

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