BLT Deluxe

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
1

This dressy BLT has red and yellow tomatoes, assorted micro greens, aioli and thick-sliced bacon between two slices of challah. Served with Tri-Color Potato Salad.

Ingredients

2 large slices brioche or challah
1 tbsp. aïoli or lemon mayonnaise
Red and yellow tomato slices
3 slices thick-cut bacon, cooked
Assorted microgreens
1⁄2 cup tri-color potato salad (recipe follows)
Gherkins and cocktail onions

Tri-Color Potato Salad:
Combine 2 cups cooked and sliced Yukon gold, purple, and red potatoes, 1⁄3 cup chives, 2 chopped hard-cooked eggs, and enough mayonnaise to moisten.

Yield: 21⁄2 cups.

Steps

1. Toast brioche and spread both slices with aïoli.

2. On one toast slice, layer tomatoes, bacon, and greens; top with second toast slice.

3. Serve with potato salad and garnish with gherkins and cocktail onions.

 

More From FoodService Director

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

FSD Resources