Lakeside Ruby Club Panini

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
Four sandwiches

One of the most popular sandwiches on campus, this panini is named after the lake that one of the university’s two dining commons overlooks. Foodservice Director Jeff Yawn says the panini can be made with chicken or turkey, but the key to the sandwich is that the poultry is deep-fried before carving. 

Ingredients

2 tbsp. olive/canola oil blend
1 lb. deep-fried turkey or chicken, sliced
1 multigrain baguette
6 oz. Avocado Mayonnaise (recipe follows)
2 oz. fresh arugula
6 slices applewood smoked bacon, cooked crisp
1 ¼ lb. roasted Roma tomatoes

Avocado Mayonnaise
Yield: About 12 ounces
6 oz. mayonnaise
Pulp of 1 avocado
1 oz. Meyer lemon juice

Steps

  1. Heat olive oil in sauté pan or on griddle. Cooked turkey or chicken until heated through.
  2. Spread Avocado Mayo on bottom half of baguette. Top with arugula, bacon, turkey and roasted tomatoes. Cover with top half of baguette, and cut into 4 equal pieces.
  3. Cook on seasoned panini press until browned and crispy.

Avocado Mayonnaise

  1. Place all ingredients in food processor and process until smooth. Refrigerate until needed.
Source: Georgia Southern University, Statesboro

More From FoodService Director

Managing Your Business
briggo coffee haus kiosk

Though diners’ appetites for coffee are seemingly bottomless, adding a full-service coffee shop to every corner of a facility probably isn’t in the playbook. Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic (robot barista, anyone?), and the other low-tech but nimble.

Specialty coffee vending at Dell

Dell has a full-service Starbucks on its Red Rock, Texas, campus, but the location isn’t always convenient for a quick coffee pickup. “Certain times, you go into the bistro, like 7 a.m. to 9 a.m., there’s quite a long...

Ideas and Innovation
baked bread

Instead of sourcing value-added product to reduce labor, the food and nutrition team at University of Wisconsin Hospital and Clinics in Madison outsources its baked goods to a local shop that hires only formerly incarcerated workers. The bakery was able to hire two new former inmates in order to keep up with the volume needs of the hospital. “We want to be really entrenched in the community, not just have a building that sits in the center of Madison,” says Amy Mihm, clinical nutrition specialist for the hospital.

Managing Your Business
food symbols allergens

Bellevue School District in King County, Wash., has reduced the instances of life-threatening allergic reactions by 94% since 2013. Wendy Weyer, business manager for nutrition services, says that success stems from direct communication with the district’s 20,000 students.

Q: What was the first thing you did to start reducing allergic reactions?

A: More than five years ago, we changed our menu signage to provide information to students on what the common allergens were on all the foods that were served at every station. We use symbols such as an egg or a wheat stalk for younger...

Ideas and Innovation
cold storage boxes

When working with a small footprint, the back of the house often gets squeezed in the interest of preserving precious seats. But as storage space contracts, these restaurant operators are getting resourceful with everything from shelves to ceiling height to inventory in ways that FSDs can apply, too.

“When we were first tasked with figuring out smaller footprints, when it came to interiors, it was like a bad riddle,” says Trinity Hall, SVP of development for Dallas-based Dickey’s Barbecue Pit, which shrunk its prototype from 2,200 square feet to 1,800. “Let’s make it smaller and...

FSD Resources