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

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

Managing Your Business
student shame
“We allow students to charge meals at all levels; even in high school, they can charge a certain number of meals. [After that is met,] they are given an alternate meal,” Sharon Glosson, executive director of school nutrition services for North East Independent School District, says. Elementary students can charge up to $15 of meals; middle schoolers can charge $10; and high schoolers can charge $5. “Ultimately, [food services is] carrying out the policy but we’re not necessarily the creators of the policy, or have the final say on the policy, because that budget decision has to be made by the...

FSD Resources