Roast Beef Sandwich

Menu Part: 
Cuisine Type: 
One sandwich

“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.”


4 oz. wheat bread
¼ oz. Boursin cheese
1 leaf green leaf lettuce
2 slices tomato
3 oz. sliced roast beef
1 tbsp. Huckleberry and Red Onion Marmalade (recipe follows)

Huckleberry and Red Onion Marmalade
Yield: Eight 1-ounce portions
1 tbsp. canola oil
8 oz. sliced red onions
2 tbsp. red wine vinegar
¼ cup granulated sugar
1 cup huckleberries
¼ tsp. kosher salt
¼ tsp. pepper


  1. Slice bread in half. Spread cheese on bottom.
  2. Place lettuce on top of cheese, and lay tomato on top of lettuce. Place roast beef on top of tomatoes.
  3. Spread marmalade on top half of bread. Place on sandwich, and slice in half.

Huckleberry and Red Onion Marmalade

  1. Add oil to hot sauce pan over medium heat. Add onions and sauté until caramelized.
  2. Add vinegar, sugar and huckleberries and cook until liquids are reduced to light syrup.
  3. Add salt and pepper. Remove to container and refrigerate until use.
Source: Legacy Health System (Oregon)

More From FoodService Director

Managing Your Business
restaurant uniforms illustration

The standard foodservice uniform has undergone a makeover. Whether to make the job more appealing or extend personality to the guest, restaurants are allowing workers to express their individuality through what they wear, from T-shirts to bandannas to hipster-style aprons. Even in more conservative operations, staff can show their personality through uniforms, now offered in a wide range of colors, fits and styles. In choosing uniforms, operators also are weighing the message their workers’ wear sends, be it one of culinary skill and expertise, or a sense of camaraderie with the community...

Ideas and Innovation
rooster illustration

Sustainability is such a priority for Santa Rosa Junior College’s culinary arts program that produce often doesn’t even hit the cooler before becoming a meal. Students quickly transform the bounty of fruits, vegetables, meat, dairy and more, harvested from the college’s own farm, into restaurant-quality dishes at the Culinary Cafe and Bakery. They learn the basics of agriculture, practice pivoting a menu based on seasonality, and compost as they cook.

It’s little wonder the program recently placed first in the CAFE/Kendall College Green Awards: This Northern California community...

Managing Your Business
alumni worker

It’s a sure sign that a school is doing something right when its students want to come back and work as adults. From the standpoint of the foodservice director, though, there is plenty to gain from retaining homegrown talent—call it the ultimate return on investment. In the wake of back-to-school season, two dining programs with a robust alumni contingent share their thoughts on hiring former customers.

Local expertise

At Georgia Southern University, about one-third of Eagle Dining Services’ 107 full-time employees are alumni. “They way we do things on our campus may be very...

Managing Your Business
business ladder climbing illustration

Recruiting talent is only half the battle for Mike Folino, associate director of nutrition services at The Ohio State University Wexner Medical Center in Columbus, Ohio. Once he’s attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic in conversation can be tricky.

Prior to hiring

Folino likes to touch on advancement during the initial interview process, but the extent to which he does so changes case by case. “I have had interviews where we knew right away that we needed to discuss our structure and...

FSD Resources