With portable, to-go food dominating menus in the past year, operators have packed up a lot of sandwiches. Bored with the same old lineup? Here’s a chance to freshen up the sandwich menu, starting with these five creative recipes.
This plant-forward sandwich is so-named for its abundance of ingredients, some of which used to be available only in health food stores. The whole-grain bread, tahini dressing, hummus, avocados and thick-cut fresh vegetables add up to a sandwich that would satisfy vegetarians and meat eaters alike.
Chef David Guas of Bayou Bakery in Virginia updates the BLT sandwich with more complex flavor. Candied bacon, which is trending on menus now, takes on a sweet-smoky-savory profile with an application of honey during cooking.
Velvet Taco’s chef Grant Morgan turns this sandwich inside out by grilling the cheese on the outside of the bread to create an irresistibly crispy exterior. To enhance the sandwich experience even more, he adds two house-made condiments: basil aioli and mustard vinaigrette.
This vegetarian version of the popular Philly cheesesteak swaps in tempeh for beef. Chef George Fomaro amps up umami with a marinade of mushroom, soy sauce and seasonings, infusing the tempeh with meaty notes.
Grilled cheese is a perennial customer favorite, but Chef Jeremy Lett of Bloomin’ Brands changes it up with a creamy, garlic-and-herb cheese. He builds on this layer of flavor with house-made fig jam, tart apple slices and peppery arugula.
The final weeks of this school year have been turbulent at dozens of college campuses across the country, driven by differing views of the Israel-Hamas war.
From day-to-day dining to Diwali, Chef Rajeev Patgaonkar, CEC, AAC, HGT, has forged a culinary path that’s allowed a generation at Michigan State University to experience the truly fascinating flavors of Indian cuisine and given Indian students and faculty at taste of home.