August is National Sandwich Month, so what better time to up your sandwich game? These five recipes offer inspiration to take the carrier, filling or condiment in a different direction—which could be especially welcome as kitchen teams gear up for fall.
Deli meats made with lamb instead of pork, beef or poultry are a relatively new product. Michael Slavin, chef of the casual-dining chain Houlihans, uses a rosemary seasoned lamb ham as the base for this club sandwich.
Veggie sandwiches are on the rise, as more flexitarians and vegans look for meatless alternatives. Alex Mandolini, executive chef and owner of The Easy Vegan in Denver, infuses vegetables with flavor by grilling them with a drizzle of olive oil and honey.
Although a number of dining operations are planning to return to normal this fall, many kitchens will still be preparing food to go. Chef Kevin Cecilio developed this nosh box filled with all the essentials for a do-it-yourself plant-based sandwich to go.
At University of Texas, Culinary Director J. Keith Morrison creates a shrimp roll that closely mimics the favorite lobster rolls popular in beach towns.
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.