Cold weather calls for hot sandwiches. Tempt customers with this toasty collection featuring melted cheese, barbecued meats, spicy shrimp and savory vegetables.
Grilled cheese is a comforting warm sandwich and a universal favorite among kids and grownups alike. To give the classic a new twist, chef Annie Miler of Clementine adds a medley of colorful potatoes, bacon and scallions to the creamy cheddar filling. It makes for a hearty plate of food sure to chase the winter chill.
Cost-effective boneless turkey thighs get the barbecue treatment for this hearty sandwich. Chef Dan Phalen sears the thighs, then braises them in beer, barbecue sauce and onions. The saucy, shredded turkey makes a tasty alternative to pulled pork, especially when paired with fried onion rings.
Photograph courtesy of General Mills Convenience & Foodservice
3. Red Hot Waffle With Buffalo Shrimp
Banquet and catering chef Richard Spurlock created this recipe for the Neighborhood to Nation Recipe Contest and was named the regional winner for the Northeast. His goal was to expand on chicken and waffles by swapping in shrimp and adding a jolt of heat. The fiery-hot homemade waffle makes a unique sandwich carrier wrapped around crispy battered shrimp spiked with Buffalo sauce. A cool yogurt dipping sauce offsets the spiciness.
Jay Miller, director of product development and corporate chef for Firehouse Subs, created the Nashville Hot Brisket sandwich as the latest addition to the chain’s menu. It features slow-smoked sliced brisket spiced with Nashville hot seasoning and layered on a toasted cornbread roll with spicy pickle chips, mayo, tangy slaw and melted pepper Jack cheese. Customers can opt to add cherry peppers to take the heat level up a notch or two.
Crispy battered chicken and a layering of vegetables—mashed potatoes, corn puree and spinach—turn a traditional grilled cheese sandwich into a full-blown meal. Founder Matt Fish and his team have expanded Melt Bar & Grill to 13 locations in Ohio, including outlets in Cedar Point amusement park and Progressive Field, the ballpark where the Cleveland Indians play.
The summit, which is part of the USDA’s and Action for Healthy Kids’ Healthy Meals Incentives, allowed operators from small and rural districts to connect and find ways to improve their programs.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.