Sandwiches are a must-have on the breakfast, lunch and dinner menu, both for to-go and dine-in meals. If it’s time to try something new between the bread, start with one of these five creative builds.
Photo courtesy of California Table Grape Commission
Herb Grilled Chicken Sandwich with Brie and Grapes
Chicken sandwiches are a popular option in every operation, but caramelized red grapes add a juicy and colorful counterpoint. A light arugula salad completes the build.
Chef David Guas of Bayou Bakery updates the BLT sandwich with more complex flavor. Candied bacon takes on a sweet-smoky-savory profile with an application of honey during cooking and the mayo is spiked with Dijon mustard. Potato rolls create an upgraded carrier.
This plant-forward sandwich is so-named for its abundance of healthy ingredients. 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.
M. Henry’s breakfast sandwich incorporates some unexpected ingredients and flavors. Gorgonzola cheese, plum tomatoes and fresh thyme partner with applewood bacon, fried eggs and toasted sourdough bread for a sandwich that will wake up tired taste buds.
In his Colorado restaurant, Chef Justin Brown differentiates the Cuban sandwich by adding bourbon-sauteed onions to the filling. Smoked pork, ham, Gruyere cheese and pickles complete the build.
The food service team at the Willits, California hospital relies on good communication to provide patients and visitors with a variety of plant-forward, farm-to-fork meals.
Amy Stocking and her husband Dan made the move from Detroit to a family blueberry farm in Michigan’s Thumb region and have become a vital part of the community there.
