Sandwiches are a mainstay of deli stations, grab-and-go cases and fast-casual menus, so there’s always opportunity to mix up the selection. Get inspired with these five new sandwich recipes.
Sandwiches are a lunchtime favorite at Curative, Inc. a biotechnology company. As head of dining services, Chef Jodi Taffel likes to change up the lineup with riffs on classics, such as this spin on a club sandwich.
Barbecue sandwiches are typically made with brisket or pulled pork, but Rob Sonderman, chef and pitmaster at The Federalist Pig, changes up the meat with smoked lamb.
Fried chicken sandwiches are still going strong and demand remains high. At The Local Fry in Baltimore, the kitchen gives this favorite a regional spin, using Old Bay seasoning in the breading and the Chesapeake remoulade sauce.
Grilled cheese sandwiches are a menu must-have in many operations. Corporate Executive Chef Jeremy Lett of Bloomin’ Brands differentiates this one with housemade fig jam and creamy herbed cheese.
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.
Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.