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.
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.