Sandwiches are a menu mainstay, and there are a few must-haves in every operation. If your sandwich list has gotten into a rut, take it up a notch or two with these new ideas.
Katsu is a Japanese preparation for a breaded pork or chicken cutlet sandwiched on milk bread that’s now trending here in the U.S. Chef Eric Stein of Church’s Chicken starts with a chicken thigh, coats it in a combo of tempura batter and panko, and uses a variety of Asian sauces and marinades to boost the taste.
Chartwells manages foodservice at a number of schools and colleges, and this shredded pork wrap with broccoli-pear slaw has become a student favorite. The pork can be cooked ahead, and canned pears shorten prep time.
Photo courtesy of The Perfect Puree of Napa Valley
Grilled Tangerine Achiote Chicken Sandwich
Give a grilled chicken sandwich a Latin twist with a sweet-hot marinade spiked with achiote paste and chili powder. Smoked gouda cheese and avocado add extra layers of flavor.
La Brea Bakery’s chef Jonathan Davis starts with a brioche bun, adding a quick slaw mixed with wasabi dressing to give the fish patty an Asian spin. Black sesame seeds and avocado add contrasting textures.
The classic grilled Reuben is made with corned beef, but here, plant-based tempeh marinated in similar spices mimic the flavor and mouthfeel of the meat. The sandwich retains the other traditional components of a Reuben: Russian dressing, sauerkraut and rye bread.
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.
Kara Blanton recently took on her late father’s role of senior concessions manager at Murray State University Dining. Here’s a look at how she continues her father's legacy.