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 U.S. Department of Agriculture (USDA) and its partners have announced the first round of grant recipients for the program, which aims to support projects intended to strengthen the supply chain for school foodservice programs.
Metz has teamed up with its corporate partners to elevate office culture through food. Westfield Insurance in Ohio and Erie Insurance Group in PA have spearheaded the initiative.