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.
The final weeks of this school year have been turbulent at dozens of college campuses across the country, driven by differing views of the Israel-Hamas war.
From day-to-day dining to Diwali, Chef Rajeev Patgaonkar, CEC, AAC, HGT, has forged a culinary path that’s allowed a generation at Michigan State University to experience the truly fascinating flavors of Indian cuisine and given Indian students and faculty at taste of home.