One of the great things about sandwiches is that they can be so easily tweaked by adding a new condiment, changing the bread, experimenting with cheese, or providing a seasonal note. Even better, sandwiches retain their appeal from breakfast offerings all the way through to late-night dining. Consider the wake-up flavors put together by executive chef Michael Moorman of m. henry in Chicago. The Ciao Ciabatta Breakfast Sandwich features pancetta, fried eggs and goat cheese. Another versatile sandwich idea is Gary Rizzo's Crab Melt Sandwich served at Somerset Restaurant in Oakland, CA. The luxurious flavors and textures combine fresh crab meat, California avocados, white Cheddar, roasted red bell peppers and a black pepper aioli served on sourdough bread. For customers in search of robust offerings, the Grilled Chorizo and Smoked Gouda Sandwich from Chef Ulrich Koberstein in Kohler, WI, is served with onion and chili relish. These and other appetizing sandwich ideas follow.
Our website offers recipes developed just for full-service restaurants, plus a recipe database organized by chefs' names. This month, you'll find additional salad ideas at www.restaurant-hospitality.com.