SANDWICHES STEP OUT Since casual dining and comfort foods have claimed America’s attention, the sandwich has assumed a new prestige. Each element—bread, condiments and filling—offers a separate opportunity to create a winning combination. What’s more, restaurant operators are provided with a world of inspirations. Consider the breads featured in this month’s sandwiches: The baguettes, brioche, pita, sourdough, challah and focaccia are indications of the international flavor of today’s ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.