Gail Bellamy

SIGNATURE SANDWICHES

Sandwiches are hot. In many cases, that’s a literal statement: Grilled panini combinations, Philly cheesesteak variations, the tuna melt, and toasted cheese sandwiches are among today’s crowd-pleasing selections. Current bread choices alone demonstrate the variety of culinary influences at work on America’s sandwich menus. On the following pages you’ll see ideas that call for pumpernickel, potato bread, flour tortillas, French bread, bolillo rolls, Italian bread, whole wheat and multi-grain breads, and challah.

Sandwiches aren’t just for lunch, either. They can start a customer’s day, or serve as a grab-and-go snack. For instance, check out the sandwich recipe we’re providing from Crestanello Gran Cafe Italiano in New York City. It’s a premium breakfast sandwich of cheese, prosciutto, and scrambled eggs on a croissant.

Classics such as the Philly Cheesesteak have taken on trendy overtones, too. Examples include the Portabella Philly Sandwich and the Fajita Philly Steak Sandwich. You’ll find both of them detailed in our recipe pages.

The club sandwich is another long-time favorite that lends itself to new applications. Consider the California Club Sandwich served at Marco Island Marriott Resort, Golf Club and Spa in Marco Island, Florida. It features applewood-smoked bacon, shaved turkey breast, and avocado.

Seafood sandwich ideas also draw inspiration from the classics. The Charlotte, North Carolina-based Harper’s Restaurants serve a Catfish BLT with dill tartar sauce in place of mayonnaise. In Cleveland, Ohio, chef Marlin Kaplan at One Walnut serves a sandwich of Grilled Ostenborg Dill Havarti,Smoked Salmon, Spinach and Oven-Dried Tomatoes on Challah. You’ll find these recipes, along with a salmon club sandwich suggestion, in this month’s recipe section.

Look for our other sandwich ideas, too, including the Mediterranean Grilled Turkey Wrap, the Peanut Butter Honey Crunch Sandwich, and the Asiago Chicken Sandwich.