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New Generation Sandwiches


PRIMO PANINI: Prosciutto, mozzarella, white bean purèe, and tomatoes work well together.

As casual dining concepts continue to evolve, specialties such as sandwiches offer restaurants a chance to distinguish themselves. Whether your customers favor wraps or robust breads, hearty sandwiches or lighter fare, your sandwich menu can address those tastes. This month's recipes feature ideas that appeal to traditionalists,the diet conscious, and adventurous diners alike.

Chef Gregg Heyde of Main Street Grille in Mishawaka, Ind., offers an idea for a Mushroom Veggie Wrap. Other wrap ideas in our recipe section include Wild Alaska Cod Adobo with Fire Roasted Vegetable Wraps, Pesto Tuna Wraps, Taco Salad Wraps, and Confetti Egg Salad Wraps.

Chef Seth Bixby Daugherty of Cosmos, Le Meridien Hotel, Minneapolis, shares a recipe for Panini with Wisconsin Mozzarella, White Bean Purèe and Shaved Prosciutto. We also feature a Portabella Panini. Steak ideas include Chef Jeff Orr's Hangar Steak Sandwich with Horseradish Havarti, from Harvest Restaurant in Madison, Wisc., and Chef Marlin Kaplan's Grilled Sirloin Steak and Point Reyes Original Blue Cheese Sandwich from One Walnut in Cleveland.

Create sandwich sensations by featuring twists on the classics. Ideas we're providing include an Almond Butter Club Sandwich and a Chicken Caesar Salad Sandwich. Check out the Grilled Andouille Sausage Sandwich with Onion Apple Relish, and more, on the following pages.

Photography by: (top) Wisconsin Milk Marketing Board, (bottom) Roth Käse

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