Caprese to go
Virginia Tech Dining Services proves simplicity can be beautiful on bread with this tomato, basil and mozzarella sandwich.
Italian Provisions on ciabbata
This one’s on the catering menu at Pickering Manor, where the Cura Hospitality team stacks on these “provisions”: Soppressata, sweet coppa, prosciutto, roasted tomatoes and peppers, mozzarella, aged provolone, fresh spinach and basil then a light splash of balsamic and olive oil.
Menus of Change principals led to the creation of this plant-forward beauty by Chartwells Higher Ed at Northeastern University in Boston. Meaty portobello mushroom replaces meat and flavors up even more with roasted red pepper, artichoke hearts, sundried tomato pesto and provolone.
Mozzarella in Carroza
Fried mozzarella is the star of this “special occasion” sandwich by Sodexo at SUNY New Paltz. The mozz slices are extra thick and the prosciutto is extra thin. On pullman wheat bread with basil pesto, sundried tomatoes and roasted red peppers, this is pure Italian sunshine.
Vegan meatball marinara sub
Feedback from flexitarians led the Aramark team at St. Paul’s Hamline University to create this sub with plant-based meatballs, marinara, shredded vegan mozzarella and grilled bell peppers, onions and mushrooms.
Culinary arts students from Dimmitt Independent School District in Texas came up with this sub, which quickly became a favorite. The ingredients are simple: Ground beef meatballs, tomato sauce and mozzarella on bolillo rolls.
No-sauce pizza panini
We all know some kids can be a little fussy when it comes to sloppy sandwiches. The school food team at Manchester schools’ Raider Diner created this panini as a solution: Pepperoni, sliced provolone, shredded mozzarella and dried basil on wheat bread. No sauce necessary!
Hot turkey Italiano sub
This sub by Perkins Management Services features some heavy-hitting Italian sub components: Salami, pepperoni, provolone, turkey, Italian spices and a surpise ingredient—coleslaw!
Youngstown State University’s Chartwells Higher Ed dining team rarely sees an LTO do better than this one with salami, ham, provolone, roasted red peppers and pepperoncini peppers on sourdough.
Prosciutto and asparagus panini
At Dickinson College in Pennsylvania, this successful LTO featured a bit of Mediterranean fusion with hummus, feta, fresh asparagus, chili-garlic sauce, feta, banana peppers, prosciutto and spring mix lettuce on a ciabatta roll.