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Food Management
FM’s Best Sandwiches Readers’ Choice: 7 sandwiches perfect for the winter season
Tara Fitzpatrick 1 Nov 30, 2021

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The Gobbler sandwich—Chartwells at Monroe College

Ingredients: Brined/roasted turkey breast, parsley stuffing, cranberry Caesar dressing

Why it’s special: Now’s the time of year for holiday banquets…and leftovers! This sandwich brings the flavor of a traditional festive plate into a portable taste of the season.

Tokyo Hoagie—Chartwells at University of North Alabama

Ingredients: Turkey, spinach, avocado, pickled onions, wasabi mayo on hoagie bread

Why it’s special: The heat of the wasabi sets off the cool avocado, creating a taste sensation that’s become a best-selling sandwich on campus.

Thanksgiving Grinder—Culinart at Stony Brook University

Ingredients: Apple-brined/roasted turkey breast on cranberry baguette with sage mashed potatoes, rainbow swiss chard and fontina cheese

Why it’s special: Thanksgiving may be over, but there’s no reason to only enjoy this flavor combo just once a year.

Ham bocadillo—Benilde-St. Margaret School

Ingredients: Ham, manchego-mozzarella blend cheese, garlic-herb aioli, crumbled parmesan on Spanish bread

Why it’s special: With true Spanish flavors and attention to individual ingredients, this is one elevated ham ‘n cheese sammie.

Red wine-braised portobello sandwich—Aramark at Arizona State University

Ingredients: Portobello mushroom braised in red wine, roasted spaghetti squash, roasted red pepper jam, arugula on grilled ciabatta

Why it’s special: This drunken mushroom sandwich is just the thing for a vegan option on a cozy winter menu.

Cholula-Honey-Bacon Monte Cristo—Touchpoint at Via Christi Hospital, Pittsburgh

Ingredients: Bacon, tomato, American cheese on tempura-battered Texas toast

Why it’s special: This is a BLT that’s made “extra” with the addition of melty American cheese and super-crisp Texas toast.

House-roasted turkey avocado club sandwich—Aramark at UNC-Wilmington

Ingredients: Garlic-herb roasted turkey breast, applewood bacon, citrus-avocado spread, pesto-ranch, Bibb lettuce and tomato on sourdough

Why it’s special: On the debut menu for UNC-Wilmington’s cool new dining hall, The Shore this sandwich is just as breezy and fun as the setting.

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