Morrison Healthcare’s version of this UK favorite is perfect for a blustery winter day.
Bam Bam shrimp bao
At Virginia Tech, the dining team noted the popularity of the Bam Bam shrimp bowl, and so turned it into a sandwich for yet another portable option.
Chesapeake Blue Catfish slider
Blue Catfish is an invasive species in the Bay. At Georgetown University, Harvest Table Culinary Group features tempura-fried catfish in a sandwich that helps the community take a bite out of the problem—literally!
Thai krab sandwich
Coffee County (Tennessee) High School’s Culinary Dept.’s Thai krab sandwich is made with shredded imitation crab over 12-grain bread topped with fresh cucumber, tomato and a peanut-sriracha sauce.
Classic shrimp scampi
Senior dining Chef James Pijewski keeps his scampi sauce light and tosses it with linguine or angel hair.
Cura Hospitality’s ginger-salmon grain bowl includes roasted shiitakes, edamame, soy sauce, ginger, crispy onions and a wild rice blend.
Tuna umami bowl
Aramark’s healthy bowl features ceviche-style tuna, crunchy edamame and diced cukes, sushi-style rice, scallions, dashes of soy sauce and a big drizzle of spicy mayo.
