Retro inspirations in sandwiches build on those classic combinations customers have come to love. The French Dip gives way to specialties such as the Colorado Lamb Dip on a Goat Cheese Biscuit, served with lamb sauce on the side. The recipe for these mini sandwiches comes from executive chef/owner Jennifer Jasinski at Rioja in Denver. Traditional Monte Cristo sandwiches inspired the Idaho Potato Monte Cristo, served between thin potato patties rather than bread. The recipe comes from executive chef Joshua Humphrey of Sam & Harry's in Schaumburg, IL. Chef/co-owner Jason W. Knutson of the 5 O'Clock Club in Pewaukee, WI, serves a panini version of the Croque Madame, with Mornay sauce and a fried egg on top. Vegetarian sandwich specialties include the Vegetarian Croissant Sandwich from The Bongo Room in Chicago, Veggie Tacos from Risky Business Restaurant and Bar in Tucson, and chef Annie Somerville's Focaccia with Roasted Eggplant, Sun-Dried Tomatoes and Asiago. These recipes all appear on the pages that follow.
FOR MORE SANDWICH IDEAS: Our website offers sandwich recipes for full-service restaurants, plus a recipe database organized by chefs' names. Visit www.restaurant-hospitality.com.
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RECIPES FROM
Jennifer Jasinski, Rioja Restaurant, Denver
La Brea Bakery, Van Nuys, CA
John Latino and Derrick Robles, The Bongo Room, Chicago
Risky Business Restaurant and Bar, Tucson
Edward Leonard, Westchester Country Club, Rye, NY
Joshua Humphrey, Sam & Harry's at Renaissance Schaumburg Hotel & Conference Center, IL
Jason W. Knutson, 5 O'Clock Club, Pewaukee, WI
Annie Somerville, Greens Restaurant, San Francisco
Stephanie Sokolove, Stephanie's on Newbury, Boston
