Wild Rice Melt
Tavern on the Hill
Ingredients: House-made patty of Minnesota wild rice blended with Asiago cheese and panko breadcrumbs, smothered with smoked Gouda cheese, topped with red onion and set between slices of grilled cranberry wild rice bread.
Description: Wild rice is a staple side dish in Minnesota. Here it is made into a plant-based patty and given an additional regional, seasonal twist with the addition of cranberries.
The Kitchen American Bistro
Locations in Denver and Boulder, Colo., and Chicago
Ingredients: Half pound of warm, thinly sliced mortadella sausage, Swiss cheese Mornay sauce, and pistachio gremolata on a sweet onion brioche bun
Description: Mortadella, the Italian ancestor of bologna, is traditionally studded with pistachios. That is augmented here with a pistachio gremolata. Then the sandwich is enriched with a Swiss mornay sauce that’s all supported by a soft but substantial house-made onion brioche roll.
Blueberry Birthday Suit
Better Than Sex — A Dessert Restaurant
Ingredients: Brie cheese, spiked blueberry compote, fresh blueberries and Belgian white chocolate between thick slices of buttered cinnamon sugar Texas toast topped with blueberry sugar and served with a side of strawberry Champagne soup
Description: This rich breakfast or dessert sandwich is creamy, rich and satisfying and has the added bonus of a chilled soup for dipping or pouring on top.
Ingredients: Grilled Creole shrimp, mango-pineapple slaw, tomato, red onion and smoked paprika mayonnaise on a lightly toasted Italian Roll.
Description: The house-made slaw, mayonnaise and Creole seasoning all come together for a satisfying sandwich
Ingredients: Grilled top round beef, smoked ham, provolone cheese, fried egg and bacon aïoli
Description: Chivito has been described as the national dish of Uruguay. Amistad Grill took some liberties with this version, serving it with bacon aïoli instead of actual bacon, and putting fries, which are a common accompaniment to a chivito, on the sandwich itself.