![]() ![]() One of our most unique sandwiches is the Meatloaf Sandwich, with Tillamook cheddar, crispy onions and steak sauce from our sister restaurant, Rosebud, all served on a kaiser roll. According to Eyester, the corned beef embodies Timone’s sandwich philosophy, which he describes as “a return to tradition, with top ingredients from local purveyors and chef-driven sandwiches. The most popular sandwich component at Timone’s is its corned beef, crafted over a two-week span. In-house ingredients, from pickled onions to specialty condiments, can help differentiate your pizzeria. Once you have a great bread base, the fun part begins: What’s going inside? Ideally, you can cross-utilize a lot of your pizzeria toppings to create delicious subs while stocking a few ingredients that are unique to your sandwiches or salads. Todd Peterson, Togo’s Eateries An Inside Job New ideas, combinations and flavors allow you to find something fresh, new and delicious.” “You won’t fail or succeed until you try something new. Local bakeries might even provide cross-promotional benefits, with which you can promote each other and share client pools. “This third-generation, family-owned bakery bakes the best submarine rolls in the world,” says Mongan, who offers subs on its Wheat Roll, Sesame Roll and White Roll in 12”, 8” and 6” sizes. ![]() ![]() Gene Mongan, owner-operator (with partner Kurt Raepple) of John’s Pizza and Subs ( ), with four locations in New York, offers its submarine sandwiches on Italian rolls made by a local bakery, Costanzo’s Bakery, which has built a reputation in the area since 1933. However, if bread making requires too much of a time commitment, you can also partner with a trusted local brand. Ron Eyester, chef/owner at Timone’s Pizza and Deli ( ) in Atlanta, notes that some of his most popular sandwiches are offered on homemade bagels, made fresh every morning. In recent years, pretzel breads, Italian favorites such as ciabatta and focaccia, multigrain blends, and herb- or flavor-infused breads have gained in popularity, but even breakfast staples like croissants and bagels can be a great choice. Whenever possible, pizzeria operators should allow customers to select their own breads, though they’ll also appreciate if you supply a “suggested bread” for each sandwich. ![]() Schlotzky’s Deli mixes up its menu with Dark Rye and Jalapeno Cheese buns, while Subway multipurposes its flatbreads for sandwiches and flatbread-style pizzas. Dallas-based Which Wich, meanwhile, appeals to health-conscious customers with the option to “skinny your wich” by scooping out the insides of the bread. At Togo’s Eateries, a 250-location chain based in San Jose, California, artisan breads include Parmesan Cheese, San Francisco-Style Sourdough and 100% Honey Whole Wheat. You shouldn’t overlook the classics (white and wheat remain perennially popular), but a few specialty breads can help make your sandwiches stand out.Īmerica’s largest sandwich slingers understand that options are crucial for today’s customers. Artisan breads are on the rise as customers crave upscale varieties with a flavorful twist. When crafting a quality sandwich, start at the bottom (and top). Don’t hesitate to make the most of this popular item by tapping time-tested recipes and giving your creativity free rein.Īrtisan bread and piled-high premium fillings help create standout sandwiches for hungry patrons. According to Rosemont, Illinois-based US Foods, United States residents eat an estimated 300 million sandwiches every day-on average, about one per day for every American-and sandwiches are menued more frequently in restaurants than any other type of entree. After all, they’re quite similar to pizzas-utilizing a bread base that allows for endless variety and customization-and customers love them for their portability and affordability. Whether you call ’em subs, grinders, heroes or hoagies, sandwiches are a no-brainer on pizzeria menus. ![]()
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