Let’s take a drive south of the border and find inspiration in the big, bold flavors of Mexico… flavors that are perfect fit for sliders!
Chef Tim’s from-scratch Scotch Eggs feature a delicious layer of housemade Jennie-O ground turkey sausage surrounding a balsamic soft-boiled egg; all coated in a crispy seasoned bread crumb layer.
This sandwich is a two-hander, and be sure to B.Y.O.B… “Bring Your Own Bib” for a recipe transforms the Sloppy Joe from a sandwich with forgettable potential into your next highly profitable featured special.
Greens, eggs and ham! That’s our hamtastic spinach and broccoli quiche. Quiche is, in my opinion, one of the easiest ways to transform leftovers into a palatable, profitable work of art.
This recipe will help change your perception of what a ham sandwich is, to what a ham sandwich could be. Served open faced and topped with an egg, this Poblano dressed “ham sandwich” hits rockstar flavor levels.
This week we’ve added 9 new items to our inventory including philly steak, country fried chicken, pumpkin filling and more…
A French bread club sandwich is stacked so high with turkey, cheddar, bacon and more. You’ll need a pretzel stick pressed through the layers, just to hold it all together!
The perfect blend of seasoning and Costanzo’s quality brings a whole new layer of flavor to any sandwich.
One of the quintessential cornerstones of comfort food, a good biscuit can be transformed to suit many presentations and nontraditional uses
This week we’ve added 8 new items to our inventory including graham cracker french toast, disposable masks with ear loops, whole grain grilled cheese sandwiches and more…
Chicken breast basted with Citrus Mojo Sauce, topped with crispy onion and served with a side of fries.
Mexican Torta Milanese style sandwich served on a soft telera roll with crispy chicken, melty cheese and a homemade honey hot ranch.
Grilled whole grain ciabatta bread filled with sriracha glazed chicken, Kim-Chi, cheddar and pepper jack cheese.
Thinly sliced ribeye steak baste with Sweet Baby Ray’s Kickin’ Bourbon sauce and drizzled with melted cheese. It’s the kind of taste you can only find on a trip to Philly.
Airy, Crunchy, puffy morsels of porkliciousness. Even if pork chicharróns are’t on a trending foods list somewhere, I suggest placing them on yours!
A cheese curd is essentially the cheese solids that remains after being separated, or cut, from the whey in the cheese making process. Cheese curds as we know them are a young un-aged, unformed cheese…
Warm Fire Braised® Turkey breast, pecan wood smoked shoulder bacon and a medium-boiled egg on herb focaccia with a luxurious maple feta dressing.
Refine your red onions. This easy method will add both flavor & visual stimulation to your garnish station; without adding significant cost to your dish.
Pickled Brine Chicken on a brioche bun with tangy citrus slaw, Kogi serrano chili garlic aioli and bread and butter pickles. Served with tater tots with Kogi salsa roja.
A toasted brioche roll with Salsa Roja mayonnaise, thinly sliced beef, cheddar cheese topped with a horseradish slaw.
Take the classic chicken sandwich to new international levels of flavor. This crispy fried chicken breast is topped with Korean BBQ Sauce and an Asian citrus slaw.
A fresh and flavorful twist on the classic club sandwich, featuring grilled chicken, a homemade black bean spread and fresh vegetables.
Smoked turkey breast and crisp turkey bacon are surrounded by fresh greens and the peppery zest of house-made watercress cream cheese, adding a modern twist to the New York bagel club. Serve with a side of red cabbage coleslaw to add even more veggies to the meal.
Happy 4th of July! This week we’ve added 2 new items to our inventory including bbq chicken tornado and more…
Packed with flavor, healthy protein from chicken and fresh veggies this hearty sandwich is easily customized for max appeal among varying age groups, bringing a new level of boom to your lunch offerings!