Stack 'em Up!

Patricia Sheehan

Stack 'em Up!

Call it a grinder, hero, hoagie or po’ boy–the submarine sandwich satisfies big appetites while providing operators an attractive payback.

Cameron Smith

Director of Retail Dining

Wood Dining Services

University of Maryland

College Park, MD

"Here at Subversions, which has been open since February, we sell about 800 12-inch subs a day. It’s a turnkey brand complete with trainer guides and brand concept manuals, which cover everything from production to procurement. Everything is very specific.

"We offer four to five different fresh-made breads including oat, wheat and Italian herb. We offer fresh, higher-end meats and toppings like cappicola, seafood salad and fresh tuna, made daily. We provide combo meals for meal plan students—typically a six-inch sub, chips and a soda. We also do brand promotions every other month featuring, for example, a hot meatball sub or our hot chicken melt. It’s a very popular dining location."

Elsie Lee-Szeto, SFNS, MS, RD

Director, Child Nutrition Services

Newark Unified School District

Newark, CA

"At the junior high school, we make our sandwiches fresh daily using a variety of breads such as a five-cut French bread, a foccacia roll or a kaiser bun. We use fresh USDA commodity turkey roast slices, turkey ham, commodity cheese slices and purchased dry salami slices, piled high on the bread. For vegetarians, we offer an avocado, lettuce and tomato sandwich. The sandwich is served unwrapped and has the appearance of a Subway or Togo’s sandwich. These sandwiches come with a trip to the salad bar, fresh fruit and beverage for $2.25."

Ed Lino

General Manager

NYIT, Whitsons

Westbury, NY

"Our sandwich brand is called The Great American Sandwich Company. We offer a variety of spreads and breads. The perception of value in the customer’s eyes is enhanced by upgrading our sandwiches and the pricing by switching from a traditional kaiser roll, for example, to something more upscale like a focaccia, ciabatta or rustica bread. It dresses up the sandwich and provides a higher perceived value to the customer. We also use a variety of toppings that dress it up. We have at least four or five different spreads available every day such as pesto, ancho mayo, Cajun, chile, chipotle, creamy Caesar Parmesan and creamy honey peppercorn."

Italian Hero

Yield: 24 6-oz. servings

24 French rolls, seeded

21Ú4 lbs. Panini Dressing

48 red leaf lettuce leaves

11Ú2 lbs. Genoa salami

11Ú2 lbs. prosciutto

11Ú2 lbs. cappicola

11Ú2 lbs. mortadella

11Ú2 lbs. provolone cheese

72 slices tomato

144 slices Bermuda onion ring

FOR THE PANINI DRESSING:

2 oz. balsamic vinegar

2 oz. red wine vinegar

12 oz. extra virgin olive oil

2 Tbsps. oregano, fresh ground

to taste kosher salt

to taste cracked black pepper

1. Slice rolls in half lengthwise.

2. For the dressing: Combine all ingredients in mixing bowl. Correct seasonings to taste if necessary.

3. Coat both sides of the bread with dressing. Add lettuce to bottom half of the roll.

4. Top lettuce with provolone, salami, prosciutto, cappicola, mortadella and provolone. Add tomato and onion slices and other half of roll.

Recipe from Whitsons, Huntington Station, NY

Vegetarian Sub

Yield: 1 12-in. sandwich

1 12-in. sub roll

1 Tbsp. sauce or condiment of choice, i.e. mayo or mustard

3 1-oz. slices cheese of choice

2 oz. hummus

1 oz. peppers and onions

1 Tbsp. black olives, sliced

3Ú4 oz. lettuce, shredded

2 3Ú16-in. slices tomato

3Ú16-in. slice onion

1. Split roll in half lengthwise. Spread halves with sauce.

2. Layer bottom half of roll with cheese, hummus, peppers and onions, black olives, lettuce, tomato and onion and roll top.

Recipe from Cameron Smith, Director of Retail Dining, Wood Dining Services, University of Maryland, College Park, MD

Panio Fiorentieo

Yield: 1 6-oz. serving

21Ú2 oz. Philly steak

1Ú2 oz. roasted peppers

11Ú2 oz. fontina cheese

1 oz. arugula

1Ú2 oz. pesto mayonnaise

1 each rustic roll

1. Place steak on grill with a small amount of oil. Turn meat occasionally until it is no longer pink.

2. Slice roll three-quarters of the way through and toast on grill.

3. Evenly spread pesto mayonnaise over both halves of roll.

4. Line roll with fontina cheese and top with steak, roasted peppers and arugula. Cut sandwich diagonally in center.

Recipe from Whitsons, Huntington Station, NY.