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Building Signature Sandwiches
Inspiration and Recipes
Customers face some pretty uninspired sandwiches – either at home or at the restaurant down the street. A signature sandwich with layers of flavor and tantalizing ingredients stands out.
“Our goal is to be inventive in a way that will excite the customer,” says Jeff Basalik, executive corporate chef at Kraft Foodservice.
Our chefs share their creative plans for a great sandwich.
The bread: For hearty sandwiches, they recommend bread with character, like a whole-wheat demi-baguette or ciabatta. “The bread is your foundation and a great way to build in texture,” says Aliza Katz, corporate chef at Kraft Foodservice. “It should match the theme of your sandwich. Tortillas, wraps and pitas can help complete the picture, too.”
The protein: Almost anything goes here: ethnic cheeses, specialty deli meats, pulled pork, shellfish, etc. “This is your center-of-the-plate, so support it with complementing elements,” suggests Chef Basalik.
The spread: Here is where you dress your sandwich, adding mouthfeel and nuance. “Get creative. Take a good base and add one or two ingredients, enhancing the spread with vibrant and unique flavors,” says Chef Basalik.
The vegetables: Signature doesn’t have to mean intricate recipes. “Minor tweaks to the everyday translates to new and inspired,” adds Chef Katz. For instance, try roasted red pepper instead of raw red pepper, watercress instead of romaine or pear instead of tomato. |
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| Behind the Recipes |
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Caribbean Chicken Salad Croissants
The Caribbean Chicken Salad Croissant delivers comfort and amazing flavor. Fresh mango, lime juice, apricot preserve, Grey Poupon Dijon Mustard, red onion, red pepper, Kraft Mayo and Caribbean jerk seasoning are tossed with diced grilled chicken breast. “The mustard pulls all these distinct flavors together, and drops in a nice background note,” says Katz. The jerk seasoning brings heat, while the apricot and mango cool things down with their sweetness. “We use a toasted croissant here. It’s flaky and buttery, and plays well off the flavors in the sandwich,” adds Chef Katz. |
Caribbean Chicken Salad Croissants |
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Falafel Pita Sandwich with Yogurt Sauce
This interpretation of the falafel adds goat cheese to the chickpea filling for moisture and tang. “We also mix in cilantro, mint, red onion and Grey Poupon Dijon Mustard for depth of flavor and ground crackers for extra texture,” says Chef Basalik. The falafel, along with a mustard-yogurt sauce made with Greek-style yogurt, Kraft Mayo, Grey Poupon, cilantro and mint, are housed in a pita pocket. Spring mix tossed in a bit of the sauce adds wholesome crunch to this vegetarian sandwich. The mayonnaise mellows out the tang in the yogurt and gives it body. For a lighter sandwich, the falafel is sautéed instead of deep-fried, then finished in the oven. |
Falafel Pita Sandwich with Yogurt Sauce |
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Tuscan Pork Cutlet Sandwich
The Tuscan Pork Cutlet Sandwich offers a twist on the beloved Parmigiana sandwich. The pork is encrusted with crushed Ritz Crackers, then pan-fried in olive oil. The spread vibrates with Mediterranean distinction: kalamata olives, capers, fresh basil, sun-dried tomato and lemon zest. “The Kraft Mayo binds all of those flavors together, so you get the acidity from the lemon and the earthy tones from the sun-dried tomato,” says Chef Katz. A ciabatta loaf is split and spread with the embellished mayonnaise and the breaded cutlet is placed atop, followed by roasted yellow pepper, sautéed baby spinach and red onion. Provolone crowns the toppings, then the sandwich is broiled just until the cheese starts to ooze. |
Tuscan Pork Cutlet Sandwich |
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Roasted Turkey Sandwich with Lemon-Tarragon Spread
This is anything but an everyday turkey sandwich. Tarragon, lemon juice and lemon zest embellish the mayonnaise, giving it a bright taste with a subtle note of anise. White Stilton with lemon rind is packed into the bread, adding depth and creaminess. The sweetness from the Stilton balances the asparagus and spring mix. A torpedo roll adds both satisfying crunch and a firm foundation. “You’re still offering turkey, which is so popular,” says Chef Basalik, “but you’re dialing up the delivery.” |
Roasted Turkey Sandwich with Lemon-Tarragon Spread |
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Open-Face Smoked Salmon Sandwich
For this open-face sandwich, our Kraft chefs chose a hearty and thick slice of country-wheat bread. “It’s a play on a traditional smoked salmon canapé,” says Chef Basalik. Philadelphia Cream Cheese blended with Grey Poupon Bistro Sauce and chives elevates the sandwich spread with a subtle background of horseradish. The fresh flavor of English cucumber, red onion and microgreens balances the sandwich beautifully. |
Open-Face Smoked Salmon Sandwich |
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