FOOD & BEVERAGE TRENDS
CUBANO: THE ITALIAN CUBANO SANDWICH Paris Junior College
Ingredients: flatbread, pepper jack, provolone, ham, turkey, salami, pepperoni, Mojo pork, Dijon, garlic, mayo, red vinegar, salt, pepper, lettuce, banana peppers, pickled red onion “Growing up and coming into the service industry, my first few jobs were in Subway and other deli environments making all different combinations. Through my experiences there and traveling to Chicago and finding Morrys Deli. Even Stumbling into Chappy’s Deli in Mongomery, I found a love sandwiches mainly Italian subs and many a Cuban sandwich. Combining that with years of my culinary journey to becoming a chef I combined them over time to bring together my two favorite sandwiches.” (Kaleb Ward, catering supervisor)
CUBANO: NUEVO CUBANO TORTA Greenville County Schools Ingredients: Italian beef, cheese sauce, honey pepper relish, giardiniera, Turano roll “This is being served to the Greenville County Schools Inter-high Council to test acceptance for high schools. It’s plant-forward and globally inspired.”
CUBANO: PRESSED CUBANO SANDWICH Conemaugh Memorial Medical Center Ingredients: baked ham, slow roasted pulled pork shoulder, Swiss cheese, dill pickles, peppered dijonaise, Cuban sub roll “We started making this sandwich for National Pickle Day at the hospital, and it took off, becoming a staple from there.”
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QUARTERLY | Q1
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