It’s hard to improve on the classic combination featured on a BLT: the deep bacon flavor, the acidity of the tomato, the creamy tang of the mayonnaise. But creative onsite chefs are doing just that—dressing up, dressing down and deconstructing the BLT. “The BLT is one of the quintessential great sandwiches,” says Chris Koetke of Kendall College. “But that doesn’t mean that you can’t take it anywhere you want.” Created just for FM by ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.