Skip to Navigation Skip to Content

Food Management

More in Sandwich - Wraps & Pizza

Feb. 1, 2011

article

Food Management

Maui Island Chicken Sandwich

YIELD: 12 12 boneless, skinless chicken breast filets cup prepared Teriyaki glaze 1 cup mayonnaise tsp. fresh ginger, peeled, finely grated 12 honey wheat...More
Dec. 1, 2010

article

Food Management

Cary Neff

Chef, Author and Vice President of Culinary for Morrison Management Specialists...More
Nov. 1, 2010

article

Food Management

Kim's Hot Turkey Club

YIELD: 48 SANDWICHES 2 lbs. butter, melted 3 Tbsps. garlic powder 12 Batarde (a short French baguette) rolls 6 lbs. cooked turkey breast 96 slices bacon,...More
Nov. 1, 2010

article

Food Management

Florida Mojo Pork Cubano

YIELD: 6 SANDWICHES For the Citrus Marinade: 1 cup orange juice cup lemon juice cup lime juice cup orange slices cup sliced red onion 1 Tbsp. dried oregano...More
Nov. 1, 2010

article

Food Management

Avocado Aioli

YIELD: 1 TO 1 CUPS (10 SERVINGS) 2 avocados 1 cup sour cream (or nonfat sour cream) cup chopped parsley or cilantro 2 lemons or limes, zested and juiced...More
Nov. 1, 2010

article

Food Management

Classic Reuben

YIELD: 1 SERVING 2 Tbsps. Thousand Island Dressing 2 slices marble rye Panini bread 4 oz. corned beef, thinly sliced and warmed 2 slices Swiss cheese...More
Nov. 1, 2010

article

Food Management

Monte Cristo Sandwich

YIELD: 16 SERVINGS 4 cups whole milk 12 large eggs, beaten 1 cup flour, all-purpose 2 Tbsps. baking powder 32 slices country bread, thick sliced 2 lbs....More
Nov. 1, 2010

article

Food Management

Open Faced Turkey and Brie with Cranberry-Vodka Mayonnaise and Warm Apples

YIELD: 6 SERVINGS cup mayonnaise cup coarsely chopped frozen cranberries, partially thawed (reserve 2 Tbsps. for garnish) 1 Tbsp. vodka or cranberry flavored...More
Nov. 1, 2010

article

Food Management

Grilled Onion Rings and Sausage Sandwich

YIELD: 24 SERVINGS 24 baguette bread, cut into 6" pieces 4 lbs. yellow onions, large, cut into " rings 24 spicy country sausages, cooked 1 qts. sauerkraut...More
Nov. 1, 2010

article

Food Management

Grilled Pear Cubano

YIELD: 12 SANDWICHES For the Pear Mustard: 1 cups reserved canned pear juice 1 cup yellow mustard 21 ciabatta or hard bread rolls, split 1 cups Pear Mustard...More
Nov. 1, 2010

article

Food Management

Nancy Stewart's Smoky Turkey Grill

YIELD: 48 SERVINGS 96 marble rye slices as needed, honey mustard sauce 8 lbs. cooked sliced smoked turkey 4 lbs. provolone cheese as needed, margarine,...More
Oct. 1, 2010

article

Food Management

Mexican Pizza

YIELD: 12 SERVINGS/6 PIZZAS 6 each 12" jalapeno flatbread or tortilla 3 cups prepared spicy salsa 1 lbs. mushrooms, sliced 6 oz. red onion, thinly sliced...More
Oct. 1, 2010

article

Food Management

Grilled Vegetable, Red-Onion Curry & Quinoa Pizza

YIELD: 4 PIZZAS For the Curry: cup olive oil, divided 3 Tbsps. small-dice red onion 1 Tbsp. minced ginger 2 garlic cloves, minced 1 tsp. ground cumin...More
Sep. 1, 2010

article

Food Management

Cuban Mango Melt

YIELD: 12 sandwiches cup honey mustard 12 sweet French rolls, cut in half lengthwise 12 slices Swiss cheese, cut to fit rolls 12 slices ham 12 slices...More
Jun. 1, 2010

article

Food Management

Sweet Vidalia Primavera Pizza

YIELD: 6 SERVINGS Olive oil, as needed 1 lb. pizza dough 1 cups grated smoked mozzarella 1 cup drained diced canned tomatoes with Italian seasoning 10...More
Jun. 1, 2010

article

Food Management

Muffaletta Pizza

YIELD: 1 14" PIZZA 1 Tbsp. minced garlic cup minced green olives cup minced black olives 2 Tbsps. minced pepperoncini 2 Tbsps. minced roasted red bell...More
Jun. 1, 2010

article

Food Management

Flatbread Pizza with Romesco Sauce, Portobellos, Mozzarella and Smoked Gouda

YIELD: 4 SERVINGS Romesco Sauce: cup canned, drained fire-roasted tomatoes, drained cup roughly chopped roasted red peppers 1 tsp. chopped roasted garlic...More
Jun. 1, 2010

article

Food Management

Grilled Pizza with Bacon & Tomato

YIELD: 12 SERVINGS Seasoned Tomatoes: 1 lbs. fresh grape tomatoes, halved cup olive oil cup chiffonade fresh basil Kosher salt and course-ground black...More
Jun. 1, 2010

article

Food Management

Mango and Bacon Barbecue Pizza

YIELD: 1 PIZZA 1 7"pizza crust 2 Tbsps. barbecue sauce cup shredded Italian cheese blend (about 2 oz.) 2 strips bacon, cooked crisp and coarsely crumbled...More
Jun. 1, 2010

article

Food Management

Pizza del Giorno

YIELD: 6 1-SLICE SERVINGS 1 Tbsp. olive oil 1 lbs. yellow or red onions, halved and sliced (about 5 cups) 8 oz. spicy fully cooked smoked sausage, sliced...More
Jun. 1, 2010

article

Food Management

Paris Pizza with Portobello, Boursin, Brie & Grilled Chicken

YIELD: 12 PIZZAS 3 lbs., 6 oz. whole-wheat pizza dough 2 lbs. Boursin cheese, softened 3 lbs. fresh tomatoes (about 12 medium), sliced thin 1 lbs. portobello...More
Jun. 1, 2010

article

Food Management

Mediterranean Mashed-Potato & Fresh Herb Pizza

YIELD: 48 2-SLICE SERVINGS 3.55-lb. carton unseasoned, extra-rich dry mashed potatoes cup garlic powder 1 Tbsp. salt 1 tsp. freshly ground black pepper...More
Jun. 1, 2010

article

Food Management

American Lamb Pizza Supreme

YIELD: 4 2-SLICE SERVINGS lb. ground lamb tsp. onion salt tsp. fennel seed tsp. crushed dried oregano leaves tsp. crushed dried basil leaves tsp. crushed...More
Jun. 1, 2010

article

Food Management

Greek Isle-Style Smoked-Salmon Pizzette

YIELD: 2 6" PIZZETTES 10 oz. fresh pizza dough 1 Tbsp. olive oil 4 oz. regular or seasoned goat cheese, crumbled cup thinly sliced green bell pepper cup...More
Jun. 1, 2010

article

Food Management

Heirloom-Tomato Pizza

YIELD: 4 1-SLICE SERVINGS 1 frozen 12" oven-rising sheeted pizza dough 3 oz. arugula pesto sauce 4 oz. mozzarella cheese, shredded 8 slices heirloom tomato...More

Follow Us

Search Food-Management.com

Copyright © 2013 Penton Media, Inc