Fall Sandwich menu

Billy, have you considered chicken or turkey as the protein, and using the same approach?

Used to be a shop in town that offered several variations on that theme, and they were very popular.

 

Have partnered something similar ( but w good ole no cook onion jam) with Chicken thigh, bacon & a squeeze on plum sauce...did have cheese but sold just as hard without it (better than the steak)...here it costed out cheaper than the steak.

Now that I think about it...chix 'n bacon had been one of those untouchable earners forever till it accidentally fell off this winter...damn what were we thinking... 

 

Since muffins and cupcakes are in. I just tried a Wild Mushroom and Herb Muffin with a Chicken Liver Pate Frosting .served on top of baby greens, with Yellow Teardrop Tomatoes, and Roasted Beets Parisienne.  Went over fairly well, will run again.

 

fwiw product review...

To fit the rest of the menu and as a component the roll had to be as good as was cost effective and easy to manage. We chose a 'fast bake' mini baguette...defrosted we cut a thin V in the top first then pry and load with tongs. Minimum 2 min in a hot oven gave them a very good crusty finish 'cos of some particular additive. If we were really in a hurry we let Chef da Bing get them started. This way proved to be both kitchen and diner friendly by encasing a hot, sauced filling keeping the temp and bringing the crunch......2 thumbs up for 'fast bake! /img/vbsmilies/smilies/biggrin.gif

 

I'm looking for a top of the line chef, can anybody help.

 

Ed, do you know any top chef's looking for a job.

 

What is the location?

What skills/experience/education are you looking for?

What is the "summary job description"?

 

Wouldn't this make more sense as its own  thread?

 

Sorry to get back on topic, but don't overlook the French Dip approach.  Almost always--nay, always--a super cost-effective sammich.  We use tri-tip at our restaurant... maybe not the cheapest cut, but you get a fairly good chunk of rump for the money and can also brand it on the menu:  it's not just "roast beef," it's "roast tri-tip!" 

Either way: just marinate a few, rub them with savory herbs and roast them to mid-rare, and slice windowpane thin.  Roast some mirepoix in the drippings that naturally follow, build your jus, and serve on crusty French rolls.  The whole sandwich should cost around a buck depending on how good the bread is and how high you stack the meat.  Turn it around a resell for $5?  You're laughing to the bank.  (We sell it for $9.  Tourists.)

 

Guido  Most of the good guys I know are gainfully employed, some are not but I would not reco to you(thats why they are not working) 

If I hear I will let you know. EJB

 

What if you called it something else, Billy? Put a regionally acceptible name on it, but describe it as Italian beef etc. That might work.

I was thinking, too, that you could ring the changes on "gourmet" grilled cheese sandwiches; combining the familiar with the offbeat. For instance, just fooling around with what was in the fridge, I just made one using talagio, laschinkin (a Westphallian ham), and some left-over grilled pineapple.

Not suggesting that particular combo, but gives you the idea.

 

We cant keep Chicken Cordon Bleu subs in stock....Easy and pretty cheap...we use at 8: Frenhc roll, cut 3/4 way, spray it and char grill  it then put honey mustard dressing on one side and mayo on the other.  Use 2 flat-ish (cheap) chicken tenders, one slice deli ham cut in thirds ( to better fir the roll)   and warmed on flattop with swiss on top.  Throw it all in the roll and wait for the oohs and ahs. 

Another variation you might try on the 'philly' type beef is to  warm it, top it with green pepper rings and muenster cheese to melt, use coarse type mustard on your rolls... good.

 

I would charge two buck more than my other subs. Its easy in the customers mind to justify.

I think subway charges about seven bucks for their Philly steak.Emphasize the ribi  If it taste good customers will order it.

My favorite is steak and pepperoni w/green and hot peppers, provolone.

 

>I am thinking of using your idea with three different cheeses on three slices of Brioche bread open face and then build as a "Gourmet Club <

My only concern with that approach, Billy, is that, with the exception of hot turkey, blue collar workers just don't relate to open-faced sandwiches. So you'd have to pile the slices together in the form of a traditional club. Maybe add some bacon and tomato, if you can keep it within cost?

When I build specialized grilled cheese sandwiches I use the ingredients as layers, rather than including an extra slice of bread. For instance, in the example I gave above, the layers consisted of: bread, Swiss cheese, talagio, ham, pineapple, ham, talagio, Swiss, whole-grain mustard, and bread.

It turned out very tasty. Next time I would slice the pineapple a little thinner than I had, is the only change I'd make.

I don't think you could produce this one within your targeted price point. But I also think you're working in the right direction.