Trends Report: Read Between The Slices

Trends Report: Read Between The Slices
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At breakfast and beyond, the sandwich is Americaʼs favorite menu item. It drove the rise of
the fast casual segment, is the core competency of the quick service segment, dominates fine
dining lunches and is the top-selling item at many casual chains. In fact, Americans will eat
more than 12 billion sandwiches this year, according to Packaged Facts citing data from NPD
Group. Thatʼs one billion more sandwiches sold in foodservice than in 2005. Technomic
polled customers and found that more than 93 percent purchase at least one sandwich a
week away from home. The Sandwich is Americaʼs favorite menu item because it delivers on
the desires of dining consumers: regional and international flavors, choice, control and
portability.
High quality sandwiches are popular because they provide bold flavor profiles and
practicality. Consumers will try new flavors on sandwiches because the cost of trial is
relatively low. Operators are also more daring with sandwich flavors, offering a variety of new
flavors because they can serve them on a handheld, portable sandwich. But the Sandwichʼs
greatest appeal is customization. According to Mintel, 58 percent of restaurant-goers are
more satisfied when they can customize their orders, and sandwiches give operators the
flexibility to make it happen.
Pork is making an impact in sandwiches. Traditionally, ham, bacon and sausage have driven
the demand for pork sandwiches; today, chefs are getting creative with pork sandwich options
like pulled pork, meatballs, tenderloin and chops. Southeast Asian sandwiches made with
pork are growing in popularity, like the Korean ssam, the Chinese bao, and the Vietnamese
bánh mì. All three traditionally feature pork and are showing up on menus across the country.
Chefs are also taking innovative approaches to ham, using flavored or regional hams in
traditional sandwiches like the Monte Cristo. Cured pork, once the domain of charcuterie
plates, is perfect on sandwiches, wraps and paninis. Latin additions like Cubans, tortas and
cemitas are also on the rise.
Driven by street food operators and mom-and-pop ethnic restaurants, the bánh mì sandwich
is one of the latest hits in restaurants. Just a few years ago, the bành mì was only found in
Asian neighborhoods. Now, Top Chef Michael Voltaggio features a bánh mì made with pork
belly, pork butt, chicharrónes and pickled vegetables at his L.A. sandwich shop Ink Sack.
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ShopHouse Southeast Asian Kitchen, the newest
addition from the owners of Chipotle, offers a
bánh mì with pork meatballs served with green
papaya slaw, peanuts and herb salad. Even
Whole Foods is getting in on the trend with a line
of bánh mì sandwiches at their deli station.
The Cuban sandwich, and its cousin the Medianoche, have been popular in South Florida for
decades, but due to their simplicity and great flavor, they can now be found across
mainstream menus. The traditional Cuban is made with roast pork, ham, pickles and Swiss
cheese, and restaurants are creating their own signature Cubans, like the Cheesecake
Factoryʼs variation made with pork belly and ham.
Almost every city and region has its own
signature sandwich style, layered with the
indigenous flavors of emerging ethnic
populations. From Tom+Cheeʼs Grilled
Cheese with Bacon on two slices of grilled
donut in Cincinnati, to Manzana a restaurant
in Oswego, Oregon that features a citrusglazed pork tenderloin sandwich with fireroasted pork, barbecue onion relish, smoked
mozzarella and chipotle remoulade. There is
no arguing, sandwiches are the perfect
showcase for a cityʼs favorite flavors.
So itʼs official: America loves a good sandwich. To explore the amazing range of sandwiches
menued across the country, we checked out the sandwich scene in three cities – New York
City, Indianapolis, and San Francisco.
New York Cityʼs About International Flair
With a diverse population and ethnic identity driving culinary creation, New York City is full of
international flavor. Hundreds of original and
authentic pork sandwiches are found around the
city, from Italian and Latin favorites to the flavors
of Southeast Asia. Food blog “Between the
Bread” identifies the two most popular sandwich
options in NYC: Cubans and Porchetta. New
York Magazine and City Unlisted both swear by
the restaurant Porchetta, a small establishment
located in the East Village. Porchetta, of course,
is home to the Porchetta Sandwich, which was
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lauded by City Unlisted saying, “this is not a sandwich, itʼs a phenomenon…It offers roasted
pork prepared in the Italian style, seasoned with aromatic herbs and spices, with crispy skin
that breaks off into squares which explode in your mouth like little, fabulous fat bombs.” The
sandwich features a whole deboned pig seasoned with fennel and other spices, slow-roasted
until the skin is crackling and the meat is juicy. The porchetta sandwich on ciabatta at Di Palo
Dairy also made New York Magazineʼs “Best Sandwiches in New York.”
Itʼs not just Porchetta that makes New
Yorkerʼs mouths water. Pulled pork stars at
restaurants like Num Pang, a Cambodian
restaurant in Greenwich Village. Their
pulled pork is served bánh mì style with
cucumber, pickled carrots, cilantro and
chili mayo. They also feature a pork
sparerib sandwich with spicy tamarind
glaze and a five-spice glazed pork belly
with pickled Asian pear. In the East Village, Xe May takes a multi-cultural approach to the
bánh mì with an Italian-Vietnamese version made with grilled pork meatballs covered in
house-made tomato sauce and provolone with cilantro, pickled carrots, daikon, cucumber and
chili mayo all served on a traditional baguette.
Cubans and roast pork sandwiches are
highlighted at Defonteʼs Sandwich Shop, where
roast pork is served with broccoli rabe and
provolone. At Tom Colicchioʼs ʻwichcraft. Colicchio
serves one version with coppa, pickled pepper
relish and Fontina on grilled country bread, as well
as another roast pork sandwich with Dijon mustard
and bread and butter pickles on ciabatta. Cubanos
are also popular at Colicchio & Sons and The
Spotted Pig, not to mention the numerous Cuban
restaurants around the city.
In addition to Cubans, Latin-inspired flavors are taking
New York City by storm. Caracas, a Venezuelan restaurant
with locations in Manhattan and Brooklyn, offers two pork
arepas: La de Pernil and Los Muchachos. La de Pernil is
roasted pork shoulder with tomato slices and spicy mango
sauce, while Muchadoes features grilled chorizo, spicy
white cheese with jalapenos and sautéed peppers. Both
arepas are served on 100 percent corn flour buns and are
either grilled or baked.
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Indianapolis Equals Regional Perfection
Indiana, the fifth largest pork-producing state, is clearly
full of pork lovers. Their sandwich of choice is the
breaded pork tenderloin. Nickʼs Kitchen in Huntington
offers the Original Pork Tenderloin Sandwich, first made
in 1908 and a favorite ever since. The sandwich is
made using the original recipe, which includes a
buttermilk soak and a coating of cracker crumbs. In
Indianapolis, variations on the breaded tenderloin
sandwich are ubiquitous, found from Plumpʼs Last Shot
and Mug nʼ Bun, to The Friendly Tavern and Gerst
Bavarian Haus, and almost everywhere in between.
Standard toppings for all include lettuce, tomato, red
onions, and pickles.
Indy also boasts two stand out Cuban
sandwiches, from Tortas Guicho Dominguez y El
Cubanito and Super Tortas Estilo Barrio. At
Dominguez, the Cuban sandwich is the size of a
bear paw and features a mixture of roast pork,
ham, turkey, Mexican sausage, breaded steak
and a hot dog. Itʼs served with American cheese,
mozzarella, white queso, pineapple, tomato,
jalapeno and avocado. Its biggest competitor is
Barrioʼs sandwich, with two pounds of meat and
cheese, a fried egg, avocado and jalapenos.
Pork PoʼBoys are growing in popularity in Indianapolis as well. Papa Rouxʼs started the craze
with a Cajun-style pork sandwich with their signature Vouxdoux mayo and coleslaw, and
others are following suit.
San Francisco Sandwich Sensations
San Francisco offers the sandwich lover a buffet of international options with a focus on Asian
cuisine. It's home to the bánh mì fast-casual restaurant Bun Mee, which has a menu that
makes the bánh mì experience very approachable for many newcomers. They serve
traditional and Americanized versions as well as the Bun Mee Combo, featuring grilled
lemongrass pork, paté, mortadella, garlic aioli, shaved onion, pickled carrot and daikon,
cucumber, jalapenos and cilantro. Lee's Sandwiches, one of the countryʼs largest bánh mì
chains, is based in the Bay Area, now has 43 units in five states after getting it's start as a
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food truck. Their classic Leeʼs Combination is a delicious sandwich with sliced ham,
headcheese and paté.
According to Endless Simmerʼs “Americaʼs Best New
Sandwiches of 2012,” the number one new sandwich in the
U.S. is the Irish Breakfast Sandwich served at Beachside in
San Francisco. Made with thick slabs of bacon, pork
sausage, blood pudding, and Whit (oatmeal-pork fat)
pudding, the sandwich also features grilled tomato, a fried
egg, garlic aioli and tamarind sauce.
For the more mobile at heart, food truck Ebbettʼs
Good to Go serves a version of the Cuban with
pulled pork, artisan ham, Gruyère, jalapeno relish
and chipotle mayo.
For Pulled Pork sandwiches, some of the best are
offered at The Southern Sandwich Company, The Rib
Whip, 3-SUM Eats Food Truck (Cuban), Saigon
Sandwich and Wooly Pig Café whose signature
namesake sandwich has pork belly, arugula, shallots
and garlic. Not to be outdone by New York, Roti Roti
Gourmet Rotisserie features porchetta with arugula,
sweet onions and sea salt.
The sandwich is a canvas that provides chefs with ultimate creativity and flexibility, and its
popularity in restaurants across the country continues to grow. It offers international flavor,
homestyle comfort, artisan appeal, and for Americaʼs restaurants, it remains the most bewiching item on the menu.
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Success Story: Firehouse Subs
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With almost 20 years in the
sandwich business, Jacksonville, FLbased Firehouse Subs takes pride in
serving up great sandwiches made
with quality ingredients. Founded in
1994 by brothers and former
firefighters Chris and Robin
Sorenson, the chain now boasts
over 400 restaurants across the
country. Step into a Firehouse Subs
location and the Sorenson brothersʼ
firefighting heritage is obvious, from
the fire station décor and the topselling “Hook & Ladder” ham
sandwich, to the “Firehouse Subs
Public Safety Foundation” benefitting
first-responders.
Firehouse Subs' Founders brings the same determination and energy to their food as they did
to the fire department, focusing on delivering hot, delicious sandwiches to its legions of fans.
We caught up with Firehouse to talk about their unique preparation method, community
involvement and up-and-coming pulled pork sandwich.
NPB: Tell us about how Firehouse Subs got started and what youʼre all about.
Firehouse: Firehouse Subs® was founded in 1994 by former firefighters and brothers, Chris
and Robin Sorensen. The founding ambition was to have a place of their own where they
could enjoy their passion for food and serving others (and have a place to hang out and eat
for free).
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Both had growing families when they began the venture. It was a huge risk and skepticism
from all quarters was high, but like true entrepreneurs the doubts of others only served to fuel
their ambition. They spent every penny they had, which wasnʼt much, and borrowed the rest
including parlaying most of the funds on a credit card belonging to Robinʼs mother-in-law.
Chris and Robin sketched out the concept of
Firehouse Subs on a napkin one afternoon in a
competitorʼs parking lot. They wrote down how
they would be different, and how they would be
better than the rest. Those defining
characteristics are what sets the company apart
today, including premium meats sliced fresh every day; a unique steaming method that
creates a taste explosion; old-fashioned customer-service values, which the brothers learned
from working in their parentsʼ family-owned business; firefighting decor and a custom mural
that appeals to customers of all ages and commemorates the family's 200 years of fire
service. Firehouse Subs was an overnight success.
At the close of 2001 with 41 restaurants and no debt, Firehouse Subs grew by an average of
over 40 restaurants per year, for the next 10 years. The company began positioning itself for
broader expansion, developing a two-tier Area Representative/Franchisee model as the
driving force behind its growth. In 2011, the brand experienced its largest growth spurt ever,
increasing in size by 79 restaurants. The growth model is based on finding the right
franchisee, the right location, and opening at the right time – nothing else.
Today, Chris and Robin lead the companyʼs growth and HQ team of 60 from Firehouse Subs
headquarters in Jacksonville, Fla., with partner, board member and advisor Stephen Joost,
and a talented executive team. Firehouse Subs stands as one of the highest volume sub
chains in the country, boasting an Average Unit Volume (AUV) in excess of $670,000 per
year. This continued success fuels the growth behind the fiery young chain that is
continuously recognized as one of the best brands in the restaurant industry.
NPB: You use pork across your menu – is pork a profitable protein for you?
Firehouse: Pork is a profitable protein for us, and our
supply chain team does a phenomenal job at keeping
our costs very competitive. We use ham in our most
popular sub, the Hook & Ladder®, and believe it or
not, we also use pork in our Firehouse Meatball™.
The Firehouse Meatball and the Hook & Ladder have
been on the menu since we opened our doors in
1994.
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NPB: How do you use social media in your business? How important is it to driving traffic?
Firehouse: Social media provides Firehouse Subs with additional, powerful touch-points to
reach our guests. In fact, Firehouse Subs is one of only 5 percent of brands that responds to
its wall comments on Facebook. Through social media sites, Firehouse Subs is able to
receive customer feedback, share news and special offers, and poll for opinions, all in realtime. It is an online extension of the restaurant experience. Through its own YouTube
channel, Firehouse Subs shares the brand story in a CNBC interview.
In addition to daily dialogue with guests, social media
provides a dynamic platform for interaction. Currently
on the Firehouse Subs Facebook Page, fans can
spin a virtual slot machine to reveal a sub, chips, and
one of the 120+ drinks from Coca-Cola Freestyle to
create a “Perfect Combo.” There are also prizes
hidden in the slot machine that fans have the chance
to win. Hosting contests and sweepstakes through
social media adds value to the customer-brand
relationship and promotes engagement.
More important than an offer driver, social media
interaction with our guests builds long-term and
lasting relationships based on a foundation of trust,
transparency and customer service.
NPB: Youʼve been in business for almost 20 years – how has your menu changed since
1994?
Firehouse: Our menu has progressed with the needs of our guests. The very first item ever
sold at a Firehouse Subs was a hot dog. It lasted only a few years as our specialty is
steaming hot subs. We are constantly reviewing our menu for potential changes to meet the
needs of our guests. It goes without saying that any item added to our menu must be
flavorful, hearty, and worthy of a firefighterʼs appetite!
NPB: Youʼre currently testing a LTO pulled pork sandwich called
Kingʼs Hawaiian Pork & Slaw – tell us about the process to get this
sandwich to the market.
Firehouse: We involve our franchise community in our LTO
process and are currently testing the Kingʼs Hawaiian Pork & Slaw
in three test areas—Jacksonville, Phoenix, and Greeneville. Two
of these areas are solely franchise areas,and Jacksonville
contains company-owned restaurants. The process includes a
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three month operational market test where we fine tune the procedures. The product will be
introduced nationwide depending on results.
NPB: How do you prepare the pork for the Kingʼs Hawaiian Pork & Slaw sandwich?
Firehouse: Like most of our meats, we steam the pork with the pepper jack cheese. The
steaming process brings out the flavors in the meat, while maintaining the moisture.
Specially-designed steamers used in all Firehouse Subs restaurants ensure the premium
meats and cheeses are perfectly heated.
NPB: Last year, you topped FastCasual.comʼs list of 100 Movers and Shakers – what sets
your business apart from other sandwich shops and fast casual restaurants?
Firehouse: Aside from serving the best sandwiches
in the country, we provide our guests with the best
customer service, period. The founders learned
about the importance of treating customers as
guests while working in their parentʼs television
store in Jacksonville, Fla. Today, the mission of
Firehouse Subs is to carry on our commitment and
passion for hearty and flavorful food, heartfelt
service and public safety.
NPB: Your sandwich-building process is unique - can you tell us about how you decided to
steam your meats and cheeses?
Firehouse: Years before the first Firehouse Subs opened its doors, the founders were busy
in the kitchen testing out the best sandwich combinations and the best ways to prepare what
would become our specialty subs. They knew that they wanted a hot sub, and through trial
and error, discovered that steaming the meats and cheeses was the best way to produce a
hot sandwich with the most amount of flavor. Firehouse Subs offers oversized portions of
premium hand-sliced meats and cheeses, steamed to make the flavors burst, then piled high
with fresh produce, atop a toasted sub roll. Itʼs like nothing else.
NPB: What has your firefighting experience brought to the restaurant business?
Firehouse: The fire department culture runs
through the veins of the entire company every day,
but there are two major impacts from the Sorensen
brothersʼ service as firefighters. The first being
fellowship around the table, great food and plenty
of it. When developing recipes in their home
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kitchens, this was key. The familyʼs 200 plus years of firefighting service prompted the
creation of the Firehouse Subs Public Safety Foundation in 2005. The founders served their
community in the firefighting capacity, and they continue to serve it as business owners
alongside 250 plus franchisees who also believe in not only being a good community partner,
but who also believe in saving lives through our Foundation.
NPB: Tell us about Firehouse Subs Public Safety Foundation? What are some of the things
itʼs accomplished since 2005?
Firehouse: The Firehouse Subs Public Safety
Foundation was established in 2005, in the
aftermath of Hurricane Katrina. Firehouse
Subs co-founders, Chris and Robin Sorensen
traveled to Mississippi where they witnessed
the devastation first hand. After spending their
time and resources feeding survivors and first
responders, they made a promise, a
commitment; and began to make a difference.
The Firehouse Subs Public Safety Foundation
was born. Our goal is to impact local
communities by providing fire departments,
law enforcement and EMS with the tools, technology and training they need to protect and
save lives.
The Firehouse Subs Public Safety Foundation allocates funding in four distinct areas:
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Life-saving equipment to emergency service entities such as thermal imaging
cameras, AEDs, hydraulic rescue tools, CO2 detection devices and protective gear.
Prevention education to teach about the importance of fire safety and natural disaster
preparedness.
Financial resources to individuals pursuing a career in the public safety sector through
scholarship programs as well as continued education and training.
Ground assistance after natural disasters by feeding victims and first responders on
the scene.
Since 2005, more than $3.5 million has been allocated to first responders in 336 communities
throughout the country and in Puerto Rico.
NPB: What are your plans for franchise expansion?
Firehouse: Firehouse Subsʼ expansion goals include 139 new restaurants in 2012 and
entrance into markets such as New York, New Jersey, Boston, Michigan, and California.
To find out more about Firehouse Subs and their unique sandwiches, click here.
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Featured Chef: Rick Gencarelli
In 2010, Chef Rick Gencarelli joined the mobilefood craze and took Portland by storm with a
Lardo, a food cart with serious love for the pig.
Behind the wheel, he crafts crave-able sandwiches
with porchetta, pork meatballs, prosciutto, crispy
pork belly and his signature lardo, creamy pork
backfat, he cures in-house.
Over the past fifteen years, Gencarelli has worked
in top kitchens across the country. Prior to Lardo,
he headed up the kitchen at Vermontʼs Shelburne
Farms. During his tenure, Shelburne Farms was
named one of Gourmet magazineʼs top 100 farmto-fork restaurants. Gencarelli also co-authored a
cookbook, "Cooking with Shelburne Farms: Food
and Stories from Vermont," which was named one
of Food & Wineʼs top 25 cookbooks of the year.
We caught up with Rick to talk about the food truck explosion, putting down roots, and the
best way to serve pork on the go.
NPB: Tell us about Lardo.
Chef: Lardo is a food cart located in Southeast Portland
specializing in pork driven, Italian inspired sandwiches
and hand-cut fries cooked in rendered leaf lard.
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NPB: How did you get your start in food trucks? How long have you been running Lardo?
Chef: I moved to Portland a couple of years ago from
Vermont with no real plan. I knew I wanted to open a
restaurant and I didnʼt have any real money or connections
in the Northwest. This was also when the economy was
tanking, and food carts were everywhere. It was a no
brainer. I could break into a new food market with a low
cost of entry and at low risk, work my ass off and get some
attention for serving restaurant quality food out of a tiny
kitchen on wheels. That was a year and a half ago.
NPB: What do you think of the recent explosion of food trucks in cities across the country?
What do you think makes Portlandʼs food truck scene special?
Chef: The cart explosion is crazy. People like to
support us. There are tons of choices at low prices
and some of it is really delicious. I think customers
like to connect directly with the people that are
making their food. Itʼs a nice experience. Portlandʼs
cart scene is unique because we are grouped in
pods. The majority of carts here are not mobile. As
a result we have created mini food communities all
over Portland.
NPB: Aside from fries and dessert, your menu primarily
consists of sandwiches. Why are sandwiches right for Lardo?
Chef: Sandwiches are something everybody understands
and most people have been eating all their lives. I tried every
roll in Portland and found Fleur De Lis Bakery. They make
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the best bread for what I do. Itʼs crusty and airy and holds up well to generous amounts of
pork fat. Once I tasted the porchetta on that bread I felt I had something special.
NPB: Lardo gets its name from pork fat, why did you pick it
for the name of your food truck?
Chef: I had liked the name Lardo for years. Itʼs fatty and
delicious and Italian. It tells a story. It also has just the right
amount of swagger for a food cart. I was afraid of alienating
some people with it but Portlanders embraced it.
NPB: You use a lot of pork on your menu, from sandwich meats and sauces to pork fat fries.
Is pork a profitable protein for you?
Chef: The pig is a generous and delicious animal.
I have to be careful with cost on the cart; Iʼm
working with a ten dollar check average. So, I take
a bit of a beating on my porchetta because it is
expensive and labor intensive but I can make up
for it with ground pork for Banh Mi meatballs and
fried pigʼs ear salad and testa sandwiches. The
only thing not edible is the oink! I forgot who said
that, but man itʼs true.
NPB: Have you given any thought to opening up a brick-and-mortar location for Lardo?
Chef: I have been working on a brick-and-mortar spot for Lardo since it opened. It was
always part of the plan to launch in to a restaurant. The plan is going well. Lardo is doing itʼs
job.
NPB: How did your experience at Shelburne Farms in
Vermont influence Lardo?
Chef: Shelburne Farms was a profound experience. I had
never worked with product that was raised, cultivated and
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produced right where I was cooking. It was amazing. I had to learn how to use whole animalspigs, lamb, pastured calves, and goats. There were no neat packages of portioned meats
arriving at my back door. I had to engage and learn quickly or waste the beautiful products
that were being brought to me. It was a four-year education that now influences everything I
do in a kitchen.
NPB: Do you think that folks are willing to pay for quality and
skill in preparation when the products are good, or are they
looking for a bargain?
Chef: Yes, absolutely. If all of the customers in Portland were
looking for a bargain, I would be done. You can certainly get a
bigger sandwich in Portland for eight bucks. If I am doing my job
right, I am offering high quality and skill at a value. I also have to
understand what the limit is. Sandwich sales start to slow down
at the ten dollar mark.
NPB: What are some trends you are seeing in sandwiches? Why are sandwiches so popular
on food trucks?
Chef: Iʼm seeing a lot of real creativity in sandwiches.
Banh mi is certainly the one that is killing right now. I
think people have had enough tasteless turkey and
tuna fish. If made properly it is a great vehicle for
different textural and temperature components. I also
like to eat with my hands. Iʼll never forget my first day
of C.I. A., the president of the school explained to a
hundred of us, step by step, the proper way to make a
Rueben. I didnʼt understand it at the time.
NPB: If people are in Portland, where can they find you?
Chef: Lardo is located at SE 43rd and Belmont at the Good Food Here pod!
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Cooking Technique: Braising
Long before cooks had ovens, they had braising. They would suspend a heavy, covered pot
over a hearth fire or open grate in the kitchen and slowly cook, or braise, their food.
Sometimes they stacked embers from the fire on the lid, to provide both upper and lower
sources of heat. Inside, a little liquid formed a sauce, as meats and vegetables cooked. This
method of cooking yields delicious dishes with considerable character, explaining why you
can still find many recipes that call for braising.
Success of braising relies on the execution of these principles: browning, moist heat, lengthy
cooking in a closed vessel, and simmering temperatures. A traditional braising pot holds heat
well and has a tight-fitting lid. Ideally, it should be about the same size as the dish being
prepared. Too much space between the ingredients and the lid allows steam to condense
and drip from the lid's underside onto the ingredients, diluting the rich sauce. Most braises are
used for tougher cuts of meat and poultry. With pork they would be shoulder cuts such as
butt, picnic, feet, hocks and heads. These cuts come from areas of the animal that are
continually exercised, which allows the muscle tissues to develop more flavor as well as
strength.
Usually, braising recipes begin by browning the meat in a little oil. If you're using small pieces
of meat, as in a stew, brown in batches, so the meat doesn't steam. The temperature must be
high enough to trigger the browning process. Contrary to popular opinion, browning, or
searing the surface does not seal in meat's juices. It does, however, produce new and
complex flavor compounds as the sugars and proteins in the meat react under high
temperatures and the surface color deepens. This browning reaction is known as the Maillard
reaction.
Aromatic vegetables such as carrots, celery and onions can also be browned. After browning
the meat, just add a little molasses, honey, syrup or brown sugar to the remaining oil and
you'll trigger a different type of browning reaction called caramelization. In caramelizing,
sugar melts, then decomposes at high temperatures (over 338 °F/170 °C) and is transformed
to a complicated mixture of new compounds with "burnt sugar" flavors. These too, add
considerably to the richness of the finished dish.
Liquid, such as wine, beer, stock, broth, or juice is also essential for braising because less
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tender meats have greater amounts of collagen than tender ones. Collagen, a connective
tissue, helps hold the muscle fibers in meat together. When cooked in the presence of
moisture, collagen dissolves into gelatin, which allows the meat fibers to separate more
easily. This is the essence of tenderizing tough cuts of meat. Some of the textural richness of
braising sauces comes from the collagen. The dissolved gelatin causes the broth to set as it
cools. This also helps with braised dishes that are served cold or chilled, sliced and fried.
Think of head cheese and scrapple.
While collagen softens in moist heat, muscle fibers firm as their proteins unfold and form new
linkages during cooking. Various proteins in meat fibers coagulate over a range of
temperatures from 105 F/40 C to 195 F /90 C temperatures that are far below boiling point
(212 °F/100 °C). The higher the cooking temperature, the tougher the muscle fibers become,
and the more they shrink in both length and width.
To keep meat tender yet safe during braising, you must maintain an important balance.
Cooking temperatures must be high enough to kill microorganisms, yet not so high that the
meat toughens. Use a thermometer to check the temperature of the surrounding stock and
keep it at a simmer of 180 F/82 C-190 °F/88 °C. Braising at low temperatures can never be
done in a hurry.
There are 9 basic steps to braising meat:
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Season the main ingredient with salt and pepper.
Heat a few tablespoons of oil and/or butter in a heavy pan or Dutch oven.
Sauté meat and vegetables separately in the pan on medium-high heat until it browns.
Deglaze the pan by pouring broth, stock, wine, beer or juice and scrape any pieces of
meat that are stuck to the pan and stir.
Add cooking liquid (water, stock, wine, juice or some combination) to the half-way point
of covering your ingredients
Cover and place your pot on the middle rack in an oven that has been pre-heated to
350 degrees Fahrenheit.
Cook until completely tender. This can range from 1 hour to 6 hours, depending on
what you are cooking.
Remove the pan from the oven and strain the meat and vegetables out of the liquid.
Remove the excess fat floating in the liquid, and then reduce the sauce to desired thickness
by cooking it down over low heat until it thickens. Or, make gravy by adding a mix of equal
parts fat and flour (a roux).
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Featured Chef Sandwich Recipe: Banh Mi
PORK MEATBALL
BANH MI WITH
PICKLED
VEGETABLES,
SPICY MAYO AND
CILANTRO
Ingredients
Pork Meatballs
1 POUND GROUND PORK
1 TBL Sriracha chili sauce
1 TBL fish sauce
1 TBL sugar
1 bunch scallions, chopped
1 large egg
1/4 cup panko bread crumbs, (enough to bind the mixture without drying it out and making it
heavy)
To taste salt 1 bunch cilantro, for final assembly.
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Pickled Vegetables
1 pound carrots, julienned
1 pound daikon radish, julienned
1 cup rice wine vinegar
1 cup water
1/4 cup sugar
1 TBL salt
Sriracha Mayo
1 TBL Sriracha chili sauce
1 cup mayonnaise, a brand like Hellman's
1/4 teaspoon sesame oil
Preparation
Cooking Directions
For Pork Meatballs:
1.
2.
3.
4.
Heat oven to 350 degrees.
Mix pork, Sriracha, fish sauce, sugar, callions, egg and panko .
Make a small patty and sear in a medium hot pan and taste for seasoning.
Form meatballs with damp hands or with a medium ice cream scoop. It should make
about 12 meatballs.
5. Sear in a pan until golden brown on both sides and finish in the oven until 165 degrees
internal temperature.
For Pickled Vegetables:
1. Bring vinegar, water, sugar and salt to a boil and turn off.
2. Place carrots and radish in a non-reactive container and pour hot pickling liquid over.
Allow to cool to room temperature and refrigerate overnight.
For Sriracha Mayo:
1. Mix in bowl until smooth
2. Adjust to taste
Serving Suggestions
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To assemble the sandwiches:
1. Toast 4 split french bread or ciabatta rolls.
2. Spread mayo on both sides of the bread.
3. Place warm meatballs inside the rolls.
4. Top with a generous amount of pickled vegetables.
5. Place a generous amount of cilantro on top of each sandwich.
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Recipe: Cuban Sandwich
CUBAN
SANDWICH
Ingredients
2 each 12 inch loaves Cuban bread, sliced with both halves barely connected. Can substitute
French or Italian Bread
As needed yellow mustard
1 POUND ROASTED PORK, HAND PULLED OR DELI SLICED
1 POUND HAM, DELI SLICED
8 oz wt Swiss cheese, sandwich sliced
As needed dill pickles, sandwich sliced, approximately 16 slices
As needed butter, melted
Preparation
Cooking Directions
1. Evenly spread mustard on both cut sides of bread
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2.
3.
4.
5.
6.
7.
On bottom half of bread, evenly layer roasted pork on top of mustard
On top of pork, evenly layer ham
On top of ham, evenly shingle Swiss cheese
On top of cheese, evenly spread a few pickle slices
Lightly brush the top and bottom of bread with melted butter
Place the sandwich in the press and press down until pork and ham are heated
through, cheese is melted and the bread is golden and crusty to the touch. If using a
griddle top, you can use a heavy hot skillet and press down on the sandwich
8. Slice each sandwich in half diagonally and serve
Serving Suggestions
The Cuban sandwich, sometimes called a Cubano, is a Latin variation on the grilled ham and
cheese sandwich. It was brought to the U.S. by Cuban immigrants who settled in Florida. This
classic sandwich has a submarine-style layering of roasted pork, ham, Swiss cheese, pickles
and mustard on a sliced length of Cuban white bread. Although the sandwich can be
prepared in a skillet or on a griddle top, the key to a great Cubano lies in the grilling of the
sandwich in a press called a “Plancha.” Itʼs cooked until the roasted pork and ham are
warmed through with their own steam, the cheese is melted and the bread is crusty. A
Medianoche, meaning midnight in Spanish, is a version of the same sandwich made with a
sweet, egg bread as opposed to the crusty bread used in a Cubano.
Makes 2 sandwiches
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Recipe: Porchetta Style Roast Pork Sandwich
PORCHETTA STYLE
ROAST PORK
Ingredients
Pork Preparation
3-5 POUNDS PORK SHOULDER, PICNIC BONELESS
1/2 cup garlic, minced
1/3 cup kosher salt
1 1/2 teaspoons black pepper, fresh ground
1/2 cup rosemary, fresh leaves, chopped
1 1/2 teaspoons red pepper flakes
1/4 cup sugar, granulated
2 fl oz extra-virgin olive oil
8 fl oz red wine vinegar
1 1/2 cups pork broth, or water
Sauteed Rapini
2 fl oz extra-virgin olive oil
4-5 cloves garlic , sliced thin
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2 bunches rapini, broccoli rabe, cleaned
To taste kosher salt & fresh ground black pepper
As needed Italian long hot peppers, roasted, skinned, cut into strips
8 oz wt aged extra sharp provolone cheese
8 each Italian sesame seeded hoagie roll, untoasted
Preparation
Cooking Directions
Pork Preparation:
1. Heat oven to 250 degrees.
2. Score pork skin making 1/8-inch- deep cuts, about 1 inch apart, in a crosshatch
diamond pattern.
3. In mixing bowl, combine garlic, salt, pepper, rosemary, red pepper flakes, sugar and
olive oil.
4. Rub about 2/3rds slurry mixture into and all over pork.
5. Roll and truss pork, with butcher string.
6. Rub remaining herb/oil over the skin.
7. Mix vinegar and water together, set aside.
8. In roasting pan with baking grate, place pork fat-side up. Roast for 1-2 hours.
9. As needed baste pork with vinegar mixture and jus from pan.
10. Continue to roast, basting once every hour, until skin is well browned pork is spoon
tender.
11. Cook for approximately 2 to 3 hours more to an internal temperature of approximately
180 degrees.
12. Remove from oven and rest before slicing.
13. Pork should be in chunks, not shredded.
Sauteed Rapini:
1. In sauté pan, on medium heat add oil.
2. Add garlic and begin to brown.
3. Add broccoli rabe, peppers, salt and pepper.
4. Sauté for approximately 3-4 minutes.
Serving Suggestions
The “Porchetta” is an Italian Philly roasted pork sandwich. Itʼs a traditional, hand held street
food from central Italy. Porchetta is slow roasted suckling pig, loin and belly, boneless leg, or
pork shoulder, that is highly seasoned with aromatic herbs, spices, and garlic. Itʼs cooked low
and slow and then sliced or pulled, depending on the cut used. The jus is folded back in as
needed to moisten and incorporate the intense flavor back into the cooked meat. The
sandwich should be served on an un-toasted Italian sesame seeded hoagie roll with the ends
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cut off. The roast pork should be topped with sautéed, bite sized broccoli rabe, thin sliced
browned garlic and roasted Italian long hot peppers that have been skinned.
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Recipe: Percy Street P.S.T. Sandwich
PERCY STREET
BARBEQUE P.S.T
SANDWICH
Ingredients
1 each hoagie buns, 6” inch, sliced and toasted
1-2 TBL mayonnaise
1 piece Leaf lettuce, green
1/3 cup coleslaw, prepared
1 each green tomato, marinated, seasoned to taste with salt and pepper
4 OZ WT PORK BELLY, SMOKED
Green Tomato Marinade
3 cups rice wine vinegar
1 cup water
1 TBL sugar, granulated
1 1/2 teaspoons salt
6 each tarragon, fresh, sprigs
1 each green tomato, ¼” thick slice
Preparation
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Cooking Directions
1. In a medium mixing bowl, combine vinegar, water, sugar, salt and tarragon.
2. Mix well to combine.
3. Place sliced tomatoes in the marinade.
Cover and let marinate overnight in refrigerator.
To assemble the sandwich:
1. Toast hoagie buns.
2. Evenly spread mayonnaise on both sides.
3. Line one side with green leaf lettuce.
4. Place the coleslaw along the bottom crevice of the roll.
5. Season both sides of sliced marinated green tomatoes with salt & pepper, then cut in
half.
6. Place tomato slices on top of lettuce.
7. Kiss each side of smoked pork belly on a hot grill.
8. Place the belly on top of the tomatoes 9. Slice the sandwich in half and enjoy!
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Menuing Information: Sandwiches
Americans love the flavor, comfort and creativity that chefs can deliver with a simple
sandwich. And from pulled pork to pork tenderloin, Cubanos to the Monte Cristo, pork is
making a splash on sandwiches across the country. Chefs are exploring a variety of ways to
offer tender, juicy pork on their sandwich menus all day long, and customers canʼt get
enough. Dive into the menuing report to see what chefs are serving between the slices.
The Monte Cristo Sandwich Mixes Sweet And Savory
Bennigan's Grill & Tavern menus the Monte
Cristo with sliced ham and turkey with Swiss
and American cheeses on wheat bread
served crispy and dusted with powdered
sugar and served with red raspberry
preserves (35 units, HQ in Dallas, TX).
• Melʼs Gourmet Diner features a Mel's Monte
Cristo, made with tender Black Forest ham,
smoked turkey and Gruyere cheese placed
between buttered brioche bread, dipped in
egg and grilled in a skillet until crispy.
Served with a sweet berry jam for dipping (10 units, HQ in Bonita Springs, FL).
The Indigo Duck features an all-pork Monte Cristo sandwich, made with thick cut
bacon and ham, plus Havarti and Cheddar (1 location in Franklin, IN).
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Sandwiches Make Morning Menus
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Dunkinʼ Donuts launched new Bakery Sandwiches,
including the ham & cheese with white Cheddar on a
French bakery roll and the turkey, Cheddar & bacon
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made with Cherrywood smoked bacon (6,900 units, HQ in Canton, MA).
Caribou Coffee introduced its new Canadian Bacon Mini breakfast sandwich, a 160
calorie sandwich that features smoked Canadian bacon, eggs and melted Wisconsin
Cheddar cheese on a toasted mini Ciabatta roll (539 units, HQ in Minneapolis, MN).
IHOP is offering bacon wrapped sirloin steak and eggs as an all-day option for a
limited time (1,476 units, HQ in Glendale, CA).
Taco Bell is testing a “First Meal” breakfast menu in 750 locations in 10 states with
many pork-friendly options, like a bacon and egg burrito (99¢), sausage and egg
burrito (99¢), and a Johnsonville sausage and egg wrap ($1.79) (5,634 units, HQ in
Irvine, CA).
Pork Belly Gives Sandwiches Upscale Flair
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The Holy Grail Pub features Pork Belly Sliders - A trio of mini sandwiches filled with
pork belly confit in a sweet and spicy chili sauce topped with fried shallots, red
peppers, and mustard (1 location in Plano, TX).
The Cheesecake Factory menus a “Farmhouse Burger,” topped with grilled, smoked
pork belly, Cheddar cheese, onions, lettuce, tomato and a fried egg (163 units, HQ in
Calabasas Hills, CA).
• BUNK Sandwiches offers a Cubano
Sandwich made with pork belly, ham,
Swiss and pickles (2 locations in Portland,
OR).
Cuban Sandwiches: Traditional and With A Twist
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Cheesecake Factory offers a Cuban sandwich with slow roasted pork, ham, Swiss,
pickles and mustard on a grilled and pressed Cuban-style roll (163 units, HQ in
Calabasas Hills, CA).
• Quiznoʼs offers a Pork Cuban sandwich under 500
calories, made with pulled pork, ham, Swiss, pickles and
yellow mustard (3,103 units, HQ in Denver, CO).
• Bahama Breeze offers a Cuban Sandwich with ham,
roast pork, salami, Swiss cheese, with lettuce, tomato,
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mayonnaise, mustard and pickles (25 units, HQ in Orlando, FL).
Brother Jimmyʼs BBQ offers a Cuban made with sliced, smoked pork, Buckboard
bacon, Gruyere cheese and pickles (7 locations in New York, NY).
Whiskey Creek Wood Fire Grill menus a Reuben The Cuban Sandwich: corned beef,
pulled pork, coleslaw, Swiss cheese and spicy thousand island dressing grilled on a
roll of Cuban bread (15 units, HQ in Kearney, NE).
Pork Chop Sandwiches Range From Meaty To Spicy
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The Rustic Rock Chop House features an extra meaty pork chop sandwich: The Rock
Big Boar made with a 5-ounce center cut pork chop with ham, bacon, pepper jack
cheese and apple sauerkraut served on a toasted bun (1 location in Eveleth, MN).
Mama Sueʼs Soul Food offers a Smothered Pork Chop Sandwich, topped with onions
and gravy on a fresh roll (1 location in Rancho Cordova, CA).
• Jimʼs Original menus a spicy pork chop
sandwich: tender and tasty bone-in pork
chop grilled to a sizzle, served on a hot
bun with a layer of yellow salad mustard,
topped with a mountain of sweet colossal
Spanish onions grilled to perfection and
with an abundance of spicy hot sport
peppers (2 locations in Chicago, IL).
Grilled Cheese Made Better With Pork
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The Bacon Bacon Food Truck in San Francisco offers a grilled cheese sandwich with
melted cheeses, bacon, bacon jam and tomatoes (1 truck in San Francisco, CA).
Eat ʻn Park features a gourmet grilled cheese made with melted American, Swiss, and
Pepper Jack cheeses, and three strips of bacon on six grain bread (73 units, HQ in
Homestead, PA).
• Cheesieʼs Pub & Grub offers The Tradicion,
a grilled cheese sandwich with Chihuahua
cheese, chorizo sausage, and fresh
jalapeno peppers on Texas toast with a
spicy chipotle mayo (1 location in Chicago,
IL).
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Muncheese offers a Bacon Bacon Bacon Grilled Cheese with regular bacon and
Canadian bacon (1 location in Harrisburg, PA).
Pulled Pork Sandwiches Pull Out All The Stops
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Bacon Mania Food Truck offers Piggy Back
Sliders, made with slow cooked pulled pork,
and hickory smoked bacon, tossed in a
bacon BBQ sauce and topped with slaw (1
truck in Orange County, CA).
Grand Lux Café features a Carolina B.B.Q. Sandwich: slow roasted pork, honey
chipotle barbecue sauce and coleslaw on a grilled bun. Served with peanut coleslaw
(13 units, HQ in Calabasas, CA).
Billy Bobʼs BBQ features a Piggy Mac Sandwich, a pulled pork sandwich smothered
with homemade mac & cheese (1 location in Poughkeepsie, NY).
TGI Fridayʼs offers a pulled pork sandwich tossed with their signature Jack Danielʼs
sauce (568 units, HQ in Carrolton, TX).
Bakers Square offers a BBQ Pulled Pork Pita with warm pulled pork with melted
Cheddar cheese, tossed in BBQ sauce and fresh coleslaw are layered in a grilled pita
(45 units, HQ in Denver, CO).
Pork Tenderloin Sandwiches On Chain And Independent Menus
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Culverʼs is famous for their pork tenderloin
sandwich - a tender breaded pork tenderloin
on a toasted bakery-fresh bun (424 units, HQ
in Prairie du Sac, WI).
The Piggery menus a BBQ Cajun Pork Tenderloin sandwich (1 location in Chicago,
IL).
Manzana offers an upscale pork tenderloin sandwich: citrus honey glazed pork
tenderloin sandwich with fire roasted pork tenderloin, barbecue onion relish, smoked
mozzarella, lettuce, tomato and chipotle remoulade (1 location in Oswego, OR).
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Sandwiches with Two Types Of Pork: More to Love!
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Beach Pit BBQ offers the Big Love Sandwich, made with pulled pork and smoked
sausage piled high (3 units, HQ in Irvine, CA).
Serranoʼs offers a stuffed sandwich made with shredded pork, chorizo, avocado,
Monterey Jack cheese, lettuce and drizzled butter (1 location in Rutherford, NJ).
• Versailles restaurant offers a Spanish
baguette, made with serrano ham,
Manchego cheese and chorizo (1
location in Miami, FL).
BLTs Are Always A Favorite
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Boston Market offers a Bacon Lovers BLT, made with six slices of Hickory smoked
bacon (45 units, HQ in Denver, CO).
The Rockwood menus a “BLT BURGER”, comprised of pork belly, tomato jam, basil
aioli, bib lettuce and Cheddar (1 location in Cincinnati, OH).
Billy Bobʼs BBQ features a PLT, described as a “low and slow smoked pork explosion,”
with lettuce and tomato on Texas toast with basil mayo (1 location in Poughkeepsie,
NY).
Bacon Adds to Burgers and Sandwiches
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Jack in the Box introduced a new BLT Cheeseburger: A classic bacon cheeseburger
with shredded lettuce, pickle, tomato, American cheese and hickory smoked bacon on
a sesame seed bun (2,206 units, HQ in San Diego, CA).
Burger King has added the Bacon & Cheddar BK Toppers Burger to its line of BK
Toppers burgers. The limited-time offering, priced at a suggested $1.99, features 3.2
ounces of fire-grilled beef along with thick-cut hardwood smoked bacon and Cheddar
cheese on a sesame-seed bun (7,264 units, HQ in Miami, FL).
Wendyʼs is testing a new line of premium Black Label Hamburgers, including the
Bacon Portabella (5,883 units, HQ in Dublin, OH).
Smokey Bones Bar & Fire Grill introduced the Morning Glory to its lineup. The Morning
Glory is a half-pound burger topped with American cheese, three slices of peppered
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bacon, chipotle ketchup and a fried egg (67 units, HQ in Orlando, FL).
Tim Hortons debuted a line of Hot Paninis at select U.S. restaurants. The freshly
prepared panini are available in six varieties, and include Smoked Ham and Cheese,
grilled Cheese Duo, and Bacon, Tomato and Cheese (602 units, HQ in Dublin, OH).
Applebee's added a new sandwich with bacon: new roast beef, bacon and mushroom
melt with Swiss cheese and sautéed mushrooms (1,862 units, HQ in Kansas City,
MO).
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