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Fall Sandwich menu

post #1 of 23
Thread Starter 

Philly 014.jpgHello Chefs, I have a new sandwich coming out for the Fall, I'm doing a Philly, Pastrami and Swiss melt things like that. I just did a taste test on a Philly Cheese steak, with 5oz on Rib eye, melted cheese, sauteed onions on a Amoroso roll. The Philly cost out at a 35%, selling at $5. I need to keep the pricing, at or about that because its a work place cafe. Have any of you seen, or taste test any other sandwiches that may work in this setting and at this cost level...........This is a picture of the Philly Cheese Steak.................Thanks ChefBillyB............P.S. Please, don't Cheese wiz me to death, I'm in the Pacific Northwest and no one even knows about what they do on the East Coast out here.

post #2 of 23

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.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 23

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... 

"Life is what happens to us while we are making other plans."
Allen Saunders, 1957.
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"Life is what happens to us while we are making other plans."
Allen Saunders, 1957.
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post #4 of 23
Thread Starter 

Hi KYH, I do a Club the same way, with turkey, melted swiss and bacon. The chicken idea will work nice, i'll try it in the near future and post a picture...........staying in the $5 range is always a challenge.............Thanks Bill

post #5 of 23

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.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 23

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!

"Life is what happens to us while we are making other plans."
Allen Saunders, 1957.
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"Life is what happens to us while we are making other plans."
Allen Saunders, 1957.
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post #7 of 23

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

post #8 of 23

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

post #9 of 23

What is the location?

 

What skills/experience/education are you looking for?

 

What is the "summary job description"?

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #10 of 23

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

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #11 of 23

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.)

post #12 of 23

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

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #13 of 23

I suppose since you're in the PNW "beefs" are out?  ;)  That's what they call Italian Beef sandwiches in Chicago.

post #14 of 23
Thread Starter 
Quote:
Originally Posted by kuan View Post

I suppose since you're in the PNW "beefs" are out?  ;)  That's what they call Italian Beef sandwiches in Chicago.



Hi Kuan, I would eat an Italian beef in a heartbeat, you would think if the philly worked, the Italian wouldn't be far behind. Regional food are kind of hard for me to get them to try, The Philly is different because who doesn't like Beef, melted cheese and a crispy roll....hold the Cheese wizzzzzzzzzzzzzzzzzzzz...........ChefBillyB


Edited by ChefBillyB - 8/15/10 at 5:57am
post #15 of 23

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.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #16 of 23

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.

post #17 of 23
Thread Starter 



 

Quote:
Originally Posted by KYHeirloomer View Post

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.


Hi KYH, The upscale Gourmet grilled cheese is nice approach to an old favorite. My little girl wouldn't eat a grilled cheese sandwich with processed cheese. I shredded yellow Cheddar and white cheddar and put one cheese on each half of the bread while pan grilling, I asked her to take one bite, if she doesn't like it, I would eat it. She hasn't stopped eating them for the last two months. I stopped using processed cheese on everything at home, I only use a shredded whenever when I melt anything on a burger or Panini. If I could afford to I would only use good quality Shredded cheese in my Cafe, on all my melt sandwiches. Going back many years ago, I had a Chef ask me for a Panini press, I told him I had one in the back alley waiting for him any time he needed one. I saw him wondering around out side, he yelled, where is the Panini press. I picked up a brick, wrapped it in three layers of alum foil and told him to make the sandwich, put it on the broiler grill and put the brick on top, turn when needed. We couldn't afford every new piece of machinery when it came around. 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 Melt" .........Thanks for the input........"Short story", I asked my wife to try a Panini in Italy a few years ago, she agreed, and we stopped at a small panini/sandwich shop one afternoon. The sandwiches were made and the cheese of you liking was added, The cook put the sandwich in the pannin press while we watched. While watching the process my wife saw all the cheese coming out the sides of the bread. I paid for the Panini sands, took them into the Piazza to sit in the sun and have lunch ( Sounds Romantic) my wife opened up the Panini, not a drop of cheese was left in the sandwich, she looked at me and asked, does Panini stand for "press all the cheese out of sandwich". I didn't say a word, the romantic lunch was a bit quiet after that. 

 

BREND:......... We do a Chicken Cordon Bleu Melt as a special, it goes over very well. We also do a Chicken Parmesan Mazzarella melt, and a Crisp chicken and Cheddar melt......... The French dip is always a sell out, we cook off a 22lb Roast twice a week for the roast beef cold sands & grilled entrees, I like the idea ( from another forum) of offering a Philly Cheese steak with different cheese, Philly Cheese steak Bleu , Philly Cheese steak PepperJack and so on.............Thanks for the help.......................ChefBillyB


Edited by ChefBillyB - 8/15/10 at 8:30am
post #18 of 23

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.

post #19 of 23

>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.


Edited by KYHeirloomer - 8/15/10 at 8:57am
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #20 of 23
Thread Starter 



 

Quote:
Originally Posted by KYHeirloomer View Post

>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, 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.

 


HI KYH, We also Cater, so some of the ideas are on catered lunches. I need to stay around $1.50 cost of goods to sell for $5, my Philly cheese steak in $1.75 because of the Ribeye....................The club I talked about is build like a Club sand, I just grill open fact to melt cheese. We raise our own Angus cattle and serve in our Cafe. I thought about doing a grilled club burger doing the same with the grilled cheese only layer the bottom with the Angus burger and then top the top layer with Pepper bacon, lettuce and tomato............Never ending ideas once you make yourself open to everything. I talked with a Chef in Montana one day that was doing a deep fried Club, I tried it and, it went over well...............Thanks again............ChefBillyB
 

post #21 of 23

Fall sandwich menu on the cheap?

 

How about

 

Reuban

Pork Snitzel on a Bun.....little sauteed onions and sourkraght

Grilled Cheese and Bacon

Meatball

Breaded Veal on a Bun ...nice homaede tomato sauce ...some peppers and onions

Monte Cristo

Pulled Pork

Tuna Melts

Peameal & Cheddar on a Bun

Warm grilled Chicken Wrap ....give it alot of cheese, peppers and onion filler

Breaded Chicken Parm on a Bun

 

 

The breaded sandwiches will carry you the farthest as you can pound out the meat almost paper thin ,flour ,egg wash  and bread crumbs and they puff up so nice when you quickly fry !

 

My feet are firmly planted in mid air
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My feet are firmly planted in mid air
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post #22 of 23

Hello Guido,

 

How are you doing? I might be some help for you. Give me a shout. I have a few questions for ya? 1. where is your restaurant 2.what is or what would you like for your concept to be or is?  3.location,$$,concept?

 

Sincerely

Blues

post #23 of 23
Quote:
Originally Posted by nferroni View Post

Hello Guido,

 

How are you doing? I might be some help for you. Give me a shout. I have a few questions for ya? 1. where is your restaurant 2.what is or what would you like for your concept to be or is?  3.location,$$,concept?

 

Sincerely

Blues



Hey nferroni.....sounds like from the previous and original post he is catering to a blue collar , low budget crowd ...so I just threw in some old stand-bys ...not original but hey ....it works

My feet are firmly planted in mid air
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My feet are firmly planted in mid air
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