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NEWS LETTER

IT’S NATIONAL SANDWICH MONTH AUGUST 2022

“Too few people understand a really good sandwich.” - James Beard

TABLE OF CONTENTS 4-5

SANDWICHES BUILT WITH CARE

6-7

THE ITALIAN HOAGIE

8-9

FEATURED BRANDS/ FOLLOW US

10-11

GETTING CREATIVE WITH CONDIMENTS

12-13

ITALIAN BEEF

14-15

RECIPES

16-17

FRIES: WHAT TO KNOW

18-19

PANINIS

20-21 THE BLT 22

FEATURED BRANDS

SANDWICHES BUILT WITH CARE If you’re looking to attract a lunch crowd and don’t offer pizza by the slice, sandwiches just might be your ticket to incremental sales increases. Much like a newly opened pizza dough, two pieces of bread constitute a blank canvas awaiting your creativity. Sandwiches are a daily staple in American life. From a bluecollar, brown-bag lunch favorite to trendy bistro fare, the item has universal appeal. Start with a high-quality bread — be it sourdough, ciabatta or a multi-grain boule — slice it thickly and get to work. The sky is literally the limit. You are only restrained by the confines of your imagination. The beauty of sandwiches lay in their simplicity. This isn’t high execution here. You can quickly train even less-thanastute employees to put together a good sandwich quickly. It’s a menu item that evokes convenience, isn’t labor-intensive and carries a high profit margin. What’s not to love?

SANDWICHES

two pieces of bread constitute a blank canvas awaiting your creativity If you’re looking to impress an Italian focus on your menu, you’re going to stay away from turkey and ham and bacon and mayonnaise, and instead offer sandwiches stacked with salami, prosciutto, soppressata, etc. when it comes to cold cuts. Another popular option — vegetarian, at that — would be a Caprese sandwich complete with fresh mozzarella, sliced tomato, basil, olive oil and balsamic vinegar. Then there’s the Chicken Parm sandwich, served piping hot with plenty of tomato sauce and melted mozzarella cheese. The point here is merely to make use of the ingredients you already have on hand (you may need to either bring in some artisan bread or make your own if you’re up for that rewarding adventure) to add to your menu and attract the lunch crowd that needs to be in and out in a hurry. While sandwiches need not be complex, they can still be plenty vibrant, delicious, filling and profitable! Adapted from Italian Sandwiches: Built with Care, Pizza Today, Feb 2020

THE ITALIAN HOAGIE Though the Italian long-roll sandwich was born elsewhere, the word hoagie is a Philadelphia creation and the story about the origins of this classic sandwich vary. The most widely accepted story involves an area of Philadelphia known as Hog Island, which was home to a shipyard during World War I. The Italian immigrants working there would bring giant sandwiches made with cold cuts, spices, oil, lettuce, tomatoes, onions, and peppers for their lunches. These workers were nicknamed “hoggies.” Another version is that a former jazz musician, Al De palma, came across a few folks eating gigantic submarine

sandwiches. He thought, “you’d have to be a hog to eat something that big.” When he opened a sandwich shop during the Great Depression, he called his largest sandwiches “hoggies,” which eventually morphed into “hoagies” given the Philadelphia accent. A true Italian hoagie is made with Italian ham, prosciutto, salami and provolone cheese, with all the works. It was declared the “Official Sandwich of Philadelphia” in 1992. There are some universal truths when it comes to preparing an Italian coldcuts sandwich. Its deliciousness lies in the proportion of rich-and-fatty ingredients to spicy-and-crunchy ones.

hoagie truths 7

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The Bread – A classic sub roll / Italian hero roll, which is an oblong-shaped roll – seeded or plain. You want it soft on the inside and a little crackly on the outside. Tip: If there is too much bread, scoop some of it out. Some customers will make the request to cut carbs, others just want room for more meat! The Meat – So important! You can choose your favorite Italian meats - capicola, salami, prosciutto, etc – but they must be sliced super thin. Texture is everything. The Cheese – Provolone. Sliced thin. End of discussion. The Lettuce – You want a lettuce that has a crunch so choose iceberg. The lettuce should be shredded. Tip: You can toss the lettuce in vinegar, olive oil, salt and pepper right before assembling your sandwich. The Onions – Slice them really thin. Tip: Soak the onions in water for a bit to take out some of the bite and make your onions less pungent. Just make sure you dry them really well before assembling. The Tomato – Slice it – you got it – really thin. Tip: Don’t layer the tomatoes next to the cheese. Both are slippery and cause the other to fall off the sandwich. The Condiments – Olive oil, red wine vinegar and a few pinches of dried oregano are crucial. Mayo is a personal preference. If you like it, add it. Sweet or hot peppers or a pickled vegetable spread also make excellent finishers.

The ingredients are crucial when crafting a perfect sandwich

Pesto Basil No Nut Basil Pesto Sun Dried Tomato Pesto Alfredo Sauce Gluten Free – All-Natural – No Preservatives – No Trans Fats – Concentrated – Cost Effective

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GETTING CREATIVE WITH CONDIMENTS Standard condiments such as mayo and ketchup are great alone with food, but can be enhanced by combining with other ingredients found in your kitchen to build a more complex flavor. This makes your food even more valuable because the customer finds it unique and different. We see a trend toward more bold and adventurous flavors, so we encourage you to test out some of these Mayonnaise You can do more with mayo than you may think. Meat and vegetables are great marinated with it. Try it mixed with some lemon juice, garlic, salt, and pepper for the perfect marinade. Mayonnaise can thicken the consistency of dressing, such as ranch, and adds a staying power so that every bit of salad greens are covered. Lemon & Herb Sauce ½ cup mayonnaise 3 tablespoons chives, thinly sliced 2 tablespoons dill, minced 3 tablespoons lemon juice Mustard-Mayo Dip 1 cup mayonnaise 2 to 3 teaspoons prepared yellow mustard 1 teaspoon Dijon mustard 1/4 teaspoon dried dill Spicy Chipotle Mayonnaise Dip 3/4 cup mayonnaise 1 green onion 2 chipotle peppers 1 tablespoon cilantro 1 teaspoon lime juice 1 clove garlic

ideas with products that can be found in your kitchen as a sauce, dressing or dip. Get inspired to create your very own signature sauce with these universally appealing condiments your customers have grown loyal to. Whether they prefer dipping fries in a creamy sauce or ketchup, a condiment is available for every taste preference.

Ketchup Of course ketchup is most often used as a condiment to foods that are typically served hot and may be fried or greasy, such as fries, hamburgers, chicken tenders and other hot sandwiches. However, did you know that it can be combined as a base with other condiments and spices to elevate its flavor? Use ketchup as the base for creating your very own signature sauce that can be added to meats, shrimp as well as roasted vegetables. Roasted Red Pepper Ketchup ½ cup ketchup 2 tablespoons finely chopped roasted red bell peppers 1 clove garlic, finely chopped ½ teaspoon onion powder ¼ teaspoon ground cumin Garlic Ketchup ½ cup ketchup 1 clove garlic, finely chopped ½ teaspoon lime juice

Sour Cream Sour cream is particularly holds up well for cold dips and sauces. Its distinct flavor highlights flavors like garlic and spices. It is recommended to use a fullfat sour cream for these cold applications. Jalapeno & Lime Dip 1½ cups sour cream (360 ml) 12 jalapeno slices (jarred rather than fresh) 1 tablespoon juice (from the jarred jalapenos) 1 lime ¼ teaspoon garlic powder Loaded Creamy Dip 1 ½ cups sour cream 4 ounces soft cream cheese 1 cup shredded sharp cheddar cheese 2 slices bacon crumbs 1 tablespoon ranch seasoning mix 1 tablespoon chives

ITALIAN BEEF The Italian beef sandwich originated in Chicago in the 1930s, and it has since become a city and statewide food staple. The sandwich was most likely created by Italian immigrants in the early 1900s as they rose from poverty (and eating primarily ground meat) into the middle class, when they were able to afford beef for roasting. Pasquale Scala, a South Side butcher and sausage maker, is credited for popularizing the modern version. During the Depression in the late 1920s, when food was scarce, Scala’s thinly sliced roast beef on a bun with gravy and fried peppers took off. A Chicago Italian beef sandwich is composed of thin slices of seasoned roast beef, slow-roasted and simmered for hours in a spicy au jus. The meat is served on a long, soft, yet sturdy roll and dipped (or double-dipped) into the broth. The sandwich is typically topped off with Chicagostyle giardiniera (pickled vegetables). According to Allen Kelson, former restaurant critic for Chicago Magazine, it is important that the bread has, what Bounty Towels calls “wet strength”. This comes from long fermentations, he explains. The more accelerator, the worse the bread, as far as Italian beef goes. Run of the mill French breads just don’t cut it.

Familiarize with the terms to order a Beef and you’ll sounds like a pro.

There are several variations and plenty of terminology to familiarize yourself with before ordering: Italian beefs are either served hot (meaning topped with Chicago-style giardiniera) or sweet (topped with sweet green peppers). You’ll also need to decide whether you want it dry or wet (also referred to sometimes as dipped), meaning the sandwich is dunked in au jus (called “gravy” by locals). A juicy beef is served even wetter, and a soaked one is, well, exactly what it sounds like. How you order your beef is a matter of personal preference, but if you’re looking for the most authentic way to go, it’s hot and wet. Talk to your Delco Foods Representative about everything you need to build the perfect Italian Beef today.

THE BEEF

Italian panini

Serves 2 INGREDIENTS: 4 slices Ciabatta Bread (#1004731) 2 tbsp Pesto Sauce (#403010) 2 tbsp Sun-Dried Tomato, chopped (#350029) 4 slices Mozzarella (#171050) 6 slices Ham (#1004490) 4 slices Pepperoni (#250001) 4 slices Salami (#1001943) 1. Spread the pesto sauce on the top slices of bread and spread the sun-dried tomatoes on the bottom slice. 2. Layer on the salami, pepperoni, ham and top with the slices of cheese. 3. Toast each side for about 3-4 minutes. 4. Serve warm

INGREDIENTS: 32 oz Fries (#407016) 1/2 cup shredded Cheddar (#172000) 1/2 cup shredded Mozzarella (#170550) 1/2 cup crumbled Feta (#192200) 1/4 cup sliced Green Onion (#340246) 1/4 cup cooked Bacon Pieces (#1001774) Ranch Dressing for garnish (#1004669) Cheese Sauce for garnish (#200100) 1. Fill your fry basket halfway with frozen French fries. 2. Use a thermometer to make sure cooking oil is the right temperature, as indicated on the package. 3. Give the fry basket a shake after about 30 seconds of cooking to make sure all fries are covered in oil. 4. When finished cooking, cover in cheese, bacon and onion then drizzle with cheese sauce and ranch dressing. 5. Broil for 3-4 minutes until cheese is fully melted. Serve hot.

loaded fries

Serves 6

fries: what to know

French fries can play a profitable role on menus when done right. They can be used to offset other costs in your product mix because of their high profit margin. For example, the average 8 oz. of fries at $0.50 is able to give you a potential profit of $3.49 if sold at $3.99. Less Expensive Does Not Necessarily Mean Higher Profits The purchase of premium fries may seem costly initially, however, in the end it actually will gain you a higher return. Premium fries are often longer in size and contain high solids- upholding its shape for a longer period of time. This results in less product needed to fill the dish or container it is put in. Shorter fries typically take more to fill a container, and can require more oil. ‍ hat Makes a Great Fry? W What separates an okay French fry from a great one is its texture, length and solid contents. Ideally your fries should have a crunchy exterior and a light, fluffy interior. When eating a serving of French fries, the last fry should always hold its form. Imagine eating a burger with a side of fries. Fries are either eaten first or last- so be sure to leave a lasting impression. Consistency is also key to great fries (think about McDonalds fries). Keeping consistency in your preparation and cooking process, reduces quality errors. ‍ ualities to Look for: Q Great hold time Consistent product Crispy outer coating Solid textured inside Minimum breakage Quality potato flavor How to Prepare to Maximize Taste Fill your fry basket only halfway. Use a thermometer to make sure the oil it is being fried in is at the right temperature. Shake the fry basket after about 30 seconds of cookingto ensure that every fry gets its even coat of oil. Cook for the exact recommended time on the package. For best results, serve no longer than 7 minutes after cooking. Oil should be changed out daily, or even more frequently, depending on usage.

Take Out or Delivery French fries are the fastest growing item on delivery orders across all age groups. Compared to the year prior, French fry delivery increased by 42.8%. Food delivery is not just for pizza anymore, as delivery is becoming more accessible and consumers place a higher value on convenience. The packaging your fries come in can be as important as the fries itself. According to Datassential, 44% of takeout and delivery orders take more than 30 minutes to receive, so make sure your fries survive the trip. Select your delivery containers wisely to assure the greatest customer experience. Some Key Factors to Keep in Mind When Packaging Your Fries: Container that is covered to prevent heat loss A vented container to prevent excess moisture Enough space for breathability ‍ The best fries for a to-go menu are thicker, cut 3/8’’ or wedges. This is because the slimmer cut fries do not maintain their heat as well. Also, be sure the fries you are packaging are a coated product to avoid sogginess and a buildup of moisture. Delco Foods has an extensive line of French Fries to meet all of your needs and help make a profit.

Although most people are familiar with a panini, they may be surprised that we’re using the word wrong. Panini is a word that comes from the word ‘Panino,’ which is of Italian origin meaning bread roll. Although pane means simply bread, Panino Imbottioto means stuffed bread, which is very similar to a sandwich. In America, the word ‘panini’ is commonly used to refer to a single pressed sandwich. Most overlook that this usage is incorrect. In the Italian language, ‘panini’ is the plural form of ‘panino,’ which is the correct term for a single Italian sandwich.

THE PANINI

So when did Americans start making paninis? Electric sandwich makers were quite famous by the 1930s. People were already enjoying grilled sandwiches in many places in the world. However, the official accounts explain that panini originated in Lombardy, Italy, during the 1960s. At that time, panintecas, or sandwich shops, were becoming popular among Milanese office workers. The reason behind the popularity of sandwiches at these shops was that workers were looking for something to fill them up as quick lunch. The quality and flavor of the food had to be maintained at the same time.

how to make a panini Start with the right bread. We recommend using a bread that can take the heat. Literally. Italian breads like focaccia, ciabatta, and baguettes are usually heartier than, say, sourdough, and they hold up better to grilling. Bring the heat. Be sure to get your grill nice and hot before putting your panini on—it’ll make for better grill marks. For maximum crunch. Brush melted butter or olive oil on the outside of the bread, and if you’re including “wet” ingredients like tomatoes, layer them in the center of the sandwich with meats and/or cheeses on either side so they don’t drown the bread. Keep the goods contained. Though you’ll want to keep the fillings to a respectable minimum, if you’re worried about things spilling out while cooking—particularly if there’s a good dose of cheese in there— wrap your panini in parchment paper to keep everything together before putting it on the grill. No panini press? No problem! If you have a grill on your stove top, you can grill one side at a time. Mimic a traditional press by placing something heavy on top of the panini like a couple stacked plates or a heavy pan. You can do the same thing on an outdoor grill, or even in a frying pan—even without the grill marks, you’re still in for a delicious meal. Another great way to panini without a press? Use a waffle iron! Place the sandwich in the waffle iron, close the lid, and press it down with a heavy skillet.

the blt

21 It’s summertime and the tomato harvest is at its peak – it’s the ideal time for one of America’s favorite sandwiches…the BLT. Delco’s CIA-trained Chef and Sales Representative, Stephen Campbell, has come up with a classic recipe using Nueske bacon – considered the “caviar of bacon” and the season’s freshest ingredients. After you sink your teeth into the best BLT you’ve ever tasted, try a spin on it by using Garlic Aioli and Provolone Cheese. You can call to thank us later.

Classic BLT

(Yields - 4 sandwiches) Ingredients: 1lb Neuske’s Bacon (#1002355 Sliced 16-20) 1 each head of green leaf Lettuce (#1005909) 1 each large ripe Tomato (#1005000) 8 slices of bread such as Turano’s Sliced Panini Loaf (#130480) 4 tsp of butter (#180140) Salt and Pepper (#1006605 & 450430) 1. Lay bacon flat on a sheet tray and bake in the oven at 375 degrees F for about 10-15 minutes or until bacon is crispy. Remove bacon from pan and set aside on paper towels to drain grease. I like to cook the bacon in the oven because it cooks very evenly and requires a lot less work than a frying pan. 2. Wash leaf lettuce and tomato - Green leaf lettuce or red leaf lettuce will work just as well; it’s all about the texture with the lettuce here. When choosing a tomato just make sure it is a ripe one. With only three ingredients on the sandwich each item plays a huge part in the flavor profile. 3. Slice tomato into ¼ slices and set aside 4. Lightly toast and butter the bread. When choosing your bread I would look for something that is light and airy on the inside and has a nice crispy crust. The Turano Panini loaf that is perfect for this because it actually gets better when toasted. Sourdoughs are a good choice as well. 5. Assemble the sandwich. I start with my bacon on the bottom followed by lettuce and then the tomato. I like to add just a pinch of salt and pepper to the tomato to help bring out their natural flavor.

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