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April Sandwich of the Month
Ham & Cheese with Pineapple Chutney


  • 36342 4-5 ox. Saval Catering Ham
  • 17590 2 each Sliced Muenster Cheese
  • 59101 1 each Naan Bread
  • 3 tbs Pineapply Chutney (below)
  • 22602 4c. Pineapple, fresh
  • 22264 1c. Red Pepper, small diced
  • 1/4c. Thyme
  • 1/4c. Canola Oil or Ghee
  • 84751 1/2tsp. McCormick Ground Clove
  • 81777 1/2tsp. McCormick Ground Nutmeg
  • 99027 1/2tsp. McCormick Crushed Red Pepper
  • 90730 1/2tsp. McCormick Ground Cumin
  • 99068 1/4 tsp. McCormick Gennel, chopped fine
  • 1/4tsp. McCormick Onion Powder
  • 99061 1tsp. McCormick Ground Coriander


Sandwich: Gently warm the naan a little to make it pliable. Fill with ham, top with cheese, fold over lengthwise and bake 3-5 minutes until warm and the cheese has melted. Top with pineapple chutney and serve.

Pineapple Chutney: In a small bowl, combine all of the spices except onion powder (you can substitute granulated onion but cut back the amount a little; if using granulated onion add to the rest of the spice mixture). In a medium saucepot or skillet, heat the oil over med-high and then add the species (warming them helps open their flavors). Add the pineapple and onion powder-cook at 5-8 minutes to marry flavors. Tighten with slurry or arrowroot and cool. Adjust seasoning with salt and sugar if desired. Once cool, food in red pepper and fresh thyme.


Suggested sell price: $9.99
Food cost: $2.68
Profit: $7.31


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