Crispy sandwiches for the soul.
Hot, melted, inspired.
The toasted sandwich is hot. From a fancy panini to a nostalgic grilled cheese, it offers crunch, warmth and amplified flavour.
But the appeal of a toasted sandwich goes beyond taste and into memory. You're plating a great sandwich, but by toasting it, you're warming not only the ingredients, but the soul, too.
And the ingredients aren't simply being heated in a toasted sandwich. Heat transforms them – in wonderful ways. Cheeses yearn to ooze a little. Breads love to crisp. Ingredients such as onion, peppers, eggplant and tomato open up like flowers when toasted. Flavours meld into one, with none taking centre stage.
Inspiration
Our chefs at Kraft Foodservice see toasting as an opportunity to offer a singular experience. "With just a little bit of heat on the ingredients, you're mellowing them and bringing out their complexities," says Barry Miles, executive corporate chef.
Toasting adds a great contrast of texture between the crunch of the bread and the softness of the sandwich ingredients. "You want that contrast. When cheese is melted, it has great mouthfeel," says Aliza Katz, senior corporate chef at Kraft Foodservice.
Behind the Recipes
BBQ Chicken Flips with Sautéed Pears
The smokiness from the Bull's-Eye Bold Original Barbecue Sauce plays beautifully against the sweetness of the sautéed pear.
"We marinate the chicken in the Zesty Italian, giving a nice background to the barbecue sauce and sautéed vegetables," says Chef Miles.
Brie Sandwich with Arugula-Walnut Pesto
Toasted walnuts, arugula and Kraft Zesty Italian Dressing elevate the pesto to a signature. Grilled peaches offer an unexpected sweet counterpoint to the peppery arugula.
"We're toasting this only for two minutes to get the Brie just melting," says Chef Miles. "The crunch comes from grilling the bread first."
Grilled Beef and Vegetable Whole Wheat Pizza Flip
This fun take on a calzone sees a grilled whole-wheat pizza dough loaded with grilled skirt steak, grilled zucchini, roasted red pepper, artichoke hearts, sun-dried tomato and provolone. The steak and vegetables are tossed in Kraft Signature Sundried Tomato & Oregano dressing, and the dough is brushed with the same.
"The dressing ties in all the Italian flavours, and brings in vibrancy," says Chef Katz.