With diners seeking more variety in sandwich menus, seafood sandwiches may just be the biggest catch of the day.
Sandwiches are always popular—on this we are clear. Technomic's recent Sandwich Consumer Research Report confirms that, with staggering stats: "Most consumers (81%) have purchased a sandwich away from home at least once in the past 60 days. Among these consumers, 93% eat at least one sandwich a week, and 59% say they eat at least three sandwiches a week." With such a clear foothold in consumer popularity, operators who offer diverse sandwich boards just may stand out among the sea of choices. And with seafood holding its place in sustaining trends,¹ we thought recipe inspiration around seafood sandwiches would provide more than one menu solution.
Behind the Recipes
Grilled Red Snapper Tacos with Bistro-Chipotle Spread
California may have started the fish-tacos craze, but the rest of North America is clamouring for them, too. Ours offer the best of summer—grilled fish, avocado, tomato, fresh cilantro, tomatillos—with a flavourful spread made with a simple plus-two of Kraft Bistro Sauce with green onion and chipotle.
Mini Crab Cake Roll with Spicy Slaw
Capitalizing on the mini trend, this roll holds bright, tropical flavours in its small package. Our chefs spread a mini French roll with Kraft Mayo Real Mayonnaise embellished with coconut milk and chili-garlic sauce. The crab cake is bound with the mayonnaise and Kraft Premium Plus Soda Crackers and studded with red onion, roasted poblano, cilantro and red pepper. For a hit of spice and crunch, the crab cake is topped with a slaw made with cabbage, jicama, chili-garlic sauce, red pepper, mango, red onion, lime juice and zest, coconut milk, cilantro and Kraft Mayo Real Mayonnaise.
Po' Boy Sub
For this traditional Louisiana dish, our chefs add dimension with the simple addition of Kraft Bistro Sauce, with its background flavours of horseradish and mustard. They deep fry breaded oysters and lay them across a bed of crisp lettuce and thick slices of tomato. "Breaded shrimp works really well here, too," says Max Mong, senior executive chef for Kraft Foodservice.
SIMPLE MAYONNAISE CREATIONS
Add variety to your menu
with dips, spreads and sauces.
¹ In Technomic's recent MenuMonitor findings, seafood is called out as a trend worth paying attention to: "The seafood trend is evident across all restaurant segments, from quick-service chains to fine-dining restaurants."