Ham and Brie Brioche Melt featuring All-Natural Cobblestreet MKT. Ham and organic lemony arugula

Carved Ham & Brie Brioche Melt with Root Vegetable Chips

The Natural Solution: Evolving the Classics

Attracting new customers is a common struggle facing the restaurant industry. It’s essential to note the values of today’s consumers. Healthy choices, premium ingredients, and bold flavors are top of mind. Convenience and customization are also key elements, making sandwiches an ideal offering. In fact, 61% of consumers eat sandwiches at least once a week. Appealing to new customers can be as simple as upgrading your classic deli staples into artisanal sandwiches.

In the recipe below, we deliver a premium twist on the classic ham and cheese. Starting with the highest quality ingredients is key. Cobblestreet MKT. all-natural ham is clean label, uncured, and free of binders– all qualities consumers are seeking. When choosing your bread and cheese, keep in mind what’s trending. Brioche and brie are both popular ingredients that will deliver on flavor. Don’t forget to give the same attention to toppings and sides. Organic arugula, house-made condiments, and an eye-catching array of root vegetable chips are buzz-worthy additions customers will remember.

 

 

 

Carved Ham & Brie Brioche Melt with Root Vegetable Chips
All-natural ham and brie melt with sage aioli, peach preserves, and organic arugula on a brioche bun. Served with a side of root vegetable chips.
Servings
4
Servings
4
Carved Ham & Brie Brioche Melt with Root Vegetable Chips
All-natural ham and brie melt with sage aioli, peach preserves, and organic arugula on a brioche bun. Served with a side of root vegetable chips.
Servings
4
Servings
4
Ingredients
Sage Aioli
Peach Preserves
Root Vegetable Chips
Servings:
Units:
Instructions
Sage Aioli
  1. Heat butter in sauté pan over medium heat; add sage leaves and cook until lightly crisp, about 1 minute.
  2. Process sage, egg, lemon juice, salt and pepper in a food processor on high; with food processor running, slowly add oil in a steady stream to emulsify. Refrigerate in an airtight container up to 1 week. Makes about 2 cups.
Peach Preserves
  1. Heat all ingredients to a boil in a saucepan over medium-high heat; boil 10 minutes, stirring frequently. Remove from heat; skim off any foam from top. Cool completely; refrigerate in an airtight container up to 2 weeks. Makes about 2½ cups.
Root Vegetable Chips
  1. Rinse root vegetables twice in cold water; pat dry with paper towel. Deep-fry vegetables in peanut oil at 325°F until golden brown and crisp, about 3 minutes; remove with a slotted spoon to paper towel-lined sheet tray and sprinkle with sea salt. Cool completely; store in a paper bag at room temperature up to 2 days.
For Serving
  1. Place roll cut sides up on sheet tray. Spread bottom half of roll with Sage Aioli; top with ham, Brie, and blue cheese. Broil just until Brie melts and roll is lightly toasted, about 2 minutes; top cheese with Lemony Arugula and Peach Preserves. Serve with Root Vegetable Chips.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Unsalted Butter #039015

Fresh Sage Leaves #097239

Large Egg #032226

Fresh Lemon Juice #028246

Salt #340610

Black Pepper #036411

Pure Canola Oil #370645

Peaches #096362

Granulated Sugar #037903

Powdered Pectin #989865

Sea Salt #036458

Purple Potato #097606

Sweet Potato #040887

Yucca Root #901286

Peanut Oil #038830

Costanzo's Bakery Large Brioche Rolls #016780

Cobblestreet MKT. Deli All Natural Smoked Uncured Ham #042406

Brie Cheese #023328

Crumbled Aged Blue Cheese #022549

Markon Organic Lemony Arugula #042027

 

Leave a Reply

Your email address will not be published. Required fields are marked *

*