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Avocado Toast with Beet Cured Salmon and Kale Salsa Verde

Recipe by Chef Jeremy Bringardner-ASMI
A Detroit-style pizza with pepperoni, sausage, banana peppers, and cheese staged in front of a pizza oven.
Dinner

Nuts & Bolts Detroit Pizza

Recipe by Chef Chad Kline
A white plate with French toast slices stacked against one another, topped with berries, dollops of cream, powdered sugar and mint.
Breakfast

Corn Flake Crusted French Toast, Lavender Compressed Berries, and Hazelnut Mascarpone

Recipe by Chef Jereme Nementh
A top view of a pizza with pancetta, heirloom tomatoes, and arugula with a swirl of cream sauce.
Dinner

Pancetta, Heirloom Tomato & Arugula Pizza

Recipe by Sysco Culinary Team
Appetizer

Pizza Box Pretzel Charcuterie

Recipe by Chef Elizabeth Faller
Appetizer

Crispy Chicken BLT Salad

Recipe by Chef Elizabeth Faller
Lunch

Turkey-Cranberry Brie Melt

Sprouted grain bread and hummus add heft to this fall sandwich favorite.

Recipe by Sysco Culinary Team
Al Pastor-Style Pulled Pork and Pepper Jack Melt
Lunch

Al Pastor-Style Pulled Pork & Pepper Jack Melt

Recipe by Sysco Culinary Team
Smoked Salmon and Poached Egg Breakfast Sandwich
Breakfast

Smoked Salmon & Poached Egg Breakfast Sandwich

Recipe by Sysco Culinary Team
Mini Pimento Cheese Biscuit Sandwiches
Appetizer

Mini Pimento Cheese Biscuit Sandwiches

Recipe by Sysco Culinary Team
Lemon-Ricotta Stuffed French Toast
Breakfast

Lemon-Ricotta Stuffed French Toast

Recipe by Sysco Culinary Team
Tips & Trends

Serve Sandwiches That Are Heavy on the Veggies

These ethnic-inspired sandwiches bring plant power to your menu without ever sacrificing flavor or diner satisfaction.
Lunch

Akaushi Burger With Tobiko and Mustard Slaw

Recipe by Chef Bryan Hudson
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