Because of my occupation, I’m often invited to various types of conferences. Many times, these meetings begin in the early morning hours. Thankfully, most of the organizations that sponsor these conferences provide the invitees with a continental breakfast. However, at many events, the selection of foods only includes an assortment of donuts and bagels. Because I like to eat healthy, I wish more people would offer fruit for breakfast at these conferences. If you plan the breakfast menu for corporate conferences, consider adding different types of fruit to your standard bread and pastry offerings. On this blog, you will discover the best types of fruit to offer for breakfast at corporate conferences.
When you own a sandwich shop, it is really convenient to have pre-made sandwiches ready in a case for customers to grab. This keeps your sandwich makers from being overloaded during the busy hours, and it also allows your customers to get in and out of the shop a lot faster.
However, it's harder to pre-make seafood sandwiches than it is to pre-make sandwiches with cold cuts. Seafood can be delicate, and it is also sensitive to changes in temperature. You wouldn't want to pre-make a sandwich with delicate whitefish, for instance. But these two sandwiches are much better suited to be pre-made for in-store pickup.
Shrimp Salad Sandwich
Shrimp is a good choice for pre-made seafood sandwiches since it's not as delicate as fish. This recipe is also easy to follow since it makes 10 sandwiches all at once. You can easily double or triple the recipe if you anticipate selling a lot of shrimp salad sandwiches. For 10 sandwiches, you need:
Whisk together all of the ingredients other than the shrimp, onions, carrots, and celery, and rolls. Then, add the remaining ingredients, except the rolls, to the bowl, and mix until coated. Divide the sandwich filling between 10 hoagie rolls. Wrap each sandwich in paper or plastic, and put them directly into a refrigerator or a refrigerated display case.
Salmon is firm enough to hold up in a pre-made sandwich as long as you don't pre-slice the filets. These sandwiches will remind you of sliders. Make sure you allow enough time for the salmon to fully cool before you make the sandwiches for food safety reasons. To make 10 sandwiches, you need:
Sprinkle the salmon with barbecue seasoning. Heat a few tablespoons of olive oil in a large skillet. Sear the salmon for 3 minutes per side or until firm. Transfer the salmon to a baking sheet, and cool completely to refrigerator temperature. This takes about 3 hours.
Assemble each sandwich with mayonnaise on the bun, a slice of pepperjack, lettuce, tomato, and onion. Wrap your sandwiches up, and put them in the fridge or a refrigerate display case.
These seafood sandwiches should be a hit with customers, and they'll be just as delicious after a few hours in a refrigerated grab-and-go case. Try these recipes out for your in-store fish sandwich pickup options.Share