December 2017 Digital Issue
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iSTOCK/OZGUR COSKUN [TOP VIEW OF SOUPS, OPPOSITE PAGE]; AMY HO [ PORK JOWL BAO, RAILTOWN SMOKED-MEAT SANDWICH, MUFFULETTA]<br />
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1. Railtown Café’s Muffuletta sandwich 2. Bowl of warm, seasonal flavours from Montreal’s Soupesoup 3. Breakfast sandwich from Pumpernickel’s 4. Soupesoup<br />
serves up classic Borscht 5. Ham and Swiss sandwich on ciabbatta at Soupesoup 6. Fragrant lentil soup from Montreal’s Soupesoup 7. Smoked-meat sandwich at<br />
the Railtown Café 8. Classic cream of broccoli at Soupesoup 9. Pork Jowl Bao from Heritage Asian Eatery<br />
The soup-and-sandwich combo has become a mainstay in the foodservice world. Some see it as a healthier option to<br />
heavier fast-food offerings, while others see a chance to explore different flavours and cultures. Others still have a<br />
hankering for classic combinations that bring back fond memories of family lunches.<br />
Though soups and sandwiches may seem like pedestrian menu items, they represent a wealth of opportunities for<br />
operators to apply their creative talents, whether they’re putting a new spin on a classic chicken-noodle soup or adding<br />
an ethnic flair to a pork sandwich.<br />
FOODSERVICEANDHOSPITALITY.COM<br />
DECEMBER <strong>2017</strong> FOODSERVICE AND HOSPITALITY 15
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