And on today's menu … PORK! Pork is the canvas for creating opportunities and value on your menu.
Sometimes overlooked and underestimated, pork can deliver a great eating experience and has the ability make your patrons must order list. We have compiled some of our favorite ways to serve up something your patrons might not cook at home and ways for you to leverage pork across multiple dayparts and applications. So optimize the products you bring in, increase check averages and give your patrons something they might not be able to replicate on their own – get pork back in the consideration set!
Ham and Spicy Goat Cheese Baguette
Creamy but spicy goat cheese on a baguette with heated Hatfield® ham and crunchy baby spinach leaves.
Baguette’s as a handheld are up 5% on menus over 4-years.
Pain Points It Solves:
✓ Leverages Claims
✓ Less Than 10 Ingredients
Lunch Dinner Snack Late Night
TOTAL PREP & COOK TIME:
Recipe Serving Size:
1 baguette – cut into 4
1 lb. Chef Please Ham, sliced thin
6oz goat cheese
6 Tbsp. spicy pepper jam
In a small bowl, combine the goat cheese and spicy pepper jam. Stir together until smooth.
To make the sandwich, heat a sauté pan on medium high and place sliced ham in the pan and heat through. (Approximately 5 minutes)
Slice the baguette, spread the goat cheese mixture, then heated ham and then baby spinach leaves.
Sweet Potato Fries
House-made Kettle Chips
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