Creating meat and poultry components

Not sure about you, but I have been enjoying some very decent hot sandwiches at very unsuspecting establishments, such as mini marts, coffee shops and even — brace yourself — vending machines. (The latter was out of desperation during jury duty, and I was pleasantly surprised that the vended beef dip hoagie — complete with Giardiniera — tasted like it came from the Italian corner sandwich shop.)

Just this past week, I was invited to the opening of a new Caribou Coffee store in Chicago. On the menu was this incredible new line of chef-inspired breakfast sandwiches. I met the chef — Mark Miller, senior manager of culinary development, Caribou Coffee Co., Minneapolis — and he explained how the sandwiches are assembled by the bread baker near the company’s Minnesota headquarters and frozen prior to distribution. At the coffee shops, they are heated using both an oven and microwave, for complete warming, and even some crisping, without becoming soggy.