Restaurant Hospitality: Chef Grégoire Jacquet Breaks Down What Makes His Salami Rosa Sandwich Special

Since it was founded in 2002, Grégoire has made a reputation for itself as a fine fast-casual restaurant offering gourmet options with the convenience of a quick carry-out experience. In a recent feature on current food trends, Restaurant Hospitality asked Chef Grégoire Jacquet, founder of the namesake restaurant, to break down exactly what makes his new salami rosa sandwich so special.

Basically, it all comes down to balancing flavors and textures and using the appropriate ingredients. Jacquet starts by grilling a brioche bun in butter on his flat top grill. He then removes the bun and adds two layers of sliced onions to the butter, topping them with slices of Fra’ Mani salami. After letting the meat and onions sizzle on the grill for three minutes, he adds Emmental cheese, sprinkles a little water on the grill and then covers it with a lid so the steam can melt the cheese. Finally, the two layers are stacked and then placed on top of the toasted bun.

The salami rosa sandwich is available from Grégoire for $15.40.

Check out the original food trend slideshow from Restaurant Hospitality here.

To find out more information on costs to buy this franchise, please visit https://1851franchise.com/gregoire/info.