Reclaiming the value of leftovers


Sandwiches Many leftover proteins and vegetables can be reimagined into flavorful sandwich fillings. Leftovers like carved roasted beef or roasted chicken can be sliced thin. Leftover marinated and grilled vegetables are fantastic when paired with goat cheese or ricotta and served on toasted focaccia. Braises and stews can be shredded and bound with some of its reduced sauce to


become a savory pulled-meat sandwich. And if you’ve never tried a leftover schnitzel sand- wich with sauerkraut, Swiss cheese and Russian dressing, you have never really lived! 


A native of Honolulu, Hawaii, Lance Nitahara was previously an executive chef at CAMP-of-the-WOODS (Speculator, New York), a Christian resort. He is now an instructor at the Culinary Institute of America in Hyde Park, New York, where he teaches culinary fundamentals. Email him at lancenitahara@gmail.com.


May/June 2024


www.ccca.org


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