Salads & Sandwiches & Soups Archives - Pizza Today https://pizzatoday.com/topic/salads-sandwiches-soups/ 30 Years of Providing Business Solutions & Opportunities for Today's Pizzeria Operators Wed, 10 Sep 2025 15:29:35 +0000 en-US hourly 1 https://pizzatoday.com/wp-content/uploads/2021/10/20x20_PT_icon.png Salads & Sandwiches & Soups Archives - Pizza Today https://pizzatoday.com/topic/salads-sandwiches-soups/ 32 32 Ali Doukali of Genova Pizza | Conversation https://pizzatoday.com/news/ali-doukali-of-genova-pizza-conversation/614516/ https://pizzatoday.com/news/ali-doukali-of-genova-pizza-conversation/614516/#respond Fri, 05 Sep 2025 13:12:26 +0000 https://pizzatoday.com/?p=614516 At Genova Pizza in Audubon, New Jersey, ‘Every Slice is Made With Intention’ Pizza Styles & Dough At Genova Pizza in Audubon, New Jersey, our dough is where it all begins. It’s cold-proofed for 48 hours to lock in that rich flavor and give it the perfect chew – crispy on the bottom, airy on […]

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]]> At Genova Pizza in Audubon, New Jersey, ‘Every Slice is Made With Intention’

Pizza Styles & Dough

At Genova Pizza in Audubon, New Jersey, our dough is where it all begins. It’s cold-proofed for 48 hours to lock in that rich flavor and give it the perfect chew – crispy on the bottom, airy on the inside. We lean into a New York-style base, but we’ve built our own lane with creations like the upside-down Sicilian and our famous vodka pie. It’s classic, but with a Genova edge. Every slice is made with intention.

What inspired you to honor your grandmother with a mural?

She was the soul of our family. Strong, nurturing and the original engine behind everything we do. When we took over Genova, we knew we had to honor her in a big way. The mural isn’t just art, it’s our “thank you.” Now, her face watches over the shop, and she’s part of every slice we serve.

What was the process of finding an artist and the logistics of having the mural painted?

We weren’t going to settle. We needed someone who got it – someone who could bring her spirit to life, not just her smile. After searching local artists, we found someone who understood the assignment. The process wasn’t easy – weather delays, tight windows and some last-minute ladder drama – but when that final brushstroke hit, it changed everything. It became a part of the neighborhood.

How else do you keep your family legacy going with your multi-generational pizzeria?

Legacy is everything here. My father spent years baking in Corsica, France. He learned the craft of breadmaking the hard way, by doing it every day. That knowledge got passed down to us, and it’s the backbone of our dough and our work ethic. We keep that same energy alive by treating our customers like family and making sure every plate that leaves the kitchen has heart behind it.

Your sandwiches also are stars. What makes them so special? Which is the most popular and why?

We don’t treat sandwiches like side items. They’re headliners. We build them fresh, hot and bold. The most talked-about? Our Chicken Vodka Cutlet. It’s a hand-breaded cutlet, house vodka sauce and melted mozzarella stacked high on a toasted roll. It’s messy, it’s comforting, and it’s uniquely Genova. Once people try it, it becomes their go-to.

Read the September 2025 Issue of Pizza Today Magazine

We’ve packed this month’s Pizza Today with game-changing insights that’ll transform how you think about running your pizzeria. From cutting-edge AI inventory solutions to apple pizza inspiration that’ll wow your fall customers, this issue is loaded with actionable advice you can implement right away. Get the inside scoop on when and why commissaries might make sense for your operation, and get the nitty-gritty details on location scouting that successful pizzeria owners swear by. Plus, breadsticks and garlic knots might seem simple, but these easy add-ons can dramatically boost ticket sales. Go to the September issue.

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]]> https://pizzatoday.com/news/ali-doukali-of-genova-pizza-conversation/614516/feed/ 0 Chicken Cheesesteak Sandwich https://pizzatoday.com/recipes/chicken-cheesesteak-sandwich/148001/ Wed, 25 Sep 2024 14:11:40 +0000 https://pizzatoday.com/?post_type=recipes&p=148001 Get the Chicken Cheesesteak Sandwich Recipe Print Chicken Cheesesteak Sandwich Author: Pizza Today Recipe type: Sandwich   Ingredients ¼ cup vegetable oil 1 large yellow onion, cut into rings 36 ounces thinly sliced chicken breast 6 ounces provolone cheese, sliced 6 crusty Italian rolls Instructions In a large skillet or sauté pan set over medium-high heat, sauté […]

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Print
Chicken Cheesesteak Sandwich
Author: 
Recipe type: Sandwich
 
Ingredients
  • ¼ cup vegetable oil
  • 1 large yellow onion, cut into rings
  • 36 ounces thinly sliced chicken breast
  • 6 ounces provolone cheese, sliced
  • 6 crusty Italian rolls
Instructions
  1. In a large skillet or sauté pan set over medium-high heat, sauté the onion in 3 tablespoons of oil until tender.
  2. Remove the onions and set aside.
  3. Add the remaining oil to the pan and sauté the steak until it is just cooked through.
  4. Put a slice of cheese on each roll, then add six ounces of meat to each roll.
  5. Top the meat with the sautéed onions.
  6. Serve with sweet and hot peppers or fried mushrooms.

 

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]]> Cheddar Broccoli Soup https://pizzatoday.com/recipes/cheddar-broccoli-soup/147875/ Wed, 28 Aug 2024 14:48:56 +0000 https://pizzatoday.com/?post_type=recipes&p=147875 Get the Cheddar Broccoli Soup Recipe A Cheddar Broccoli Soup is the perfect addition to your fall or winter menu. The recipe was featured in in Executive Editor Denise Greer’s article: Build a Soup and Salad Menu to Drive Return Visits. Print Cheddar Broccoli Soup Author: Pizza Today Recipe type: Soup   Ingredients 1 pound broccoli, chopped […]

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A Cheddar Broccoli Soup is the perfect addition to your fall or winter menu. The recipe was featured in in Executive Editor Denise Greer’s article: Build a Soup and Salad Menu to Drive Return Visits.

Print
Cheddar Broccoli Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 1 pound broccoli, chopped
  • 3 carrots, diced
  • 1 medium yellow onion, diced
  • 2 cups vegetable broth
  • 2 cups whole milk
  • 3 tablespoons flour
  • 8 ounces shredded cheddar cheese
  • 3 tablespoons butter
  • 3 cloves of minced garlic
  • ½ teaspoon smoked paprika
  • Red pepper flakes
  • Sea salt and pepper to taste
Instructions
  1. Add the butter to a medium pan and sauté onions.
  2. Just before the onions become translucent, add minced garlic.
  3. Add the flour and continue to sauté until mixture is a light brown color.
  4. Whisk in vegetable broth until blended. Under medium high heat, stir until the mixture forms a consistent roux.
  5. Under medium heat, add milk, smoked paprika, pepper, and red pepper flakes.
  6. Add the chopped broccoli and carrots and continue to simmer until vegetables are tender, about 20 minutes.
  7. Fold in cheddar cheese and let simmer until consistent. Salt and pepper to taste.

 

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]]> Summer Salad with Sausage https://pizzatoday.com/recipes/summer-salad-with-sausage/147872/ Wed, 28 Aug 2024 13:47:36 +0000 https://pizzatoday.com/?post_type=recipes&p=147872 Get the Summer Salad with Sausage recipe This is a great hearty late summer or fall salad. The recipe was featured in Editor In Chief Jeremy White’s Kitchen article: Fall Apple Pizzas: Bring the crunch — and sweetness — to your menu this autumn. Print Summer Salad with Sausage Author: Pizza Today Recipe type: salad   Ingredients […]

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This is a great hearty late summer or fall salad. The recipe was featured in Editor In Chief Jeremy White’s Kitchen article: Fall Apple Pizzas: Bring the crunch — and sweetness — to your menu this autumn.

Print
Summer Salad with Sausage
Author: 
Recipe type: salad
 
Ingredients
  • 4 links of chicken/apple/gouda sausage
  • 1 pound mesclun mix
  • 2 cups fresh seasonal apples, sliced into small pieces (prefer Jonagold)
  • 1 teaspoon lemon juice
  • Raspberry vinaigrette dressing
Instructions
  1. Put the mesclun in a large mixing bowl.
  2. Add the fruit.
  3. Slice each sausage link on the bias into three pieces, and then into halves and add to the mixing bowl.
  4. Toss with raspberry vinaigrette dressing.

 

 

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]]> Fajita Steak Gyro Panini https://pizzatoday.com/recipes/fajita-steak-gyro-panini/147058/ Tue, 27 Feb 2024 19:49:59 +0000 https://pizzatoday.com/?post_type=recipes&p=147058 Get the Fajita Steak Gyro Panini Recipe This giant panini crosses all boundaries but cleans up in the taste category! Like the Piri Piri, all the work is in the back-end preparation. This marinade is as spicy as you want it to be and complements the addition of a huge melting blob of sharp cheddar, […]

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]]> Get the Fajita Steak Gyro Panini Recipe

This giant panini crosses all boundaries but cleans up in the taste category! Like the Piri Piri, all the work is in the back-end preparation. This marinade is as spicy as you want it to be and complements the addition of a huge melting blob of sharp cheddar, sautéed onions and bell pepper. The two gyro buns are a perfect platform instead of a too-thin fajita and a too-thick sub bun. I like to cut this into 8 to 10 slices for a fabulous table appetizer.

Print
Fajita Steak Gyro Panini
Author: 
Recipe type: Sandwich
 
Ingredients
  • 10 ounces sirloin or top round steak, (don’t get “Fajita steak” at grocery stores- it’s from tougher cuts.)
  • Juice from ½ lemon
  • ¼ cup packed fresh cilantro (.85 ounces)
  • 1 to ½ jalapeño or spicy pepper (heat option is yours)
  • 1 small red bell pepper
  • 1 small red onion
  • 1 small red ripe tomato (3 ounces)
  • 1 tablespoon chili powder
  • 1 tablespoon dried oregano
  • 1 tablespoon cumin powder
  • ½ tablespoon salt
  • ½ tablespoon black pepper
  • 1 tablespoon red wine vinegar
  • 5 good corn tortillas
  • ½ cup extra virgin olive oil plus 2 tablespoons for sauté
  • Two six-inch gyro breads
  • 6 slices of sharp cheddar cheese (approx. 4-5 ounces)
  • Butter as needed
Instructions
  1. Marinade procedure: Cut the onion and red bell pepper in half and reserve half of each for sauté later.
  2. Cut the steak into long, thin strips approximately four to five inches long.
  3. Place all other marinade ingredients in a blender and blend on high.
  4. Reserve ½ cup of the marinade for sauté later. Mix the steak in the marinade for at least one hour.
  5. For the grill and sauté: Place the steak on the high-heat grill and cook for only a few minutes on each side. This should be medium rare. Take off and reserve.
  6. Cut the reserved onion and bell pepper into small strips.
  7. Heat two tablespoons extra virgin olive oil in a pan and sauté on high.
  8. Once they start to wilt, add the reserved marinade to the pan and turn the heat down to medium. Sauté for three more minutes and turn off. Let the vegetables sit in the pan.
  9. For the panini:
  10. Heat the panini press. Butter one side of each gyro bread and place in the panini grill on “melt” setting.
  11. Working fast, place the bottom gyro round on the hot panini press,
  12. Place three slices of cheddar on top of the bread then the meat on top of the cheese followed by the sautéed onion and bell pepper. Finish with three more slices of cheddar and a pinch of cilantro.
  13. Place the second gyro round on top and bring the top press down making sure not to press too hard. This large panini will take a little longer because of the bulk.
  14. Cook for three minutes and turn the sandwich around.
  15. Cook for another two minutes and flip the sandwich over continuing to cook for a few minutes longer.
  16. Check for a great melt in the middle of the sandwich and pull from the panini press.
  17. Cut in pizza slices and serve with a garnish of chopped greens and tomato in the center of the slices and a side of salsa with a dusting of chopped cilantro.

 

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]]> Roasted Eggplant Parmesan Grinder https://pizzatoday.com/recipes/roasted-eggplant-parmesan-grinder/144312/ Mon, 31 Oct 2022 20:49:52 +0000 https://pizzatoday.com/?post_type=recipes&p=144312 Print Roasted Eggplant Parmesan Grinder Author: Pizza Today Recipe type: sandwiches   Makes 4 grinders Note: If you are pre-cooking the eggplant for service, I heat up the inside of the grinder (eggplant, ricotta, sauce and mozzarella) on a cast iron pan and toast the roll separately to give the eggplant a little extra time to heat […]

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Print
Roasted Eggplant Parmesan Grinder
Author: 
Recipe type: sandwiches
 
Makes 4 grinders Note: If you are pre-cooking the eggplant for service, I heat up the inside of the grinder (eggplant, ricotta, sauce and mozzarella) on a cast iron pan and toast the roll separately to give the eggplant a little extra time to heat up without burning the roll. After each is cooked through, I transfer the eggplant to the roll and finish with basil.
Ingredients
  • 12 slices eggplant (slice in quarter inch slabs)
  • Sea salt (to taste)
  • Red pepper flakes (to taste)
  • Olive oil (about ¼ cup)
  • House marinara
  • 8 tablespoons ricotta
  • 8 slices mozzarella
  • 4 rolls
  • 16 leave basil
Instructions
  1. On a sheet tray, lay each slice of eggplant down then brush with olive oil and sprinkle with sea salt and red pepper flakes (a little goes a long way with the pepper flakes). Then flip each slice over and repeat.
  2. Roast the eggplant at 400 F for about 10 minutes or until tender and just starting to brown.
  3. Slice your rolls (I like to cut down the side and not all the way through).
  4. Put one slice of eggplant on each roll.
  5. Dollop 1 tablespoon of ricotta on top of each and spread evenly
  6. Follow with a tablespoon of marinara on each grinder.
  7. Repeat this with another slice of eggplant, then ricotta and sauce.
  8. Place another slice of eggplant on top of the sauce and then top with 2 slices of mozzarella (or about ¼ cup of shredded mozzarella)
  9. Bake on sheet tray at 550 F for about 6 minutes or until cheese on top is bubbling.
  10. Take out and finish with 4 leaves of basil per grinder.
  11. Eat and enjoy!

 

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]]> Plant-based Thai Salad with Spicy Peanut Dressing https://pizzatoday.com/recipes/plant-based-thai-salad-with-spicy-peanut-dressing/143489/ Wed, 01 Jun 2022 10:45:04 +0000 https://pizzatoday.com/?post_type=recipes&p=143489 Print Plant-based Thai Salad with Spicy Peanut Dressing Author: Pizza Today Recipe type: Salads   Ingredients ¾ cup Napa cabbage, shredded ¾ cup red cabbage, shredded ½ cup romaine lettuce, shredded ¼ cup chopped red and yellow bell peppers ½ cup shredded carrots ¼ cup Cucumber, thin sliced ¾ cup Edamame ½ teaspoon red pepper flakes ½ […]

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Print
Plant-based Thai Salad with Spicy Peanut Dressing
Author: 
Recipe type: Salads
 
Ingredients
  • ¾ cup Napa cabbage, shredded
  • ¾ cup red cabbage, shredded
  • ½ cup romaine lettuce, shredded
  • ¼ cup chopped red and yellow bell peppers
  • ½ cup shredded carrots
  • ¼ cup Cucumber, thin sliced
  • ¾ cup Edamame
  • ½ teaspoon red pepper flakes
  • ½ cup chopped scallions
  • ¼ cup chopped cilantro
  • ½ cup peanut butter
  • ⅓ cup water
  • 3 tablespoons soy sauce
  • 4 tablespoons rice wine vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons Thai chili paste
Instructions
  1. To make the peanut dressing, blend peanut butter, water, soy sauce, rice wine vinegar, garlic, and Thai chili paste. Reserve in refrigerator.
  2. In a large serving bowl, add Napa and red cabbage, carrots, bell peppers, cucumbers and romaine and toss.
  3. Top with edamame, scallions, cilantro and crushed red pepper.
  4. Serve spicy peanut dressing on the side.

 

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]]> Peach Caprese https://pizzatoday.com/recipes/peach-caprese/143488/ Wed, 01 Jun 2022 10:42:27 +0000 https://pizzatoday.com/?post_type=recipes&p=143488 Print Peach Caprese Author: Pizza Today Recipe type: Salads   Ingredients One peach, thick sliced 6 ounces buffalo mozzarella, sliced Fresh mint 2 ounces extra-virgin olive oil 2 ounces hot honey Sea Salt to taste Instructions Layer peach and mozzarella slices. Top with mint. Drizzle olive oil and hot honey. Finish with sea salt. 3.5.3251  

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Print
Peach Caprese
Author: 
Recipe type: Salads
 
Ingredients
  • One peach, thick sliced
  • 6 ounces buffalo mozzarella, sliced
  • Fresh mint
  • 2 ounces extra-virgin olive oil
  • 2 ounces hot honey
  • Sea Salt to taste
Instructions
  1. Layer peach and mozzarella slices.
  2. Top with mint.
  3. Drizzle olive oil and hot honey.
  4. Finish with sea salt.

 

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]]>  The Smashed Pumpkin Soup https://pizzatoday.com/recipes/the-smashed-pumpkin-soup/133347/ Wed, 27 Oct 2021 20:02:47 +0000 https://pizzatoday.com/recipes/the-smashed-pumpkin-soup/ Print  The Smashed Pumpkin Soup Author: Pizza Today   Ingredients 1¾ cups pureed pumpkin 2 cups chicken stock 2 cups half and half 1½ tablespoons curry Salt, to taste Pepper, to taste ½ teaspoon garlic powder 1 ½ tablespoon brown sugar Instructions Whisk together pureed pumpkin, chicken stock and half and half. Set over medium-low heat. […]

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Print
 The Smashed Pumpkin Soup
Author: 
 
Ingredients
  • 1¾ cups pureed pumpkin
  • 2 cups chicken stock
  • 2 cups half and half
  • 1½ tablespoons curry
  • Salt, to taste
  • Pepper, to taste
  • ½ teaspoon garlic powder
  • 1 ½ tablespoon brown sugar
Instructions
  1. Whisk together pureed pumpkin, chicken stock and half and half.
  2. Set over medium-low heat.
  3. Season with salt, pepper, garlic powder and brown sugar.
  4. Cover. Turn heat to low when soup begins to simmer.
  5. Serve.

 

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]]> Pesto Super Chicken Meatball Submarine https://pizzatoday.com/recipes/pesto-super-chicken-meatball-submarine/133314/ Thu, 28 Jan 2021 19:36:01 +0000 https://pizzatoday.com/recipes/pesto-super-chicken-meatball-submarine/ For the Basil Chicken Meatballs: Print Pesto Super Chicken Meatball Author: Pizza Today Recipe type: Appetizer Serves: 20   Ingredients 2 pounds ground chicken 2 Eggs ¾ cups Panko breadcrumbs ½ cup chopped fresh parsley ½ cup chopped fresh basil ½ cup ricotta cheese 3 tablespoons granulated Parmigiano ½ tablespoon salt ½ tablespoon dry oregano ½ tablespoon dry […]

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]]> For the Basil Chicken Meatballs:

Print
Pesto Super Chicken Meatball
Author: 
Recipe type: Appetizer
Serves: 20
 
Ingredients
  • 2 pounds ground chicken
  • 2 Eggs
  • ¾ cups Panko breadcrumbs
  • ½ cup chopped fresh parsley
  • ½ cup chopped fresh basil
  • ½ cup ricotta cheese
  • 3 tablespoons granulated Parmigiano
  • ½ tablespoon salt
  • ½ tablespoon dry oregano
  • ½ tablespoon dry basil
  • ½ tablespoon black pepper
  • 1 teaspoon garlic powder
Instructions
  1. Pre-heat the deck oven to 450 F and set timer to 12 minutes.
  2. Using a large bowl, combine all ingredients and mix with gloved hands to incorporate all.
  3. Pinch two small pieces from each end of the mixed meat pile and place on some foil flat in the shape of a quarter. Bake in the oven until done. Taste test for flavoring and adjust seasoning as needed.
  4. Once the meatballs taste great, collect a half sheet pan and line the bottom with parchment.
  5. Using the two-inch ice cream scoop, collect the chicken mix up to the rim. Place the mix on a scale. This should be at, or close to, two ounces.
  6. After the check, scoop and roll each meatball and place on the parchment shoulder to shoulder.
  7. Place the meatballs into the oven and bake for 12-15 minutes until the internal temperature of each meatball reaches 160 F. Reserve until assembly.

 

For the Chicken Meatball Sub:

Print
Pesto Super Chicken Meatball Submarine
Author: 
Recipe type: sandwich
 
Ingredients
  • Proprietary 6- inch Italian sub bun
  • 2 slices provolone cheese
  • 3 Chicken Meatballs (Recipe Above)
  • 2-3 cups proprietary marinara
  • 3-4 ounces, (4 thin slices) Fresh For di Latte mozzarella
  • 2 ounces basil pesto
  • Sprinkling of Parmigiano Reggiano
  • Sprinkling of dry oregano (optional)
  • 4 leaf’s fresh basil
Instructions
  1. Heat three Chicken Meatballs up in marinara. (Holding temp is 165 F)
  2. Cut sub bun lengthwise on the top of the bun.
  3. Place two slices of provolone on the bottom of the bun cut.
  4. Place three meatballs on the provolone.
  5. Place the fresh mozzarella in between the chicken meatballs and on the end. Do not push down, it will melt anyway.
  6. Place bun in a steamer or on a tray under a broiler or Salamader or in a 550 F top-heated oven, (You may have to encase the bun in foil if your heat is not radiant or top down) Remember, this heat is only to melt the cheese and by this point the provolone in contact with hot meatballs is already melted.
  7. Pull the Chicken Meatball sandwich from the oven or steamer and squeeze or spoon the Basil Pesto sauce on top followed by the Parmigiano and the fresh basil leaf.
  8. Serve immediately.

 

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