Dining Hall "Hacks"

Author: Cory Hankins

Pizza Bagel Panini

by Erika McAndrews

Ingredients Instructions
  • 1 bagel, ciabatta roll or bread of choice
  • Pesto or Marinara
  • Choice of vegetables
  • Mozzarella cheese
  1. Start with the bagel. Cut in half and lay it open-faced.
  2. Get some sauce on there (marinara or sometimes I use pesto).
  3. Load some fresh veggies on there from the salad bar.
  4. Add some cheese on top, mozzarella is recommended.
  5. Then run it through the toaster and let the mozzarella do its thing (open-faced obviously).
  6. Press it in the panini press for however long you like.
  7. BOOM. Pizza. Bagel. Panini. 

BREAKFAST VERSION: This can be made with breakfast ingredients (i.e. egg/bacon sandwich) or as dessert (hazelnut chocolate and banana, peanut butter and jelly...)

STATIONS USED: Ideally the make your own pizza station (best toppings found there), otherwise the salad bar, Mexican bar and/or sandwich bar.

DIETARY CONSIDERATIONS: Honestly, this is not friendly for many dietary restrictions, but those things can be adjusted easily (i.e. GF bagels, leaving out cheese, etc.)

Strawberry Milkshake

by Peter Koszuta

Ingredients Instructions
  • 1/3 cup milk
  • 1/2 cup (approximately) vanilla frozen yogurt
  • Strawberry topping
  • Optional: caramel topping, peanut butter topping
  1. In a tall cup, fill 1/3 with milk (recommend 2% milk), with a dash of regular Coke to add some carbonation to the mix.
  2. Fill almost to top with vanilla frozen yogurt from frozen yogurt machine.
  3. Top with strawberry topping to taste. Recommended: A dribble of caramel topping for extra sweetness or dash of peanut butter topping for extra protein (both of these items can be found next to the frozen yogurt machine).
  4. Thoroughly stir with knife.

Tips from Peter: Tasty substitutions include chocolate milk plus peanut butter topping; and triple chocolate with chocolate milk, chocolate frozen yogurt, and chocolate topping (and M&Ms if desired).

Chicken Caprese Grilled Wrap

by Mary Gorski

Ingredients Instructions
  • Tortilla 
  • 1 cup fresh spinach
  • 2-3 slices Provolone Cheese
  • Fresh tomatoes, sliced
  • 1/4 cup chicken, diced
  • 2 Tbsp. Pesto
  1. Start with your tortilla. Place around 1 cup spinach on the tortilla such that it won't spill over when you fold it.
  2. On top of the spinach, place around 1/4 cup of the sandwich station chicken pieces.
  3. Add 2-3 slices of Provolone Cheese, 3 tomato slices, and around 2 tablespoons of pesto.
  4. Fold the wrap as you like (I prefer either a burrito roll or a simple half circle) and press it on the first side for approximately 90 seconds.
  5. Open the panini press, flip the wrap and press for another 30 seconds, or until the cheese is melted and the whole thing is warmed through.

Tips from Mary: Depending on how busy the DH is, you may want to plan your steps differently. If it's busy, feel free to grab spinach first then go to the sandwich line, otherwise, it may be easiest to grab the wrap, get the spinach, then go back to the sandwich line.