While at Virginia Tech, I worked a few happy semesters at the Au Bon Pain on campus. I might have rolled my eyes while donning it, but I secretly loved wearing the awesome white chef’s hat to work. It was a great experience, and I loved getting to know the other employees, a mix of students along with Blacksburg townies. At ABP, I washed dishes, prepped food, cleaned the dining area, stocked the shelves, worked the cash register, and… made fresh sandwiches. Breakfast sandwiches and lunch sandwiches. These shifts were definitely my favorite, and I like to call myself a “sandwich artist” because of them!
One of ABP’s menu sandwiches is the Fresh Mozzarella, which consists of (obviously) fresh mozzarella, tomatoes, and pesto on a french baguette. Delicious. I recreated it the other day, and it brought back very fond memories!
At some point soon, I will have to make my favorite off-the-menu creation… a lavash wrap containing ham, brie, honey dijon, field greens, tomatoes, and cucumbers! You know, even after working in many different areas at Au Bon Pain, I still love to eat there. I think that says something about how great the place is. Love you, ABP!