Flavor Trends, Strategies and Solutions for Menu Development

By Rob Corliss
October 25, 2022

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A bocadillo built with distinctive comforting flavors is a gratifying experience on colder days. It is an ideal vehicle for carrying hearty staples in a modern build out. A hot bocadillo can easily highlight seasonal favorites guests crave when a cold sandwich just won’t do.

Here are seasonal flavors encased in the warmth of a toasted Spanish bocadillo—translated for American menus. All showcase the simplicity of mouthwatering hot meats paired with enriching flavors, filling up the traditional crispy baguette with comfort-centric, trend-forward ingredients.




  • Hot Roast Beef n’ Gravy Melt: Warmed thinly sliced roast beef + buffalo mozzarella slices + baguette (smeared with onion gravy)
  • Meatloaf Madness: Meatloaf slices + cornichons + baguette (smeared with sun-dried tomato aïoli)
  • Slow Cooker Gruyère Beef: Slow-cooked braised beef and vegetable stew chunks + Gruyère + baguette (smeared with rosemary aïoli)



  • Roast Pork and Pear: Roast pork loin slices + gingered pear chutney + baguette (rubbed with walnut oil)
  • Pumpkin Pork Belly: Five spice-rubbed pork belly slices + braised red cabbage + baguette (smeared with pumpkin butter)
  • Maple-Cranberry Carnitas: Maple glazed carnitas + shaved ricotta salata + baguette (smeared with cranberry relish)



  • Fried Chicken Zinger: Fried chicken breast cutlet + freshly shaved green-red apples + baguette (smeared with toum)
  • Roast Chicken Citrus Creamer: Roasted boneless chicken thighs tossed with sage gremolata + Brie + baguette (smeared with orange marmalade)
  • Brown Sugar-Roasted Butternut & Hot Chicken: Nashville hot popcorn chicken + brown sugar-roasted butternut squash chunks + baguette (smeared with whipped pecan brown butter)




About The Author

Rob Corliss

Rob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.