Flavor Trends, Strategies and Solutions for Menu Development

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By Rob Corliss
February 24, 2021

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Some of the most exciting flavor innovation today is being sandwiched between two slices of bread. Here are five modern builds that fit right in.

  • Porchetta Sandwich:
    Thick-sliced porchetta + creamy cabbage slaw + pork cracklin’ crumbles + toasted brioche bun
  • Tempura Tilapia Roll:
    Tempura tilapia fillet + baby arugula + tartar sauce + buttered split-top bun
  • Bar Tea Snackers:
    Smoked salmon and everything spice whipped cream cheese on rye bread + miso egg salad and micro greens on milk bread + English cucumber, green apple and dilled goat cheese on multi-grain bread
  • Italian Short Rib Sub:
    XL chunks of slow-braised beef short rib + vodka marinara + buffalo mozzarella + toasted sub roll
  • ’Nduja & Pimento Cheese Griller:
    ’Nduja + pimento cheese + sourdough bread

 

ABOUT THE AUTHOR

mmRob 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.

ISSUE

From the January-February Top 10 Trends 2021 issue of Flavor & The MenuFrom the January-February Top 10 Trends 2021 issue of Flavor & The Menu

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STORY TAGS

2021 January-February Top Ten Trends
Sandwich Trend


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.