Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

By Rob Corliss
February 24, 2021

 

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

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Rob Corliss is a three-time James Beard House guest chef with more than 20 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and, currently, owning a consulting company, ATE (All Things Epicurean), focused on flavor, menu and restaurant innovation. Based in Nixa, Mo., he has an energizing passion for food and is dedicated to connecting people to their food, environment and wellness. robcorliss@7ate9.biz