Steak & Arugula Sandwich: shaved prime rib, Swiss, tomato, pickled onion, arugula and horseradish mustard, served on harvest toast.
Crispy Sriracha Chicken Sandwich with spicy honey Sriracha, aïoli sauce, lettuce, tomato and housemade pickles.
BLTE Classic BLT with an over-hard cage-free egg, Monterey Jack, spring mix and mayo on artisan whole-grain bread
Chicken Schnitzel Sandwich with arugula-herb salad, cucumber, pickled turnips, harissa mayo and turmeric mayo.
Southern Honey Hot Chicken Hoagie with cheesy grits, garlic dill pickle slices and honey hot sauce.
Kelp Po’ Boy: Cornmeal-fried kelp, lettuce, tomato, spicy ketchup and dressing.
Biloxi Buttermilk Fried Chicken Sandwich with cabbage slaw, pickles and mustard sauce.
Park Patty Melt with American cheese, onions tossed in hot sauce, and Russian dressing on rye.
The Chicken Parm Provolone Sandwich: Buttermilk fried chicken, fried provolone, spicy marinara, Parmesan and an herb cheese schmear.
Billionaire’s Bacon Banh Mi: Thick-cut glazed bacon, spicy pickled vegetables and mayo on a French baguette.
When it comes to deli favorites, there are a handful of flavor fundamentals - here we list four.
Refashion classic deli favorites to drive flavor opportunities
This timeless classic is primed for innovation
Three modern opportunities with memorable sandwich builds
Chefs are rediscovering the beauty of white bread—how it offers structure but surrenders to textural elements, like fried chicken, tonkatsu and fried bologna. We bring you 5 modern takes on white bread sandwiches.
A pickled element introduces bright, beautiful acidity, along with a pleasing crunch and colorful pop. Everything is fair game when it comes to garnishing a sandwich with a pickled ingredient.
At San Francisco’s Bluestem Brasserie, the Grilled Cheese and Honey is the ultimate comfort food.
Popular flavor systems can be re-tooled in ways that capture interest and deliver the promise of their original builds. Here are three great examples of creative play around road-tested flavor systems.
Egg Shop offers its Pepper Boy: Egg scramble, maple-cured pepper bacon, Gruyère, caramelized onion aïoli, bell peppers, panini roll
Quiznos offers a Lobster & Seafood Scampi Bake: Garlic-baked lobster and seafood, mozzarella, mushrooms and onions, tomatoes, aïoli, served on artisan bread
True Aussie Beef & Lamb offers Madras Curry Lamb Sliders with yogurt-mint-lime sauce, cucumbers and arugula
Culver’s offers a Pretzel Haus Burger: Beef, Bacon, Wisconsin Cheddar, Cheddar-Cheese Sauce, Pickled Onions, Mustard Bistro Sauce, Served On A Pretzel Bun
Bruegger’s Bagels offers its Sweet Heat Turkey Sandwich: Marbled rye with Sriracha-honey cream cheese, roasted turkey, cheddar cheese, bell peppers, Sriracha
Ted’s Montana Grill offers its Avalon Burger with Gruyère, blue cheese, bacon-caramelized onions, roasted-garlic aïoli, baby arugula on a toasted brioche
Slapfish offers its Clobster Grilled Cheese: Maine lobster, Dungeness crab, aged white cheddar, mozzarella, sourdough bread, with Jersey sauce
Schlotzsky’s offers 'The Original': Smoked ham with Genoa and cotto salami, cheddar, mozzarella and Parmesan cheeses, black olives, red onion, lettuce, tomato, on Schlotzsky’s sourdough bun
Smack Shack offers a Smack Shack Original: Chilled lobster salad with cucumber and tarragon on griddled milk bread
Gategroup/Delta Air Lines offers a Short Rib and Pickled Caramelized Onion Grilled Cheese Sandwich
Avocados From Mexico offers an Avo Reuben with corned beef, Swiss cheese, Thousand Island dressing, pumpernickel bread and avocado sauerkraut
The Ruin Daily offers a Buffalo Chicken Melt: Parmesan-crusted sourdough, cheddar-Swiss-fontina blend, Buffalo chicken, celery barigoule, ranch sauce
Blue Oak BBQ offers The Doobin Lubin: Brisket or pulled pork, spicy green-onion sausage, ginger-sesame coleslaw, pickles, onions, sesame seed bun
Sixth Street Tavern offers a Vegan Nashville Fried Chicken Sandwich: Seitan, Nashville hot spice, vegan brioche, Sixth Street sauce, cider-vinegar slaw
Having tasted 1,197 dishes for the On Trends 2017 research, these were the three dishes that really stood out
Condiments, spreads and dressings are the hidden heroes of today’s sandwich innovation
Bird & Bone offers Chef Hales’ Hot Chicken with Florida honey, house mustard, cucumber pickles
Norms Restaurants offers a Habanero Jalapeño Bacon Cheeseburger with habanero-jalapeño cheddar cheese, bacon, batter-fried jalapeño, habanero mayonnaise, lettuce, tomato, red onions, heat-blistered jalapeño
Chumley’s 86'D Burger has bone marrow, Chumley's sauce, crispy shallot, cheese
RAM Restaurant & Brewery features a Buttface Amber Ale Chicken Sandwich.
Eventide Oyster Co offers the Eventide Brown Butter Lobster Roll with Lobster meat, brown butter vinaigrette, bao-style steamed bun, sea salt, chives
Bennigan’s offers Lina’s Crispy Chicken Sandwich - fried chicken breast, pepper Jack, Sriracha aïoli, coleslaw, brioche roll
A dozen ways to reinvigorate this classic category