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
What’s not to like? Favorite deli flavors go beyond tradition.
On-trend menu builds that stand out with rich flavor stories
The success of the banh mi has demonstrated the importance of high-impact produce in sandwiches
Sandwiches invite creativity, from riffs on such classics as club sandwiches and BLTs to new ingredient stars like lamb and braised short rib.
No more limp leaf of lettuce—produce is the creative force in today’s sandwich builds
Untapped opportunities for produce can fill menu gaps with flavor
Want flavorful, versatile and economical all in one cut of meat? Try the thigh.
Good carriers display the latest flavor trends at their best