Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

By Rob Corliss
September 22, 2021

 

Trend-forward sandwiches combine craveable layers of big flavor that answer modern demand for well-constructed builds, where each component is carefully considered and well crafted. As a counter to the influx of plant-based introductions, meat-centric features that deliver approachable yet premium experiences have a solid standing on menus.

Sandwiching mouthwatering meats and accompaniments between quality bread is a smart play. Bread is now much more than a carrier to put flavors on—it is coveted as a critical flavor and textural component, often also expressing local pride or far-flung global cuisine. Trending sandwiches are a picture of well-executed comfort and culinary mastery.

Here are 10 craveable sandwiches spotted on menus across the country that not only grab menu attention, but reflect a modern sensibility, putting bread and meat together in a way that makes them signature stars on the menu.

“Menu Sightings”

Pambazo: Torta stuffed with chorizo, potatoes, fresh cheese, shredded lettuce, crema, slathered in guajillo chile sauce
La Hechizera Tortas, Dallas

BBQ Short Rib Sandwich: Boneless beef short rib with roasted sweet potato spread and homemade coleslaw on a toasted Portuguese roll
Toast and Co., Huntington, New York

Cuban War Pig: Honey ham, citrus mojo-glazed pulled pork, fried pickle spears, sweet mustard, Swiss, French/Italian loaf hybrid bread
MELT Bar and Grilled, based in Ohio

Cemitas: Fried and breaded beef, shredded Oaxaca cheese, chipotle chiles, onion, papalo leaves, avocado, mayonnaise on a sesame roll
Dona Zita, New York

Cali Tri Tip Sandwich: Slow-roasted tri tip, provolone cheese, avocado, tomatoes, lettuce, Thousand Island dressing and chipotle aïoli served on grilled Parmesan sourdough
Claim Jumper, based in Houston

Croqueta Monsieur: Ham croquettes, tavern ham, swiss cheese, béchamel on sourdough bread
Ms. Cheezious, Miami

Leroy Brown: Romanian pastrami, turkey, kosher salami, yellow American cheese, Muenster cheese, pepperoncini blend, pickles, board sauce, Dutch Crunch roll
Deli Board, San Francisco

Hot Kimcheezy: Thin-sliced smoked pork shoulder ham, housemade kimchi, melted smoky cheese, salted plum mustard, aïoli, chile oil on butter-griddled sammie roll
Jeff’s Table, Los Angeles

Southern Comfort Chicken Sandwich: Crispy fried chicken, smoked ham, applewood smoked bacon, creamy Alfredo, Swiss cheese, Dijon mayonnaise, toasted parker house bun
BJ’s Restaurant-Brewhouse, based in Huntington Beach, Calif.

Good Night: Two eggs any style, housemade chorizo, tomato, avocado and Boursin Cheese between two grilled cheese sandwiches
Sunny’s, Denver

FEATURED RECIPE

This comfort-centric, hearty Mexican sandwich stars pambazo bread that’s dipped and fried in smoky guajillo sauce. Here, the rolls are split and filled with chorizo, potato, onion, scrambled egg and queso fresco.

This comfort-centric, hearty Mexican sandwich stars pambazo bread that’s dipped and fried in smoky guajillo sauce. Here, the rolls are split and filled with chorizo, potato, onion, scrambled egg and queso fresco.

GET THE RECIPE FOR CHORIZO AND POTATO PAMBAZOS

 

About The Author

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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, 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. [email protected]