In many ways, texture has sprung to the forefront of menu innovation. Chefs and R&D specialists have been pushing the boundaries of flavor for the better part of two decades, but texture has only recently entered the conversation. The collective lightbulb moment can, arguably, be traced to the success of smashed burgers. Now, as chefs continue to explore fresh differentiators that enamor patrons, sandwiches are poised to be the next category for textural exploration.

The craveable melding of flavors can be found in a wide array of pressed sandwiches beyond a classic Cuban or panini. More specifically, pressing a grilled cheese in the fashion of a smashed burger speaks directly to this opportunity. It elevates texture, enhances flavor and heightens the overall dining experience. Today’s global sandwich trends are adopting less constrained approaches, employing techniques where contrasting textures are at the forefront of the flavor story. This speaks to consumers seeking comfort in familiar flavors along with the novelty of a new experience.

Operators can reinvigorate traditionally “unpressed” sandwiches by applying pressed techniques, concentrating flavors and upending the typical texture. Hot pressers could include banh mi, po’ boys, tortas or Italian roast pork. Additionally, cold-pressed sandwiches, which are assembled ahead of time and then weighted down for several hours, can be transformed by turning up the heat and speeding up the press. This switch opens the door to new takes on cool classics, like the Italian picnic sandwich, muffuletta and Japanese wanpaku.

While F&B experts can explore the impact of hot pressing a multitude of handhelds, the humble yet singularly craveable grilled cheese is an ideal place to start. But before diving into menuing ideas and in-market examples, let’s spell out the key characteristics of a pressed grilled cheese:

• Noticeably pressed appearance, much flatter than a typical grilled cheese
• Well-toasted, evenly caramelized, golden brown, crackly exterior
• A luscious, gooey cheese-pull throughout the sandwich
• Lacey, frico-style edges of crispy cheese that protrude from the edges of the bread

Chefs know well the virtually endless opportunities to customize this fan favorite by exploring the impact of various carriers, cheeses, inclusions and condiments. Pressing adds a new, texture-forward tool to their flavor toolbox here. Read on for fresh ideas that continue to advance the evolution of the ubiquitous sando into an ever-more complex dining experience.

TRY THIS

More Cheese, Please

• Goat cheese + sharp cheddar + ghost pepper Jack + Japanese milk bread + taki dust
• Gruyère + young fontina + white cheddar + sourdough
• Raclette + fresh Asiago + pecorino Romano + brioche

Spreading Gooey Goodness

• American cheese + hickory-smoked aged cheddar + chipotle barbecue onion jam + Pullman bread
• Leerdammer (Swiss-gouda) + pear chutney + fresh arugula + sourdough bread
• Camembert + hot-honey Dijon + croissant

Protein Power

• Brie + Gruyère + pulled green chile-braised beef short ribs + sourdough bread
• Sharp cheddar pub cheese spread + Muenster + charred breakfast sausage crumbles + sourdough bread
• Jalapeño-habanero pepper Jack + sharp cheddar + thinly sliced fried mortadella + Hawaiian roll

Veggie Forward

• Lemon whipped ricotta + Romano + chopped grilled broccolini + roasted red bell peppers + sourdough bread
• White American cheese + blue cheese crumbles + roasted portobello duxelle + sun-dried tomatoes + sourdough bread
• Fresh mozzarella + Parmesan + fried breaded eggplant slices + smoked paprika mayonnaise + spicy garlic bread

Capture Crunch

• Mozzarella + provolone + aged Asiago + spicy pepperoni crisps + pickled banana peppers + sourdough bread
• Oaxacan cheese + asadero cheese + crushed habanero corn chips + telera roll
• Comté + crispy pancetta slices + herbed garlic bread

MENU SIGHTINGS

New York Grilled Cheese, with locations in Miami and Wilton Manors, Fla., takes the classic out of a frying pan and into the waffle press, creating a melty-gooey interior encased in a pressed outer crust that sports the iconic grid pattern. Menu items include the Midtown Truffle Shuffle, Brooklyn Porkster and Soho Sweet Cheese.

BLUNCH in Boston serves an array of tempting pressed sandwiches, including the Pressed Everything BLTC Bagelwich, comprises an everything bagel, applewood-smoked bacon, baby lettuces, cheddar cheese, tomato and aïoli. The brand’s revolving door of pressed LTOs includes bold builds like The Nut: hand-sliced grilled chicken breast, cucumber-red pepper-cabbage slaw, Thai basil and a generous drizzle of peanut sauce atop a pressed panini.

Also in Boston, Mike & Patty’s serves crave-worthy eats like the Breakfast Grilled Crack, featuring an egg, extra bacon, American, cheddar, Monterey and Gruyère on buttered sourdough, and the Carolina Caviar, with a fried egg, sausage and pimento cheese in an English muffin. Both are gently pressed for a crispy exterior and maximum flavor melding.

In Hudson, Mass., Finnegan’s Pub ran a luscious Pressed Meatball Sandwich LTO: focaccia layered with shredded mozzarella and ricotta, then topped with sliced housemade meatballs bathed in tomato sauce and sprinkled with Parmesan. The special was griddle-pressed, cut into two long rectangular halves and served with a side of vodka sauce.