Trends come and go, but sandwiches remain popular with customers. Sandwiches, even in their craziest incarnations, offer a familiar platform for diners. Their enduring popularity is testament to how deeply rooted they are in American culture. According to The Consumer Sandwich Trend Report released in 2012 by the Chicago based research firm Technomic Inc.,sandwiches are:
There’s clearly the potential for operators to increase sandwich sales if they can hit the sweet spot with on-trend flavour combinations in a competitive marketplace. The most successful sandwiches will capture imagination and palate by being both flavourful and unique. The real secret of the sandwich is innovation.
Globally inspired sandwiches are on the rise as far-flung ingredients become embedded in our flavour consciousness. And, since Americans are generally not hung up on complete authenticity, chefs can incorporate ethnic flavour cues in completely original ways. Because many of these creations are so simple, there are lots of opportunities here to add ingredients and increase the layers of flavour and texture.
Itself a fusion of French and Vietnamese culinary influences, this very popular sandwich shows up in wildly different combinations based loosely on the original—a mix of fresh and pickled veggies and herbs, a smear of mayonnaise, and some sort of meat. It sounds simple, but the flavours are complex, with hot and cold contrasts that harmonize as a sandwich. The cooking itself isn't complicated; it’s more of an assembly of ingredients, but it does require a willingness to try something new and some thought about the combinations.
This Latin sandwich has gone completely mainstream. Prepared with chicken tinga meat, pork carnitas, and/or beef carne asada, its appeal is in its combination of flavourful fillings and toppings. Cemita, a close relative of the torta, is by design a large, overstuffed creation. Roasted meat, usually pork, is topped with smashed avocado and generous portions of shredded cheese and served on a sesame-seed bun.
A beef or pork burger, simply topped with spicy ketchup and fried julienned potatoes. (Canned matchstick potatoes surely could suffice, but, for a top-flight burger, consider making your own using a mandoline and frying them up fresh.)
The trend to offset rising commodity costs by using less-costly cuts of meat has spilled over into the realm of sandwiches. I expect to see a growing use of unique and inexpensive proteins for sandwiches. Here are some examples that show how delicious these cost effective options can be.
I've absolutely gone crazy over this new preparation method. This is whole-slab bacon, cured and smoked, that’s brined overnight in sugar, salt, water, and apple juice with a splash of cider vinegar. The brining process helps to retain moisture, and the slab bacon is then braised in the oven until spoon-tender, then shredded by hand or with a fork. This meat is succulent and indulgent, with rich flavour, and is a really exceptional menu opportunity.
Top sirloin, sliced and simmered in marinara sauce, piled onto crusty Italian bread and topped with melted mozzarella. This could draw in customers with the smell alone.
Another hot-sandwich option that’s so much more delicious and interesting than a plain cold-cut sandwich. The braising liquid is reduced and thickened with a roux or cornstarch and mixed back into the shredded dark meat. (It’s so far above sliced turkey breast that there’s really no comparison.) When people taste this, they’ll remember it.
Of course, plenty of vegetarian options can hold their own with meat when it comes to a great sandwich—one that’s not just for vegetarians. These complex sandwiches are every bit as indulgent as their meaty counterparts. Fresh tomatoes, served slightly warm after a quick dance across the grill to caramelize their exterior, are fantastic on sandwiches with nothing more than a splash of olive oil, salt, and pepper.
Fried green tomatoes, that Southern staple, are now available year-round, and demand for them has increased nationwide. Eggplant, mushrooms, sweet potatoes, and summer squash work well either grilled or breaded and fried. I love avocado sliced and lightly mashed or quickly grilled; it’s really a dynamite component for a sandwich.
And vegetarian sandwiches can benefit from what I've dubbed “flavour finishers”—ingredients that add layers of flavour and can tie the whole sandwich together. For example:
Great sandwiches don’t need to follow a blueprint. Menu variations on the “two slices of bread” sandwich routine.
These have the potential for broad appeal, but are still relatively new enough to create market differentiation. Commercially produced raw-dough products are available, as are frozen steamed buns, which makes assembling these sandwiches a snap. The classic filling is seared pork belly with fresh pickled vegetables and herbs, but steamed buns also work with a wide variety of ingredients.
This open-faced sandwich offers a unique fusion of sandwich and salad. Flatbread or split buns are crisped in the oven and topped with a warm protein, such as braised beef, pork cutlets, or grilled fish. Pile on lightly dressed salad greens and fresh or grilled veggies and finish with a sunny-side-up egg.
In concept, there is nothing inherently unique about sandwiches. Their true appeal lies in the assembly: The makings of a great sandwich are created layer by layer.