Chef's Blog

January 18, 2017

Sandwich Tips to Stay Ahead of the Curve

from Minor's

There are myriad places to get a sandwich. When the sandwiches are more interesting, restaurants get more customers in the door. There are several on-trend ideas that drive traffic.

Surprise Your Customers Leading sandwich concepts come up with mind-blowing menu offerings – a roasted cauliflower sandwich with romesco and pickled vegetables (a better-for-you offering). Use an attention-getting condiment such as gochujang, a Korean-style ketchup slathered on a crispy fried chicken thigh sandwich with Korean radish salad. According to Product Development Chef Michele Sampson, some of the global flavor influences in today’s sandwich segment include condiments such as gochujang and chimichurri.

“Hummus is the new mayonnaise.”– Vid Lutz, Product Development Chef

Tip: According to Datassential, barbecue remains among the hot sandwich trends to separate top restaurants from the pack.

Cool Bread Makes a Lot of Dough Obviously, what’s inside a sandwich matters but don’t forget a sandwich’s most important ingredient - bread. Bakeries and Cafés might incorporate sandwiches into their menus with custom flairs like a simple ham and cheese between pretzel bread or Asian pork sandwiches served (atypically) on a grilled, Asian-style flatbread. That’s the kind of unusual application that makes a barbecue sandwich stand out.

“Textures play a big role in sandwiches. By complimenting flavors and varying textures – like crusty bread and tender steak soaked in adobo sauce – the sandwich immediately becomes more desirable.” – Terry Wagner, Nestlé Professional, Food Technologist

Tip: Add flavor and value to sandwiches by soaking meat in Red Chile Adobo flavor concentrate before oven-roasting.

Clean Up Your Ingredients Ever-growing cultural cuisines that showcase a variety of “clean” ingredients are welcomed by Millennials, according to market researcher Datassential. Menus featuring antibiotic-free chicken, pasture-raised pork, and artisan baked breads are bound to tempt a growing young consumer base.

Tip: Consider tapping into the better-for-you breakfast trend by offering breakout sandwiches like eggs and rajas (scrambled eggs dressed in a spicy Fire Roasted Poblano tomato sauce).

SOURCES: Datassential, FoodBytes, November 2015 | Datassential, CPP, 2015 | Datassential, Keynote Report: Breakfast, July 2014

Contact our Chefs

Working hand-in-hand, mind-to-menu.

If you have any questions or ideas you would like to discuss with one of our chefs, you have access to them at the following number.

Call »