What Ingredients Are Making Today's Trendiest Sandwiches?

Stay current and get inspired with these hot sandwich options

Sandwiches are the means for driving trends and keeping menus current. Global flavors, healthier options and fillings taking their cue from center-of-the-plate proteins can be expressed in sandwiches.

Check out the ways restaurants are incorporating the fastest-growing sandwich trends in bread, fillings, toppings and condiments, according to foodservice research firm Datassential. Then take a look at By the Numbers in the Winter issue for the statistics supporting each category to help you decide which sandwiches would best suit your customers.  

BREAD

Restaurant: Pear Delicatessen and Shoppe in Seattle
Sandwich: Five-flavor roasted duck and Asian slaw with mango ginger vinaigrette and Sriracha aioli on toasted brioche.

Restaurant: Persimmon Café in Charleston, South Carolina
Sandwich: Thick-cut turkey, garlic mayo, Greek-style salad and sheep’s milk feta on warm naan.

Restaurant: Valhalla in Seattle
Sandwich: Sautéed spinach, roasted sweet potato, cremini mushrooms, roasted red peppers and manchego cheese topped with garlic tahini sauce on a telera (Mexican roll).

MEAT

Restaurant: AOC in Los Angeles
Sandwich: Pork belly, ancho, dandelion and pickled nectarines. 

Restaurant: Red Apron Butchery in Washington, D.C. 
Sandwich: Pork meatballs, tomato sauce, salsa verde and Grana Padano on a sub roll.

Restaurant: Glass Onion in Charleston, South Carolina
Sandwich: Buttermilk fried chicken po’boy with arugula, buttermilk and Parmesan.

CHEESE

Restaurant: Whichit in Boston
Sandwich: Asparagus, roasted red peppers, portobello mushroom, carrot laces, organic greens, herbed goat cheese and balsamic glaze on whole wheat.

RestaurantDaily Provisions in New York
Sandwich: Broccoli melt with manchego, lemon, chili and garlic.

CONDIMENTS

Restaurant: Flour Bakery in Boston
Sandwich: Housemade hummus, pickled daikon, cucumber, vegan Sriracha aioli and cilantro on focaccia.

Restaurant: Stockyard in Philadelphia
Sandwich: Fried chicken, braised greens, bacon onion jam, hot sauce and Jack cheese on a baguette.  

TOPPINGS

Restaurant: Delicatus in Seattle
Sandwich: Sauteed eggplant, squash, mushrooms, onion, garlic, roasted peppers, baby kale and goat cheese on a toasted Italian roll.

Restaurant: Sundevich in Washington, D.C.
Sandwich: Bulgogi beef, kimchi, Asian slaw, greens and garlic mayo on a baguette.

Restaurant: Daily Provisions in New York
Sandwich: Roast beef with fried onions, Muenster cheese, beets and horseradish.