What’s new in sandwich ideas in between the bread!

  • Food
  • September 20, 2022
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What’s new in sandwich ideas in between the bread!

  • Food
  • September 20, 2022
Grilled sandwich

Every day, around 300 million sandwiches are consumed in the world, or one sandwich per person. Sandwiches are included on restaurant menus more often than any other entrée. It’s always exciting to know what is between the bread.

Consumers today want to save both time and money. They expect satiating food, affordable costs, and portable, hand-held meals. They desire customized, made-to-order food that uses seasonal and intriguing ingredients. 

There is room for restaurateurs to sell more sandwiches. But only if they can do so at a competitive price and deliver mouthwatering, trendy flavor and texture combinations.

And they can be modified to almost any emerging culinary trend, whether it’s a rise in interest in ethnic spices.

Take a look at these popular sandwich trends across the nation to get you inspired for sandwich ideas & to know all about the bread- 


The ultimate comfort food is a hot sandwich with melty cheese, whether it contains meat or not. Given how popular this category is during difficult times, it makes sense. Four new sandwiches: Pastrami & Swiss, Southwest Turkey, Crispy Chicken Cordon Bleu, and a Vermont Cheddar breakfast sandwich.  

Additionally, Grown-up Grilled Cheese sandwiches are now available at every location nationwide in a variety of flavors, including Italian chicken melt.


Call it burger fatigue, but hearty, intricate, and tasty chicken sandwiches are becoming increasingly popular. The fast-casual burger restaurant Fuddruckers expanded with new chicken sandwich concepts served on Italian hoagie buns with balsamic greens: 

The Caprese sandwich combines grilled ranch-seasoned chicken breast, basil pesto mozzarella, mayonnaise. And roasted tomato slices, and the Chicken Cordon Bleu, crispy chicken topped with sliced ham and Swiss cheese.

Like this, Captain D’s menu introduced a new range of customizable chicken sandwiches, including the Spicy Bayou with rémoulade and crunchy onion straws, the Bacon Ranch with ranch sauce and bacon, and the Southwestern with zingy Baja sauce and Pico de Gallo. The same sandwiches are available with cod for traditionalists to order.


The Philly cheese steak is a variation of the meat and melty cheese sandwich that is gaining passionate new admirers across the nation. It can be made with traditional beef or less traditional chicken. 

It had sliced, all-white meat chicken, grilled onions, and your choice of cheese on a hoagie bread.


The definition of a sandwich has expanded as more eateries use sandwich wraps as an alternative to the traditional sandwich configuration between two slices of bread. Togo’s Sandwiches introduced new toasted wraps. 

The Viva Veggie featured hummus, roasted red pepper, feta cheese, lettuce, tomato, red onion, and balsamic vinaigrette on a spinach wrap. The Chi Cha Chicken featured chicken, black bean, and corn salsa, lettuce, tomato, cheddar cheese, and spicy pepitas dressing on a sun-dried tomato wrap. 

San Francisco Oven rolled out a chicken wrap with pecans and Zinfandel sauce. Fazoli’s even dabbled in pasta wraps, packaging portable versions of Spaghetti and Meatball, Chicken Florentine Alfredo, and Sausage and Pepper Penne. Sandwich testing is now taking place, among others, at Boston Market and Burger King.

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