3 sandwich flavors gaining steam

By 
Lizzy Freier, Managing editor

farmer boys chicken sandwich

When it comes to sandwiches, familiar condiments are getting revamped and emerging global flavors are taking the spotlight.

1. Mojo sauce

mojo sauce

Growth: 100%

Some 38% of consumers are interested in ordering Cuban sandwiches—the most familiar vehicle for mojo sauce—according to Technomic’s Sandwich Consumer Trend Report. The sauce can add a Latin slant to sandwiches or wraps and can be cross-marketed as a dipping sauce.

Where it’s trending:

  • VooDoo BBQ & Grill (Louisiana locations)—Pulled chicken sandwich topped with mojo sauce and coleslaw on a choice of bun
  • Baumhower’s Restaurant (Alabama locations)—Fried chicken club wrap with chicken marinated in mojo sauce, fried and wrapped in a tortilla with Monterey Jack, bacon, lettuce, tomato and honey mustard

2. Peppadew

peppadew

Growth: 33.3%

South African peppadew peppers are characterized by a sweet, slightly spicy kick—a flavor combination that’s a draw for 45% of consumers, according to Technomic’s Flavor Consumer Trend Report. Operators are increasingly adding peppadews to sandwiches, either on their own or infused into a dressing or condiment.

Where it’s trending:

  • The Brass Tap—Fried Buffalo chicken wrap with Buffalo chicken, lettuce, tomatoes, Parmesan and blue cheese-peppadew dressing in a pressed flour tortilla
  • Eddie Merlot’s—Steak sandwich with New York strip steak, Gruyere, sauteed onions, peppadew peppers and jus on a grilled bun

3. Parsley mayonnaise

parsley mayonnaise

Growth: 33.3%

Operators can differentiate and customize mayonnaise (the most-menued sandwich condiment, per Technomic) by adding herbs on hand in kitchens. Since parsley is available fresh all year, parsley mayonnaise is a convenient and cost-effective housemade condiment.

Where it’s trending:

  • Kachka (Portland, Ore.)—Baltic sprat buterbrodi featuring smoked fish with parsley mayonnaise on pumpernickel toast

More From FoodService Director

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

Industry News & Opinion

Panera Bread Co. announced today that it intends to buy the Au Bon Pain brand as a way of opening more bakery-cafes in colleges, healthcare facilities, office buildings, travel centers and malls.

Au Bon Pain, which was Panera’s sole business under an earlier incarnation of the company, consists of 304 bakery-cafes. Several units are located in noncommercial venues.

Panera owns or holds the franchise rights to about 2,050 restaurants, few of which are located outside of strip malls.

Terms of the deal were not disclosed.

Immediately after the deal was...

FSD Resources