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

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