It’s hard to think of a menu category with more momentum than sandwiches and burgers. Operators have become extremely creative with both of these menu stalwarts in recent years, yet these menu items are still convenient and customer-friendly.
Traditional protein bases are a given, but it’s also easy to create a meatless alternative that appeals to the growing cohort of patrons who are following plant-based diets. And a good sandwich or burger often represents a value alternative to a more conventional entree.
- Sandwiches are versatile enough to count for breakfast, lunch or dinner, served hot or cold, dine-in or takeout, in sizes ranging from craveable little minis to big knife-and-fork meals.
- As for burgers, the definition has expanded beyond beef to include all sorts of proteins, from chicken and turkey to pork and lamb, in addition to the on-trend veggie burger option.
No wonder sandwiches have become so popular. According to Technomic, in fact, 43 percent of respondents in a 2014 study ate at least four sandwiches a week, from burgers to breakfast sandwiches to wraps. That means there’s every reason to double down on the sandwich and burger category.
Build it better
A good sandwich or burger is more than the sum of its parts, offering a complete flavor and texture package in every single bite of filling or patty, condiment and bread. Here are six ways operators can create innovative, craveable sandwiches.
- For a signature sandwich, start with a traditional favorite and upgrade the components. Turkey on whole wheat can be elevated with smoked turkey, aioli or pesto instead of mayonnaise or a signature, multi-grain bun to complement the healthy appeal.
- Burger condiments and toppings can really boost a patty’s appeal. Look to flavorful cheeses such as blue or aged cheddar; trendy condiments such as guacamole or caramelized onions, bacon (of course) or even a fried egg; and an interesting bun such as a pretzel Kaiser roll or ciabatta.
- Be sure to offer a meatless option. An appealing egg-salad variation or a rustic grilled-vegetable sandwich will appeal not only to vegetarians but also to anyone who’s craving something a little different. The burger category shows lots of options, from black-bean burgers to healthy grain-based patties. Plant-based sandwiches and burgers can also be designed to meet the needs of vegan customers as well.
- Take inspiration from the world’s sandwich repertoire. Vietnamese banh mi, Mexican tortas, Middle Eastern flatbread sandwiches—all of these are becoming more popular. Many of these sandwiches start with distinctive breads, such as the crisp baguette that anchors the banh mi.
- Global flavor and ingredient trends also favor the burger, from a Thai-inspired burger topped with peanut sauce, hoisin, Thai chiles, shredded pickled vegetables and a garnish of green onions and cilantro, to a Greek lamb burger featuring spinach leaves and feta cheese.
- Don’t forget the sides. There are so many options beyond the boring side of chips, from flavorful marinated beets to freshly made grain salad or a cole slaw variation such as a broccoli slaw. Even a bag of specialty chips will make a better impression, or offering the option of a side salad instead of fries.
Menu sampler
Here’s a look at a few flavor-forward sandwich options on today’s non-commercial menus:
Four Cheese Stuffed Portabello Sandwich
Chicken & Bacon Ranch Melt
Central Table at Barnes-Jewish Center of Outpatient Health, St. Louis
Reuben Burger
Thinly sliced corned beef, 100 Island dressing, sauerkraut on a pretzel bun
C2 Cultural Cuisine (Cleveland Clinic)
Grilled Crab Sandwich
Crazy Crab Wharf (AT&T Park, San Francisco)
Potato Kale Burger
Topped with hummus and sliced scallions
University of Connecticut, Storrs
This post is sponsored by Euro-Bake