Pork + Pickle Banh Mi: Chile-mustard pork belly, Asian pickles, cilantro, Koji mayo, ciabatta-Make Sandwich, New York 2. Tamarind Pulled Pork Torta:pickled heirloom carrot, toasted sesame seed, mint and cilantro-basil crema-Barrio, Chicagoīacon Banh Mi: Bacon-wrapped pork sausage, pickled daikon and carrot, cucumber, cilantro, lime, jalapeño, spicy mayo, fish sauce and furikake-Sumo Dog, Los Angeles One “new” profile that’s poised to emerge on the scene is the num pang, a sandwich that the proprietor of Num Pang in New York calls a Cambodian version of a banh mi, served warm instead of cold, and starring ingredients like spiced pork belly, roasted chicken “chimi” or roasted cauliflower. Today, the innovation continues, offering big opportunity for menu distinction. He gave everyone permission to do the same thing with a variety of handhelds-Latin tortas and Asian banh mi sandwiches.

The real breakthrough, of course, can be traced back to Roy Choi and his food truck, Kogi Taco, which hit the streets in 2008 with its wildly creative mashup of Korean flavors and Mexican tacos. “Chefs are becoming more innovative in the sandwich category, exploring the different sandwich profiles around the world,” Ludwig says. He pinpoints five opportunities in the sandwich category, all with craveable, adaptable builds ready. “Menuing unique, trend-forward sandwiches is a highly effective way to increase sales and promote menu differentiation,” says Gerry Ludwig, CEC, Gordon Food Service Corporate Executive Chef. The ultimate in familiarity, they also are the ultimate in versatility, welcoming all sorts of flavor trends into the fold.

Sandwiches hold a lot of opportunity, all nestled invitingly between two slices of bread.

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