Future of the sandwhich

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jaknkty
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2008/01/02 10:34:40 (permalink)

Future of the sandwhich

Hello all!
I have a general question- Does anyone see new or emerging trends towards the sandwich? I'm sure ethnic is big now and growing. What about breads and different condiments or evening cooking methods?

Thanks
#1

11 Replies Related Threads

    wheregreggeats.com
    Filet Mignon
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    RE: Future of the sandwhich 2008/01/02 10:43:47 (permalink)
    One has already emerged ... I like wraps.

    Welcome to RF.
    #2
    divefl
    Double Chili Cheeseburger
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    RE: Future of the sandwhich 2008/01/02 10:52:11 (permalink)
    Making a grilled cheese, calling it a panini and charging $3 more.
    #3
    Ashphalt
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    RE: Future of the sandwhich 2008/01/02 11:04:19 (permalink)
    I thought wraps went out with the 90s. In fact a mini-chain in Boston changed their name from "The Wrap" to "Boloco," with the theme "inspired burritos" some years ago. They serve pretty much the same overpriced wraps but I think they couldn't keep the prices up serving "wraps" which you can get at any convenience store.

    Have paninis run their course yet? Maybe the question is, has a major fast-food outlet done them yet? Actually, the D'Angelo's chain in New England is doing panini-like sandwiches only at their new-concept stores.
    #4
    jaknkty
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    RE: Future of the sandwhich 2008/01/02 11:19:14 (permalink)
    Im seeing ethnic cheeses, especially Mexican making their way up front.
    As far as Panini goes, Panera does a very good job at them- especially because of the fresh breads.
    #5
    the grillman
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    RE: Future of the sandwhich 2008/01/02 11:21:46 (permalink)
    Wraps have been around for a while, and are just about everywhere. Same with Panini sandwiches; just another variation on grilled.

    I have seen more vegetarian offerings, such as grilled Portobello mushrooms, although I know those aren’t new either.

    I have noticed over the last year a lot of places serving mini-burgers or other mini sandwiches as appetizers…….whatever.

    Not sure what else you can really do to a sandwich; seems like the best ones are made on good bread, with quality simple ingredients, well matched. How to improve upon that?
    #6
    CajunKing
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    RE: Future of the sandwhich 2008/01/02 13:04:45 (permalink)
    Wraps seemed to catch fire again during the LOW CARB craze that swept through. (Atkins Diet)

    This past year trended towards the panini and minis


    I would love to see a focus on the breads, give me a great bread with strong supporting characters and you have a really great sammie.
    #7
    lynndunham
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    RE: Future of the sandwhich 2008/01/02 13:22:03 (permalink)
    Quizno's is offering something called a "sammie". It's a small sandwich of chicken, italian cold cuts, steak, or turkey with various condiments on a small flat bread. They broil it - it's $2.00, fairly small and low in calories. Perfect for me as I've had a gastric bypass and can't hold much. They even taste good!
    #8
    kland01s
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    RE: Future of the sandwhich 2008/01/02 14:54:56 (permalink)
    We have a small chain near us that makes wraps called Roly Poly. They've been here a few years but we finally tried when they had a half off coupon a few months ago. They have about 50 different wraps or you can make your own selections. They food is pretty good and we like the fact that they have a large vegetarian and fish selection. I like their Cuban but have them leave out the lettuce and tomato. They make the wraps up fresh to order, roll them in half and press them under a hot press. Theprocess takes a little longer but it's fresh made to order.
    http://www.rolypoly.com/
    #9
    Robearjr
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    RE: Future of the sandwhich 2008/01/02 19:52:39 (permalink)
    So much of fast food is purchased through drive in windows, and that customer base is keeping the wrap from becoming a food fad. Another thing helping the wrap is the increase in more snack foods. McDonalds has had great success in marketing their snack wrap.

    I thought George Will had a column on this a few months ago, but I am having a hard time tracking it down.
    #10
    Robearjr
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    RE: Future of the sandwhich 2008/01/02 19:56:02 (permalink)
    Found the article on snack wraps and McDonalds

    http://www.washingtonpost.com/wp-dyn/content/article/2007/12/26/AR2007122601485.html

    #11
    Jimeats
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    RE: Future of the sandwhich 2008/01/03 10:21:18 (permalink)
    There is a sandwich spot in downtown Boston called Chicarreo or something like that. A hole in the wall no seating, one line for ordering, then another line for pick-up. Long long lines at lunch moves rather quickly though. This sandwich is a chicken concocktion of central or south American origin damn tasty. I once thought that this spot would be a flash in the pan but they have remained strong over the years.
    After passing this place many times and seeing the lines I had to give it a shot to see what the attraction was. I must say I was not dissapointed in the least, would go back in a miniute.
    With their success I'm surprised I haven't seen knockoffs sprouting up.
    Vietnamese sub type sandwiches are makeing strong inroads here, cheap,fast and tastey. Chow Jim
    #12
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