Future of the sandwhich

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jaknkty
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Future of the sandwhich - Wed, 01/2/08 10:34 AM
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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

wheregreggeats.com
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RE: Future of the sandwhich - Wed, 01/2/08 10:43 AM
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One has already emerged ... I like wraps.

Welcome to RF.

divefl
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RE: Future of the sandwhich - Wed, 01/2/08 10:52 AM
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Making a grilled cheese, calling it a panini and charging $3 more.

Ashphalt
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RE: Future of the sandwhich - Wed, 01/2/08 11:04 AM
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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.

jaknkty
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RE: Future of the sandwhich - Wed, 01/2/08 11:19 AM
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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.

the grillman
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RE: Future of the sandwhich - Wed, 01/2/08 11:21 AM
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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?

CajunKing
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RE: Future of the sandwhich - Wed, 01/2/08 1:04 PM
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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.

lynndunham
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RE: Future of the sandwhich - Wed, 01/2/08 1:22 PM
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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!

kland01s
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RE: Future of the sandwhich - Wed, 01/2/08 2:54 PM
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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/

Robearjr
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RE: Future of the sandwhich - Wed, 01/2/08 7:52 PM
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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.

Robearjr
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RE: Future of the sandwhich - Wed, 01/2/08 7:56 PM

Jimeats
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RE: Future of the sandwhich - Thu, 01/3/08 10:21 AM
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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