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 Future of the sandwhich

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jaknkty

  • Total Posts: 2
  • Joined: 1/2/2008
  • Location: Plymouth, WI
Future of the sandwhich Wed, 01/2/08 10:34 AM (permalink)
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
    wheregreggeats.com

    RE: Future of the sandwhich Wed, 01/2/08 10:43 AM (permalink)
    One has already emerged ... I like wraps.

    Welcome to RF.
     
    #2
      divefl

      • Total Posts: 1671
      • Joined: 3/23/2007
      • Location: washington, DC
      RE: Future of the sandwhich Wed, 01/2/08 10:52 AM (permalink)
      Making a grilled cheese, calling it a panini and charging $3 more.
       
      #3
        Ashphalt

        • Total Posts: 1644
        • Joined: 9/14/2005
        • Location: Sharon, MA
        RE: Future of the sandwhich Wed, 01/2/08 11:04 AM (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

          • Total Posts: 2
          • Joined: 1/2/2008
          • Location: Plymouth, WI
          RE: Future of the sandwhich Wed, 01/2/08 11:19 AM (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

            • Total Posts: 624
            • Joined: 6/27/2005
            • Location: Saint Charles, MO
            RE: Future of the sandwhich Wed, 01/2/08 11:21 AM (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

              • Total Posts: 6317
              • Joined: 7/6/2006
              • Location: Live at Saint Clair
              • Roadfood Insider
              RE: Future of the sandwhich Wed, 01/2/08 1:04 PM (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

                • Total Posts: 194
                • Joined: 2/12/2007
                • Location: Prescott Valley, AZ
                RE: Future of the sandwhich Wed, 01/2/08 1:22 PM (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

                  • Total Posts: 2835
                  • Joined: 3/14/2003
                  • Location: Fox River Valley, IL
                  RE: Future of the sandwhich Wed, 01/2/08 2:54 PM (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

                    • Total Posts: 1102
                    • Joined: 6/17/2007
                    • Location: Baltimore, MD
                    RE: Future of the sandwhich Wed, 01/2/08 7:52 PM (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

                      • Total Posts: 1102
                      • Joined: 6/17/2007
                      • Location: Baltimore, MD
                      RE: Future of the sandwhich Wed, 01/2/08 7:56 PM (permalink)
                       
                      #11
                        Jimeats

                        • Total Posts: 3175
                        • Joined: 8/15/2005
                        • Location: Ipswich Ma
                        RE: Future of the sandwhich Thu, 01/3/08 10:21 AM (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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