Tips to help your sandwich really stack up
The sandwich is a wonderful canvas for culinary artistry. Deconstruct its layers, and you have the elements for a perfect meal: starch, protein, vegetables and sauce. How you combine those flavours and textures is where menu excitement lives.
A signature-sandwich repertoire fits into any day part and foodservice venue, from fast casual to white tablecloth. Why? Diners continue their steady love affair with sandwiches – whether it's an on-the-go convenience or a fancy lunch fare.
Today's trends offer innovation in sandwich building. Artisan breads, such as ciabatta, focaccia and brioche, have blown open the choices beyond white or wheat. Iceberg lettuce has given way to baby spinach, sun-dried tomato and cucumber. Proteins inspire, with choices like prosciutto, smoked Gouda and tarragon chicken.
The sandwich spread offers the greatest opportunity for a true signature. Driven by a more adventurous public, complex flavours are the order of the day: chipotle mayonnaise, lemon-dill mustard, roasted-tomato chutney.
By crafting a sandwich from unique ingredients, you can build a house specialty. And if you build it, they will come – and then come back for more.
Inspiration and Recipes
Customers face some pretty uninspired sandwiches – either at home or the restaurant down the street. A signature sandwich with layers of flavour and tantalizing ingredients stands out.
"Our goal is to be inventive in a way that will excite the customer," says Kira Smith, corporate chef at Kraft Foodservice.
Our chefs share their creative plans for a great sandwich.
The bread: For hearty sandwiches, they recommend bread with character, like a whole-wheat demi-baguette or ciabatta. "The bread is your foundation and a great way to build in texture," says Aliza Katz, senior corporate chef at Kraft Foodservice. "It should match the theme of your sandwich. Wraps and pitas can help complete the picture, too."
The protein: Almost anything goes here: ethnic cheeses, specialty deli meats, pulled pork, shellfish, etc. "This is your centre-of-the-plate, so support it with complementing elements," suggests Chef Smith.
The spread: Here is where you dress your sandwich, adding mouthfeel and nuance. "Get creative. Take a good base and add one or two ingredients, enhancing the spread with vibrant and unique flavours," says Chef Smith.
The vegetables: Signature doesn't have to mean intricate recipes. "Minor tweaks to the everyday translates to new and inspired," adds Chef Katz. For instance, try roasted red pepper instead of raw red pepper.
Behind the Recipes
Roasted Turkey Sandwich with Lemon-Tarragon Spread
This is anything but an everyday turkey sandwich. Tarragon, lemon juice and lemon zest embellish the mayonnaise giving it a bright taste with a subtle note of anise. White Stilton with lemon rind is packed into the bread, adding depth and creaminess. The sweetness from the Stilton balances the asparagus and spring mix. A torpedo roll adds both satisfying crunch and a firm foundation.
"You're still offering turkey, which is so popular," says Chef Smith, "but you're dialing up the delivery."
Open-Face Smoked Salmon Sandwich
For this open-face sandwich, our Kraft chefs chose a hearty and thick slice of country-wheat bread. Philadelphia Cream Cheese blended with Kraft Bistro Sauce and chives elevates the sandwich spread with a subtle background of horseradish. The fresh flavour of English cucumber, red onion and microgreens balances the sandwich beautifully.
"It's a play on a traditional smoked-salmon canapé," says Chef Smith.
Caribbean Chicken Salad Croissants
The Caribbean Chicken-Salad Sandwich delivers comfort and amazing flavour. Fresh mango, lime juice, apricot preserve, Dijon, red onion, red pepper, Kraft Mayo and Caribbean jerk seasoning are tossed with diced grilled chicken breast. The jerk seasoning brings heat, while the apricot and mango cool things down with their sweetness.
"We use a toasted croissant here. It's flaky and buttery, and plays really well off the flavours in the sandwich," adds Chef Katz.
Falafel Pita Sandwich with Yogurt Sauce
This interpretation of the falafel adds goat cheese to the chickpea filling for moisture and tang. The falafel, along with a mustard-yogurt sauce made with Greek-style yogurt, Kraft Mayo, Dijon, cilantro and mint, are housed in a pita pocket. Spring mix tossed in a bit of the sauce adds wholesome crunch to this vegetarian sandwich. The mayonnaise mellows out the tang in the yogurt, and gives it body. For a lighter sandwich, the falafel is sautéed instead of deep-fried, then finished in the oven.
"We also mix in cilantro, mint, red onion and Dijon for depth of flavour, and ground crackers for extra texture," says Chef Smith.
Tuscan Pork Cutlet Sandwiches
The Tuscan Pork Cutlet Sandwich offers a twist on the beloved Parmigiana sandwich. The pork is encrusted with crushed Ritz Crackers, then pan-fried in olive oil. The spread vibrates with Mediterranean distinction: kalamata olives, capers, fresh basil, sun-dried tomato and lemon zest. "The Kraft Mayo binds all of those flavours together, combining the acidity from the lemon and the earthy tones from the sun-dried tomato," says Chef Katz. A ciabatta loaf is split and spread with the embellished mayonnaise, the breaded cutlet is placed atop, followed by roasted yellow pepper, sautéed baby spinach and red onion. Kraft Provolone crowns the toppings, then the sandwich is broiled just until the cheese starts to ooze.
Your Quick Enhancements Recipe Guide
Try these Plus One (and Two) recipe ideas to add an instant and unique twist to your sandwich spreads and dressings.
MAYONNAISES
| RECIPES |
INGREDIENTS |
AMOUNTS |
| Aïoli |
Kraft Mayo Smart Prep Pouch |
1 - 2 L. pouch |
|
Roasted garlic paste |
1 cup |
| Chipotle Mayonnaise |
Kraft Mayo Smart Prep Pouch |
1 - 2 L. pouch |
|
Chipotle pepper in adobo sauce, puréed |
3/4 cup |
|
Lime juice |
2-1/2 Tbsp. |
| Roasted Red Pepper Mayonnaise |
Kraft Mayo Smart Prep Pouch |
1 - 2 L. pouch |
|
Roasted red peppers, drained and puréed |
14 oz. |
|
Chopped fresh parsley |
1/4 cup |
CREAMY DRESSINGS
| RECIPES |
INGREDIENTS |
AMOUNTS |
| Cilantro Ranch |
Kraft Ranch Dressing |
1 cup |
|
Fresh cilantro, chopped |
2 Tbsp. |
|
Lime juice |
2 Tbsp. |
| Dijon Ranch |
Kraft Ranch Dressing |
1 cup |
|
Dijon Mustard |
2 Tbsp. |
| Tangy Southwestern Ranch |
Kraft Ranch Dressing |
1 cup |
|
Jalapeño peppers, chopped, seeded |
1 Tbsp. |
|
Lime juice |
1 Tbsp. |
MUSTARDS
| RECIPES |
INGREDIENTS |
AMOUNTS |
| Spicy Bistro Sauce |
Kraft Bistro Sauce |
3/4 cup |
|
Hot Sauce |
1 tsp. |
|
Chives, chopped |
2 Tbsp. |
| Mustard Orange Glaze |
Dijon Mustard |
3/4 cup |
|
Orange marmalade |
1 - 1/3 cup |
| Creamy Dijon Spread |
Country Dijon Mustard |
1 - 1/2 cup |
|
Philadelphia Cream Cheese |
3 lbs. |