When you ask the restaurant world about their best sandwiches, you have to be prepared for the onslaught.
We asked and received hundreds of submissions. And those sandwiches represented a deeply diverse sandwich universe, from the classic fried chicken or tuna melt to house-smoked pastrami topped with Scottish rarebit and giardiniera in buttermilk dressing on a pretzel bun (the latter, at Sidedoor Chicago, in the Lawry’s family of restaurants).
Each year we see certain themes. Though the sandwiches are very different, many touched on certain flavors, techniques or ingredients that are definitely trending.
Here are four trends we identified in this year’s Best Sandwich submissions.
Contact Lisa Jennings at [email protected]
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