No, we're not talking about the personal lives of Baby Boomers, we're referring to a whole slew of people who love sandwiches¯and for good reason. Sandwiches have all-day appeal, from breakfast wraps to lunch specialties, snacks and latenight offerings. From Milk & Honey Cafe in Chicago comes an idea for a breakfast panini. The take-out fare at David Burke at Bloomingdale's in NYC includes Burke in the Box hot sandwiches and sliders, plus cold sandwiches. Elsewhere, updates on sandwich classics include the Herb Egg Salad Sandwich, served open-faced at South Water Kitchen in Chicago.
Burger variations range from a veal steakburger to a Mediterranean lamb burger. You'll find the Sierra Turkey Sandwich recipe from Panera Bread Cafe, and another turkey idea¯grilled with Gouda cheese¯from the Doubletree Hotel in Tucson, AZ. Chef Michael Tsonton of Copperblue in Chicago also shares the recipe for Almond-Apple Confitado sandwich spread.
Sandwiches suit the trends and fit in with today's style of eating: They reflect global influences, they're convenient, portable, casual and fun-to-eat.
The average American eats 200 sandwiches annually; combined, we eat more than 45 billion of them a year. (Source: NPD Group)
PANINI DEPARTMENT: Chef David Burke at Bloomingdale's offers stylish fare, including Burke in the Box take-out sandwiches such as this grilled cheese, with Prosciutto di Parma® and Provolone on focaccia.
PRESSING BUSINESS: Hotpressed Cuban sandwiches are part of the allure at Havana Central, with locations at Times Square and Union Square in NYC. The Media Noche combines smoked ham, roasted pork, Swiss cheese, pickles and mustard on a sweet roll.
NEXT GENERATION FISH AND CHIPS: At Smokey Bones Barbecue & Grill, with more than 100 locations in the midwestern and eastern U.S., the new Herb-Grilled Mahi-Mahi Sandwich is served with Cajun Remoulade sauce.
New Takes on Sandwich Classics
Classic Corn Dog: Jasper White's Summer Shack in Cambridge, MA, serves a Lobster Corn Dog.
Classic BLT: Smoked Salmon BLT, an open-faced sandwich on toasted brioche, served with lemon dill aioli and soft-poached egg, at Atwood Cafe in Chicago.
Classic Reuben: David Burke at Bloomingdale's serves a Hot Reuben Panini with corned beef and Swiss. Also, Minnies in Chicago offers a miniature version of the standard Reuben sandwich.
Classic Hamburger: At Lime in San Francisco, three mini burgers are served on housemade buns with white cheddar and special sauce. Minnieburgers at Minnie's in ChIcago are sold in groups of three, six and a dozen.
It's not surprising that the tortilla has become one of the most popular breads in the U.S., second in sales to white bread. A study by the Tortilla Industry Association estimates that tortilla sales doubled in a decade to reach about $6 billion and are expected to exceed $7 billion this year.
This month's sandwich recipes represent a global bread influence, and feature the following: