At Button & Co. Bagels, a new bagel shop from chef Katie Button in Asheville, N.C., the classic muffaletta sandwich gets reimagined in bagel form. Button’s version is a seeded bagel with mortadella, giardiniera, olive tapenade and Hickory Grove cheese from North Carolina dairy farm Chapel Hill Creamery. All of the bagels are made onsite with the restaurant’s sourdough starter and a blend of high-gluten, organic northern wheat flour as well as single-variety flours from local miller Carolina Ground. The bagels are boiled in sorghum syrup for a unique sheen.

Availability: Indefinitely

Price: $7

Customers can now enjoy all of the flavors of a holiday feast in one sandwich at Los Angeles-based Fat Sal’s Deli. The seasonal special is a hero roll packed with roasted turkey, stuffing, turkey gravy, cranberry sauce, sweet potato fries and mayonnaise. The menu item is only available at the concept’s two units in Los Angeles and its Encino, Calif., location.

Availability: Through mid-December

Price: $12.99

A new dish from chef David Belknap at Vaso, the rooftop lounge and bar at AC Hotel Columbus Dublin in Ohio, is a lobster truffle sausage. Belknap grinds Maine lobster and rock shrimp and then mixes in tarragon, lobster roe, black truffle, lemon zest and potato flakes, and stuffs that into hog casings. The sausage is gently steamed, sliced and served with pickled vegetables and sweet pickled mustard seeds.

Availability: Through spring

Price: $16

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