This is a special message from Smithfield Foodservice.

Sandwiches are big winners on menus today; particularly those that rely on high-quality proteins to drive innovation and excite customers.

It’s easy to understand the creative activity that surrounds them. For starters, sandwiches are versatile enough to match any trend from comfort fare to street food to ethnic cuisines. They are portable, endlessly customizable and popular around the clock, from breakfast to dinner and off-hours snacking. Furthermore, because they fit a wide range of budgets, they are appropriate as an affordable meal from the drive-thru or as a specialty item from a more upscale restaurant.

Although all of the elements of a sandwich build — bread, protein, condiments and garnishes — contribute to a winning item, research shows that the protein is especially significant. In fact, more than four out of five consumers said the quality of the meat is the most important factor in creating a good sandwich, according to the 2010 Sandwich Consumer Trend Report by Technomic Inc., a Chicago-based research firm.

A proven way to boost sandwich appeal is to include proteins such as bacon and ham. Bacon’s ever-widening popularity ranks it as the most frequently used protein in full-service restaurants, lending its smoky flavor to burgers and chicken sandwiches. It is the third most frequently used protein in limited-service restaurants, according to Technomic. Ham is the second most frequently menued sandwich protein in limited-service restaurants and the fourth most frequently used sandwich protein in full-service places.

When it comes to bacon, Smithfield Naturally Applewood Smoked Center Cut Bacon has outstanding flavor and presentation. It starts with fresh — never frozen — bellies naturally smoked for a minimum of three hours. Bellies are trimmed to stringent specifications, consistently sliced, hand packed and sealed in gas flush packaging.

“The flavor, texture and the lean-to-fat ratio of Smithfield Naturally Applewood Smoked Bacon is much better than typical bacon,” said Robert Ritchie, corporate executive chef of Smithfield Foodservice. “The smoked flavor elevates, but does not overpower, the overall sandwich. More importantly, each slice holds its shape and does not crumble.”

Ham is also a valuable addition to sandwiches. Take Smithfield Premium Ham Off the Bone, for example. This natural juice boneless ham features the Original Smithfield Cure and is naturally smoked with hickory wood.

Smithfield Premium Ham Off the Bone is especially appealing because it has the flavor, texture and color reminiscent of a home-cooked ham. “It’s like the traditional ham that Mom baked for Sunday dinner, then used for making great sandwiches the following day,” said Ritchie.

Throughout the industry, operators are leveraging the appeal of higher-quality proteins in signature sandwiches. Applewood smoked bacon is a key component of Wendy’s specialty sandwiches like the Bacon Deluxe burger and Asiago Ranch Chicken Club. Virginia honey ham boosts the appeal of the top-selling Hook & Ladder Sub at Firehouse Subs. London-based sandwich chain Pret a Manger, which has seen rapid growth in the U.S., menus the Slim Smoked Ham and Parmesan sandwich and the Ham, Cheese and Mustard Toastie.

Operators will be glad to know that a significant number of people recognize the value of better sandwich ingredients. The Technomic study reported that 37 percent of consumers overall said they would pay more for higher-quality sandwich ingredients. Focusing just on consumers above the age of 54, the percentage that said they would pay more for higher quality ingredients rose to 43 percent.

Still another reason to choose higher-quality proteins is to keep pace with the other upgraded elements in the sandwich build.

“Pretzel breads, premium yeast rolls, wraps, flatbreads and tortillas with various flavors are hot today,” said Ritchie. “You need a bold protein to carry these new and innovative breads, like Smithfield Premium Ham Off the Bone or Smithfield Naturally Applewood Smoked Bacon.”

For more information about using Smithfield ham and bacon for your innovative sandwiches, visit www.smithfieldfoodservice.com or call 1-87-SELL-PORK (1-877-355-7675).