Emerging better-sandwich segment promotes high-quality ingredients, sophisticated flavors
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By Lisa Jennings
First, it was better burgers. Now, it’s better sandwiches.
A new breed of sandwich player is cropping up around the country and carving out a specialty niche within the fast-casual segment.
In the same way that restaurant concepts have elevated the humble burger with a focus on quality ingredients, these new operators are rethinking the beloved sandwich.
Many are former fine-dining chefs who are applying techniques more commonly found in high-end kitchens, often making just about everything in house, from the cured meats and roasted turkeys to the pickled vegetables and fresh breads. Most rely on a commissary model to maintain quality of ingredients as they grow.
Their goal is to appeal to customers who may be bored with...
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