Restaurants elevate sandwiches with winning breadsRestaurants elevate sandwiches with winning breads

One of the keys to the enduring popularity of the sandwich is that it comprises multiple elements that invite operator innovation. Successful sandwiches are built on appealing fillings, tasty condiments that boost flavor and texture, and often fresh produce. But at the heart of the sandwich’s appeal is the bread, a crucial component that’s been undergoing an evolution.

Great grains. The rapid growth of the farm-to-table movement has led to a rediscovery of grains along with an interest in minimally processed ingredients. These parallel trends are reflected on chain menus. The Market Fresh Sandwiches at Arby’s, for example, are served on whole-grain honey-wheat bread. Jason’s Deli offers an organic wheat wrap, and Wendy’s recently introduced a whole-grain flatbread for its Smoky Honey Mustard and Asiago Ranch sandwiches.

Mendocino Farms, a six-unit fast-casual chain based in Los Angeles, evokes the good old days with Mom’s Seeded Whole Wheat bread. Au Bon Pain is upping the ante with an ancient-grain ciabatta, while Piada Italian Street Food, a 10-unit fast-casual chain headquartered in Columbus, Ohio, makes its signature wraps from natural organic flour. Buckwheat and quinoa also have starring roles in today’s bread offerings.

Handcrafted perceptions. The farm-to-table trend has also given rise to a small-is-beautiful groundswell that encompasses local producers of everything from beer to bourbon to barbecue. Many use the term “artisan” to describe their wares, and, while the word is often a little fuzzy in meaning and inconsistently applied, it certainly seems to resonate with consumers. Breads dubbed artisan are on the menu at chains like Quiznos Sub, Crispers and Jason’s Deli.  Artisan breads also merit their own section of Panera Bread’s bakery menu.

“Rustic” appears to be a first cousin to artisan, with its implication of old-fashioned, wholesome goodness, and the term is appearing on menus, too, such as in the Rustic White bread at Mendocino Farms.

Bold flavors. The enhancement of sandwich breads with herbs and spices is a long-running practice that shows no sign of letting up. On the menu launched this spring by Corner Bakery Cafe, potato-thyme bread replaces poblano-cheese bread, which is being reformulated for potential reintroduction later this year. Red Robin Gourmet Burgers matches flavorful buns with specialty burgers, as in its Burnin’ Love Burger, which features spicy pepper-Jack cheese, chipotle aïoli and a jalapeño-cornmeal bun.

Salty, chewy pretzel bread has become another menu juggernaut. Datassential reported that it is the fastest-growing bread on menus, increasing a hefty 79 percent between 2008 and 2012. The Blimpie chain introduced a turkey sandwich on pretzel bread in April, accompanied by an announcement that it would become a permanent bread option in June. T.G.I. Friday’s Taste & Share Menu of small plates also features pretzel rolls in its Corned Beef & Swiss Sliders.

Promotional powerhouses. For sheer outrageousness, nothing beats the recent spate of sandwiches that use a doughnut as a bun. Dunkin’ Donuts’ Glazed Donut Breakfast Sandwich is filled with bacon and pepper-fried eggs. It joins cult favorites like Baseball’s Best Burger at GCS Ballpark, home of the minor-league Gateway Grizzlies in Sauget, Ill. Introduced in 2006, it uses a Krispy Kreme Doughnuts offering as a bun. It was joined last year by the Sweet Potato Pancake Dog, a sweet-potato pancake wrapped around a hot dog. Those creative concessions score a real home run with patrons. 

Nancy Kruse, president of the Kruse Company, is a menu trends analyst based in Atlanta. As one of LinkedIn’s Top 100 Influencers in the U.S., she blogs regularly on food-related subjects on the LinkedIn website.