Put Your Hands Together … for the Popular, Versatile Sandwich

CHICAGO — A round of applause for John Montagu, the 4th Earl of Sandwich, who in 1762, legend has it and many food historians concur, had a big-time gambling problem that kept him close to the card table.

One time, according to The History Channel, he asked the house cook to serve him something he could eat so he wouldn’t have to get up. Thus was the beginning of the sandwich, and Montagu’s savoring of them. He consumed them regularly, so much so that the sandwich became fashionable in London society circles and led to it being named after him.

Sandwiches appear particularly popular nowadays, and convenience stores are rolling out new concoctions regularly. From breakfast to lunch to dinner, sandwiches are the toast of the town, and new iterations pop up regularly.

Click through to read more ...

Denver-based Choice Market recently looked to strategically develop its menu to include chicken sandwiches that would speak directly to Denverites, but it didn’t just guess at what might appeal. It launched a temporary ghost kitchen, dubbed “The Chicken Kitchen,” to test consumer response to about 10 chicken sandwich varieties.

The ghost kitchen led to regular items like the Korean Crispy Chicken Sandwich and its free-range chicken, fennel-carrot slaw, Sriracha mayo and Korean barbecue sauce on a potato bun. Coming in at No. 1, however, is the Classic Chicken Sandwich with free-range chicken, pickles, mayo, bibb lettuce on a potato bun.

CEO Mike Fogarty admits that Choice’s fried chicken sandwich isn’t the healthiest item on its scratch-made menu focused on organic produce, cage-free eggs and hormone-free proteins, “it’s made from antibiotic-free chicken breasts that have been brined for 24 hours.” The Classic is also topped with New York-based, but locally grown, Gotham Greens’ hydroponically farmed organic lettuce and sandwiched between a local artisan bun from Harvest Moon.

Containing peas, brown rice and other ingredients, Wawa’s non-meat version of its Sizzli breakfast sandwich is made with Beyond Breakfast Sausage—produced by plant-based manufacturer Beyond Meat. The sandwich, served with egg and cheese on a bagel, is free of GMOs, soy, gluten and artificial additives.

“We’re pleased to offer Beyond Breakfast Sausage, a new and innovative plant-based protein option to our customers to continue fulfilling lives as a food and beverage destination for everyone,” said Mike Sherlock, chief product marketing officer for Wawa, based in Wawa, Pa. “We know that consumers are looking for more plant-based options and we’re proud to partner with Beyond Meat, a leader in plant-based meat, to offer our customers more choice through the Wawa Your Way initiative.”

Chuck Muth, chief growth officer at El Segunda, Calif.-based Beyond Meat, said, “These new on-the-go options not only taste great but will make plant-based meat more accessible to more consumers.”

Recent upgrades to its breads and ingredients are the backbone to what Milford, Conn.-based Subway is calling the biggest-ever refresh to it menu.

This “Eat Fresh Refresh” started in July as Subway aims to rejuvenate its brand.

Changes include 11 improved ingredients, including ham, turkey, steak and bacon, and upgrades to its signature Italian bread and Hearty Multigrain bread. There are four new sandwiches, and two others, Roast Beef and Rotisserie Chicken, have been brought back. Another four have been upgraded with the new ingredients.

The biggest change is to Subway’s bread. For example, the Italian bread is baked at a hotter temperature, 370 degrees, and for longer, for a crispier crust.

Other additions include smashed avocado with sea salt, BelGioioso Fresh Mozzarella and a new Parmesan Vinaigrette.

Pilot Flying J, Knoxville, Tenn. recently unveiled four new breakfast sandwiches available on a biscuit, croissant or French toast.

The chef-approved sandwiches are available at more than 300 participating travel centers nationwide and made in-house daily for an on-the-go breakfast.

Prepared with fresh eggs, rich natural cheeses and a selection of Tennessee-made Goolsby Sausage patty or Tyson bacon, the sandwiches are:

• Sausage, egg and cheese biscuit: The traditional breakfast sandwich is now bigger. The new sausage is 25% bigger and the biscuit is fluffier than before.
• Sausage, egg and cheese croissant: This sandwich includes a premium croissant and an even larger sausage patty.
• Bacon, egg and cheese biscuit: A classic breakfast sandwich with crispy Tyson bacon and made with a fluffier biscuit.
• Bacon, egg and cheese French toast: Unlike a typical breakfast sandwich, this sweet and savory creation has two French toast rounds with a cinnamon swirl in every bite.

A pair of new crispy chicken sandwiches are available for the summer travel season at more than 300 Pilot and Flying J Travel Centers: the Southern Chicken Sandwich and Spicy Chicken Sandwich.

"We are entering the chicken sandwich game and gearing up for increased summer travel by introducing several new, innovative food options that are going to surprise and delight our guests," said Jamie King, senior director of food and beverage for Pilot Co.

Along with the crispy chicken sandwiches, Knoxville, Tenn.-based Pilot Flying J, which recently revamped its app and loyalty program, rolled out two handheld wraps. Collectively, they are:

• The Southern Chicken Sandwich: A freshly cooked crispy chicken breast filet on a brioche bun, topped with dill pickles. Order it as-is or choose from a variety of add-on condiments.
• The Spicy Chicken Sandwich: A spicy twist on the chicken sandwich, served on a fresh brioche bun and topped with pepper jack cheese and chipotle ranch for an extra kick.
• The Greek Chicken Wrap: Pulled, smoked chicken tossed in a tangy Greek dressing and mixed with slightly sweet banana peppers and chunks of feta cheese are all wrapped in a spinach herb tortilla lined with provolone cheese.
• The Smoked Turkey and Bacon Wrap: Sliced turkey, fresh spinach, brown sugar-cured bacon pieces and cheddar cheese are rolled into a soft tortilla with hints of garlic.

QuickChek, Whitehouse Station, N.J., earlier this summer rolled out a new line of three hot sausage, pepper and onion subs made with Johnsonville Italian sausage, roasted red peppers and sweet fried onions with a fresh-off-the-grill flavor and grill marks. The sandwiches were in response to the pandemic and more people having become foodies with comfort-food cravings.

“We’ve definitely seen greater consumer interest in fresh foodservice, especially comfort food, during the pandemic,” said QuickChek Vice President of Marketing Don Leech. “We’re happy to introduce new recipes that will add to our diners’ summer fun and dining experience with favorite classic sandwiches on our new menu.”

These subs feature a recipe of high-quality pork blended with fennel, red pepper and proprietary spices into the ideal Italian flavor, the company said, and customers can customize and build their own sandwich on 6-inch or 12-inch QuickChek signature sub rolls.

QuickChek also is expanding its cheesesteak line. New chicken cheesesteaks feature 100% all-white chicken breast with a blend of spices. The four recipes are Buffalo Chicken Cheesesteak, BBQ Chicken Cheesesteak, Chicken Bacon Ranch, and Philly-style Chicken Cheesesteak. Each is available on 6-inch or 12-inch sub rolls.

A LTO being offered this summer from Chester’s Chicken, Birmingham, Ala., is a Buffalo chicken sandwich that’s a fried breast fillet smothered in Chester’s tangy Buffalo sauce, served on a brioche bun and topped with white American cheese and dill pickle chips.

The offer, which runs through September at participating locations, also is available in Buffalo chicken bites that are fried and sauced.

“Summer is the ideal time for Chester’s to introduce the new Buffalo chicken sandwich and Buffalo chicken bites,” said William Culpepper, vice president of marketing at Chester’s Chicken, Birmingham, Ala. “Consumers are ready to travel, and foodservice sales in c-stores are projected to spike over the next several months. Both of these products are on trend and serve as a great grab-and-go option for customers wanting a delicious meal or snack on the run.” 

Chester’s developed a new proprietary Buffalo sauce for this promotion, designed to provide a coating of tangy Buffalo sauce that pairs well with its fried chicken recipe.  

The new Buffalo sauce is the latest in a series of moves by Chester’s, which has unveiled a new logo, launched a new website, introduced new branded packaging and overhauled its menu board design in the last nine months.