Unilever releases ‘Chef’s Guide to Rizzing Up the Sandwich’

Unilever Food Solutions has taken a deep dive into the sandwich menus of cafés and caterers across Australia and New Zealand, uncovering key trends driving consumer excitement and keeping sandwiches at peak popularity.

Its downloadable PDF Killer Classics: Chef’s Guide to Rizzing Up the S’wich showcases the newest culinary trends, inspiring recipes and product solutions to help keep the sangas menu on trend.

Here is a taste of what’s shaping the next wave of sandwich innovation:

1) New-stalgia

Chefs are putting a modern spin on nostalgic favourites, offering comforting yet exciting takes on time honoured sandwich builds. Think reinvented chip butties with Middle Eastern spices and sophisticated makeovers, featuring smoked and pickled ingredients, vibrant veggies and innovative swaps like avocado instead of butter, provolone instead of cheddar and dukkah instead of salt.

2) Sharing Comes to Sangas

Sandwiches are being designed for sharing, using large format breads like ciabatta, Turkish bread and panini. Stromboli-style sandwiches paired with dipping sauces and bánh mì are popular shareable options.

3) Affordable Luxury

High end sandwich offerings, at formerly unheard of $20+ price points, are now seen as great value. Chefs are using premium breads like brioche and sourdough and combining these with exotic spices, colourful ingredients and signature sauces to create offerings perceived as high value while maintaining solid margins.

4) Time of Day Creativity

Sandwiches are becoming versatile all-day offerings, with breakfast sandwiches, often served on panini bases, open-faced and loaded with eggs leading the charge, and substantial dinnertime variations like the French onion meatball sub following not too far behind in popularity.

5) Better For You Options

As diners become more health conscious, chefs are responding with sandwiches that meet a growing variety of dietary needs without compromising on taste or presentation. Dark rye, sourdough, wholegrain and gluten free have become menu staples, while sandwiches featuring lean proteins, lower carbs and plant-based ingredients are also gaining traction.