is looking for upscale alternatives to traditional fare and operators
can find strong evidence of this in the recent elevation of the
sandwich to entrée status. According to Technomic Inc., a Chicago
food consulting firm, U.S. sales of custom-made sandwiches are rising
per year, five times the growth rate of hamburgers and steaks.
Foodservice professionals looking to join this trend need look no
more than 80
creative and contemporary chef-developed sandwich recipes.