Step up Your Sandwiches for National Sandwich Month

Aug 1, 2019

August is National Sandwich Month, a tribute to a well-loved and versatile food. There’s always a place on the menu for this classic, as 42% of consumers eat sandwiches away from home one or more times per week. To get the most out of this celebration, consider these ways to dress up your offerings:

Prioritize meats. According to 60% of consumers, meat quality is the most important factor for sandwiches. In addition, 41% are likely to order sliced turkey for lunch and dinner sandwiches. Pile on the protein with The Rachel, which has a heap of cool red cabbage slaw and slices of premium Butterball turkey coming together on rye.

Get creative. Nearly 40% of consumers want restaurants to menu more sandwiches that have new or unique flavors. Shake it up with this Pavo (Turkey) Saltado, a Peruvian-inspired turkey stir-fry topped with veggies and fried matchstick potatoes in a ciabatta roll.

Go Italiano. Sandwiches with Italian flair are popular among diners, 61% of whom are likely to purchase them. In this Turkey Antipasto Panini, smoked turkey breast mingles with roasted peppers to bring forward indulgent Mediterranean flavors.

Make mornings matter. Nearly 60% of guests order breakfast sandwiches away from home at least one time each month, and when it comes to breads, 40% say that they’re likely to order a biscuit sandwich for breakfast. Guests can rise and shine with this Triple Decker Towering Biscuit Breakfast Sandwich, a delectable stack of egg, crisp turkey bacon, turkey sausage patties, goat cheese and sautéed apples.

Wrap it up. More than 40% of consumers choose sandwiches from grab-and-go options at foodservice locations. This portable Turkey Wrap with Mango Chutney is perfect for guests in a hurry or those looking for a splash of sweetness.

Watch the date. Fresh ingredients are important, especially to the 66% of diners who use them as deciding factors in the sandwich type they order. Recipes such as this Baja Turkey Salad Wrap leave plenty of room for high-quality turkey and summery salad fixings.

Sandwiches are just one of the many ways to draw on turkey’s potential. Turkey is not only a better-for-you protein that’s low in fat and sodium but also a canvas for endless flavor combinations. Whether chefs experiment with trending flavors through LTOs or opt for classic sandwiches on the menu, turkey can bring more range and revenue.

How are you celebrating National Sandwich Month? We’d love to know on Facebook or LinkedIn. For more helpful tidbits to use in your operation, visit our Tips page.


Sandwich Consumer Trend Report, Technomic, 2018.