Best of Flavor Insights: Sandwiches That Lighten Up

This year’s Best of Flavor collection of stories has no shortage of sandwiches, burgers and other concepts that bring sophisticated indulgence to a handheld format. From Korean-inflected cheesesteak to a birria burger to a lamb-packed Reuben, chefs and consumers aren’t afraid to lean into richness.

Still, decadence requires a counterbalance. Consider the following menu concepts as case studies: La Quercia Prosciutto reminds diners that Italian cuisine is replete with lighter ingredients; Rotisserie Chicken Banh Mi dials back the heft of the classic recipe; and the Citrus-Habanero Mahi Sandwich spotlights bold Cajun flavor without the hearty base ingredients.

While the handhelds themselves vary in cuisine and composition, they share a careful calibration of elements: fresh crunch, lean proteins and a little bit of indulgence for good measure.

A Bit of Richness

Even the lightest of fare needs a little lusciousness to provide heft, impart a creamy mouthfeel or anchor more robust notes.

• Aïoli: Nowhere near as rich as a béchamel or hollandaise, aïoli brings a bit of fat, whether through olive oil- or mayo-based builds. Instead of the traditional pâté schmear, the Rotisserie Chicken Banh Mi slathers on its cracklin’ aïoli, made in-house with chicken skins. The aïoli in the Citrus-Habanero Mahi Sandwich balances the pungency of garlic with the freshness of herbs, delivering flavor and creamy texture all in one.
• Burrata: Soft cheeses make for lighter alternatives to fatty meats and heavy creams, thanks to their mild flavor profile and buttery mouthfeel. In La Quercia Prosciutto, burrata grounds the airy handheld without muting the other flavor notes or weighing down the other ingredients.

Lean Protein

A sandwich needn’t be plant-based to stay on the lighter side of the decadence spectrum. The key is selecting the right cut, portion and preparation technique.

• Prosciutto: While certain cuts of pork are melt-in-your-mouth luscious, prosciutto delivers thin ribbons of savory flavor. In La Quercia Prosciutto, these salty notes brighten the other ingredients and complement the rich burrata.
• Rotisserie chicken: It’s a gamble to remove pork from a banh mi build but not impossible. Herb-rubbed, slow-roasted poultry ensures the Rotisserie Chicken Banh Mi maintains the sandwich’s succulent profile.
• Mahi-mahi: Seafood offers a lighter, animal-based protein that’s well-suited to bold and bright flavor pairings. The Citrus-Habanero Mahi Sandwich brings vibrancy and tenderness thanks to a citrus-habanero rub and grilling technique.

Cuisine-Specific Crunch

Piling on produce, from veggies and fruits to herbs and greens, lightens even the heaviest of handhelds while providing a fresh crunch. But these ingredients can also serve as tasting cues: By curating produce from a specific cuisine, menu developers signal the foundational elements behind their creations.

• Italian: Tomato and arugula bring acidic, peppery notes to La Quercia Prosciutto as well as a gentle crunch, while basil-based pesto doubles down on the Italian profile.
• Vietnamese: Although the Rotisserie Chicken Banh Mi breaks with tradition on the protein front, the inclusion of carrots, cucumbers and jalapeños brings the build back to its Southeast Asian roots.
• Cajun: Like Cajun cuisine itself, the Citrus-Habanero Mahi Sandwich refuses to be boxed in by tradition. While cucumber and scallion pop up, mango is a definitive outlier, providing a smooth alternative to oranges and lemons, which are central ingredients to many Cajun seafood recipes.