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Tips & Trends

Serve Sandwiches That Are Heavy on the Veggies

These ethnic-inspired sandwiches bring plant power to your menu without ever sacrificing flavor or diner satisfaction.

  • January 09, 2020
Two plant-based sandwiches filled with veggies.

Sandwiches are the ultimate portable meal. So, it makes sense that sandwich fillings have been diversifying and becoming more plant-based along with current dining trends. Millennial consumers are interested in bold international flavors as well as plant-based eating. The humble sandwich has evolved to reflect those passions, bringing in different flavor profiles and using vegetables in tasty and surprising ways. As more diners make vegetables a central feature of their diet, operators are following suit, featuring rich, delicious, veggie-centric options on their sandwich menu.

“If you do it right, you won’t miss the meat at all,” says Chef Neil Doherty, Senior Director of Culinary Development at Sysco. “Vegetarian sandwiches don’t have to be wimpy.” They can be just as hearty, rich and satisfying as their protein-heavy counterparts. By using ingredients like marinated, grilled portobello mushrooms, cheeses and breaded, fried avocado, you can create truly gratifying vegetarian sandwiches with layer upon layer of rich flavor.

Vegetarian sandwiches don’t have to be wimpy. They can be just as hearty, rich and satisfying as their protein-heavy counterparts.

Chef Neil Doherty

Sysco Senior Director of Culinary Development

The Eggplant Parmesan Sandwich is a quintessential Italian-American classic. The precut and breaded Arrezzio Imperial Breaded Eggplant Cutlet is ready for the fryer, which saves time and labor. Combine it with three types of Arrezzio cheese on a toasted Baker’s Source Imperial Rustic Filone Hoagie Roll, and you have a sandwich to serve with pride.

Everyone loves a good banh mi—the wonderful Vietnamese sandwich often filled with grilled chicken or pork and pickled vegetables. In this meatless version, Sysco Imperial Breaded Avocado Slices add savory crunch and a rich taste complement to the lighter traditional toppings of carrot, daikon radish and cilantro.

In the Portobello “Bacon” BLT, the mushrooms take on an earthy, meaty flavor. They don’t try to replace bacon but instead bring their own unique taste. Made with fresh basil, cilantro and mint on a Baker’s Source Classic Brioche Bun, the sandwich appeals to vegetarian and flexitarian diners, as well as to anyone interested in adding more plants to their diet.