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Vegan sushi sandwich onigirazu with mushrooms and vegetables.Healthy dinner recipe and idea. Colorful japan big roll sandwich onigirazu with red cabbage,radish,cucumber,mushrooms.Trend food.Copy space

Upgrade your sandwich category with thoughtful ingredient substitutions, global condiment additions, and playful presentations, transforming them from the expected to enticing options that appeal to cost-conscious and on-the-go customers.



    The perennial favorite grilled cheese can be made with a variety of different bread types and stuffed with umami-rich ingredients that complement whatever cheeses you choose—think roasted specialty mushrooms, kimchee, tomato-anchovy jam, garam masala-stewed cauliflower, and caramelized onions.

  • Sky’s-the-limit clubs can be piled to impressive heights with shaved meats, maple bacon, roasted vegetables, crunchy lettuces, and heirloom tomatoes. Add in modern favorites such as mashed avocados, harissa mayonnaise, lemony hummus, and puréed artichoke hearts for added appeal.
  • Gooey, saucy meatball subs can be made with ground beef/pork or plant-based alternatives. Swap out traditional marinara for equally delicious red mole, herby pesto, garlicky chimichurri, Swedish cream sauce, or Greek tzatziki. And smother all with toppings like roasted Brussels sprouts, puréed eggplant, pickled jalapenos, or tomato confit.
  • Who says you need bread? Sushi sandwiches layer traditional seafood and vegetables between rice and seaweed. Contrast with the tender texture of rice and fish with the crunch of cucumbers, asparagus, red cabbage, and carrots. Change the color of rice with the natural pigments of beets, turmeric, or butterfly pea flowers.

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

  • Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
  • Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
  • The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.