UK Sandwich Trends: Five innovation thought-starters for 2023/24 product development

Found in The Hoxton hotel in Shepherds Bush, Chet's is described as "a Thai-Americana spot combining the fragrant flavours and smoky textures of Thailand and the surrounding region with comforts from the classic American diner".

Chet's menu, which was devised by famed LA chef Kris Yenbamroong, features three sandwiches. And while we love the Bodega (comprising sai uah sausage, cheese and 'fluffy' egg in a kaiser roll), and the Chet's Club Sandwich (a triple-decker option with fried chicken, bacon, papaya slaw, ranch, jalapeño,⁠ red cabbage and tomato); it's really all about their mushroom & cheese option, primarily for the use of a buttery, wheat flour roti as the vehicle for its fillings.

Comprising portobello mushroom, Thai basil, lemongrass, lime, chilli, coriander, provolone cheese and scrambled egg; this is meat-free decadence for breakfast/lunch on-the-go occasions, with the Thai-style roti a superbly soft and moist carrier.

Roti's stature is seriously on the rise among foodies all around the world. Indeed, roti canai, the versatile Malaysian iteration made with eggs, ghee and flour, served with dhal or various types of curry, was named the best street food in the world for 2022 by TasteAtlas, with London's Roti King a long-standing player in pushing the joys of roti in the UK capital, opening a new outpost at the newly-regenerated Battersea Power Station only last year.

Roti has also played a key role in the proliferation of Sri Lankan and South Indian cuisine in London these past five years, featuring prominently on the menus of Hoppers, Paradise, and the new Rambutan restaurant on Borough Market's Stoney Street (with The Times' Giles Coren's recent review serving to rave about its rotis).

Chet's has really embraced the versatility of roti on its menu (even offering Chicken 'n' Roti Waffles). 'New Wave Asian Street Food' takes centre stage in our 2023/24 food & drink trends whitepaper - and we very much expect the roti revolution to continue.

Quesabirria (or birria taco) is a Mexican dish comprising birria-style cooked beef (slow-stewed in a broth) folded into a tortilla with melted cheese, served with a side of consommé for dipping.

The birria taco pays no mind to mess, with Hackney-based Doms Subs offering the birria experience in sandwich form.

Its latest Birria sub features slow cooked beef in a homemade spice marinade, guacachile (a serrano chilli pepper salsa), cheese sauce, tajin onions, Mexican blistered peppers, and fire-roasted salsa, served with dipping beef consommé.

A viral food trend in the US starting around 2020; the birria concept is still gathering momentum in the UK, with 2022 the year in which social media first really got a hold of it.

XXL sandwiches are also in, with unrestrained indulgence and comfort the key drivers. Pair that with a decadent consommé, and you could have yourself a serious menu mover (it's not your fault if the customer wears a white t-shirt).

Speaking of dippable consommé, this is the Taipei Personality - a recent sandwich collab between Peckham-based Taiwanese spot, Mr Bao, and South London sub slingers, Mondo Sando.

Offered across Easter weekend, this sandwich was developed from the former's Taiwanese noodle soup.

We're talking low and slow soy, star anise & Sichuan peppercorn-braised beef; mustard green & pickle relish; black vinegar-dressed Chinese leaf; crispy noodles; and sesame mayo, served with pots of spiced consommé.

Those eagle-eyed among you will have picked up on the Sichuan peppercorns - the key ingredient for 'Mala', the term used to describe the spicy, numbing sensation in the mouth and a signature flavour of Chinese Sichuan cuisine.

Mala, one of our '10 UK Hospitality Food & Drink Trends to Watch for 2023/24', continues to gather momentum in the UK, with ever-rising consumer demand for globally-inspired spice elements driving innovators to explore new dish applications for the uniquely tongue-tingling, umami-boosting flavour bomb.

Readers of our bi-monthly food & drink trends newsletter will recognise this Vietnamese Bánh Mì riff from fried chicken masters, Mollis in Nottingham.

Part of the new wave of nostalgia-driven comfort food innovators in the UK; Mollis is the brainchild of Michelin-starred chef Alex Bond and his team at Alchemilla, with their limited-edition "ode to the Bánh Mì" dropping in April.

This showstopper of a sandwich comprised tempura fried chicken, chicken liver parfait, sriracha, kewpie mayo, pickled chillies and Korean-style slaw.

Egg Soldiers recently embarked on a grand food tour across both Hanoi and Ho Chi Minh City to discover potential avenues for modern Vietnamese dish development, with authentic 'Bánh Mì Pâté' examples really sticking with our co-founder and creative director, Toph Ford.

"Made with either pork or chicken livers and a mix of herbs and spices; the rich, flavourful, coarse pâté blended beautifully with butter, giving the Bánh Mìs that little bit extra moisture," Toph said of the sandwiches he tried there.

"While it's fair to say a few consumers might be a little unsure when it comes to first trying authentic Vietnamese Bánh Mì Pâté, there's clearly an opportunity here for the UK market, in line with evolving consumer palates and increasing demand for flavour-forward, globally-inspired eating experiences."

Finally, some fish. And not just any fish.

This is treacle-cured salmon pastrami from East London seafood popup, BAIT, with spring onion & ‘bacon dust’ cream cheese, house pickles, rocket and salsa verde (in a fresh hoagie roll from Ong Ong Buns).

The Experimental Sandwich Shop, which launched in April courtesy of Bad Boy Pizza Society (winners of the National Pizza of the Year 2022 award), is who we thank for this seafood-based sync up.

"Ever since we tried their [BAIT's] treacle-cured salmon pastrami, we knew we wanted to either whack it on a pizza, or get it between bread (or both)," the team said on Instagram.

"This cured salmon is supremely salty, tangy and rich in all the right ways. They cure the salmon for three days, with a spiced treacle and black pepper coating, which gives it that incredible pastrami character."

"Not only that, but the cured edges of the salmon are also used as a by-product that creates a beautiful fried crumb, that then runs through our spring onion and ‘bacon dust’ cream cheese."