Breakfast Sandwiches Break the Mold

April 2017

The breakfast sandwich is AF&Co.’s dish of 2017. While this popular dish is anything but new to the American palate, chefs across the nation are reinventing the breakfast sandwich with twists of their own.

Chefs recognize that diners have an affinity for breakfast sandwiches—so much so that they’re moving these portable morning options into other dayparts. Foodservice Director reported that according to Technomic, two out of five consumers say they’re ordering more breakfast sandwiches outside of typical breakfast hours than they did a year ago. 112 Eatery of Minneapolis features a bacon, egg and harissa sandwich on the dinner menu. Sales at Bruegger’s Bagels in Dallas show that the classic bacon, egg and cheese bagel is a top menu pick throughout the dayparts.

  • Put a twist on a breakfast classic with this burger that can move beyond the morning hours: Turkey burger benedict, a grilled turkey burger topped with a poached egg, cheddar cheese and jalapeño hollandaise sauce.

The breakfast sandwich is also a base for culinary creativity. Chefs are paying just as much attention to breakfast sandwiches as other menu items, and diners are responding very positively. Quality breads, unique fillings and flavor-packed sauces make a big difference. Bang Bang Pie & Biscuits in Chicago takes the breakfast sandwich up a notch with mixed greens, white wine-poached pears, candied hazelnuts and champagne vinaigrette on a baked goat cheese biscuit.

  • Try a sophisticated take on your breakfast menu: Grilled turkey filet benedict, a breakfast sandwich made with roasted shiitake mushrooms, a grilled turkey filet, sliced Brie and poached eggs.

Diners want breakfast sandwiches to be available all day. They want them to highlight chefs’ culinary prowess. And they also want them to have an ethnic twist—34% of consumers say they’re looking for ethnic flavors on the morning menu. Flavors such as chorizo and shakshuka are gaining popularity. Boston-based restaurant Mike & Patty’s offers a breakfast sandwich on a sesame torta including two fried eggs, cheddar, pickled jalapeño, potatoes, black beans, salsa and avocado.

  • Bring ethnic flavor to your a.m. offerings: Turkey omelet flatbread, made with turkey chorizo, salsa, peppers, onions, turkey bacon, and cheddar and jack cheeses.

Find on-trend breakfast recipes and more in our Culinary Center.


THIS IS NOT A TEST – 2017 Trends Report, AF&Co., November 2016.

Romeo, Peter. 8 sandwich trends to watch, FoodService Director, June 2016.

How to win at all-day breakfast, Food Management, December 2016.

5 Ways to Boost Your Breakfast Menu, Restaurant Business, June 2016.

2017 Dish of the Year: The Breakfast Sandwich, Maines Paper & Foodservice, February 2017.

It’s All About Breakfast, Jake’s Finer Foods, April 2016.

Kinney, Olivia. 2017 Food Trends- Ethnic Cuisine, Van Eerden Foodservice, February 2017.

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