University of Miami

Ingredients: Sweet plantain, chimichurri, Oaxaca cheese, marinated chicken breast

Why it’s special: Inspiration for the sweet, acidic, cheesy, savory bites in this sandwich comes from the comfort food flavors of Colombia.

Eurest, various locations

Ingredients: Chicken, wonton crisps, jian bing pancake mix, hoisin sauce, Sriracha, cilantro, scallions, napa cabbage

Why it’s special: This Chinese street food trend creates a savory opportunity to use a crepe maker and makes for an exceptionally interesting action station.

Virginia Tech, Blacksburg

Ingredients: Lamb, arugula, smoked Gouda, red pepper aioli, mint, rosemary focaccia

Why it’s special: The result of dining’s partnership with producers from Va. Tech-raised livestock and local Homefield Farms, the Mediterranean, lamb-loving flavors on this LTO are classic, and the au jus for dipping is the perfect twist on a French dip.

Morrison Healthcare, several locations

Ingredients: Thinly shaved marinated rib-eye, sautéed peppers and onions, provolone

Why it’s special: As Morrison chefs checked out food halls in New York, Chicago and Philly, they found three constants: bulgogi bowls, kim chi and hot sandwiches. Hesitating to mess with the classic Philly cheesesteak, the chefs went around the world to Korea for this wild variation.

Liberty University, Lynchburg, Va.

Ingredients: Marinated chicken breast, raita, Indian slaw, cucumber relish, naan

Why it’s special: Indian food in fast-casual form has gained so much momentum in the past year alone. This naan sammie is a great example of grab-and-go-able flavor.