Chartwells Higher Ed at The University of Texas at Arlington

Ingredients: Smoked beef tenderloin, gorgonzola-red bell pepper spread, caramelized onions, arugula, balsamic-maple reduction, bruleéd Havarti cheese, French roll.

Why it’s special: Set to drop next spring with Maverick Catering and The University Club, this sandwich stands out in terms of ingredients, from the sweet maple to the balsamic (and that’s just in the reduction) along with one very special element: the bruléed cheese.

CafeFresh at Florida Blue, Jacksonville, Fla.

Ingredients: Stuffed baked chicken breast, ham, arugula, sliced Granny Smith apple, creamy Dijon bechamel.

Why it’s special: Chicken cordon bleu is an old-school French classic that has stuck around thanks to the timeless combo of crispy chicken, creamy cheese and smoky ham. The tart apple is a lovely addition for the sandwich format. PS: Any sandwich with bechamel has a very good chance of being something special.

Patriots Colony Riverside/Riverside Health System, Williamsburg, Va.

Ingredients: Oven-roasted turkey, sun-dried tomato aioli, apple-bacon Gouda cheese, arugula, naan bread.

Why it’s special: A classic done right with a few twists and turns, the flavors together along with unexpected naan elevate an old standby sammie.

Aramark corporate account, Des Moines, Iowa

Ingredients: Pork tenderloin, seasoned breading, roasted red peppers, spinach, Asiago cheese.

Why it’s special: Inspired by a dear family member of a chef, this breaded pork sandwich has lots of loyal fans who request it all the time.

Touchpoint Support Services, Elgin, Ill./multiple locations

Ingredients: Sushi rice, nori, beef bulgogi, kimchi, sautéed spinach.

Why it’s special: Chef Wes Lieberher’s time in L.A.’s Koreatown inspired this sammie, which is a play on a Japanese-style sandwich (onigirazu and katsu), “which was initially inspired by the American sandwich, which I added Korean flavors to,” Lieberher says. “It’s a full-circle inspiration.”

Boston University

Ingredients: Seared togarashi tuna, cucumber, avocado, wasabi slaw, baguette.

Why it’s special: Seafood and Asian flavors are longtime buddies, and this sandwich makes it so fresh, served on local sesame ficelle bread in a partnership of Northeast hero sandwiches and Japanese-inspired flavors.

Ingredients: Breaded pork schnitzel, melted Gruyere cheese, red cabbage slaw, sautéed chanterelle mushrooms, lemon-chive spread.

Why it’s special: Inspired by Bavaria’s gasthaus cuisine (gasthaus translates to “guest house,” and it’s the type of food you’d find at a cozy bed & breakfast in the country), this sandwich is inspired by Chef Peter Zoellinger’s hometown in southern Germany. The lemon-chive spread is a nice nod to the traditional wedge of lemon served with schnitzel.

Touchpoint Support Services, Austin, Texas

Ingredients: Breaded pork cutlet, pickled English cucumber, tonkatsu sauce, Dijon mustard, bread.

Why it’s special: Rotated with a sushi station, this sando comes around just once a month. It’s inspired by Asian milk bread sandwiches (super soft and fluffy) and the tonkatsu sauce (sweet and tangy, aka Japanese barbecue sauce) is said to make the sandwich.

Chartwells K12, various districts

Ingredients: Pork butt, fresh garlic, fresh thyme, cracked black pepper, barbecue sauce (red chili flakes, paprika, cumin, garlic, orange juice, lime juice.

Why it’s special: The barbecue favorite has appeared on menus over 600 times in schools that choose the Big City BBQ concept in Chartwell’s Student Choice program. The pork is slowly braised for hours in school kitchens and the sauce is housemade, with a little heat, a little sweet and a citrus splash (that’s the mojo).

Springville Griffith Central School District, Springville, N.Y.

Ingredients: Spinach wrap, shredded carrots, cucumbers, feta cheese, spinach, Greek or Italian dressing.

Why it’s special: High school kids are loving this simple but sassy veggie wrap.

Aramark at Round Rock (Texas) USD

Ingredients: Breaded chicken breast, whole-grain waffles, maple syrup.

Why it’s special: Kids love breakfast for lunch. After sampling this with fifth-graders last year, the culinary team brought this onto the menu for everyone this year.

Chartwells K12, various districts

Ingredients: Wheatberries, red delicious apples, red beets, celery, edamame, iceberg lettuce, dill, yogurt, honey, mustard, feta, raisins, spinach.

Why it’s special: The earthy flavor of beets can be an acquired taste, so it makes sense to help kids discover sooner rather than later why beets are known as “dirt candy” to those in the know. The sophisticated flavors here prove that you’re never too young for a gourmet wrap sandwich.

Coffee County Culinary Department, Coffee County School Manchester, Tenn.

Ingredients: Hickory smoked bacon, Canadian bacon, provolone cheese, two fresh eggs, fresh basil, tomato slices, romaine, butter, country white bread.

Why it’s special: This bacon-centric sammie with a touch of fresh ingredients was created by students in a culinary class at Coffee County Central High School and is served to faculty and staff when the Raider Diner is open.

Aramark at Baylor University, Waco, Texas

Ingredients: French toast donuts, cheddar cheese, pork sausage, candied bacon, sunny sideup egg, hashbrowns, blueberry-orange-jalapeno jam.

Why it’s special: A rotating LTO on Baylor’s grill station, this beauty is like a breakfast buffet on one sandwich, with sweet, salty and spicy flavors singing a chorus of heavenly brunch hymns.

Aramark at Lake Powell Dining, Page, Ariz.

Ingredients: Fried chicken breast, deviled egg pimento cheese, pickles, barbecue sauce, Brussels sprouts.

Why it’s special: This savory sammie screams “Brunch!” It was inspired by the slow pace of grandma’s house on a Sunday, especially if you had a Southern grannie who was an awesome cook.

Guckenheimer, Oakland, Calif.

Ingredients: Roasted cauliflower, lemon aioli, pickled daikon, rice flour baguette. The veggie “pate:” white beans, mushrooms, walnuts and balsamic vinegar.

Why it’s special: The location of Guckenheimer’s Oakland, Calif., offices helped inspire this veggie take on the classic banh mi. Oakland is home to many a great banh mi shop, so this is a tasty tribute.

Unidine at The Chateau at Moorings Park, Naples, Fla.

Ingredients: Walnut sourdough, Brie, red onion marmalade, Bosc pear, arugula.

Why it’s special: This proves that vegetarian sandwiches never have to be boring…just add cheese! This sophisticated sammie was inspired by a chef’s unforgettable trip to Paris last year and a stop at a nondescript store that served the simplest yet most amazing sandwiches.

Unidine, Irvine, Calif.

Ingredients: Breaded tofu, charred eggplant, roasted peppers, marinated/grilled green onions, pickled ginger carrots, Point Reyes blue cheese, teriyaki sauce, avocado.

Why it’s special: The different cooking techniques applied here on each thoughtfully chosen ingredient make for out-of-the-ordinary texture and flavor.

Sodexo at Muhlenberg College, Allentown, Pa.

Ingredients: Spinach, artichoke hearts, arugula, flatbread.

Why it’s special: This sandwich is served at the campus coffee shop and is meant for an afternoon snack. It’s based on the ever-popular spinach-artichoke dip that’s just so craveable. 

Centerplate at T-Mobile Park, Seattle, Wash.

Ingredients: Dungeness crab, seasonings, locally made sourdough bread.

Why it’s special: Served on the 200 level of T-Mobile Park at the 187 Crab Shack and Sound Seafood concepts, this sandwich represents the West Coast with two major parts of the cuisine: seafood and sourdough.

Sodexo at Liberty University, Lynchburg, Va.

Ingredients: Buttermilk fried chicken breast, brown sugar-pepper bacon, chow chow pickle relish, sweet chipotle sauce, honey butter-toasted bun with cheddar-potato crusted topping.

Why it’s special: With so many elements evocative of warm, comforting Southern food traditions (fried chicken, chow chow, honey butter!) this is just a sweetheart of a sammie.

Aramark at Lincoln Financial Field, Philadelphia

Ingredients: Porcini-crusted ribeye, D&W Cooper sharp cheese, caramelized onion, long hot relish, Philly seeded roll.

Why it’s special: Philly is our kind of town—a sandwich town! This sandwich gets its mojo from the super sharp cheese and the kicky long hot relish.

Willow Brook Christian Village, Delaware, Ohio

Ingredients: Pretzel crumb-breaded pork, quick apple chow chow, mustard aioli, bun.

Why it’s special: At this CCRC, residents were missing their annual visit to the county fair, so the culinary team brought the fair to them, with this Midwestern celebration of porky goodness.