Aramark/UK Dining at the University of Kentucky

Ingredients: Bourbon barrel-smoked beef brisket, Jim Beam barbecue sauce, jalapeno-local green tomato jam, pimento cheese, crispy onions on a local brioche bun

Why it’s special: This sandwich manages to fit so many delicious Southern traditions into one bite: You had us at brisket, bourbon and pimento cheese.

Texas Tech University Hospitality Services

Ingredients: Grilled sirloin beef, green peppers, onions, jalapenos, cheese, spicy hot sauce, sweet honey barbecue sauce on a hoagie

Why it’s special: This sando gives the Philly cheesesteak a barbecue upgrade and has become a campus favorite.

Aramark at the University of Alabama

Ingredients: Cajun seasoned beef eye round, cheddar cheese sauce, horseradish cream on a bun

Why it’s special: The slow-cooked beef is made especially addictive with the melty cheese sauce and zippy horseradish cream.

Aramark at various colleges

Ingredients: Smoked brisket, pimento cheese, bourbon pickled jalapenos, onion straws on Texas toast

Why it’s special: This is one beefed-up grilled cheese, with perfect melty-spicy-sharp-smoky symmetry.

Chartwells Higher Ed/Maverick Dining at The University of Texas at Arlington

Ingredients: Pork, pico, shredded lettuce, crema, refried beans, served with mole sauce for dipping and street corn on the side

Why it’s special: The birria trend is one of the most tempting we’ve seen lately, and this new sandwich totally takes the plunge.

Chartwells K12 at Randolph (MA) Public Schools

Ingredients: Grilled chicken, housemade tzatziki (yogurt-cucumber-dill), lettuce, tomatoes, red onion

Why it’s special: Part of Chartwells K12’s Student Choice program, this sammie gets the votes time and time again, thanks to a mention in The Avengers movie. Hey, whatever gets kids to try new things!

Aramark, San Antonio

Ingredients: Grilled steak, lechon pork, cured ham, marinated cabbage and onion, queso boricua

Why it’s special: Come for the three types of meat, stay for the melty cheese.

Sodexo/Chick-N-Bap at Lehigh University

Ingredients: Chicken thigh fried in secret coating, shredded pickled daikon, Bap sauce

Why it’s special: 24 different variations of the breading process have resulted in a technique that produces the crackliest fried chicken. Combine that crazy crunch with Korean flavors, and it’s brace yourself, tastebuds!

Chartwells K12 at Steelton-Highspire (PA) School District

Ingredients: Barbecued pulled pork, sliced ham, swiss cheese, dill pickle, yellow mustard

Why it’s special: The Southeast meets South Beach with a fusion of Carolina barbecue and Miami’s iconic Cubano sandwich.

Aramark at Washoe County (NV) School District

Ingredients: Popcorn chicken tender bites, mozzarella, pizza sauce, parmesan cheese and parsley on a soft whole wheat hoagie roll

Why it’s special: Piloted this year, this sub meets Washoe students’ increased demand for sandwiches and has been the biggest hit, increasing participation.

University of Arkansas

Ingredients: Breaded chicken, cheddar, apple butter bacon

Why it’s special: The crispy, salty and sweet elements are in perfect balance with this sando.

Chartwells K12 at Pearl (MS) Public Schools

Ingredients: Fajita-seasoned chicken, chipotle-BBQ mayo, refried beans, lettuce, jalapeno peppers, tomato

Why it’s special: This torta-rific take on Arizona’s iconic Sonoran hot dog is so craveable.

Clayton Co. (GA) Public Schools

Ingredients: Chicken patty, sliced turkey ham, shredded low-fat mozzarella, honey mustard

Why it’s special: The first Cordon Bleu on record in the district, this new item falls within USDA guidelines and has kids feeling oh so sophisticated.

Menomonie (WI) High School

Ingredients: seasoned dark-meat chicken strips, lemon juice, leaf lettuce, tomato on flatbread

Why it’s special: If chicken shawarma is good enough for Iron Man, it’s good enough for kids, too.

Aramark at the University of Virginia

Ingredients: Seasoned chicken breast, hot Monterey Jack cheese, poblano mayo, diced green chili peppers on a telera roll

Why it’s special: UVA Dine has focused on leveling up the menu at West Range Café, and this chicken cheesesteak has been getting rave reviews since its debut.

Gritman Medical Center, Moscow, IN

Ingredients: Roasted poblanos, corn, cheese

Why it’s special: With just a few ingredients, this Southwestern sammie is a super flavorful vegetarian option.

Metz Culinary Management at Newberry County (SC) Memorial Hospital

Ingredients: Local fried green tomatoes, Palmetto pimento cheese, bacon jam on bread slices

Why it’s special: Farm-to-sandwich vibes here, and proof that you don’t need a sky-high sandwich to pack in plenty of flavor. The low profile of this sammie means it’ll be easy to rip into.

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Eurest Dining at Regeneron in Tarrytown, NY

Ingredients: Hearts of palm-breadcrumb-veggies-kelp powder-chickpea patty, apple slaw and tofu remoulade

Why it’s special: This plant-based sandwich gets the crab-cake consistency right.

Whitsons at Lexington High School

Ingredients: Garlic tofu, pickled cukes and carrots, cilantro on a baguette-style bun

Why it’s special: Highlighting the Meatless Monday program, this special sandwich was one of the first to debut in a post-pandemic setting at the high school.

Metz Culinary Management at Monroe Township (NJ) School District

Ingredients: Garbanzo beans, mustard, celery, red onion on pita bread

Why it’s special: Move over chicken salad and tuna salad! This creamy, dreamy plant-based sandwich has been a hit with vegetarians and omnivores alike.

Chartwells Higher Ed at Texas A&M University-Corpus Christi

Ingredients: Tequila-marinated red snapper and crabmeat, chimichurri-hollandaise dipping sauce on a toasty bun

Why it’s special: This celebration of South Texas and the Gulf Coast’s seafood bounty gets a shot of tequila and is ready to party. Plus, chimichurri-hollandaise is an unusual mashup that’s notable on its own.

Metz Culinary Management at Franklin (PA) Regional School District

Ingredients: Surimi (imitation crab), mayo, fresh herbs on a roll

Why it’s special: The imitation crab meat you know from California roll sushi can do so much more, in this case impersonating lobster for a classic New England lunch.

Chartwells Higher Ed/Maverick Dining at the University of Texas at Arlington

Ingredients: Catfish filets with blackening seasoning, shredded lettuce, tomato, garlic aioli, Cajun remoulade on a bun

Why it’s special: A seafood po’boy with serious flavor, this one is a taste of the bayou.

Aramark at Baylor Scott & White Administration

Ingredients: Olive oil poached tuna, blanched haricot verts, hard-boiled egg, marinated kalamata olives, oven-dried tomato, olive tapenade, whole grain mustard aioli on whole grain bread

Why it’s special: This sandwich takes one of France’s best-loved classic salads and—poof!—turns it into a portable, picnic-ready delight. The company’s CEO loved this sammie so much he took one home to his wife.

Chartwells Higher Ed at Texas State University, San Marcos

Ingredients: Grilled arctic char with edamame-avocado-spirulina hummus, dragon fruit chimichurri, shaved brussels sprouts, crispy fried swiss chard, shaved red onions on a roll

Why it’s special: The dragon fruit chimichurri stands in for traditional tartar sauce and spirulina gives the hummus that crazy blue hue.

Morrison Healthcare, various locations

Ingredients: Lightly poached beefsteak tomato with skin removed, avocado, pickled red onion, micro arugula, fresh basil mayo on brioche

What makes it special: Part of a Morrison pop-up concept series, Power Brands, the On the Vine concept was a one-day takeover featuring a single ingredient. In this case, the beef steak tomato, one of the largest cultivated tomatoes, took center stage with this incredible veggie sandwich.

Touchpoint at Ascension St. Vincent Riverside

Ingredients: Slow-braised pork belly, Serrano ham, smoked grainy Dijon, sweet pickled rabe, housemade herbed cheese on a grilled country baguette

Why it’s special: This sandwich is inspired by a classic Cuban and then goes totally over the top with cool ingredients.

Chartwells Higher Ed at the University of Memphis

Ingredients: Smoked chicken, mac ‘n cheese, bacon, barbecue sauce

Why it’s special: A comfort-food mashup for the books, this sandwich combines the flavors of smoky barbecue chicken and down-home mac ‘n cheese.

Chartwells Higher Ed at the University of Miami

Ingredients: Shrimp, cheesesteak meat, Cajun seasoning, poblano peppers, queso in a fried tostada

Why it’s special: Inspired by Taco Bell’s fan-favorite Crunchwrap, this takes fast-food inspo to another level, with surf ‘n turf plus a bit of heat from the poblanos.

Metz Culinary Management at Northern Lebanon (PA) School District

Ingredients: Chicken breast breaded with cornflakes, Thai peanut (or sunbutter) sauce, sweet chili sauce, Asian slaw on a Hawaiian bun.

Why it’s special: It’s a peanut butter and jelly sandwich, but with Asian flavor. The sweet, salty, umami trio is this sandwich’s super power.