Torta de Jamon
Chartwells K12 at Alice (TX) ISD
Ingredients: Ham, Swiss cheese, pickles, pickled jalapenos, refried beans, shredded lettuce, tomato, avocado, ciabatta roll
Why it’s special: It’s a good ol’ ham and cheese sandwich taken to new fiery levels of flavor.
Green Chile Philly
Ingredients: Shaved prime rib, roasted Hatch chiles, sauteed sweet onions, red and yellow peppers, pepper jack cheese, toasted hoagie roll
Why it’s special: Philadelphia meets Santa Fe in this chile-forward interpretation of the cheesesteak.
Mardi Gras Muffuletta
Aramark at Trinity Valley Community College
Ingredients: Sliced ham, salami, Swiss cheese, Cajun muffuletta mix (olives, pepperoncini, garlic, oil, seasoning)
Why it’s special: The muffuletta is one of N’Awlins’ many culinary signatures, and the flavors are obviously ready to party.
Duke Dining at Duke University
Ingredients: Beef, sauteed onions and mushrooms, chimi aioli, white cheddar, soft bun
Why it’s special: This version of a cheesesteak brings South American chimichurri to the mix, and it’s prepared in front of customers on Duke’s custom-built open wood fire pit.
Aramark at Trinity University, San Antonio Texas
Ingredients: Salt-and-pepper pork, chipotle-guajillo mop sauce, fried avocado wedges, fire roasted poblano pepper, minced onion and cilantro, Oaxaca cheese, torta bun
Why it’s special: Created for the Game Day food truck, this tangy, porky sando has what it takes to grab attention on the road (we’re looking at you, fried avocado!)
Bell & Evans Buttermilk Fried Crispy Chicken Sandwich
Ingredients: Crispy chicken breast, gochujang mayo, pickles, leaf lettuce, toasted Martin potato bun
Why it’s special: A best seller for more than a year, customers rave about how crispy, juicy and kicky this chicken sando is.
Becky’s Kickin’ Chicken
Virginia Tech’s West End Market
Ingredients: Spicy fried chicken breast, chili crisp-lemongrass aioli, bacon and provolone cheese
Why it’s special: This is the most popular item in the dining hall, thanks to the depth of flavor, use of trendy ingredient/condiment chili crisp, and its name, which comes from a senior staff member with a spicy attitude.
Pickle-Brined Crispy Chicken Sandwich
Harvard Law School
Ingredients: Halal chicken breast, dill pickle brine, cornmeal-corn flour dredge, carrot-cabbage slaw, chipotle aioli
Why it’s special: Extra points for that pickle brine! For more than a year, this crispy sando has been a favorite with plenty of law students willing to argue the case.
Chicken Ciabatta with Swiss Chard
SAGE Dining at Crofton House School
Ingredients: Shredded chicken, garlic-sauteed Swiss chard, shiitake-herb aioli, ciabatta bun
Why it’s special: Another brine for the win! Brining keeps the chicken tender and juicy while the shiitake aioli takes over in the umami department.
Boston College Dining Services
Ingredients: Fried chicken katsu cutlet, pickled cabbage, housemade tonkatsu sauce, thick-cut white bread (to mimic Japanese milk bread)
Why it’s special: Katsu sandwiches are Japan’s gift to the chicken sandwich world. This version was a group effort between the dining team and the student cultural group Japan Club of Boston College.
Amsterdam Croquette Sando
Epicurean Group at Abbott Diabetes, Alameda
Ingredients: Bitterballen (braised beef made into Dutch croquettes), gouda cheese, honey-dijon mayo, tomatoes from the Abbott Café garden, Dutch crunch bread
Why it’s special: How often do you see bitterballen? Not often enough, once you learn it’s a Dutch treat, popular in bars and street stands, that’s also a genius way to use a surplus of braised beef or stew.
Italian Banh Mi Sub
TouchPoint Support Services
Ingredients: Soppressata, Italian beef meatball, fontina cheese, pickled Calabrian pepper cream, red wine vinegar slaw, fresh mint, basil, arugula, toasted baguette
Why it’s special: This mashup seems so natural, yet we’ve never seen it before! And extra points for using Calabrian peppers, an up-and-coming trendy ingredient.
UNC Health Care
Ingredients: Roasted chicken, fried plantains, spicy jalapeno, cilantro-based Peruvian sauce, fresh avocado, toasted ciabatta roll
Why it’s special: In South America, this is a lunchtime staple, but it’s totally new for North Carolina. The fried plantains alone make this is a sando worth trying.
Bocadillo de Jamon Serrano y Queso con Tomate
Chartwells/Texas State Dining at Texas State University
Ingredients: Sliced jamon, arugula, fried avocados, garlic-tomato spread, baguette rubbed with fresh garlic and olive oil
Why it’s special: Authentic Spanish touches—grating fresh tomatoes, grilling bread until it’s crisp and that oh-so-buttery Spanish ham.
Puerto Rican Tripleta Sandwich
TouchPoint at Via Christi Saint Teresa Healthcare
Ingredients: Chicken breast, boneless pork chop, smoked ham, cumin, parsley, gouda cheese, sliced fresh tomato, lettuce, mayo, mustard, ketchup, baguette
Why it’s special: Puerto Rico’s answer to the Cuban sandwich, the three meats in this sandwich plus the condiments add up to unstoppable flavor in a baguette.
Fried Shrimp Po’ Boy
Aramark/Baylor Dining at Baylor University
Ingredients: Hand-battered fried shrimp, fresh tomato, housemade vinaigrette coleslaw, Cajun aioli sauce, baguette
Why it’s special: When the dining team wanted to highlight Southern food, their minds wandered to New Orleans and this absolute icon of a coastal seafood sandwich.
Southeastern Louisiana University Dining Services/Aramark
Ingredients: Flame-grilled Crescent City alligator sausage, local crawfish etouffee, Louisiana cheddar, housemade “wickedly spicy” pickles, Rouses po-boy bread
Why it’s special: Venture far into the bayou and you might find this Creole-inspired sammie. Each and every part is made in Louisiana!
Lobster BLT on Brioche
Restaurant Associates/Compass Group
Ingredients: Maine lobster, Jersey tomatoes, locally baked NYC bread, applewood smoked bacon, Old Bay aioli
Why it’s special: The simplicity of this sandwich is belied by the richness of the lobster and that smoky bacon. And Old Bay seasoning is having a major moment on menus lately. If you haven’t tried it, New England up your menu soon.
The MU Lobster Roll
Aramark at Miami University, Oxford, Ohio
Ingredients: Lobster meat, sweet chili mayo, avocado, scallions, grilled lemon, crispy fennel, split-top roll
Why it’s special: Students can’t get enough of this twist on a traditional lobster roll, and it’s the details that make it so amazing. Crispy fennel? Grilled lemon? We’re hooked!
Fish Po’ Boy Sandwich
Aramark at Hardin-Simmons University
Ingredients: Fried cod filet, lettuce, tomato, red onion, white onion aoli, toasted bun
Why it’s special: Is this the year of the po’ boy? This sandwich keeps it classic and makes a splash at the same time.
The Ray Ray
Chartwells Higher Ed/Maverick Dining at The University of Texas at Arlington
Ingredients: Chicken-fried oyster mushroom, vegan cheese, “Ray Ray sauce” (vegan chile con queso), spicy garlic truffle aioli, sunflower sprouts, fried kelp pickles, soft bun
Why it’s special: Not only does it contain intriguing ingredients, it’s accompanied by local kombucha and an acai bowl. What a win for vegan sammies everywhere!
Vegan “hot dog”
Compass Group at American Express/The Centurion Lounge Unit 32613
Ingredients: Carrot, eggplant, tahini, green onions, sesame seed
Why it’s special: Normally we wouldn’t include a hot dog on this list, but as you can see, this is truly a horse of a different color! Or should we say, dog. Plus, tahini is underrated as a flavor-powerhouse sandwich component.
Marinated Portobello Banh Mi
TouchPoint Support Services at Ascension St. Vincent’s Riverside
Ingredients: Soy-ginger marinated portobello mushroom, tofu pate, pickled carrots, mesclun greens, red cabbage, daikon radish, cilantro, English cucumber, shaved jalapeno
Why it’s special: The banh mi sandwich blueprint is ideal for putting portobello’s meaty nature to good use, along with that tofu pate. So smart and so vegan!
Spiced Cauliflower Wrap
BU Dining at Boston University
Ingredients: Za’atar roasted cauliflower, vegan sriracha mayo, schug sauce
Why it’s special: This healthy, plant-powered wrap has major Middle Eastern flavor. Za’atar is a great spice blend to try if you like lemony, herby wow factor in a jar.
Crispy Cauliflower & Quinoa Falafel Gyro
Ingredients: Riced cauliflower, tri-color quinoa, parsley, lemon, oregano, fennel seeds, feta and parmesan cheese (for the falafel), pickled red onions, housemade tzatziki sauce, toasted pita
Why it’s special: Fast casual, plant forward and classically Greek, this sandwich redefines the reason falafel is so great for vegans, flexitarians, omnivores and everyone in between.
MKG (Morven Kitchen Garden) Purple Sweet Potato Biscuit
Aramark/UVA Dine at University of Virginia
Ingredients: Purple sweet potatoes, shaved Edwards ham, pumpkin pie spice-dusted local apples, fresh mustard greens, quince mostarda spread
Why it’s special: The trippy purple color is courtesy of sweet potatoes grown at UVA’s own kitchen garden, known for sustainable practices and student education. Turning the classic country ham biscuit purple, then adding fall flavors and quince mostarda…magic!
Flamin’ Hot Cool Ranch Chicken Sandwich
Aramark Sports + Entertainment at Paycor Stadium, home of the Bengals
Ingredients: Flamin’ Hot Cool Ranch Doritos-breaded fried chicken, lettuce, tomato, jalapeno chow chow, Four Alarm cheddar, pickles, soft roll
Why it’s special: This is part of Aramark Sports + Entertainment’s latest innovation: Snack Hack, which turns cookies and chips into new menu items. Even if the game is boring, this sandwich won’t be!
Carolina Pimento Sloppy Joe Sliders
UNC Dining at UNC Chapel Hill
Ingredients: Ground beef, hydroponic Second Hill Farm lettuce, Blue Ridge Apiaries honey, pickled red onions, pimento cheese, Cheshire Farms bacon
Why it’s special: North Carolina is the land of pimento cheese, and we’d love to visit!
The Pressed Meatball
TouchPoint Support Services
Ingredients: Calabrian meatball, giardiniera relish, balsamic caramelized onions, Dijon aioli, smoked provolone, herb focaccia
Why it’s special: This LTO turns the meatball sub into something else entirely by smashing it together into a sort of Frankenstein of flavor!
Nashville Hot Chicken Banh Mi
TouchPoint Catered Living
Ingredients: Spicy fried chicken, shredded carrots, cilantro, ranch, pickled cucumbers, French bread
Why it’s special: When senior residents sampled this sandwich, they’d never tried anything like it, but they definitely wanted more!
Texas-style Birria Torta Sandwich
Ingredients: Slow-smoked, braised pork shoulder, cotija cheese, pickled onions, jalapeno, cabbage, roll, spicy-smoky broth
Why it’s special: Drum roll please…the porky goodness of this sandwich paired with the white-hot trend of birria and the pickled acidic bite of veggies makes this a gem of a sandwich to dip and savor. Bravo!