Younger consumers are more likely to rank bread as the most important sandwich component than their older peers, and this might be the explanation why we see ethnic specialty breads and artisan breads rising in popularity, still leaving room for the enjoyable classics, though.

With endless sandwich combinations and a vast variety of breads, your options serving sandwiches is not only limited to a small selection – but you have a world of bread to choose from, offering premium price points, increased appetite appeal and a way to differentiate your sandwich offerings.

These lists will guide you in choosing the bread that will work best for your sandwich creations in terms of types, features, slicing technique and styling.

Choose a good bread!

Square ciabattas : Perfect for toast and snack sandwiches as well as juicy burgers.

Paninis: This soft bread melts together when toasted, creating a crispy outside that is typical for great panini bread.

Baguettes:  Traditionally made with sourdough, a thicket crust and chewy inside, this is best filled with fillings that are not too chewy, such as steak.

Brioche: Perfect for a great hamburger or pulled pork sandwich.

Buns: Stone-oven baked buns are great for tender fillings such as deli meats and vegetables.

Focus on premiumization

Most consumers want their bread to have more healthy, hearty or premium features. Here’s a few examples of how to step up your bread game to offer premium sandwiches:

  • Stone-oven baked
  • Long ferment
  • Whole grain
  • Multigrain
  • Sourdough
  • Non-GMO
  • Gluten-free

Cut and style with purpose

When it comes to cutting open a sandwich, today you see a variety of ways. The classic way of cutting a sandwich bread doesn’t really leave much room for creativity or extra fillings, so why not revamp how you cut bread with these interesting cutting techniques?

Put Stale Bread to Good Use

By serving recently made bread you also cause more waste. But a way to reduce this is by saving stale bread for later use in everything from salads to soups.

Here are some ideas to reduce waste. Use stale bread for:

  • Mini pizzas
  • Bread pudding
  • Soup thickener
  • Croutons
  • Dippers/crostini
  • Stuffing
  • Toast or warm it up


Want more advice to grow your business?

Contact Lantmännen Unibake


Sources: Technomic Inc., Sandwich Consumer Trend Report, 2018. Datassential, The Sandwich Keynote Report, 2017