There are pizzerias that post their weekly sandwich specials that cause a storm of interest and adoration from local foodies and influencers. Fans line up to try the special before the pizzeria runs out due to sheer sales volume. That is the kind of sandwich special that moves the needle.

If you are going to offer a sandwich special at your pizzeria, it should the best sandwich you and your customers have ever eaten. Just as the pizza market is saturated with competition, the sandwich market is even more crowded. Your sandwich creation needs to stand out from all the others in your market.

When we talk about a Sandwich Special, we’re not referring to the opportunity to discount your current sandwich lineup. A Sandwich Special is an opportunity to feature a sandwich on the menu. Moreover, it’s a great opportunity to showcase something new and fantastic.

Components of a Great Sandwich

The anatomy of a great sandwich seems easy enough. Each top-quality ingredient layered onto bread. But there is so much more to it. Sandwich making is an art and science to find the perfect texture and flavor profile. Let’s break down each element.

1. Choose your bread wisely.

This is the base for all sandwiches. While other components are critical, your sandwich will be first judged on your choice of bread. It is the element that your customers experience first, and the choices are endless. When deciding on the bread, think about texture. Are you looking for a soft pillowy bite, a crunch or a chewy mouthfeel?

Soft, pillowy options include kaiser rolls, brioche, hoagie rolls, potato rolls, Hawaiian rolls, a variety of white or wheat breads, rye, pumpernickel and a variety of flatbreads. Focaccia and Tuscan Schiacciata offer a crispy exterior and soft interior. Ciabatta or bagel might be a good option if you are looking for a bit of a chewy texture. French and Italian baguette and sourdough give the feel of a crispy exterior with a light, chewy interior.

The weight, liquid content and volume of ingredients will be a deciding factor for which bread you choose. Heartier ingredients require a more substantial bread with a chewy texture.

Sourcing the best quality bread will drive its success, and you have options. You can go through your mainline distributor, make it in house or partner with a local or regional vendor (bakery, local wholesaler or farmers market).

2. Your protein matters.

It’s the meat of it all – or the alternative protein source of it all. The protein you choose provides the substance to a great sandwich. Beef, chicken, pork, deli meat, salami or plant-based protein (tofu, tempeh, beans, etc.) offer a plethora of options. Each provide texture, flavor and volume to a sandwich. Thinner style breads are optimal for light deli meats and salami, while baguettes, ciabatta and many rolls can support chicken breast, steak, burger, pulled pork and so much more. Texture makes a difference, whether the meat is sliced, shredded, chopped or used whole. Do you pile on the protein or balance it with other ingredients? Experiment with the application of the sandwich protein to find the perfect fit.

3. The X factor is the sauce or spread.

There is a reason you see so many copycat recipes and retail versions of famous restaurant sauces. People crave them! You can go basic with how you dress your sandwich, or you can make people addicted to the sauce or spread you use. A go-to option is simply combining favorite condiments – honey mustard and mayo or ranch and hot sauce. You can also whip in soft cheeses like ricotta, feta or goat cheese to create an elevated spread. A great sauce also can provide a sweet hit, kick of spice or punch of tang to send tastebuds into overdrive. Play mad scientist in your kitchen blending ingredients to create your own crave-worthy sauce.

4. Add the cheese please.

It’s rare to bite into a sandwich without this core ingredient. With the variety of cheeses available, you will be required to put on your chef’s hat and look for cheese pairings that either balance or elevate your sandwich. Sliced, shredded or used as a spread, the cheese you choose will impact the overall flavor profile of your sandwich. Go with classic sandwich cheeses, like American, cheddar, mozzarella, Swiss, provolone or pepper jack. Find a middle ground with Gouda, Havarti, Monterey Jack, Fontina or Muenster. Go bold with not-so-common sandwich cheeses like Gruyére, Brie, Raclette, Manchego or Asiago.

5. Jazz up your veggies

Vegetables aren’t present on some of the hottest sandwiches trending. But for the ones that do use them, you can bet that the veggies are either providing a much-needed crunch or they are enhancing the flavor of the sandwich. You can use raw vegetables or give them zing. Prep can include a toss with lemon or olive oil, a quick pickle, roast, grill or caramelize.   

Bonus: The dipper can be clutch.

While anyone, like me, will choose to order extra sauce and dip their sandwich, a handful of the best sandwiches are known dippers. Au jus, consommé, gravy or mornay sauce can level up a sandwich.

Other factors: cold or hot? The answer could mean the difference between a good sandwich and a killer creation. If go with a hot sandwich, experiment with your cooking method. Try baked, grilled, broiled, steamed or pressed. Each method evokes a different mouthfeel.

Creating a Killer Sandwich

Now let’s do an exercise pulling the components of a great sandwich into a few menu ideas. Here are some sandwiches that make us drool:

• Vodka Chicken Parm: Garlic buttered and toasted Italian baguette, crispy and tender Italian-seasoned breaded chicken breast topped with a creamy vodka sauce and thick-sliced mozzarella, baked and served with a side of vodka sauce.
• Smash Burger: Toasted brioche bun, two smashed beef patties cooked to crispy edges and topped with American cheese, grilled onions, shredded iceberg lettuce, crispy dill pickles and sauce (mix of mayo, ketchup, Worcestershire, garlic powder and pickle juice).
• Mortadella & Pistachio Sando:  Focaccia halved and topped with thinly-sliced mortadella, sliced fresh mozzarella, roasted tomato slices and a pistachio cream sauce (toasted pistachios, garlic, olive oil, finely chopped basil, lemon juice and mascarpone).

Now it’s your turn. Share your sandwich specials with us on Instagram @PizzaToday.

Denise Greer is Executive Editor at Pizza Today.