1. © 2013 Cargill, Incorporated. All rights reserved.Gourmet Sandwiches-June 2014CONFIDENTIAL. This document contains trade secret information. Disclosure, use or reproduction outside Cargill or inside
Cargill, to or by those employees who do not have a need to know is prohibited except as authorized by Cargill in writing.
© 2013 Cargill, Incorporated. All rights reserved.www.cargill.com
Superb
Sandwiches
Classic sandwiches
reinvented

2. © 2013 Cargill, Incorporated. All rights reserved.Gourmet Sandwiches-June 2014
Between The Slices
Besides apple pie, there are few things more American than a
good, hearty sandwich. Indeed, Americans eat more than three
sandwiches a week, according to Technomic’s 2014 Sandwich
Consumer Trend Report, or about 45 billion a year.
How To Stand Out?
Restaurants are offering unique,
gourmet options today, such as
Minneapolis’ Be’Wiched
Sandwiches and Deli’s tuna confit
on focaccia with black olives,
cucumber and preserved lemon.
2
Source: Technomic research firm. “2014 Sandwich Consumer Trend Report.” (Page 1). Food Fanatics. “The Ever Expansive State of Sandwich.” (Page 1)

3. © 2013 Cargill, Incorporated. All rights reserved.Gourmet Sandwiches-June 2014
What’s Behind the Trend?
Roughly half of all sandwiches are purchased at
restaurants or other foodservice outlets, noted
Technomic’s 2012 sandwich report.
Trend: Upscale Offerings
Just as “better burgers” have taken
over lunch menus, “haute
sandwiches” are appealing to diners
who love sandwiches but also want
upscale ingredients, global tastes
and new takes on long standing
favorites. A great example of these
innovative sandwiches can be found
at Celebrity chef Tom Colicchio’s
restaurant, ‘wichcraft.
3
Source: Technomic. “2012 Sandwich Consumer Trend Report.” Food Fanatics. “The Ever Expansive State of Sandwich.” (Page 2).

4. © 2013 Cargill, Incorporated. All rights reserved.Gourmet Sandwiches-June 2014
Here’s a look at how
chefs are tinkering with
old favorites.
4

5. © 2013 Cargill, Incorporated. All rights reserved.Gourmet Sandwiches-June 2014
Spreads
Move aside, peanut butter. Today’s haute sandwiches
feature a variety of spreads.
Unexpected Combinations
Spreads such as béchamel,
chimichurri, aioli and pesto are
making their way into sandwiches.
A restaurant in Campbell, CA
named “Spread” takes the trend
seriously by using pineapple garlic
spread, and homemade chicken
liver pâté to customize sandwiches.
5
Source: Food Fanatics. “The Ever Expansive State of Sandwich.” (Page 2). Menu, Spreadcampbell.com (accessed on May 26, 2014).

6. © 2013 Cargill, Incorporated. All rights reserved.Gourmet Sandwiches-June 2014
Cheese
“The key to these gooey but gourmet concoctions is the
flavor, texture and oozability of the cheeses,” says Greg
Morris, owner of The Oaks Gourmet in LA.
Cheese Themed Restaurants
Restaurants dedicated to grilled
cheese sandwiches are becoming
more common such as
Cheeseboy®, THE MELT, Cheesie’s
Pub and Grub. The American
Grilled Cheese Kitchen in San
Francisco serves a variety of
cheeses such as Tillamook® Sharp
Cheddar, Creamy Havarti and
Monterey Jack on artisan
sourdough.
6
Source: Time magazine. “Is Grilled Cheese the Next Big Thing in Fast Casual Restaurants?” (Page 2). Culinarytrends.net. “Grilled Cheese Goes Gourmet.” (Page 1 & 3)

7. © 2013 Cargill, Incorporated. All rights reserved.Gourmet Sandwiches-June 2014
Protein
The Foodservice Research Institute reports that 85 percent of
sandwiches have protein, with chicken (27 percent), beef (26
percent) and pork (21 percent) as the most popular choices.
Protein Packed
According to FoodFanatics.com,
sandwiches featuring servings of
heritage pig breeds along with
homemade meats and cheeses are
setting the standard at chef-driven
sandwich shops.
7
Source: Food Fanatics. “The Ever Expansive State of Sandwich.” (Page 2).

8. © 2013 Cargill, Incorporated. All rights reserved.Gourmet Sandwiches-June 2014
Breads
Bread is taking center stage with gourmet sandwiches using
artisan and specialty breads, pretzel rolls, bagels, croissants
and even waffles.
Goodbye Boring Bread
The pioneers at ‘wichcraft use
ciabatta rolls, country bread,
cranberry pecan bread, and many
others as the base for their haute
creations.
8
Source: Food Fanatics. “The Ever Expansive State of Sandwich.” (Page 2). Menu, wichcraft.com (accessed on May 25, 2014)

9. © 2013 Cargill, Incorporated. All rights reserved.Gourmet Sandwiches-June 2014
International Flavors
Asian cuisine’s take on sandwiches offers diners
international flavors in a familiar format. Vietnam’s bánh
mì, for example, is made with a baguette and grilled meat.
Bánh mì or Bao?
The Bao, a Chinese steamed bun
filled with meat and vegetables, is
also gaining traction. Chicago’s
Wow Bao® is full of Mongolian beef
and New York’s Baohaus™ serve
braised pork belly or fried tofu in its
baos.
9
Source:Food Fanatics. “The Ever Expansive State of Sandwich.” (Page 2). Huffington Post. “10 Reasons the Bao is the Best Sandwich You’ve Never Tried.” (Page 1 & 5).

10. © 2013 Cargill, Incorporated. All rights reserved.Gourmet Sandwiches-June 2014
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