A proliferating number of sandwich chains such as Potbelly Sandwich Works, Panera Bread, Corner Bakery and Cosi that offer such items as tuna and Swiss cheese on multigrain bread, a grilled Italian panini on rosemary-onion focaccia, or tandoori chicken with roasted red peppers and vinaigrette in a flat-bread pocket.
“The low-carb craze is starting to peter out,” Pawlak said. “People try eating that way, but then they cheat. They think, ‘Maybe I’ll just reduce my carbs, not cut them out entirely. Maybe I’ll just skip dessert.’
Even well-known, big city chefs are stoking the trend. In New York, Tom Colicchio, chef at the famed Gramercy Tavern has opened ‘Wichcraft, with a menu of 19 gourmet sandwiches, most priced at $9 and featuring ingredients such as marinated broccoli rabe, caramelized onions and roast pork loin. In Los Angeles, chef Nancy Silverton of Campanile serves a menu of 12 inventive sandwiches, such as braised artichoke, ricotta and mint pesto, every Thursday, which now is her upscale restaurant’s busiest night.
Sales in major sandwich chains graph (Washington Post)