Salads may have the rep as being the ultimate expression of seasonality on menus, but sandwiches are getting there, too. Indeed, the sandwich category as a whole has been revolutionized in recent years by the same drive toward flavor, value and signature appeal that has been influencing the rest of the menu, but the economy has tipped the sandwich section a little harder. Not only are items like burgers and toasted panini sandwiches harbingers of the increasingly casual nature of dining out in America, but they’re also simultaneously lower in price and more flexible for lunch, dinner, snack, or even breakfast than most typical entrees. In fact, Technomic noted that more sandwiches were added to menus over the last few months than any other entrée category.

That’s why so many concepts are seeing a proliferation of interesting sandwich variations, taking advantage of the growing availability of ingredients like specialty cheeses, artisanal cured breads, crusty hearth-baked peasant breads and distinctive housemade condiments. Add a little seasonality to the mix in the form of farmers’ market style produce in fillings, garnishes and sides, and you’ve got yourself a sandwich.

Many of today’s hottest sandwich creations are riffs on traditional favorites, like club sandwiches and of course burgers in all their glory.

BLT – The burgeoning cult of the heirloom tomato tells us that a classic bacon-lettuce-and-tomato sandwich should only be made during the height of the summertime tomato season. But the popularity of simple pleasures—especially bacon—suggests some seasonal modifications: fried green tomatoes; oven roasted or sundried tomatoes; tomato jam or marmalade. Or substitute a similarly juicy vegetable, like roasted red peppers.

Grilled Vegetables – Forget sprouts and tofu burgers. Vegetarians and meat eaters alike appreciate a flavorful and distinctive sandwich that also happens to be meatless. That’s where grilled vegetables come in. Slices of eggplant or portabella mushrooms, properly seasoned and grilled or roasted, more than duplicate the satiety of meat, and can be seasonally replaced by items like sweet potatoes, asparagus, zucchini, summer squash, or even something like grilled radicchio or Romaine.

Daily Inspirations – Many little sandwich specialists have cropped up in trendy cities around the country, featuring sandwiches driven by chef’s whim and ingredient availability. At Meat Cheese Bread in Portland, OR, for instance, you might find the frequently changing likes of Brie with frisee, apples and honey butter or smoked bacon, roasted heirloom beets, lettuce and aioli on toasted sourdough.

Garnishes and Sides – Some sandwiches are only as good as their accompaniments; what’s a burger without fries, for instance? But the trend to unique sandwiches also extends to accessories such as side items and condiments. Many chefs are making their own seasonal pickles, from springtime pickled snap peas to summery pickled watermelon rind to more winter-larder specialties like pickled beets and even housemade sauerkraut. Slaw needn’t be made with cabbage—carrots, broccoli, celery, jicama and other vegetables allow a basic recipe to be changed with the seasons. Even potato salad can be changed to follow the weather, from a light yogurt-and-new-potato recipe to a hearty roasted sweet potato version.

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