Spring brings more outdoor dining, takeaway orders and new expectations from your customers. It’s the ideal time to update your menu with light, seasonal sandwiches that are easy to prepare and serve.
These four trending picnic sandwiches are perfect for cafes, delis and caterers who want to refresh their offering without slowing down service. With the right Maxima equipment in your kitchen, you can prepare these takeaway sandwich options faster and more consistently during busy periods.
1. Avocado, feta and pickled radish
This fresh sandwich combines creamy, salty and sharp flavours. It's ideal for vegetarian menus and health focused customers.
Its vibrant colours help it stand out in display counters and takeaway packaging.
Ingredients (per serving):
- 2 slices of artisan bread
- ½ avocado, sliced
- 40g feta cheese
- pickled radish slices
- handful of spinach or rocket
- olive oil
- salt and pepper
Preparation method:
- lightly toast the bread if desired
- layer spinach, avocado and feta
- add pickled radish on top
- finish with olive oil, salt and pepper
Why it’s trending:
- plant based and fresh
- strong visual appeal
- fits premium takeaway menus
Tip: Use to keep toppings organised and ready to use. This speeds up preparation during peak hours.
2. Chicken, lemon mayo and rocket
A simple and popular option with a fresh twist. This sandwich works well for lunch menus and takeaway counters.
Ingredients (per serving):
- 2 slices of sourdough bread
- 100g cooked chicken breast
- 2 tbsp lemon mayonnaise
- handful of rocket
- black pepper
Preparation method:
- slice or shred the chicken
- spread lemon mayonnaise on both slices of bread
- add chicken and rocket
- season with black pepper and close
Why it’s trending:
- familiar with an upgraded flavour
- quick to assemble
- broad customer appeal
Tip: Use a to toast bread evenly and quickly. This improves texture and speeds up service.
3. Mediterranean veggie sandwich
A colourful and flavour packed option that suits vegetarian and flexitarian customers.
Ingredients (per serving):
- 1 ciabatta roll
- grilled courgette and aubergine
- roasted peppers
- hummus or pesto
- fresh basil
- olive oil
Preparation method:
- slice the ciabatta and spread hummus or pesto
- add grilled vegetables and peppers
- finish with basil and olive oil
- close and slice for serving
Why it’s trending:
- growth of plant based menus
- rich flavours without meat
- suitable for takeaway and catering
Tip: Prepare vegetables in batches with the and store them for example in GN bins for fast assembly and consistent portions.
4. Smoked salmon and cream cheese bagel
A premium sandwich that adds value to your takeaway range. It's ideal for brunch and upscale lunch menus.
Ingredients (per serving):
- 1 bagel, sliced
- 80g smoked salmon
- 2 tbsp cream cheese
- capers
- red onion slices
- fresh dill
- lemon juice
Preparation method:
- lightly toast the bagelspread cream cheese on both halves
- add smoked salmon, onion and capers
- finish with dill and a squeeze of lemon
Why it’s trending:
- premium and profitable
- strong visual appeal
Tip: Use a to create a warm, crispy finish and a consistent shape for takeaway presentation.
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These four trending sandwiches are practical, profitable and easy to prepare. They help you respond to seasonal demand without adding complexity to your kitchen. With Maxima equipment, you improve speed, organisation and consistency. This allows your team to focus on quality while serving more customers.
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Get ready for picnic season and upgrade your takeaway menu with fresh sandwich ideas. Explore Maxima equipment and optimise your kitchen for spring service.