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Grilling transforms common sandwiches to the epitome of consumer satisfaction. Think of the classic childhood favorite, grilled cheese: It’s the perfect combination of perceived quality, comfort and toasted flavor. Grilling also boosts upscale builds, such as thin-sliced turkey topped with zesty chipotle sauce and smoked Cheddar cheese sandwiched between two slices of jalapeño focaccia. The turkey is warm, the cheese is melted, the sauce drips down your hands and the crispy toast has rich brown flavors characteristic only to freshly grilled bread. Operators coast-to-coast grill sandwiches in fast-food restaurants, university cafeterias, hot delis and supermarkets, says Gary Rupp, vice president, sales and marketing, Lang Manufacturing Company, Everett, WA, a provider of grilling equipment. Quick-service restaurants, fast-casual restaurants, sandwich chains and bakery-cafés are escorting the grilling phenomenon to the foodservice foreground. Who’s making it hot?In 2002, NPDFoodworld®, a Web-based global provider of food-industry market information, touted the fast-casual segment as “one of the biggest trends” in the food industry. Though the understimulated economy cooled the group slightly, the latest Fast Casual Profile data from NPD Group, Port Washington, NY, a market information company and parent of NPDFoodworld, illustrates that consumers spent about 73% more in fast-casual stores than in traditional quick-service restaurants between August 2001 and August 2002. Speedy service, cozy atmosphere and, most importantly, the food brings cash-strapped customers to these restaurants. On their menus, french fries yield to specialty salads, wraps, and yes, grilled sandwiches. Scott Davis, senior vice president and chief concept officer, explains that Panera Bread Company, Richmond Heights, MO, chose to offer hot panini, grilled Italian sandwiches, in response to customer requests for hot menu items other than soup. This grilled-sandwich line broadens lunch offerings, and attracts more male diners who want a fresh and hearty hot meal. While consumers enjoy grilled sandwiches at fast-casual restaurants, they also appreciate grilling in fast-food burger applications. Laina Hanna, communications manager, Burger King Corporation, Miami, FL, explains that the company changed its marketing strategy from “Flame-Broiled” to “Fire-Grilled” when customers told them that “fire-grilling” is a more relevant way to discuss its core asset. Fire from all directionsA grilled sandwich can be anything from the all-American classic burger to the gooey cheese sandwich that has been weighted and perfectly grilled on a flattop. Grill the meat, grill the bread or grill the whole sandwich: No matter the method, this portable meal will benefit from this peerless process. Technically, grilling is the method of cooking foods from below with radiant heat at high temperatures and in relatively short time. Heat from wood, charcoal, gas and electric elements can do the trick. Hanna emphasizes, “Fire-grilling brings out the flavors of ingredients naturally, creating better-tasting products, and provides a healthier way to prepare food.” When grilling meat, some of the juices reduce directly on the surface to create tiny pockets of concentrated flavor. More juices drip into the fire and flare up, creating smoke. As the temperature increases, fat liquefies and drips. These renegade juices and rendered fats are in part responsible for the smoky and charred flavors characteristic of grilled meats. The Maillard reaction plays an important role in creating the distinctive flavors of grilled foods. Alkyl pyrazines, melanoidins and other flavor and browning compounds form rapidly when reducing sugars and free amino acids located on the food’s surface react under high-temperature conditions (300ºF or higher). The creation of these scrumptious flavor compounds is why people grill: It tastes good. One type of flat grill has a heated hood that presses down onto a polished griddle surface. This style cuts cook time in half because both sides of the food are heated simultaneously, which eliminates the need for flipping. On some models, the hood closes to approximately 3 in. away from the bottom surface and never touches the food, allowing the chef to cook an array of products of different thicknesses. “The hoods cook using radiant heat, shorten cook time, and take less space than a conventional single-surface grill,” explains Rupp. Burger chains and other operations where cook time is key typically use large table-sized flat grills. Some can be programmed for temperature and time control. An employee just places burger patties on the surface and closes the lid. When the food is fully cooked, a buzzer sounds and the hood pops open. An average burger patty takes about 3 minutes to cook, while a grilled-cheese takes about 1.5 minutes. From 12-in. tabletop models to stand-alone versions of 48 in. and more, there is a grill that will fit most any operation where a versatile cooking medium is necessary.
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