>> One of our much-loved sandwiches is made with a braised pork shoulder, pickled jalapeños and mangoes. It would catch one’s attention because people usually opt for oranges and figs. The combination uses fresh mango; a little bit of its pulp also goes into the braising sauce. It naturally uplifts the meat’s gamey-ness.

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>> Another idea is to take the classic Hainanese chicken and rice and turn it into a sandwich. The broth can be reduced to a jelly and when clubbed, you get a chicken sub that’s spicy, sweet and green. For a South Indian take on the dish, it’s the season to try out a pumpkin filling. Roast the sweeter variety of the vegetable, pair it with a sauce of your choice and then, layer it with ricotta cheese.

Crust of the matter
Sushil Multani, culinary director, Acapella Hospitality

>> For the ham and chorizo sandwich we put in effort into the bread. We make a version called panuozzo. It’s derived from pizza dough and is baked at a high temperature. The trick is to bake the bread after an order is placed. That lends a unique freshness to the preparation. We also use local Goan chorizo for the spice, and season it with roasted garlic cream and brocola.

>> I had a sloppy joe sandwich when it arrived in India a long time ago, nearly 10 years ago. The taste was different for the Indian market. But it’s been done to death now, and people have their own iterations. Personally, I prefer the traditional club sandwich — a regular one that’s made with decently thick bread slices and the right amount of filling.

It’s a classic
Freny Fernandes, founder and chef, Moner - Bistro & Dessert Bar

>> The croque madame that we make is a classic French sandwich. I had it at a local outpost and it’s one of the best sandwiches I have ever tasted. I always wanted to have it on my menu. We use our house-made bread to make it. The other ingredients we use are Thai cheese, ham and a fried egg. Then, we torch it slightly for a robust flavour. French cuisine is not explored in India as much but this particular dish is the perfect wholesome breakfast.

>> Another kind of topped toast that one can try is figs on sourdough bread. We pan-sear the figs, use feta cheese, a balsamic reduction and some microgreens for a refreshing meal.

It’s in the bread
Vinayak Patil, executive chef, Butterfly High

>> Open sandwiches are quite the buzz now. The taste of the dish greatly depends on the kind of bread you are using. After cutting the loaf open, add ingredients that you like — figs, olives, capsicum, paneer or a chicken patty. Next, layer it with a thick slice of cheese and grill it. Open sandwiches taste best when you are experimenting with fresh bread varieties like panini or focaccia bread.

>> When trying focaccia breads, try to keep the filling as herby as possible. It just blends in with the actual texture and taste of the bread. Meaty sandwiches should have one fresh element like a leaf or 
fruit slice.