FOOD & BEVERAGE TRENDS
Meet the winners of FoodService Director’s Best Sandwiches contest These 47 sandwiches showcase the best of non-commercial culinary prowess in 2025. BY FSD EDITORS F SD readers answered the call for their most iconic sandwiches with gusto. Our judges sorted through all the epic ways you’ve put inspiration between the bread, impressed with your innovation, respect for ingredients and the storytelling behind the sandwich. Without further ado, here is the winning Class of 2025 Best Sandwiches champions. We have included their stories, along with the ingredients you need to give these proven winners a try.
SEAFOOD: JAGUAR JUBILEE The University of South Alabama
Ingredients: soft shell crabs, corn flour, chef’s seasoning, black pepper, cooking oil, Cajun aïoli, French bread, eggs, milk, green onion coleslaw, green onions, Tabasco sauce. “The ‘Jaguar Jubilee’ is a tribute to our roots and our local traditions. The jaguar represents our school spirit, while a ‘jubilee’ is a natural phenomenon along the Gulf Coast where crabs and other sea life come close to shore — making it the perfect time for crabbing. It’s a name that celebrates our community, our coastal heritage, and the joy of sharing fresh, local flavors.”
SEAFOOD: THE MAQUE CHOUX Texas State University
Ingredients: spinach tortilla, Cajun remoulade, crispy fried shrimp, fried crawfish, broccoli slaw, holy trinity (peppers, celery, onions), bacon, sweet corn, lemon zest “The meaning of maque choux in French is ‘mock cabbage.’ Maque choux is a popular Cajun dish from Louisiana made with corn that is often served as smothered corn and cabbage. Over the years this dish went through many changes through Spanish and African influences. Stew corn with peppers, onions, tomatoes and celery with a touch of cream and bacon fat is what really makes this dish delicious.”
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QUARTERLY | Q1
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