Pret A Manger stores make their own mayonnaise with high butter fat content, which does two things: provides a sensational mouth feel and protects the bread from moisture migration of the other ingredients, Ches says.

The store’s seven-grain bread is a proprietary recipe developed in the U.K. Pret contracts with a New York bakery to bake the bread fresh daily. In fact, Pret contracts with suppliers for nearly all the fresh ingredients. They all deliver their preparations to Pret’s depot, from where it all is delivered to the shops by 5 a.m. Shop associates assemble the sandwiches throughout the day. The chain hopes to avoid any food-safety issues by outsourcing the preparations.

Wichcraft, a New York chain of 12 sandwich shops, also develops its sandwich lineup with a gourmet eye using only fresh, preservative-free, and unprocessed ingredients, says Sisha Ortuzar, partner and chef. All the ingredients are prepared in its commissary kitchen. Customers order at the counter from a menuboard, and the various locations offer different sandwiches, depending on what’s popular at that location, he says.

Artisan bread, variety cheeses, freshly roasted turkey, and unique condiments all work together to bring outstanding flavor, Ortuzar says. “We think of them as compositions. ‘What condiment works well with this to create a nice, well-balanced dish?’ It doesn’t matter that it’s handheld.”

For example Wichcraft combines the house mayonnaise with garlic and chili flakes to make it a little spicy. Another popular sandwich topping is a jam-like balsamic onion relish. It gets its deep sweet flavor from onions cooked with balsamic vinegar.

For 2008, Atlanta Bread Co. International Inc., based in Smyrna, Georgia, plans to bring out a new menu that focuses more on the 135-unit chain’s signature sandwiches like the California avocado, bistro chicken, and caprese. That’s because customers prefer a little twist to the basic sandwich, which the chain accomplishes by using artisan breads and flavorful spreads, says Jennifer Madison, senior brand and communications manager.

Each Atlanta Bread Co. bakes its own bread daily, and that includes ciabatta and French baguettes. “Our focus is more toward handmade and crusty breads,” Madison says.

Food trends related to international flavors led the chain to create its Cubano sandwich, which combines Cuban-flavored pork, ham, Swiss cheese, spicy mustard, mayonnaise, and diced pickles served hot and grilled on fresh-baked focaccia bread.

And in keeping with the fresh trend, the chain just finished testing a new sandwich plate presentation where sandwiches arrive open faced so customers can see the stack of beautiful produce and meat. That new prep style will roll out systemwide this year.