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Now that the all-day breakfast menu it has been testing is about to go national, McDonald鈥檚 San Diego County, Calif.,聽 co-op is testing three new customizable sandwiches. The initiative is labeled 鈥淐hef Crafted Flavors.鈥�

For each of the three, diners can choose the new Buttermilk Crispy Chicken patty, the Artisan Grilled chicken patty or a beef patty. These can be served on what it calls an artisan roll or on a traditional sesame-seed bun. The three flavor options are:

鈫捖燘uffalo Bacon:聽creamy blue cheese sauce with blue cheese crumbles, tangy buffalo sauce, applewood-smoked bacon, tomato and shredded green lettuce;

鈫捖燩ico Guacamole:聽pico de gallo, guacamole, ranch, white Cheddar and leaf lettuce, served with a lime wedge on the side;

鈫捖燤aple Bacon Dijon:聽maple-seasoned bacon, savory grilled onions, slightly sweet honey Dijon sauce, creamy white Cheddar, leaf lettuce.

The additional customization aspect is the option of adding bacon or guacamole to any sandwich, or having additional guacamole or pico de gallo on the side.

As testing in San Diego, two of the three sandwich builds exceed the longstanding $5 ceiling on QSR burger prices. The Pico Guacamole is聽$4.99; the Maple Bacon Dijon is聽$5.19; and the Buffalo Bacon build is priced at聽$5.29.

In a statement, Bob Sutherland, president of San Diego County McDonald鈥檚 Owner/Operator鈥檚 Association, said, 鈥淭he Chef Crafted flavors give us yet another way to evolve our menu to meet our customers鈥� desires and expectations,鈥� said 鈥淲hether a customer chooses beef or chicken, artisan roll or the classic sesame-seed bun, these chef-inspired sandwiches are a delicious way to add some variety to our menu.鈥�

McDonald鈥檚 San Diego stores began聽聽the all-day breakfast menu in April.

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McDonald鈥檚 CEO Easterbrook said earlier this year that its new menu strategy would be 鈥渃alm鈥� at the national level 鈥渨ith more energy at the local level.鈥� And here鈥檚 how that works: The chain鈥檚 Tampa Bay, Fla., co-op has created and is testing its own test chicken sandwich. The Tampa Bay Business Journal聽聽that the local co-op鈥檚 37 franchisees worked with McDonald鈥檚 chicken supplier Keystone Foods in Pennsylvania to develop two new chicken burgers.

Both have a patty that鈥檚 a 50/50 blend of ground white and dark chicken. The Classic build has red onion, lettuce, tomato and ranch sauce; the Signature has grilled onions, lettuce, tomato and a 鈥渢angy and sweet 鈥榮ignature鈥� sauce. Both are served on what McDonald鈥檚 officials called a 鈥渘ew 鈥榞ourmet鈥� bun.鈥� Each is priced at聽$3.79.

In his May 4, 2015, speech outlining the early aspects of his turnaround plan, Easterbrook promised a company that would be 鈥渇aster with innovation, smarter in taking risks, bolder with moves that drive transformation. We will execute at a higher cadence, educated with market-leading consumer insight.鈥� He added, 鈥淲e鈥檙e unleashing more entrepreneurial spirit, more risk taking and more innovation across our system.鈥�

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Burger King has its own plans for being innovative and bold: the UK site Burger Lad聽that the chain will introduce a black-bun burger in the U.S. for Halloween. An A.1. Smoky Bacon Tendercrisp chicken sandwich and Pumpkin Spice Oreo Shake will accompany the black burger, according to the site.

罢丑别听鈥淗a.1.loween Whopper鈥�聽will have a black burger bun like those Burger King has been selling in Asia. The first was a Black Burger in Japan in September 2012, for which bamboo charcoal and squid ink was used to blacken the bun. Currently, Burger King in Japan is offering Kuro Shogun and Kuro Taisho burgers, both on squid-ink-blackened buns with black cheese.

Neither Burger King鈥檚 media department nor its outside public relations agency responded to requests for confirmation or comment.