How to build a (better) sandwich
We know, we know - you’ve made countless turkey sandwiches in your life, your kids exist on peanut butter and jelly, and you’ve perfected the ultimate tuna melt. But, even though sandwiches are something most of us make all the time (about half of Americans eat a sandwich every day and they’re a global staple!), there’s always room for improvement. Like. cooking pasta, we consider sandwich making an essential life skill, and there are specific steps to help you achieve #sandwichsuccess. Serious Eats has an extensive article here, but we’ve summarized their main points below.
Start with good bread
That means a high-quality slice that’s sturdy enough to support multiple ingredients and layers. A few notes:
The bread shouldn’t overwhelm the sandwich - so be wary of especially thick slices or buns. Scoop out some bread from the dome of the roll - a la a banh mi or torta - to keep things in balance and/or make a nest for ingredients that might otherwise slide out.
We usually prefer a toasted slice for both support and texture (even if they fillings themselves are cold), but there are some exceptions. If your fillings are crunchy - say a chicken cutlet - or if they tend to to ooze out like egg salad, then a softer slice may be your friend.
Condiments, condiments, condiments
We’ve talked often about our love affair with condiments. They jazz up any dish, tie components together, and keep your meal moist and flavorful. Sandwiches are no exception: Condiments add moisture while also (counterintuitively, we know) preventing sogginess, provide cohesion, and keep other elements in place. We like to put mayo (or some condiment like mustard or melted cheese) on both slices of bread. Not a mayo or mustard fan? Smashed avocado, yogurt, hummus, salad dressing and even cottage cheese all count us condiments in our book.
Veggies
We try to incorporate veggies into every meal, and that includes our sandwiches. But, that doesn’t mean only greens, sprouts, or herbs. Tomatoes - either fresh or sun-dried - are another obvious choice. Slaws and kimchis, shaved or thinly sliced onion, radish, carrots, or cucumbers, and roasted veggies like zucchini, eggplant, or peppers can all elevate and round out a sammie. Pro tip: season your veggies with a sprinkle of salt and pepper for an extra oomph of flavor.
Proteins
We actually think you can make a delectable sammie without a protein (we dream about Compliments Only’s Farmers Market After Dark), but, if you opt for them, aim for room temperature or warmed proteins, which helps maximize flavor. Also, for whatever reason, we find thin-sliced or shaved deli meats and cold cuts to be far superior to their thick cut counterparts.
Layer with care
The way you layer a sandwich can make the difference between a satisfying meal and soggy mess. As mentioned above, start with sturdy bread, and spread each slice with a condiment. Build from the bottom up, and keep elements that can make the bread soggy - like slaw or tomatoes - away from the bottom slice. Cheese can be either on top or on the bottom (or both!). More is not more - you want to be able to fit that sandwich in your mouth after all - so chose condiments and elements with an eye towards flavor and texture.
Lastly - have fun (they’re just sandwiches after all!) and send us your creations!
