Craving the taste of a restaurant-quality sandwich in the comfort of your own kitchen? Embark on a culinary journey that will transform your sandwich-making skills, starting with the basics and progressing to gourmet creations. Let's begin.
AsAs a society we have a tendency to undervalue sandwiches
Sandwiches are all about creating a preordained bite
- With great power comes great responsibility
- There are rules to creating a proper Italian sub, a po’ boy, or a French dip
- But making a great sandwich at home can be done
Consider the bread
Softer, thinner breads are generally better for softer fillings like cheese, avocado, or anything that can be bitten through easily.
- Rest your toast as you would a steak: Letting it cool, applying your sauces, and then building the sandwich helps it keep its integrity.
Drop some acid
Squeeze lemon juice over the sandwich components just before assembling it to brighten it up
- Mullenhour suggests a variety of pickles and giardiniera for an extra kick
- Adjust the sandwich as you go, but never make the same thing twice
Less can be more
The key to a great sandwich is balance, which sometimes means holding back on your most decadent ingredients.
- You could have the most delicious melty sandwich with all the best ingredients, but if the bread is soggy or slippery with too much sauce, it’s just not going to taste as good.
Do not mistake lettuce for texture
Texture is an easy thing to forget in a sandwich, because a certain degree of it can come from toasted bread.
- A lot of that texture can be achieved by being conscious with layering.
- Layering drastically affects the way a sandwich is eaten.
