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Anyone can craft a great sandwich
The beauty of a sandwich is that it can accomplish things a regular plate of food can’t. In a sandwich, bite after bite is preordained. Each one gets to be determined by the creator of the sandwich.
Great sandwiches are made through experimentation. With some helpful tips from experts, you can craft a great sandwich at home so that your sad desk lunches will be a thing of the past.
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Less can be more
It's easy to assume the more meat and cheese on a sandwich, the better. However, the key to a great sandwich is balance. It means sometimes holding back on your most decadent ingredients.
- For example, with the beef dip sandwich with taleggio, you have to be very sparing with taleggio because it's really intense and can take over the whole sandwich.
- The temperature will also affect the sandwich. A hot sandwich needs a bit more protein because it cooks and melts down into the bread. With a cold sandwich, the protein doesn't change at all.
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Add texture to your sandwich
Texture in your sandwich can look like potato chips, handfuls of fresh herbs, or hard and soft cheeses together.
- Having some contrasting textures in the ingredients really elevates your creation.
- A lot of that texture can be achieved by being conscious with layering.
Try to layer stronger and subtle flavours between each other, and break up meats with other components. For example, layer one side of the bread with bacon, the other with pork liver pate, both sides are toasted and then everything else goes in the middle.
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Consider the bread
The bread is the vehicle on the sandwich highway from plate to mouth.
- Softer, thinner bread is generally better for softer fillings like cheese, avocado, or anything that can be bitten through easily.
- The more you pile things up, the sturdier the bread will need to be so things don't get soggy and fall apart.
- Strong sourdough bread can be good for a sandwich that needs an acidity that's not upfront.
- A heavily seeded wheat loaf works if you need more texture, though not crunch.
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Add some acid
Chefs squeeze lemon over sandwich components just before they assemble everything to break through any rich ingredients. For extra kick, consider a variety of pickles and giardiniera.
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