How to Build a Sandwich That Belongs in a Restaurant

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.

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.

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.