The Art of Good Sandwiches
Have you ever had a really good sandwich from a deli or sandwich shop and wondered how to make the same at home? You might try to copy the ingredients but for some reason, it just never comes out quite right. Why is that?
To make a good sandwich, first consider the quality of those ingredients. Delis and restaurants often use bakery-fresh bread, and may opt for French rolls or other thicker breads than the simple loaves you get at the supermarket. If you can’t visit a bakery for sandwich rolls, try the bakery section of your supermarket. Thick, fresh bread is the foundation of a good sandwich.
The quality of meats and cheeses you use will also be important. Packaged items are typically so processed and full of preservatives that they have very little flavor. Choose fresh sliced items from the deli only, and use them quickly as they continue to lose flavor when stored in the refrigerator.
If adding lettuce, use romaine rather than head lettuce, or dice head lettuce for crispness. Slice tomatoes thickly so you can really taste them. Make note of the elements of your favorite sandwiches; do they add sprouts, or peppers of any sort? Don’t leave these out when you make sandwiches at home.
Spreads should also be fresh, and note your brands and choices. Spicy brown mustard is much more flavorful than plain yellow mustard. Italian salad dressing can also be a tasty option, but don’t use too much or your sandwich will get soggy. A splash of salt and pepper can also bring out the flavors but again, don’t add too much or the flavor will be overpowering.
Be sure you keep sandwiches fresh when on the road. When the bread dries up or the ingredients get soggy, this makes your sandwiches distasteful. Keep these points in mind and you’ll make a perfect sandwich for yourself!