There are many basic ways of making a pretty basic sandwich, but if a tear-inducing, bready delight is what you want here are some tips on how to master the esteemed craft.
The word sandwich first appeared in the 18th century, named after John Montague, the fourth Earl of Sandwich. And the legend was born and passed on from generation to generation, into the king of the quick meal that we know and love today.
This depends on your mood, gluten tolerance and weight-watching, but the carb-ier the bread, the better. Try Ciabbatta, Rye or Baguette instead of the usual skinny supermarket slices. Cut carefully – not too thin and not too thick. Take into account how moist your fillings/ sauce will be so the more moisture in the filling, the thicker the bread should be.
Avoid suffocating your sandwich with so many fillings that you can’t taste any specific ingredient. Sometimes the fewer the fillings the better. Experiment with texture (crunchy vs. soft chew) and flavors (get that perfect sweet to savory ratio). Always incorporate fresh ingredients, be it greens, tomato, herbs or onions ( you can lessen the pungency of fresh onions by placing them in cold water and then dabbing them dry.)
This is the unsung hero of sandwich-making. Whether it’s: mustard, mayonnaise, butter, cream cheese, pesto or aioli, IT IS THE SAUCE which gives your carby creation life and identity. Be gentle with this gift – balance your flavors and don’t overdo it because nobody likes a soggy sandwich.
Next time try a vinaigrette or a pesto sauce on your sandwich.
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