Make sure every sandwich is a truly great one with these top tips.

Spread matters:

Butter and mayonnaise are common sandwich inclusions for good reason: not only do they add flavour and mouthfeel, but they also provide a barrier that will stop the fillings making the bread soggy. Be sure to spread right to the edges of the bread for the best results.

Bread matters:

Make sure you’re using the right bread for the filling. Thick country-style breads work well with simple farm-style sandwiches, such as ham, lettuce, onion and tomato; soft, squishable fillings like tuna will end up being squeezed out of tougher breads like baguettes. Heartier sandwiches need more support — think barbecue pulled pork and slaw, or meatballs with tomato sauce and mozzarella — so go with a firm bun or roll that won’t let your filling escape.

The build matters:

If you’re eating your sandwich straight away, this isn’t as important, but if it’s going to need to keep for a while then make sure wetter ingredients such as tomatoes and cucumber aren’t placed right against the bread.

Size matters:

You should be able to get all the ingredients into your mouth in one bite, otherwise you may end up eating it with a knife and fork — which surely is beside the point.

Seasoning matters:

Salt and pepper aren’t just for cooking — they also do wonders for sandwiches, too. A chicken sandwich without salt and black pepper is a sad affair.

Knives matter:

Use a proper serrated bread knife to cut your slices of bread. To cut a finished sandwich, avoid butchering it by using a properly sharpened chef’s knife and avoiding any harsh sawing motions.

Crunch matters:

Everyone knows nothing makes a sandwich really pleasurable than crunchy fillings. Make sure yours has crisp lettuce, fresh veggies, crunchy coleslaw or even some crisps.

Temperature matters:

Serve toasted sandwiches on hot plates for the best possible meal experience. You’re worth it!