Make sure every sandwich is a truly great one with these top tips.
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.
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.
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.
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.
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.
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.
Serve toasted sandwiches on hot plates for the best possible meal experience. You’re worth it!
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