I have been wondering what makes a sandwich really awesome
and I’ve been searching for the best sandwich for a while now and indeed I have
enjoyed delicious concoctions in several shops.
At home I’ve been practicing creating sumptuous pieces of sandwich art.
I have been jotting down notes and by reading over I have some revelations … Let’s
see what makes my sandwich sing.
(a nice stack)
Bread
For starters the bread must be fresh or lightly toasted to
bring it to its crunchy and seductive fresh state again. I enjoy whole wheat
bread, speckled with visually appealing whole grains. One of the reasons why
I’m hooked on such bread is the texture and that I can check off my daily dose
of wholesome grains from my subconscious list. I really like breads made with a
bit of sourdough starter that adds some tanginess and makes the bread stronger
and more stable so it can be packed with a serious amount of delicious meat,
fixings and sauce. Square shaped sandwich breads known as Pullman (in French pain de mie) are baked in square baking
pans and are ideal for a Sammy in my opinion. Another bread that is an
excellent fit is ciabatta, perhaps it has a little more texture and I like that
it makes chewing a little harder – sometimes it’s fun to tangle with your food.
For sure an artisan looking, crusty loaf of bread is pretty to look at but for
sandwich making I tend to reach for the Pullman loaf since it can be sliced
into even sized pieces.
(good quality ingredients make a good sandwich)
Fill’em up
The star of the sandwich layer show is an array of carved, roasted
chicken breast, steak, turkey, pork and beef, slowly simmered in a spice broth
until falling off the bone. Such braised meats are deeply satisfying and a must
try. The meat should be moist but not dripping wet so they don’t make the bread
soggy which will make a mess out of a sandwich.
Sauces, spreads
When it comes to sandwich sauces the easy way out is mayonnaise,
which is often a tasty solution. If you’re like me and eat sandwiches
frequently you might want to check out the nutrition label of mayo – yes the
real thing consists of 90% fat. I prefer adding flavor punch with guacamole,
which adds creaminess and a kick when it’s made with jalapenos. I make hummus
or roasted and pureed vegetables an integral part of my sandwich flavor
creation as well. Also it “glues” ingredients together. Fragrant herbs
processed with nuts a la pesto make an addictive addition to sandwiches too.
And pureed olives perhaps with roasted garlic and/or caramelized onions boost
the overall flavor of the sandwich eating experience. A vegetable sandwich
might need a smack of piquancy so don’t be afraid to apply your favorite hot
sauce freely.
(my "house slaw")
Lettuce & Co
I recommend starting out with 1/8-inch wide shredded lettuce
such as romaine or iceberg that can be accompanied by 1/8-inch thick slices of
vine-ripened tomatoes. A slaw made out of red cabbage and carrots dressed with
vinegar, oil and spices add texture, moisture and volume to the sandwich.
Chopping pickled vegetables such as cucumbers or spicy peppers add an acidic
tang and bring the palate to life.
Chef’s Tip: Cut your sandwich into triangles, it will create better angles to fit it into your mouth
