Early on, my dad earned the title of “Sandwich King” in our house. The man builds a sandwich like no other, layering on the mustard and mayo, turkey and ham, cheese and veggies. He taught me to appreciate a sandwich that was not simply a last-minute slap-it-together kind of lunch. While he doesn’t seem to follow a certain sandwich master protocol, it’s clear that some thought goes into mixing flavors and textures so that each bite makes him worthy of his title.
So, how exactly do you build a perfect sandwich? Is it the bread? The filling? The spread? I’d argue that it’s all of that and I think my dad would agree.
Let’s dive right into my favorite sandwich making tips.
Something to build it on:
If there’s one thing that can truly make or break a sandwich, it’s the bread. Whether it’s a crusty country bread, a “light as air” brioche roll or a slab of dark rye, fresh is best. Even the crustiest loaves have a soft, pillowy core that allows spreads to seep into every nook and cranny. For bread that is a day or two old, give it a turn in the toaster or on the grill. And there’s no need to stop at more traditional loaves of bread. Tortillas, lavash flatbreads and flavored wraps are all fantastic options for encasing your favorite sandwich fillings.
Something to spread:
To me, the spread and how it is applied to the bread is key to a great sandwich. Feel free to start the traditional route, layering on the mayo and mustard. Nothing wrong with that! But if you’d like to branch out, there are so many options. A little sweet? Barbecue sauce, mango chutney or preserves (my favorite is fig). A little briny? Try a layer of olive tapenade. Savory and herbaceous? Pesto, herb aioli (fancy mayo!) or hummus.
As for the application, I have two rules when it comes to proper spreading. (I take my sandwich making seriously.) First, don’t skimp! There is nothing more unsatisfying than a dry sandwich. Second, spread to the edges. Why stop a half inch away from the edge when you can go a little further, ensuring that every bite is enhanced with your spread of choice?
The main event:
So many options, so little time! If you’re a red meat lover, the sky’s the limit. Pastrami, salami, prosciutto, steak, shredded ribs … you get the picture. More of a poultry or fish fan? Shredded or grilled chicken, smoked salmon, blackened catfish, canned tuna, and so on. If you prefer to go meatless, opt for grilled or roasted veggies (think Portobello mushrooms, zucchini, eggplant, peppers and tomatoes), grilled tofu or tempeh.
Something creamy:
Cheese is what naturally springs to mind here and there are so many options. Go for some triple cream Brie, either straight up or melted. If you prefer a little bite to your cheese, choose a sharp Cheddar or something in the blue cheese or Gorgonzola family. Spreadable options could include soft goat cheese (chevre), cream cheese or a seasoned cheese spread from the grocery store.
But don’t stop at cheeses. Avocado slices are another great way to add creaminess to a sandwich, and are perfect for a vegan or lactose-free option.
Something tangy:
A touch of acid, whether that includes a squeeze of citrus or a drizzle of balsamic vinegar, balances the flavors in most recipes. Sandwiches are no different. Try a slaw dressed with vinaigrette, a few dill pickle slices, chopped briny olives, marinated artichoke hearts, pickled jalapenos or even kimchi. It doesn’t take much to round out the flavors.
Something crunchy:
If the bread has a fantastic crust, you could skip this category. But when using a softer bread, a filling with some crunch is a welcome texture when you bite into your masterpiece. The obvious choices are crisp lettuce and cucumber slices, and carrots and fresh slaw can be thrown into the same category. Feeling a little crazy? Break up a few potato chips or pita chips for a layer of crunch that is beyond addictive!
We’re on a roll with sandwich ideas, by why stop there? I’d love to hear about your favorite sandwich tips, tricks and filling ideas!
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