Whether you are making an Italian Meats Sandwich with Pepperoni and Salami or Peanut Butter and Jelly Sandwich, Follow These Rules for a Better Outcome
Moses brought the 10 commandments down from Mount Sinai and delivered them to the people, we can’t top that, but we can give you some very important rules to consider when making a sandwich. Whether you are making an Italian meats sandwich with pepperoni and salami or peanut butter and jelly sandwich, follow these rules for a better outcome.
Meat Thickness Matters
Cut each of the meats you are using on your sandwich to the thickness that allows the best flavors and textures. For example, roast beef is far better sliced thin while salami should be a thicker slice. This is important to the bite experience.
Use Great Ingredients
Slimy, store bought cold cuts simply won't do if you desire a tasty sandwich. The same holds true for the bread you choose, leave the Wonderbread on the shelf at the store and opt for something not filled with preservatives.
Have At Least One Aged Ingredient
The perfect sandwich is all about balance and balance comes from a mix of fresh and aged ingredients. In this case, aged simply means something that has had a bit of time to sit and let their ingredients meld together. For example, you could throw on an aged slice of cheese, pickled veggies or cured meats. Let the brightness of the fresh ingredients mesh with the tastiness of worn-in ingredients.
Keep It Together, Man
A great sandwich is often a sloppy adventure, but if a bread wall gives way and half the ingredients fall out, we would chalk that up as a failure. We realize how hard it is to build an indestructible fortress of meats, cheeses and other ingredients, so take a page from the pros, restaurants who serve messy sandwiches all day long. That is, if you have a weak structure, wrap that sandwich with wax or butcher paper for some external strength.
Every great sandwich needs something acidic, like a good pickle. A good pickle, like a gherkin or giardiniera brings a depth of flavor, great texture and in some cases, added spice.
From the Bottom Up
Always build your masterpiece sandwiches from the bottom up, starting with the driest ingredients first. This way, you won’t bite into soggy bread.
A Word on Architecture
The placement of cheeses on your sandwich is also important. You want the sharper cheeses, like cheddar, to go closer to the top while milder cheeses, like mozzarella, go farther down the bottom.
Mix It Up
If you always make a peanut butter and jelly sandwich by putting the peanut butter on the bottom and jelly on the top, try putting peanut butter on both slices of bread. It’s something different and you are less likely to suffer soggy bread.
Whatever condiments you choose for your sandwich, the key is the proper condiment-to-ingredient ratio. You want to find that ratio so that the bread is not over-saturated and yet there is an even distribution of condiment throughout. Nothing is worse than a bite where all you get is dry bread.