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sandwich
it
in how
to build a better sandwich
by Yee-Fan Sun | 1
2 3
continued from page 2
the
condiments that bind
Of course, no sandwich
is complete without the all-powerful condiment, which not only helps
keep the bread and ingredients nicely bound together, but adds a good
dose of flavor as well. Now, when most people think sandwich condiments,
they think mayo vs. mustard (maybe Miracle Whip, though personally, I
find this last somewhat scary and vile). There's a reason mayonnaise and
mustard have become sandwich classics -- they do a great job of helping
your sandwich stay together, and they keep for a good long time in the
fridge. As long as you're using real mayo and a quality mustard (I like
a country-style Dijon mustard myself, the good strong kind in which you
can still see the lovely mustard seeds), these condiments can be pretty
tasty too.
But there's also a whole world
of condiment goodness that lies beyond the familiar mayo and mustard.
Hummus and cream cheese come in an array of scrumptious, ready-to-use
flavor variations and are both perfect for slathering onto sandwich
bread. Using guacamole, pesto, tapenade, or cranberry sauce can
transform a boring sandwich into something worthy of the schmanciest of
gourmet sandwich shops. Just about any dip, sauce, chutney or spread can
be co-opted for use in a sandwich; get creative with your condiments,
and you'll never have to eat a boring sandwich again.
under
construction
So you've gotten
inspired; all stocked up on the ingredients for your fabulous gourmet
sandwich, you're ready to start putting that baby together. Before you
start laying things down willy-nilly, here are a few tips on proper
sandwich building technique…
1
The first step, of course, will be cutting two slices of bread for
yourself (assuming you're using a loaf, that is). Use a proper bread
knife and be generous with your slices; each one should be between
½" and ¾" of an inch thick, substantial enough to support
all your sandwich fillings and provide plenty of yummy bread chew.
2
For each slice of bread, spread on a nice even layer of your chosen
condiment or condiments -- not too thick, not too skimpy. You want
enough mayo/mustard/whatever to bind the sandwich together, but not so
much that even the tiniest bite into your sandwich would cause the
condiments to ooze out and down your fingers.
3
Building atop of one of the slices of bread, layer on your greens and
heavier veggies (red peppers, cukes and the like).
4
Add your main filling (cheese, meat, whatever). If the filling
ingredients are flat, you'll want to try to create some volume if at all
possible. Having whisper-thin slices of meat or cheese will make this
easier; instead of just slapping down each slice, try to twist and fold
the slices to give them more height. I don't know why this makes the
sandwich taste better, but seriously: it makes a big difference.
5
Finish off with any light veggies (sprouts, herbs) and a good sprinkle
of freshly ground black pepper. Pop on the second slice of bread, slide
the whole thing into your favorite plastic container, and look forward
to lunch!
o check
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