While they are too often thrown together without much thought while you’re in a hurry, I know sandwiches have the ability to be a glorious meal, a masterpiece even. (I am someone who writes recipes for a living.)
Crave-worthy sandwiches should be tall. They should be assembled intentionally and with precision. Each layer—and there should be many—should bring something to the table. A good crusty bread is very important, but in between, there should be all sorts of textures going on: creamy dressings, strong mustard, like French’s, smooth cheeses, crunchy toppings, and crisp greens all work.
Here are just seven of my most important tips to keep in mind when assembling your perfect sandwich.
When in doubt, toast it
Beecher LaFrance
If this is the only tip you put into practice I might be okay with that. Never underestimate buttery toasted bread on a sandwich. It will provide extra crunch and flavor and can make even the simplest sandwich so much better. Whether you use a toaster, panini press, or toast it in a little butter over the stove, it doesn’t matter: Just do it. An extra little tip: after toasting your bread, rub a halved clove of garlic over it.
Lean in to the mustard
Beecher LaFrance
This is a big one. Whether you reach for French’s Classic Yellow Mustard or French’s Spicy Brown Mustard, it doesn’t matter. Just make sure it’s on your sandwich. Mustard is such a great condiment and goes with all kinds of sandwiches imaginable, like classic club and Cuban sandwiches. It’s bright and punchy and sometimes spicy or sweet. I love a good stone ground dijon and how it takes a simple sandwich and gives it excitement (looking at you ham sandwiches). Mix and match different kinds of mustards and really have fun with it.
Add some crunch
Beecher LaFrance
Skipped the toasted bread? Add some crunch in the middle of your sandwich! This can come from crisp romaine or even something like potato chips. It will make a sandwich go from classic to exceptional. Try adding apples, celery, bell peppers, and of course crispy bacon.
Cook your own meat
Beecher LaFrance
Sandwiches are a great way to use up leftover roast beef. Thick slices of ham are infinitely better than those packaged deli sliced ones and leftover turkey breast or roast chicken will find new life in a sandwich.
Pick better bread
Beecher LaFrance
No, you don’t have to make homemade sourdough, but better bread makes a better sandwich. Sliced white bread has its place with a basic PB&J, but for any other sandwich, look for something with hearty crust or with extra texture. Multiseed or whole grain breads are great options that will provide more flavor and texture, and a peasant or country bread are excellent go-tos!
Don’t shy away from the veggies
Beecher LaFrance
My favorite sandwich doesn’t have any meat on it. Instead it’s a perfectly roasted slice of butternut squash with some goat cheese and arugula—a little sweet, but hearty, packing the satisfaction of a meat-filled version.
All sorts of vegetables go well on a sandwich, like roasted cauliflower, caramelized onions, squash, and sweet potatoes. (There is something about the texture of roasted veggies that just work so well on a sandwich.) Plus, you can spice and season the veggies any way you want, like with chili powder, garlic, Italian seasoning, or paprika, making each sandwich unique, new and so much more exciting.
Go all in on pickled things
Beecher LaFrance
Anything pickled belongs on a sandwich. It’s a great crunch option and provides a bright acidity that can pick up any sandwich and tease out other flavors. Pickled red onions and jalapeños go on every sandwich I make without exception. A little of the pickled liquid is a must as well!
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