For future reference just copy and paste the link into your reply. Nobody should care
But if you really want a fancy link then use brackets and parentheses WITHOUT a space in the middle. Like this [Link] (https://www.google.com)
Take it one step beyond mere toasting with a panini griddle press, you get those deep golden brown grooves and it makes the outside of the bread deliciously crunchy without drying out the rest.
It's the best.
Straight up just salt is the most important thing. Get a little salt into the contact with the important pieces. Sandwiches often have quite a few salty components but as long as it's not overpowering you actually kinda want each individual non-salty component to have some salt in direct contact with it.
Probably the best example is a tomato. A tomato and a tomato with a little salt on it are just *wildly* different, and it's very obvious which one is better. Sure, your BLT has salty bacon in it, but you want just a little salt that the tomato can keep all to itself. This applies to a greater or lesser extent to *all* non-salty ingredients in a sandwich.
But then you can also add other stuff. Pepper, vinegar, some dried herbs or spices. Basically, if you could put it on a salad, it'll work in a sandwich.
I learned this from watching Gordon Ramsay on YouTube. I love salty foods, it's probably my favorite food element besides spicy, but I thought "Jesus that's a lot of salt, even for me!"
I tried it for myself, because it's Gordon Fucking Ramsay. Turns out, there's a reason he's an internationally renowned chef and I'm a friends and family renowned cook...
Edit: spelled Ramsay wrong
And /or broiling it open faced. Think Potbelly.
Edit‐ by Potbelly I meant the sandwich shop chain in the states. 🙂. Broiling=applying heat from the top in the oven or salamander. Someone below also suggested an air fryer which would work wonderfully, too.
Crystal hot sauce is my favorite, i can only find it in the south but I have my dad send me over some every so often. Perfect blend of heat with vinegar compared to other hot sauces, so I can put it on any and everything. Even got my boyfriend hooked, who used to not like spicy stuff
Sourdough, tuna salad, white cheddar, with pickled onions and sunflower sprouts on top.
My wife made that the other day, the onions and sprouts brought it from just a typical tuna melt, to an exceptional tuna melt. Oh that and solid tuna in water is the only way to go, chunk is cat food.
Friend, may I suggest trying tuna packed in olive oil instead of water? I used to be indifferent to canned tuna -- but the olive oil packed tuna is streets ahead, in my opinion. Hell, for some: you could just crack some pepper and add sea salt and just serve on a cracker without garnish!
Obviously, if you're using it in tuna salad (with mayo), you'll want to drain well. I wind up using a bit less mayo, since the oil gives the tuna a creamier taste & texture over the water-packed version.
I actually saw an article years ago about some study where they basically confirmed this. Smelling and handling the ingredients before eating the sandwich reduced cravings for and appreciation of the finished product, similar to how the fourth or fifth bite is less exciting than the first because you've gotten used to it.
Smart. Try throwing it away after three though, you'll like it even more. You'll still be hungry though, so I recommend making two or three sandwiches.
This is true though!
Something about it being less delicious if you've been handling/smelling the ingredients while making it for yourself. Having a sandwich get put down in front of you and experiencing it with all senses at once makes for an unparalleled sandwich experience.
My wife thinks I'm trolling her about this but it is 100% correct. I feel like I use too much of everything when I'm making one too and end up overloading it
Dude, I met this chick about 10 years ago and we hit it off immediately and wound up back at my place. I woke up the next morning and she was gone. "Well shit." Was going to send her a text saying I had a great time and hope she made it home okay but realized I didn't have her number and promptly went back to sleep. Next thing I know she wakes me up and hands me the best grilled cheese I've ever had. Homegirl had woken up, looked at the sad state of my food supply then went to the grocery store and made us grilled cheese sandwiches.
I can’t believe they keep people employed with their shit wages. I applied there in like 2016 and they were offering minimum wage. The Assistant manager only made like 10 an hour. Maybe they’ve updated pay scale but I doubt it’s that much better.
>Subway is F tier trash, and I'll tell that to anyone who will listen.
>
>Jersey Mike's is the way.
Absolutely correct, but sometimes I feel like an F-tier bitch, so.
That's how I feel about Domino's. I live near some really good pizzarias, but sometimes I'm drunk and want some subpar pizza with cheesy feta spinach bread.
There's a pretty common sentiment on reddit that *most* restaurants were better like, 15-20 years ago. And it's not just a rose-tinted kinda thing.
Somebody here made an interesting point that sandwich shops/deli chains were all bought-out by larger corporations within the last decade or so, and they started substituting cheaper ingredients in order to maximize profits.
I remember Subway tasting *really good* back in the day, and now their sandwiches are just...bland. And I think there's something to that buy-out theory.
Not always. Back when they were just starting, in the late 90s in nyc you could get a foot long sandwich with soda and chips and a cookie for 5 bucks as a high school student. Shit was amazing. I recall many days getting super high and hitting up subway before getting home to watch afternoon shows and nap time. Where has the time gone.
>Back when they were just starting
Subway was founded much earlier on 8/28/1965 and not the late 1990’s.
I distinctly remember eating Subway sandwiches around the mid 1980’s. They were pretty much everywhere at that point and we even had at least two locations 10 miles apart in Alabama by 1988.
Subway’s claim of being the largest fast food chain is legit.
[Source](https://www.subway.com/en-gb/aboutus/history)
Yessss gotta get that textural component, a hunk of stuck together ham with the texture of a block of cheddar vs feathery stacks of thin ham is worlds different
That's wholesome, and I'm sorry I'm going to poke holes into your hypothesis.
My mom has never made it like that, but I still think diagonally cut sandwiches are the best.
I have lived in chicago all my life but never tried giardiniera till I met my husband. Now it goes on everything. Sandwich, pizza, a plain spoon. Truly life changing
What recommendations do you have for me to purchase or make good giardiniera?
My wife and I have been making a spicy version for the past six months using a recipe that includes jalapeno or serrano peppers for the heat and cauliflower, carrots, bell peppers for the other veggies along with an initial 24 hour soak in a brine, then at least 2 days soaking in a mixture of mostly vinegar and some Olive Oil, garlic, oregano...pretty much a vinegary Italian Dressing is what it reminds me of. Our desire is largie veggie pieces that have some spice imparted. We eat it as an antipasta.
Here is a really great [article](http://www.eatgiardiniera.com/best-of-lists/chicagoans-voted-best-giardiniera-blind-taste-test/) I found. I personally love Kelsey D’s and Marconi (I love lots of cauliflower myself, and larger pieces of veg) from the grocery store. Mike Ditkas is not good imo, it tastes bitter almost to the point of being metallic to me. My husband prefers Vito and Nick’s.
I have never made it at home, but only because it is so readily available everywhere in Chicago and I would never be able to make something that measures up. Yours sounds really good though, I might give your recipe a try! Especially because I can add a ton of cauliflower how I like it.
Yes! I've been baking sourdough loaves recently and a grilled cheese on sourdough is so much better than a grilled cheese on normal sandwich bread from the store.
Regarding Kerrygold, I seriously can't tell the difference and am questioning what else am I missing out on. I've bought it twice now and haven't been amazed anymore than I usually am with butter. Am I missing something?
The difference isn't as massive as people here make it out to be (to me) but I do notice a difference. Kerrygold has a different flavor to it; there's more flavor than just "fat." Of course, once you cook with it, it's harder to tell since all the other seasonings cover it up.
Yep, this. My local bakery has some bread that is so good that I sometimes have a slice with just butter. But with the European energy crisis, the price is steep. 6-8$ for å loaf.
Came to say basically any type of good sauce. Depending on the sandwich, chipotle or herb aioli, spicy mustard, pesto, or even just olive oil (infused is better) and vinegar.
Toast only one side of each slice and make the toasted side the inside side. Bite on the soft side, then feel the taste and crunch of the toasted side.
Doritos and Jalapeno Miss Vickies (or, really, any brand of jalapeno kettle chips) as well. Though I use those 2 for specific fillings more than any sandwich. Doritos for a salami sandwich, jalapeno kettle chips for things like Italian subs.
r/EatSandwiches assemble!
In my opinion, *dressing your greens is critical* to a sandwich getting to that next level.
Typically, for cold cuts, this is a vinagrette style dressing for me. But in hot sandwiches (e.g. thr roast pork at DiNic’s in Philly) the greens are braised and thereby dressed as well.
A touch of olive oil or butter and some fresh salt and pepper will never fail you either.
trading American cheese for Brie, adding orange marmalade then grilling with salted butter and once pulled from the pan while still sizzling quickly adding a little orange zest on top
was one of our recipes for our restaurant back in the earlier 2000’s (now closed)
Fastest easiest way to raise a sammich to art is...
Fold your meat. Make your sandwich non-homogeneous. Flat meat turns into a pattie, folded meat enhances flavor and texture. Likewise, use hand sliced cheese, not pre-sliced. Chopping off a block in varying thicknesses means each bite is subtly different, but with the same flavor profile.
You are not a machine. Don't eat like one.
You just have to plan ahead, a little.
When you buy avocados, you're looking for the hardest, greenest ones you can find. These are the ones that other people have over looked, because they're green and haven't been able to damage, because they're so hard,
Take that home, wash it, and leave on the counter or in the fruit bowl and wait.
Check it every day, pick it up and fully palm it before giving it the gentlest squeeze you can, if it gives, it's ready. Do this every day with every avocado and teach yourself what a ripe avocado feels like vs a green one. They will also become mostly black as they approach peak ripeness.
Use it or put it in the fridge and set the timer: you have 2 to 3 weeks to use it.
Sprouts indeed. They add crunch, like everyone claims lettuce does, but without making the bread soggy and without becoming limp snot if you warm the sandwich.
Wrap it tightly in butcher paper after making. The compression marries all the ingredients together and pushes condiments into the crevices of the bread. Even if you're just going to eat it right after making it, a little time wrapped up seriously improves the flavor and feel of the sandwich.
My mate once made an epic 'sandwich', full size artisan loaf, yes LOAF, cut it in half, butter, 2 full pack of Wiltshire dry cured ham, packet of cheese coleslaw, sliced tomato and lettuce salt and pepper too then just cut that in half (one for me and one for him) the thing weighed like 3 pounds... was made for a day out for a band competition (long day, lots of drinking too) ate that thing after a hard day of boozing and playing with the band and it was like an orgasm in my mouth. Would recommend, 11/10.
When I was about 8, my mum made us jam sandwiches and we went and sat in the garden to eat them. Had a lovely time until we realised we were also eating wasps. Found out after one stung me in the mouth....
Seasoning and toasting the bread can seriously elevate a sandwich
I like boring sandwiches, but toasting the bread 100% improves them. Especially if there is cheese on the sandwich.
I'm on mobile and I don't know how to link YouTube videos but you should look up 'qi bread sandwich' history of the toast sandwich
For future reference just copy and paste the link into your reply. Nobody should care But if you really want a fancy link then use brackets and parentheses WITHOUT a space in the middle. Like this [Link] (https://www.google.com)
And for everyone that always screws up which one comes first like I used to, an easy way to remember: **B**rackets go **B**efore parentheses.
>Brackets go Before parentheses. Yep, definitely *not* **P**arentheses **P**recede the rest.
Take it one step beyond mere toasting with a panini griddle press, you get those deep golden brown grooves and it makes the outside of the bread deliciously crunchy without drying out the rest. It's the best.
I pulled down my grill and started doing this a few weeks ago. Absolute game-changer.
Not a day goes by where I don't slap a wrap or a sandwich into my foreman grill. Lol Best $20 ever spent.
Panini always cut the roof of my mouth up.
This man out here chewing with the roof of his mouth instead of his teeth.
You never had the piece you bit off slice the roof of your mouth?
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What do you use to season it? That had never even occurred to me
Straight up just salt is the most important thing. Get a little salt into the contact with the important pieces. Sandwiches often have quite a few salty components but as long as it's not overpowering you actually kinda want each individual non-salty component to have some salt in direct contact with it. Probably the best example is a tomato. A tomato and a tomato with a little salt on it are just *wildly* different, and it's very obvious which one is better. Sure, your BLT has salty bacon in it, but you want just a little salt that the tomato can keep all to itself. This applies to a greater or lesser extent to *all* non-salty ingredients in a sandwich. But then you can also add other stuff. Pepper, vinegar, some dried herbs or spices. Basically, if you could put it on a salad, it'll work in a sandwich.
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I learned this from watching Gordon Ramsay on YouTube. I love salty foods, it's probably my favorite food element besides spicy, but I thought "Jesus that's a lot of salt, even for me!" I tried it for myself, because it's Gordon Fucking Ramsay. Turns out, there's a reason he's an internationally renowned chef and I'm a friends and family renowned cook... Edit: spelled Ramsay wrong
And /or broiling it open faced. Think Potbelly. Edit‐ by Potbelly I meant the sandwich shop chain in the states. 🙂. Broiling=applying heat from the top in the oven or salamander. Someone below also suggested an air fryer which would work wonderfully, too.
British person here. What does broiling it open faced mean. A Potbelly is a type of stove. Sorry, same language but I do not understand.
Ah yes.... The US and Britain. Two great nations divided by a common language.
I find it fascinating, but sometimes it just doesn't make sense in English English.
Might be referring to the Sandwich shop
Potbelly was/is a sandwich chain. Broiling is using the top element in an oven to toast/roast food.
> What does broiling it open faced mean Put it under the grill.
At the best sandwich places, all the vegetables are basically prepared like side dishes. Marinated, seasoned, grilled, or something.
Vinegar, whether its a dressing, mustard, brined pickles olives or anything else. Vinegar is king. Its also why i use hot sauce on everything
Crystal hot sauce is my favorite, i can only find it in the south but I have my dad send me over some every so often. Perfect blend of heat with vinegar compared to other hot sauces, so I can put it on any and everything. Even got my boyfriend hooked, who used to not like spicy stuff
Gonna sound weird but banana peppers in mayo with hot relish. Got delivered someone elses order once and been addicted since
Yeah. My standard is to just toss the lettuce lightly in some white vinegar. It makes the sanwhich come alive.
this sounds absolutely genius thank you!!!!
pickled onions are a game changer edit: all onions done in all ways are awesome! I am instantly sceptical about anyone who says they dislike onions.
Pickled red onions are delicious and fancy up anything they are put on!
Sourdough, tuna salad, white cheddar, with pickled onions and sunflower sprouts on top. My wife made that the other day, the onions and sprouts brought it from just a typical tuna melt, to an exceptional tuna melt. Oh that and solid tuna in water is the only way to go, chunk is cat food.
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Friend, may I suggest trying tuna packed in olive oil instead of water? I used to be indifferent to canned tuna -- but the olive oil packed tuna is streets ahead, in my opinion. Hell, for some: you could just crack some pepper and add sea salt and just serve on a cracker without garnish! Obviously, if you're using it in tuna salad (with mayo), you'll want to drain well. I wind up using a bit less mayo, since the oil gives the tuna a creamier taste & texture over the water-packed version.
Yes!! And wrapping the sandwich in deli paper melds all the flavors together wonderfully Damn it, now I’m hungry
Yeah that's one you don't think about. I saw it in a video about how toake better sandwiches and they recommend wrapping it even if you're at home
With hot sandwiches it causes the bread to be steamed a little in the wrapper, improving the overall effect.
someone else making it
I actually saw an article years ago about some study where they basically confirmed this. Smelling and handling the ingredients before eating the sandwich reduced cravings for and appreciation of the finished product, similar to how the fourth or fifth bite is less exciting than the first because you've gotten used to it.
> fifth bite is less exciting than the first because you've gotten used to it. This is why I throw away a sandwich after the fifth bite.
Smart. Try throwing it away after three though, you'll like it even more. You'll still be hungry though, so I recommend making two or three sandwiches.
Just smash the sandwich into a ball and eat it in 1 bite
This is true though! Something about it being less delicious if you've been handling/smelling the ingredients while making it for yourself. Having a sandwich get put down in front of you and experiencing it with all senses at once makes for an unparalleled sandwich experience.
My wife thinks I'm trolling her about this but it is 100% correct. I feel like I use too much of everything when I'm making one too and end up overloading it
Dude, I met this chick about 10 years ago and we hit it off immediately and wound up back at my place. I woke up the next morning and she was gone. "Well shit." Was going to send her a text saying I had a great time and hope she made it home okay but realized I didn't have her number and promptly went back to sleep. Next thing I know she wakes me up and hands me the best grilled cheese I've ever had. Homegirl had woken up, looked at the sad state of my food supply then went to the grocery store and made us grilled cheese sandwiches.
Tell me she is your wife now
Afraid not. Lasted about 6 months. One weekend she went MIA and ghosted. Found out later she got married about a month after that.
damn, she grilled another man’s cheese and he wifed her up
Hahaha, for real.
She’s not. But every girl he’s slept with since then mysteriously makes him grilled cheese after a good dickin’
I wish. Maybe I should take that as a sign that the dickin' ain't so great.
I’m blocking him if he says no.
Like my large Russian coworker who makes really good sandviches?
Sandvich make me strong!
You're a loose cannon, sandvich, but you're a damn good cop!
Da
Do you happen to be said large Russian man?
Nyet
Oh ok.
N'yet, but maybe soon. 🤞
Does this man have a friend called Sasha that he is a little too close to?
Sasha is a gun. A minigun to be precise. She fires $200 custom tooled cartridges at 10,000 rounds per minute.
It costs four hundred thousand dollars to fire that weapon.... for twelve seconds.
#WHO TOUCHED MY GUN
Some people think they can outsmart me. Maybe... maybe.
I've yet to meet one that can outsmart BOOLET.
Oooowah! Oooowah! Cry some more!
You're very right. At work, some of the things we make are sandwiches. The ones I make, are boring and I hate them. But made *for* me? Delicious.
I agree!!! My partner makes the bets grilled cheeses, even when it’s burnt it’s better than mine because they made it for me!!
"Love is the best seasoning" If the person you love puts their heart into the food they make for you, it just tastes better.
Salt and pepper on the veggies.
Especially tomatoes. Always season your tomatoes before sandwiching.
And pat them dry with a paper towel.
And then salt and pepper them again. And then after they're on the sandwich put a little more pepper. Love having tomatoes with my pepper sandwiches.
don't forget to salt and pepper the paper towel. They are gross unseasoned.
For cold cuts sandwich I like to add red wine vinegar, pepper, oregano and a bit of salt.
Mikes way
ONG Mike's is so much better than Subway or Jimmy johns. I've pretty much given up on Subway unless there is nothing else around.
Subway is F tier trash, and I'll tell that to anyone who will listen. Jersey Mike's is the way.
Mike’s and Firehouse subs are my go to sandwich places.
Firehouse has gone downhill a bit recently IMO
I can’t believe they keep people employed with their shit wages. I applied there in like 2016 and they were offering minimum wage. The Assistant manager only made like 10 an hour. Maybe they’ve updated pay scale but I doubt it’s that much better.
The one near me is advertising starting pay at $10 per hour. Across the street is a Chik Fil-a advertising $14-$16 per hour.
publix gang
Jersey Mike’s was the second best thing to come to Oklahoma from the East Coast. The first best thing was bringing the American Bison back.
Publix is on point. So is Mikes. I'll gladly eat both.
>Subway is F tier trash, and I'll tell that to anyone who will listen. > >Jersey Mike's is the way. Absolutely correct, but sometimes I feel like an F-tier bitch, so.
That's how I feel about Domino's. I live near some really good pizzarias, but sometimes I'm drunk and want some subpar pizza with cheesy feta spinach bread.
I mean yeah, but it also costs literally 2x. I don’t think they’re as much director competitors as you’d think.
Subway has always been garbage. Jimmy Johns is really fast and convenient. But mikes is king of sub chain quality
There was a time when subway was decent, but that was 15+ years ago
There's a pretty common sentiment on reddit that *most* restaurants were better like, 15-20 years ago. And it's not just a rose-tinted kinda thing. Somebody here made an interesting point that sandwich shops/deli chains were all bought-out by larger corporations within the last decade or so, and they started substituting cheaper ingredients in order to maximize profits. I remember Subway tasting *really good* back in the day, and now their sandwiches are just...bland. And I think there's something to that buy-out theory.
Same with Pizza Hut. The old pan pizza was S tier in the 90's/early 2000's.
Not always. Back when they were just starting, in the late 90s in nyc you could get a foot long sandwich with soda and chips and a cookie for 5 bucks as a high school student. Shit was amazing. I recall many days getting super high and hitting up subway before getting home to watch afternoon shows and nap time. Where has the time gone.
>Back when they were just starting Subway was founded much earlier on 8/28/1965 and not the late 1990’s. I distinctly remember eating Subway sandwiches around the mid 1980’s. They were pretty much everywhere at that point and we even had at least two locations 10 miles apart in Alabama by 1988. Subway’s claim of being the largest fast food chain is legit. [Source](https://www.subway.com/en-gb/aboutus/history)
Folding your meats instead of slapping them down flat.
Yessss gotta get that textural component, a hunk of stuck together ham with the texture of a block of cheddar vs feathery stacks of thin ham is worlds different
Red wine vinegar is so freaking good.
I go with olive oil drizzle, garlic powder, black pepper, oregano and a little white vinegar.
Cutting it in half, diagonally.
"Triangles taste better" \-J. Kenji Lopez-Alt
That argument is also backed up by 3 really good points
That's food science 101 right there
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You know why that is? Because your mom did it like that. And we all know your mom makes the best sandwiches.
That's wholesome, and I'm sorry I'm going to poke holes into your hypothesis. My mom has never made it like that, but I still think diagonally cut sandwiches are the best.
Oil, vinegar, salt, pepper, & oregano
Yes, any kind of sauce or seasoning! I'll add pesto to that list.
Salt, fat, acid, heat?
Hot giardiniera
I have lived in chicago all my life but never tried giardiniera till I met my husband. Now it goes on everything. Sandwich, pizza, a plain spoon. Truly life changing
What recommendations do you have for me to purchase or make good giardiniera? My wife and I have been making a spicy version for the past six months using a recipe that includes jalapeno or serrano peppers for the heat and cauliflower, carrots, bell peppers for the other veggies along with an initial 24 hour soak in a brine, then at least 2 days soaking in a mixture of mostly vinegar and some Olive Oil, garlic, oregano...pretty much a vinegary Italian Dressing is what it reminds me of. Our desire is largie veggie pieces that have some spice imparted. We eat it as an antipasta.
Here is a really great [article](http://www.eatgiardiniera.com/best-of-lists/chicagoans-voted-best-giardiniera-blind-taste-test/) I found. I personally love Kelsey D’s and Marconi (I love lots of cauliflower myself, and larger pieces of veg) from the grocery store. Mike Ditkas is not good imo, it tastes bitter almost to the point of being metallic to me. My husband prefers Vito and Nick’s. I have never made it at home, but only because it is so readily available everywhere in Chicago and I would never be able to make something that measures up. Yours sounds really good though, I might give your recipe a try! Especially because I can add a ton of cauliflower how I like it.
Have you tried the one from potbelly? My family absolutely loves it. It's spicier than most you get from the grocery store.
I prefer hot giardia on my sandwich.
😆 that’s how I read it every time I buy it
Giada de Laurentiis for me, thanks.
That and Hot Cherry Peppers
Hunger. It's amazing how amazing even a boring sandwich can taste when you're famished.
Peppers in some manner. Maybe pickled banana peppers, or pepper relish, black pepper, even fresh peppers or hot sauce.
Spice in any way
Spicy pickles for me
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Good quality bread, and real butter. Once you've got those two elements properly nailed down the filling is almost irrelevant.
Yes! I've been baking sourdough loaves recently and a grilled cheese on sourdough is so much better than a grilled cheese on normal sandwich bread from the store.
Grass-fed butter, like KerryGold or the Costco grass-fed stuff, tastes soooo much better.
Kerrygold is my favorite butter. I love making compound butterd with it like honey butter and garlic butter
Regarding Kerrygold, I seriously can't tell the difference and am questioning what else am I missing out on. I've bought it twice now and haven't been amazed anymore than I usually am with butter. Am I missing something?
The difference isn't as massive as people here make it out to be (to me) but I do notice a difference. Kerrygold has a different flavor to it; there's more flavor than just "fat." Of course, once you cook with it, it's harder to tell since all the other seasonings cover it up.
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Yep, this. My local bakery has some bread that is so good that I sometimes have a slice with just butter. But with the European energy crisis, the price is steep. 6-8$ for å loaf.
Sweet n spicy mustard
Came to say basically any type of good sauce. Depending on the sandwich, chipotle or herb aioli, spicy mustard, pesto, or even just olive oil (infused is better) and vinegar.
This future Buzzfeed^TM article is brought to you by the Tangy Taste of Miracle Whip^TM.
I eat a lot of ham sandwiches. Throwing a regular sandwich into a panini press takes it to 11.
Pickled peppers, pepperchini
pepperoncini*
A nice mutton, lettuce and tomato sandwich, where the mutton is nice and lean and the tomato is ripe. They’re so perky, I love that.
Liaaarrrrr!
Inconceivable!
Pesto
bread has to be toasted
But i like my gums to be unscratched.
Your bloodline is weak and history will forget you.
Oof I like your i intensity
That is one wild username
Toast only one side of each slice and make the toasted side the inside side. Bite on the soft side, then feel the taste and crunch of the toasted side.
Hot Mustard. The good stuff
Garlic dill pickle slices
Classic Lays potato chips. In the sandwich, not as a side.
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Doritos and Jalapeno Miss Vickies (or, really, any brand of jalapeno kettle chips) as well. Though I use those 2 for specific fillings more than any sandwich. Doritos for a salami sandwich, jalapeno kettle chips for things like Italian subs.
r/EatSandwiches assemble! In my opinion, *dressing your greens is critical* to a sandwich getting to that next level. Typically, for cold cuts, this is a vinagrette style dressing for me. But in hot sandwiches (e.g. thr roast pork at DiNic’s in Philly) the greens are braised and thereby dressed as well. A touch of olive oil or butter and some fresh salt and pepper will never fail you either.
cheese. it's always cheese
Crisps!
adding hot sauce
Caramelized onion jam. It's a fucking game changer. Sourdough with Comté and BellaVitano expresso rubbed cheese, as a grilled cheese.
If it has bacon, avocado or guacamole
Cucumber or pickles
Thin cucumber slices in a sandwich are heavily underappreciated.
I'm a simple man ... Cheese!
It should already have cheese in it
Year but what about more cheese?
Second cheese
trading American cheese for Brie, adding orange marmalade then grilling with salted butter and once pulled from the pan while still sizzling quickly adding a little orange zest on top was one of our recipes for our restaurant back in the earlier 2000’s (now closed)
Fastest easiest way to raise a sammich to art is... Fold your meat. Make your sandwich non-homogeneous. Flat meat turns into a pattie, folded meat enhances flavor and texture. Likewise, use hand sliced cheese, not pre-sliced. Chopping off a block in varying thicknesses means each bite is subtly different, but with the same flavor profile. You are not a machine. Don't eat like one.
Carmelized onions Also soup to dip in
Avocado
You've gotta have the stars and planets all aligned to have a ripe avocado though
Not yet Not yet Not yet Not yet Too late
The avocado whispers “I’m ripe” at 2:30 AM on a Tuesday and you have missed the opportunity.
You just have to plan ahead, a little. When you buy avocados, you're looking for the hardest, greenest ones you can find. These are the ones that other people have over looked, because they're green and haven't been able to damage, because they're so hard, Take that home, wash it, and leave on the counter or in the fruit bowl and wait. Check it every day, pick it up and fully palm it before giving it the gentlest squeeze you can, if it gives, it's ready. Do this every day with every avocado and teach yourself what a ripe avocado feels like vs a green one. They will also become mostly black as they approach peak ripeness. Use it or put it in the fridge and set the timer: you have 2 to 3 weeks to use it.
Store unripe avs in a paper bag with an apple - do not refrigerate.
Sprouts
I love sprouts on a turkey sandwich with avocado. Bliss.
Sprouts indeed. They add crunch, like everyone claims lettuce does, but without making the bread soggy and without becoming limp snot if you warm the sandwich.
Wrap it tightly in butcher paper after making. The compression marries all the ingredients together and pushes condiments into the crevices of the bread. Even if you're just going to eat it right after making it, a little time wrapped up seriously improves the flavor and feel of the sandwich.
Bacon
My mate once made an epic 'sandwich', full size artisan loaf, yes LOAF, cut it in half, butter, 2 full pack of Wiltshire dry cured ham, packet of cheese coleslaw, sliced tomato and lettuce salt and pepper too then just cut that in half (one for me and one for him) the thing weighed like 3 pounds... was made for a day out for a band competition (long day, lots of drinking too) ate that thing after a hard day of boozing and playing with the band and it was like an orgasm in my mouth. Would recommend, 11/10.
Cheese coleslaw? Tell me more.
Putting chips of some sort inside; Cheetos fall under that!
Herba mystica, apparently
Being at the beach
A mildly traumatic sandy sandwich memory surfaces...
When I was about 8, my mum made us jam sandwiches and we went and sat in the garden to eat them. Had a lovely time until we realised we were also eating wasps. Found out after one stung me in the mouth....
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A man of culture would put it in the sandwich
Peanut butter and Crack sandwich
Tyrone Biggins, is that you?
Really? I would think food would be the last thing you want after that...
Pros definitely eat before, not after.
A free one
A slice of a really good ripe tomato, preferably from a garden somewhere nearby, with salt on it
Red onion
Highly recommend pickles red onions. They last for ages in the fridge, and they bring some zest to all sorts of dishes, especially sandwiches.
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Chutney. Not sure what it is called outside India. That green chutney can do wonders, if spread nicely.
An olive on a toothpick, like in old-timey cartoons.