What makes a great sandwich?

Epicurean Exploits - Food and Recipes
1

Lately, I’m starting to become a sandwich guy around lunchtime.

What makes a great sandwich really great?

Anyone got and great sandwich recipes? Actually, sandwiches are more like assembly instructions rather then recipes.
Anyone got any good sandwich blueprints?

2

You cannot have a great or even a good sandwich without great bread…period.

For me, a great sandwich has mustard and NOT mayo or Miracle Whip.

3

I agree with all of those points.


Miracle Whip? ugh… There is no ‘miracle’ in that stuff.

4

I’ll preface this by saying these merely reflect my opinions of what makes a good sandwhich – by no means do I think that everyone will (or even should) agree with them. I state them as facts only because I’m rather opinionated … now, on with the show:

1st of all: protein – and for me, peanut butter won’t count – I’m talking some kind of meat. The more the better!
2nd: good bread – I prefer seeded Rye, but just go with whatever you like.
3rd: thicker is better: A good sandwich will be at least 2" thick – 4" is best … anything over 5" is just ridiculous, and probably for show more than anything else.
4th: mustard. The type will vary depending on the sandwhich.
5th: cheese: type will vary

1-5 are the necessities (I’m willing to make the occasional exception on the cheese, and leave it off … for an ahi tuna sandwich, for example). Beyond that, depending on the sandwich, I sometimes feel these need to be a part of it:
greens – preferably arugula, but spinach, or red leaf lettuce are also nice
ripe tomato slices
egg over-easy, or fried (an excellent twist on a traditional pastrami/corned beef on rye … not very healthy)
sprouts
pepperocini
salt & pepper (mainly for turkey and/or chicken)
garlic butter (I’m thinking roast beef sandwich here)

some sandwiches are also better served warm/hot than cold … but if you’re thinking of doing these for lunch then I reckon you are thinking of cold sandwiches.

Damn … now I’m hungry.

5

AMEN, brother! [thumbs-up.gif]

6

Brian, what are you doing this afternoon? Fly up here and make me a damn sandwich!!

7

that would be much more enjoyable than the effin’ Complaint I’m working on.

8

I have been eating my way through Nancy Silverton’s Sandwich Book - The Best Sandwiches Ever - From Thursday Nights at Campanile. Just loving every bite. Regarding mayo vs. mustard vs…, depends on the rest of the sandwich, but a thick slather of good butter is often my choice.

Bread is the star and when it comes to fillings, less is usually more.

I like this quote from the book:

If I’m ever stranded on a desert island with only three ingredients, I pray they are prosciutto, butter, and baguette.

9

Avocado instead of cheese or butter

10

And you claim to be from Wisconsin?

11

If they could grow avocado trees here, they would. As for me, I have a nice tree in my backyard with almost 4 dozen fruit on it this year…for ultimate win.

12

Avocado AND cheese is better! And to counter Tex, mustard is heinous on some sandwiches IMNSFHO. Personal preference aside (I don’t like mustard on turkey or anything with tomato), mustard and mayo don’t belong on a sub or a muffuletta no matter WHAT Subway says. And while I prefer a good artisan bread, you can’t beat low-brow buttermilk (white) bread for chicken or tuna salad.

13

Bacon