I love a good sandwich. Unfortunately, I don’t eat them often. That’s because I’m not very good at making a satisfying sandwich. Yes, it’s a point of personal shame. And while amazing sandwich shops are abundant (both chain store and independent) where I live, they are all very pricey.
Apparently, I’m not alone in my love of deliciousness piled between slices of bread. Sandwiches are a staple in the American diet, with nearly half of adults (47%) consuming at least one sandwich daily. Cold-cut sandwiches are the most commonly consumed type, accounting for 27% of all sandwiches eaten by adults.
Sandwiches have been around since 18th century England and were invented by John Montagu, the 4th Earl of Sandwich. It was roast beef. The sandwich is so beloved that in the United States, the Department of Agriculture (USDA) and the Food and Drug Administration are responsible for “protecting the definition of sandwich”. Who knew?
The USDA defines a sandwich as “at least 35% cooked meat and no more than 50% bread” for closed sandwiches, and “at least 50% cooked meat” for open sandwiches. However, the same USDA manual determines that burritos and fajitas are “sandwich-like”, and frankfurters are a “sandwich-type”, while stromboli is explicitly excluded.
Regardless, there is always going to be debate as to what can be considered a sandwich, but for the purpose of this post, I’m not covering grilled cheese, burgers, or wraps. Don’t come for me. I’m just attempting to help you (and me) make a sandwich where the ingredients are not slipping and sliding out (hate that), tastes yummy, and doesn’t cost $12 – $20. So, let’s focus on basic cold-cut sandwiches.
Even professional and award-winning chefs like Top Chef All-Stars winner Richard Blais has said in interviews that “sandwiches are tough.” But he emphasized that the key is to think about the components of a good sandwich, “all of these things that make food great..like acidity, fat, textural contrast, temperature contrast, and salty, sweet, or sour flavors.”
Crafting a delicious sammie involves balancing several factors:
- High-Quality Ingredients: Opt for fresh, high-quality meats, cheeses, and vegetables. The quality of these components significantly impacts the overall flavor and satisfaction of the sandwich.
- Bread Selection: Choose bread that complements the filling. Artisan breads like sourdough, ciabatta, or whole-grain can enhance texture and taste. Toasting the bread adds a pleasant crunch and helps prevent sogginess.
- Balanced Fillings: Ensure a harmonious ratio of proteins, cheeses, and vegetables. Overloading can make the sandwich unwieldy, while too little filling may result in a lackluster experience.
- Proteins: Ham, turkey, pepperoni, salami, chicken, steak (any kind of beef), bacon, pork, portabello mushrooms, and tofu all make for tasty fillings.
Cheese: Don't use processed cheese slices. Consider cheeses other than American or Swiss. Pepperjack, Havarti, Munster, provolone, and even blue cheese or feta can amp up the flavor. - Vegetables: You don’t have to go with basic iceberg or romaine lettuce and tomatoes. Consider other greens (arugula, spinach, or even mixed greens). Add cranberries, peppers, pepperoncini, and pickled veggies (carrots, onions, cucumbers or pickles).
- Condiments and Spreads: Incorporate condiments to add moisture and flavor. Use classics like mayonnaise, and mustard, or add more adventurous options like aioli, pesto, hummus or specialty spreads to elevate the taste.
- Creative Choices: Put the potato chips in the sandwich rather than on the side. Add crunchy fried onions or fried shallots for additional texture and flavor.
- Proper Assembly: Layer ingredients thoughtfully to distribute flavors evenly. Placing wetter ingredients between layers of meat or cheese can prevent the bread from becoming soggy. Don’t put the lettuce or tomatoes directly on the bread.
