Sandwiches: Take Your Stack Seriously

A great sandwich needs to encompass a lot of things. Here are the major things that have to be considered when making your own life-changing sandwich at home.

I was a little late to the sandwich party. The major food groups for me as a kid were cocoa puffs, mac and cheese, and peanut butter and jelly. It was my family who educated me on great sandwiches. Everybody has their own favorites. My mom only likes her deli meat shaven with a little Miracle Whip on the sandwich. My dad loves the toasting Italian bread and smearing peanut butter on top with a thick slice of tomato and bacon. What I use to cringe at as a child, I am now recreating for Cooking with Caitlin…

A great sandwich needs to encompass a lot of things. It has to be juicy, meaty, crunchy, creamy, and filling. A sandwich that doesn’t make you full is a snack, and not as enjoyable.  Here are the major things that have to be considered when making your own life changing sandwich at home:

The Bread:

I don’t think that bread gets enough credit. Of course, you have the classic sliced white bread. But isn’t it horrible when it disintegrates under all of the toppings? Soggy bread is the cardinal of sandwich sins. The solution is to play with your bread. Instead of the simple white bread, why not substitute with a crusty Italian bread? Or, go to an actual bakery versus the grocery store and get artisan breads. Farmers, sour dough, brioche, olive breads are all delicious and the flavors and textures will help to create a gourmet sandwich. We have served sandwiches on biscuits, dinner rolls, giant soft pretzels, and even waffles. I think when it comes to bread the more fun the better. The worse case situation would be you would have to eat extra bread.

The Meat:

I usually pick my sandwiches based on what the meat of the sandwich is. Meat tends to be the biggest decision. Some people believe the more varieties of meat on a sandwich the better, but I think perfectly-placed flavorful meat is is the best. First, you need to buy great quality deli meat. When you buy roasted turkey breast it should look like something you eat on Thanksgiving. (Whenever I’m eating deli meat in a uniform consistency with pockets of something clear, I always get a little nervous—what part of the bird does it really come from?)  Also, when I make my sandwiches I always fold my meat into kind of a triangle shape before I place it. This way each piece of meat is made to be 3 times thicker, plus its more attractive. And don’t feel like you have to just keep it simple with deli meats. We’ve used slow-cooked chicken mole, hand-shredded fried chicken, and grilled fish as the meat. If it tastes good on a plate, chances are it’ll taste better in between two pieces of bread.

The Spread:

Some people keep it simple with ketchup, mustard, or mayonnaise, but there are so many more options. You can play with your mustard, a creamy dijon, a course spicy mustard, or a simple Buttercup Mustard.  For people who aren’t willing to get out their food processor, there are all sorts of prepared and bottled toppings these days. There is chipotle mayonnaise, dijonnaise, garlic and herb mayonnaise.  At the grocery, look on top or near the deli because the creators of the meats usually offer amazing spreads to go with their products—horseradish mayonnaise, sun dried tomato mayonnaise, oil and vinegar are all so yummy.  And why just use simple spreads? I like to use hummus or cream cheese as spreads too. Hummus adds great flavor, texture, and moisture simple ketchup just can’t.

The Cheese:

I appreciate how adventurous sandwich shops are now with cheeses. I remember being able to choose from American, White American, Swiss, or Cheddar. I love a simple Pepper Jack or a creamy Brie. I usually think of what cheese I’m going to use last and use it as the cure to whatever my sandwich is missing. For example, if it’s meaty and crunchy, then I’ll toast a Havarti on the sandwich for some smooth creaminess. My dad loves getting horseradish cheddar on his burgers. Just one day, plan 15 minutes of standing in front of a great cheese counter. The people working behind the counter are usually well-versed and even offer samples if it will help you make a decision. While you’re there, be sure to sample the Guiness Stout Cheddar, the aged Gouda, and a Lemon Stilton. They are all so good and will add so much to any sandwich.

So, play with your food. If it looks good or sounds interesting, chances are it’ll rock your world.