Making a good sandwich | the basic elements

Sandwiches are eaten the world over in various forms and types proving pleasure to many. While sandwich recipes are all very good and dandy, what is it that actually makes a good sandwich? By sandwiches I also include all forms that fall under this, including subs, torpedos and anything else of the naval sandwich variety!! :o)

The way a sandwich is prepared can mean the difference between you salivating when biting into it enjoying every scrumptious morsel of the sandwich, or being totally disappointed and feeling hungrier than you were before. There’s nothing worse than a bad sandwich when you haven’t eaten all day!

I think a good sandwich consist of a combination of various factors, an area I like to call ‘Sandwichology’.

Firstly, the type of bread and its freshness is key to a good sandwich. Soggy, old bread and you may as well be eating cardboard. The selection of bread also depends on the type of sandwich filling that’s going to be used.

Using toast when a ciabatta is called for is not the end of the world, but certainly reflects on the presentation of the final sandwich and its taste.

The bread should also be as fresh as possible. Where I live I'm lucky to have bakeries produce fresh bread every day and sell it directly. The taste (and smell!) of freshly baked bread is an experience on its own and adds volume when making sandwiches.

The next item on the list for great sandwiches is obviously the filling. Again, this should be fresh and should reflect what type of sandwich you are making. There's nothing worse than catching a bug from filler ingredients that are past their usage date or of poor quality (especially off chesses and meats..yuck!). Invest a little in the filling and this will go a long way!

Another two elements that will add to your gastronomic sandwich pleasure is the salad (if applicable) and the condiments. Again, freshness is key as is the quantity used. Usage of these depends on what sandwich you are making, but as a general rule, doesn’t use too much or too little of these elements. Too much Worcester sauce and your sandwich will taste like an armpit, and too much salad will make it taste like goat food!!

The type of sandwich being made will dictate whether it is of the warm or cold variety. If you are going for a hot sandwich, make sure the filling is warm and that the bread has seen the inside of an oven for a wee while. Whatever you do, don’t stick them in a microwave!! A cardinal sin for which you will never be forgiven!!!

Cold sandwiches and best made and left at room temperature if they are going to be served within 30 minutes. Any longer and they should be put in the fridge until being served to preserve the texture and quality, and to ensure no nasty bugs start taking a liking to the sandwich. Nothing worse than a 'buggy' sandwich!

To cut or not to cut the sandwich, that is the final question! When I’m eating a sandwich I want to feel as though I’m eating something substantial, so cutting a toast sandwich into four triangles doesn’t work for me! I prefer to cut all sandwiches into two parts, purely for the purposes of ‘eating management’. I don’t think there is a need to cut any smaller……unless your sandwich is a meter long sub!

I think I have covered pretty much all the element that make a good sandwich. If you have any ideas or additions, please share them!!