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Six Steps to Building a Better Sandwich

No more soggy sarnies; follow these tips for picnic lunches to brag about.

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This tuna Nicoise sandwich is perfect picnic fare.

Picnic problems 101: You've made a sandwich in the morning and by lunchtime it's soggy and inedible. Don't be embarrassed -- we've all been there. It's time to start building something better between your bread. Sandwich-making should employ a bit of culinary architecture and care. Behold these six steps to sandwich greatness.

 

 

1. Pack the condiments separately: Mayo, mustard, pesto, and vinaigrette are all great sandwich spreads because they add flavor as well as moisture. But let them sit for too long, and you'll be left with a wet mess (you wouldn't ketchup your fries in advance, would you?) Pack condiments in mini Tupperware containers to bring on your picnic and spread before eating.

 

2. Remember to season: A bland sandwich is a bad sandwich. A pinch of salt and pepper and even drizzling some olive oil can go a long way.

 

3. Tuck the tomato in the middle: First layer both slices of bread with meat and then with the tomatoes so that the juice doesn’t make the bread soggy.

 

4. Not all hearty sandwiches need meat: Just because something is vegetarian doesn't mean it can’t be wholly satisfying. Consider stacking your bread with avocados or hummus, as well as plenty of vegetables, to create a meal even carnivores will appreciate.

 

5. Use kitchen tools to make pressed sandwiches. Don’t have a panini maker? No worries! Use weighted plates (or a container of salt or even a jar of pickles) to press your sandwiches and create a similar effect.

 

6. Scoop the bread. Taking out the extra bread makes the sandwich lighter and you can use what you scoop out to make breadcrumbs.

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