The fourth Earl of Sandwich, a man named John Montagu, is often credited with the invention of this delicious creation in the late 1700s. But it’s more likely he simply popularized a food that already existed. Either way, people have been layering vegetables, meats and cheeses between bread — and scarfing down the results — for centuries.
And while those sammies you throw together for lunch may be passable, it’s never too late to up your game. It turns out that many expert sandwich makers and deli owners approach things just like a five-star chef. They balance flavors and add different textures — and you can do it too. Give their easy tips a try, and we promise your next sandwich will be the best thing since … well, sliced bread.
Use better bread
“The biggest mistake people make when making a sandwich is that they use subpar bread!” says Mauro, who co-hosts The Kitchen on Food Network and owns Mauro Provisions, which sells Chicago-themed foods. “The bread is literally the foundation and roof of every sandwich. It’s where your teeth and tastebuds start and end every bite.”
Anthony Lygizos, founder of Leven Deli in Denver, agrees: “The structure of your bread is crucial! Opt for bread with a solid crust and sturdy texture; this will hold everything together, especially when toasted or grilled.” Not sure which bread to choose? Chef Vi Nguyen, director of culinary operations at Virginia-based Thompson Restaurants, recommends ciabatta, sourdough, croissants and French baguettes.
Give mediocre loaves a boost by buttering and griddling them, or sticking them in the oven or toaster for a few minutes.
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Talk about a cut above: This knife gets over 17,000 five-star reviews on Amazon! It’s made by the brand responsible for one of our all-time favorite tested chef’s knives, Mercer Culinary.
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A favorite of Yahoo editors (and Ina Garten!), this cast iron skillet is a bargain for something that may well last a lifetime. You can use it to griddle bread, but it also can go in the oven and even over a campfire.
Walmart
This new toaster has one long slot, so you can easily toast baguettes, ciabattas and other longer pieces of bread (or simply put two standard-size slices next to one another). Plus, it comes in chic, on-trend colors including teal, plum and cream.
Don’t overdo the fillings
“Balance is everything!” Lygizos says. “Often, people go a bit heavy on the protein, which can throw off the entire sandwich. At Leven, we’ve found the sweet spot is to use 6 to 7 ounces of protein for a large, full-sized sandwich. This gives that satisfying bite without overpowering the other flavors.”
Mauro’s go-to formula for the perfect bread-to-filling ratio is 20% bread, 20% vegetable, 30% main event, 10% sauce or condiment, 10% pickled or crunch element and 10% cheese.
On the flip side, make sure your bread isn’t too bulky for your fillings. “For example, I wouldn’t use a baguette to make grilled cheese as there is too much hard crust to provide welcome comfort for beautifully melted cheese,” says Myles Moody, owner of Kinship Butcher & Sundry in Atlanta.
Amazon
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Giada De Laurentiis’ favorite “baby knife” works wonders slicing tomatoes, garlic and other small ingredients. It’s made by Victorinox, which is famous for producing the original Swiss Army Knife — so you know it’ll do the job.
Get saucy
Sauces and condiments help add moisture to a sandwich, but make sure not to drench the bread, Lygizos says. And most importantly, “When applying any sauce, schmear or spread, crust to crust is a must,” Mauro says. Coating the entire slice of bread “ensures each bite is as even as possible!”
Looking for your next favorite condiment? Both Lygizos and Moody named Duke’s mayo as their go-to. “I only have one hard rule: ‘Duke’s or die.’ Moisture, acidity and salt must balance any sandwich; Duke’s is the answer,” Moody says.
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A wide blade makes this knife ideal for spreading condiments and even trimming sandwich toppings like large-leaf lettuce in a pinch. It has earned an impressive 4,200 five-star reviews on Amazon.
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“We use Duke’s high-quality mayo, often elevating it with garlic, fresh herbs or aromatics,” Lygizos says. “A well-crafted sauce adds depth and dimension to every bite. So, don’t hesitate to get unique and make every sandwich an experience!”
Not a mayo person? Here are some more chef-approved condiments.
Mix different textures
Build in layers
To make sure the last bite is just as satisfying as the first, it pays to be a little more thoughtful about how you add your ingredients, rather than just slapping them all together. “The build is critical!” says Nguyen, who advises working around wet ingredients like tomatoes, tuna salad and condiments. To prevent sogginess, make sure they are surrounded by drier ingredients (like bread) or ones that can stand up to moisture (like several slices of turkey). “Careful layering ensures every bite is perfectly balanced,” says Laurent Tourondel, founder of L’Amico, SECOND, Skirt Steak and Back Bar.
More sandwich-making must-haves for National Sandwich Day
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This fan-favorite breakfast-sandwich maker lets you whip up a crunchy, chewy, savory egg sandwich in minutes. It changed one Yahoo shopping editor’s mornings forever!
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Serve up those sammies on something special! These enamelware plates look pleasingly old-school, plus you don’t need to worry about them shattering.
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If you’re on Team No Crust, you’ll want to nab one of these cutting tools. It not only removes the crust but also crimps the edges of the bread so your fillings stay neatly inside.
