Delicious, healthy, filling and fulfilling. Plus, you can make it fast and also eat it when you’re in a rush. Indeed, a sandwich can save the day. Learn the basics that will help you make a great sandwich every time you want one.
Keep your sandwich fresh.
Assemble your sandwich when you’re ready to eat it. If you need to make one that you’ll eat for later, use crustier breads like baguette or ciabatta, rather than sliced bread. Layer ingredients like cheese or cold cuts around wetter ingredients like tomato or lettuce. Wrap sandwiches in greaseproof or baking paper and place into a lunchbox or plastic bag.
Be creative with ingredients.
Use a variety of breads, wraps, rolls and fillings. Mix up different combination of breads and fillings for every day of the week. Mustard and mayo are familiar spreads, but also try vinaigrettes, pestos, BBQ sauces, chutneys and salsas.
Be gentle.
Don’t press the bread too firmly when you apply the spread or else it will tear. Place the bread onto a board and use a flat-bladed knife to lightly coat the bread with the spread, then add the toppings. Don’t press down too firmly when cutting the sandwich either, and make sure you use a sharp serrated knife so that the bread is not squashed while slicing.
Toast the bread.
Toasting will bring out the sweetness in the bread and will warm up whatever filling you put on. If you are making a ham and cheese sandwich, lay a few slices of ham and some grated cheese on a wrap, roll it up and microwave it for about 30 seconds.
Maximise leftovers.
Leftovers from last night’s dinner can make good sandwich fillings. Meatloaf is the ultimate go-to for a hearty sandwich. You can also try pieces of grilled chicken or roast pork.
Give your sandwich extra crunch.
Add butter lettuce leaves, sliced cucumber, avocado, shredded carrot, alfalfa sprouts or sundried tomatoes. Roasted vegetables will taste even better the next day as part of a wrap or sandwich filling. Ensure that salad greens are washed, dried and chilled in a plastic bag in the fridge before adding them to sandwich fillings.
Take the edge off onions.
Soak thinly sliced onions in ice water for 20 minutes or so, then drain and blot dry. You can also toss sliced onions with a generous sprinkling of kosher salt. Wait a few minutes, rinse and drain.
Season your sandwich.
Start with good old salt and pepper, and try adding fresh herbs like basil leaves or coriander.
With these tips, you can enjoy your sandwich wherever you go. On really busy days or if you just want to shake things up, order a sandwich from the best restaurants in Australia.