Tips for Designing and Making Your Own Signature Sandwich
If you don't consider yourself a cook (yet) you can still be a brilliant sandwich creator. It's all about taste and logic - and your willingness to experiment. You will then enjoy being known as the maker (and eater and sharer) of a Signature Sandwich. Read on for tips re: sandwich greatness. Maybe you'll design an entire collection.
- •The bread is everything.Choose breads or rolls specifically w your sandwich in mind - bread shouldn't be an afterthought. Match up the flavors and textures in your mind when you picture your creation. Make sure the bread is very fresh; fine to freeze fresh bread airtight in heavy zip-style bags for anything you make later than tomorrow.
- •Bold the mayo.If you are a mayo person, perk it up with lemon or lime juice, garlic (roasted or freshly pressed), horseradish or wasabi, minced herbs (chives, basic, tarragon, cilantro), curry paste, chili paste.
- •The million mustard optionsSo many mustards to choose from - it can be dizzying. Just buy whatever looks intriguing and start a collection. The good news is they tend to keep forever, and each sandwich can be a fun taste trial.
- •Other cool spreadsSupermarkets have entire sections -refrigerated and on regular shelves - of potently tasty spreads and dips (various pestos, hummus iterations, tapenades, mashed eggplant this, puréed red pepper that) all of which are potential sandwich enhancing material. Expand horizons.
- •Unusual vegetable choicesRoast or grill extra zucchini, onion, eggplant, peppers, portobello mushrooms when making these for dinner, and save some for your sig sandwich. Consider marinated artichoke hearts, slow-roasted Roma tomatoes, or even leftover salad that might be too wilted for another use. Also, cole slaw.
- •Pickles and pickled thingsSliced pickles (cucumber, peppers) from a jar or pickled vegetables (mushrooms, onions, cauliflower) pack seamlessly and perkily into a sandwich. Always a mouth surprise even when otherwise expected.
- •Open or closed?If you're eating at home, consider an open vertical sandwich piled high w pretty and delicious bits that you totally don't mind falling off onto your plate. If packing a lunch to go, close it up thoroughly, careful not to squeeze or smash. Consider a hollowed out baguette or roll to accommodate more filling(s).
- •Toasted or soft?For some people, toasting the bread is a requirement. Others need it pillow soft. Some love a combination of very crusty outside and soft in the inner sanctum. Consider grilling thick slices of sourdough (both sides, brushed w olive oil or butter) in a small frying pan beforehand.
- •Grilled? Panini-pressed? Cheese-melted?Yes.
- •Central sliced item - deluxe versionIf you're making the kind of sandwich that features a neat pile of sliced turkey or chicken or steak or brisket or roast beef, go the high-quality route. Either cook a very good cut yourself, or buy top of the line from a high-end purveyor. Avoid cheap pre-packaged "sandwich meat" if you want your sandwich to be truly Signature.
- •Cheese. 🙌Cheese sandwiches are a world unto themselves. And grilled cheese is its own universe within that world (looking at you, @gabimoskowitz ) You could and well might spend a lifetime mixing and matching various cheeses, breads, spreads, formats. Worse things have been known to happen.
- •PB&J fun variationTake it up a notch and make it personal and new. Highest quality whole-grain bread, exquisitely pure PB, and substitute fresh fruit for the J: sliced fresh peaches or grapes are the best. Just slip them right in there. Generously.
- •Avocado toast, advanced degreeStart w your trusty avo toast, and add roasted vegetables, tomatoes, bacon, and/or maybe even half of a freshly boiled egg w a softish yolk.
- •BLT+Olive-oil pan-grill the bread first, then consider adding roasted tomatoes (if available fresh ones are less than great) and or some peppery watercress or arugula instead of the L, and/or sliced avocado or a fried egg. Vegetarians can enjoy this too, w @gabimoskowitz 's infamous, game-changing mushroom bacon.
- •Fried egg blissConsider a plain fried egg sandwich w the absolute freshest egg (pasture-raised, orange-yellow yolk) on olive oil-grilled bread. Maybe melt some aged cheddar onto the bread before adding the egg. Maybe regale w a roasted sweet bell pepper. Maybe not. "Signature" means you're the boss of this.
- •Deviled Egg Salad w AlmondsAdd prepared mustard and chopped, roasted almonds to your already brilliant egg salad.
- •Tarragon Chicken Salad w GrapesExactly what it says. Add tarragon to the mayo. Chives, also, if available. Slice & add seedless red grapes. Extra black pepper is also welcome.
- •Tuna becomes Pan BagnatThis treatment will have a Nice effect on your tuna sandwich. Use the kind packed in olive oil. Hold the mayo. Use olive oil instead on your sweet little bakery-fresh pain de campagne (or plain crusty flat-disk roll). Add sliced h-b egg, roasted sweet peppers, pitted olives, a few anchovies, a soupçon of très thinly sliced red onion. Magnifique!