Sandwiches are a staple of meals such as lunch, picnics, and afternoon teas. Sandwiches are often made in a slap-dash manner, adding fillings as you think of them. However, taking a moment to think about the order of the fillings will raise your sandwich-making to the next level.
Bread
Start by choosing your bread. There are many varieties of bread, from the standard white or brown to seeded, sourdough, and baguettes, to name just a few. Whether you butter it is a matter of preference, but butter can prevent the bread from becoming soggy.
Condiments
On the lower slice of bread, spread your condiments. Again, you are spoilt for choice with options such as mustard, mayonnaise, pesto, and hummus.
Vegetables
Next, add the vegetables. Standard ones can include salad leaves and tomatoes, but you can also use coleslaw, pickles, or caramelised onions. If any of these are very juicy, you may choose to add them to a different point of the sandwich to prevent the bread from becoming soggy, particularly if you have not buttered it.
Fillings
Fillings can be whatever you most enjoy. If you are adding cheese to the sandwich, this should go first, with options including cheddar, brie, and mozzarella. If you are adding meat, opt for thin slices rather than thick chunks to avoid overwhelming the flavour.
Whether you are making a BLT, ham and cheese, egg and cress, or some combination of your own invention, prioritise good quality ingredients for the best results.
If you are hosting an afternoon tea, you can save time by ordering afternoon tea boxes. Specialist providers like https://www.afternoonteabox.com include a variety of sandwiches, including options for vegetarians and vegans.
Something Sweet
You will want another layer of condiments on the top slice of bread. This can be the same as the condiment you used at the bottom, or you can opt for something different. A sweet condiment can be delicious on a sandwich. Options include a sweet chilli jam or a drizzle of honey. Experiment to see what goes well with your favourite fillings.
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