1. Start With Bread Delicious Enough To Eat Plain
Much like the standby advice “only cook with wine you would drink” a good marker for the bread you use is “would you eat it straight up with nothing on it?”.
2. Layer Like A Burger
Think about building the sandwich they way you would build a burger. As you bite through, the toppings set the stage before you get to the main event of the patty. The first layers are about crispness, then maybe some creaminess with cheese and then the unctuous final protein layer.
3. Focus On The Spread
Pay attention to this underrated tip from Chef Roy Choi:
“To make a great sandwich, spread the mayonnaise from corner to corner on the bread. People rush this step and just do a swoosh down the middle. Every bite should be flavorful. Now that’s a sandwich!”
4. Friction Is Your Friend
If you ever bite into a sandwich and it immediately falls apart, things are too slippery. Ingredients like tomatoes and cucumbers shouldn’t be stacked on each other, always alternate with rougher ingredients like lettuce or sliced onions in between. Tomato on tomato will scoot out the side, but tomato, arugula, tomato will lock in.
5. Sweeten Things Up
We love this tip from Tyler Kord of №7 Sub
“When you’re working with roast pork or short ribs or other savory things, that little balance of sweetness is what makes a dope sandwich,” .
A little bit of jam or honey can take a sandwich to the next level, especially to balance spicy elements.
Bacon, Jelly & Brie Sandwich | Craft Beer Belly Mantry
Broadbent’s Peppered Bacon
Anarchy In A Jar Spiced Beer Jelly
1) Crisp up Broadbent’s Bacon in a skillet
2) Smear Anarchy in a Jar Spicy Beer Jelly on bottom piece of bread and layer in brie, bacon, apple & arugula
3) Use a little extra bacon fat to grill the sandwich just until the brie gets gooey
Serve with an ice cold brew
Mantry Tip: Start bacon in a cold pan to help render the fat.
6. Season Between Layers
The biggest mistake you can make is not seasoning your sandwich but it’s also important to season layers appropriately. Tomatoes and vegetables should always get a sprinkle good salt, as well as a crack of pepper and salt on your mayo or base spread.