Traverse City Record-Eagle

Food

March 20, 2014

Foodie with Family: A right and wrong way to sandwich

I like to think I’m pretty relaxed in the kitchen. I prefer to consider myself open to all sorts of possibilities. I acknowledge there is no one right way to make most dishes.

I say most because, all that said, there are rules — rules, people — about sandwiches in my world. These rules are serious, hard-and-fast, and are not to be broken upon penalty of sad sandwiches. In my mind, sad sandwiches are the sorriest foods around because, done properly, they can be glorious.

When I say “done properly,” I don’t necessarily mean expensive and hard-to-source ingredients although they are fun from time to time; I refer to the actual construction of the sandwich.

“What’s so hard?” you ask. “You put meat or cheese and vegetables between two slices of bread and it’s a sandwich.”

At the risk of appearing fussy, let’s review my rules.

Foodie with Family Basic Sandwich Rules

1. Dress the bread before you add the innards of the sandwich. If you’re just using one spread or dressing, spread it on both slices of bread. Using mayo and mustard? Fig jam and Dijon? Put one spread on one slice of bread and one on the other. Why? It’s just nicer that way. Plus, the dressing you use protects the bread from getting soggy if you’re adding juicy things like tomatoes or pickles.

2. Next comes the meat. For the love of all that is good, though, don’t just flop the meat on the bread and call it done. Hold the slices of meat by the end and let it fold onto the bread like an accordion. Flat sandwiches equal sad sandwiches. Draped and folded meat increases the height of the sandwich, to be sure, but it also makes bites a nicer texture.

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