3. Cheese is next on the list. I most often put my cheese right atop the meat, because I love to toast sandwiches and I like the cheese to melt down into the meat.
4. Vegetables, fruits or other fun things come next.
5. Top it with that last piece of bread, spread side down.
I’m not done yet. I have more ways to help you craft the ultimate sandwich. These, however, fall more into the ‘helpful suggestion’ category, though.
n Match your type of bread to your fillings to enhance both of them. Are you making a roast beef sandwich with horseradish mayonnaise? Use a hearty pumpernickel or whole wheat. Fried egg and cheese? Try a toasted rye. Is it a delicate brie, apple, and honey Panini? Put that on a mild country white or oatmeal bread. Cucumbers and cream cheese with sprouts and sweet onions are wonderful on honey whole wheat.
n If you want to have a toasted sandwich with a bunch of vegetables and would like to keep the vegetables fresh and crunchy, assemble the sandwiches to the point where you would add the vegetables but stop right there. Toast the sandwich –open faced with the second piece of bread next to it on the pan- under the broiler. Remove the sandwich from the oven, add the vegetables, then dress the toast and add it to the top of the stack.
n Speaking of vegetables, try to cut them into pieces that you wouldn’t mind eating whole. A slab of fresh tomato looks lovely, but is likely to flop right out of the sandwich with the first bite. Try cutting it into quarters or eights before arranging on your sandwich for optimal eating pleasure.
Now that you’re all looking at me like I’m nutty, let me share some of my favourite sandwich toppers with you. These Quickled Red Onions are almost always in our refrigerator. We top sandwiches and salads alike with them. They’re chopped and stirred into pasta salads. They’re so easy to make and so flavourful that you’ll never want to be without them.