"Sandwich architecture can mean the
difference between a great meal and a mess that will ruin your tie," says
Sisha Ortuzar, cofounder of New York City's gourmet sandwich shop,'wichcraft.
The messier your ingredients, the thicker you want the bottom piece of bread to
be. For a dense sandwich, like the Bistro Baguette, slice off the top third of
one slice, and use the thicker piece on the bottom. Don't blast your bread in
the toaster. Instead, sear it on one side in a stove-top skillet on medium-high
heat until it's browned and crisp. Stack the sandwich with the toasted sides
facing in—the toasty barrier will prevent sogginess and the soft outward sides
won't scratch the roof of your mouth. The right sandwich can turn a bad day
into a good one. Try these simple steps to the perfect sandwich. Take two
slices of your favourite type of bread. Toast the bread in a toaster until the
bread is slightly brown. Place three thin tomato slices, slightly overlapping,
on the slice on which you spread the mayo. If you don't like tomatoes simply
use ketchup. Place a lot of large romaine lettuce leaves over the tomato
slices. Spread mayo on the second slice of toast, and complete the sandwich.
Slice the sandwich diagonally, and use sandwich toothpicks to hold the sandwich
halves together. Serve with potato chips and a dill pickle spear and a glass of
milk.
How to choose the perfect fillings
Once you've picked out your bread it's time
to add a great filling. Really, there are no rules when it comes to sandwich
fillings, although a great melting cheese is always nice. Add to these deli
meats, sliced vegetables and a range of antipasto. To make the sandwich extra
tasty, add two layers of cheese. Here are a few of favourite toastie fillings:
Salami, roasted capsicum, rocket and
provolone cheese
Chicken, bacon, avocado and Swiss cheese
Prosciutto, sun dried tomatoes, Gouda
cheese
Roast beef, seeded mustard, sliced fresh
tomatoes and mozzarella cheese
Chicken, avocado, fresh basil and Havarti
cheese
Tomatoes, fresh basil and mozzarella cheese
Turkey breast, tomatoes, cress and Swiss
cheese
Salami, rocket and fontina cheese
Use Perfect Combinations
There are several options to make your
sandwich shine, so team up the right bread to the right heat source for an
irresistible combination:
Sandwich press
This is the toasted sandwich maker of
choice for delis and cafes, allowing you to successfully toast almost any type
of bread. Even the biggest sandwich is no match for the sandwich press, and
they are a great choice if you're watching your waistline as there's no need to
add butter, oil or batter to the bread. Available either flat or griddled, the
sandwich press also includes a handle so that you can apply pressure as the
sandwich cooks.
Jaffle maker
The original jaffle maker was once family
favourite, allowing leftovers to be transformed into a toastie treat. This
handy device seals the edges of the bread, melting the cheese and heating up
the goodies contained inside. This is the toasted sandwich press of choice for
use with pre-sliced supermarket bread.
Grill
If you opt for an open sandwich, or you
don't own a dedicated sandwich maker, you can use your grill to great effect.
For an open sandwich, toast your individual slices of bread, pile up the
fillings, and add a layer of cheese and then place under a preheated grill.
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