By now you probably realize that I love sandwiches. Love, love, love ‘em. I could eat a sandwich every day and not get tired of them. This has been known to happen. Sometimes I make truly excellent sandwiches. Here are some of my current favorite sandwich techniques. Many of them give you really substantial improvements over the basic put-stuff-on-bread technique and most take very little effort.
The Best One – Garlic Mayo
This one might not work if you hate mayo. You know that super fancy garlic aioli you run into sometimes that’s pretty much the greatest thing that can be placed on your tongue? It’s actually ludicrously easy to make an ideal creamy garlicky spread. Here’s what you do.
- Mince a clove of garlic. (Or use a spoonful or pre-minced garlic)
- Mix it with a few big globs of mayonnaise. It’s better if you let it sit for a few hours in the refrigerator.
Put this on your sandwich. It.. Is.. The.. Greatest.
Most of my sandwiches include cheese. Generally it’s meltable. You can make a grilled cheese sandwich, but that’s a lot of work (if you’re lazy). What’s incredibly easy though is applying cheese to your bread and throwing it in the toaster oven along with the unfromaged other slice (unstacked). It comes out warm and melty (and less greasy than a grilled cheese) and you still have an opportunity to add additional toppings such as garlic mayo and spices. It takes barely any effort and can really improve your sandwich.
Throw On Some Spices
Look, you probably have tons of spices just sitting around. Just throw some on your sandwich for an extra level or two of flavor. Some good candidates are pepper, oregano, cayenne, and basil. I haven’t tried it, but I bet steak seasoning or old bay would be great on a lot of sandwiches too.
Remember how delicious that fiery seared bass was last night? The leftovers would make an incredible sandwich ingredient. It’s like all the work of building an awesome flavor profile has already been done for you. Just add some garlic mayo and some lettuce or something and you’re set. This technique is already widely used for Thanksgiving leftovers, but it works great during the rest of the year too. For example, I had leftover taco ingredients recently so I toasted some bread with cheese, taco meat, and refried beans then added lettuce, black olive, and sour cream. Taco sandwich, it’s just as good as it sounds.
Hummus is Wonderful
When I get back to the US I plan to eat great big fistfuls of hummus. Hey, I’ll probably do it in Europe! Hummus also works well, when not in fistful form, as a sandwich base, it’s under-utilized for this purpose. Enjoy hummus and pita? You’ll probably enjoy a hummus sandwich. If you’re willing to put in a bit more effort, get a can of chickpeas and crush them up with some mayo, lemon juice, and a few other ingredients to make something like this spread. I can vouch for it.
Do you have any sandwich improvement tips?