A Rant About Sandwiches

So I have this thing about sandwiches. There’s a way to do them where it’s just right, where one gets the proper eating experience. And I’m not having it with the absurdly stacked, the half-assed falling apart, falling all over you, one bite squeezing out an ingredient, and God help me—the one where juice drips down the arm.

I’d say I’m tired of Radical Sandwich Anarchy, but the Sandwich Alignment Chart has a pop tart in the Radical Sandwich Anarchy place. At least the pop tart knows how to stay together.

Going to break this down component by component, piano piano. But before I do, it’s really just about eating a thing where the things stay together and don’t fall apart on you.

1. The bread

Most bread styles, or baked thing styles will do on the condition they:

1. don’t get soggy or fall apart so easily
2. don’t tear up the roof of the mouth (or the gums)
3. within reasonable size

If I had to choose an anytime bread no matter what goes in it, I’d choose brioche. It works with anything—burgers, butter and jam, tuna salad, slather of nutella… anything.

2. The ingredients

Like with all cooking, it’s either a harmonious balance or a star of the show.

• For harmonious balance, think of things like pb&j, butter w/ jam, Cuban sandwich (ham, salami, mojo pulled pork).
• Stars of the show would be cheeseburgers, bacon in the BLT, fried chicken, cheese in cheese sandwich.

Whichever one you choose, whatever combination… just make sure they hold together. That’s why melted cheese, or mayo, makes a great binder.