Build a Better Sandwich
A few rules from “The New York Times”
The New York Times knows us all too well. Last week, it devoted an entire section to one of our favorite things in life: the perfect sandwich.
Here’s what we learned about building 'em better.
Load up on fat
If you want your DIY sandwich to taste as good as a restaurant’s, brush on the olive oil, spread on the mayo--or better yet, do both.
Use soft bread
Sorry, baguettes, you’re an ingredient-squisher. The Times recommends going with soft white bread.
Salads make the best fillers
Got some leftover lettuce and fixings from last night’s dinner salad? Pop it between two slices of focaccia and boom: There’s your sandwich.
Travel sandwiches are different
When packing a lunch for your carry-on, go with ingredients that are dry and odorless.
Pair with a fine wine
It makes total sense that sammies play nice with vino. Except if you’re eating peanut butter; then beer is obviously the only way to go.
Don’t mess with success
Better cheese does not make a better bacon, egg and cheese. It’s a classic for a reason, people.