It’s World Sandwich Day – use your loaf
Stack up to World Sandwich Day
It’s National Sandwich Day today - yes, there is a day for that - so we sought out some tips from the city’s sandwich experts. Here’s how you can best compile your filling of fancy between two slices of bread.
First things first - the bread. Opt for fresh bread, and the soggier the fillings, the more dense the bread should be. This will help with the structural integrity of your sandwich.
Roshan Sambhwani from Which Wich sandwich company says keeping the ingredients balanced is important: “Keep your fillings to six as a maximum - you won’t be able to enjoy the flavours if you opt for more than that. Also, don’t mix two salty items such as pesto and feta, as both have a high salt content. Add one to give your sandwich a twist. Two would be too much.”
Betin Bistro chef Bruno says to make sure your sandwich is balanced, from top to bottom in temperature. How will you stack it? He explains: “It’s all about freshness and the layering. You’ll find the cheese beneath the meat and the garnishes above it on most of our sandwiches because you don’t want to bite into one that burns the top of your mouth and feels cold on the bottom.”
When choosing your sauce or spread, whether on a sandwich at home, or ordering at a shop, Roshan says it may seem obvious, but don’t add more than two - for flavour and composure reasons. “For any sandwich I would strongly recommend not to add more than two sauces, to enjoy both flavours, otherwise you might end up making it soggy, and the sauces will overpower each other.”
Chef Bruno says while many people enjoy the tang of onion on their bread, it’s wise to offset the intensity of the flavour. “Onions can give sandwiches a welcome bite but often must be tamed a bit to be enjoyed raw. There are effective ways to take some of the edge off sliced onions. Soak thinly sliced onions in ice water for 20 minutes or so. Then drain and blot dry.”