Slippery sandwiches
Probably a dumb topic, but the contents keep slipping out of my sandwiches.
I'm a vegetarian, so a typical sandwich means sliced avocado, cucumber, tomato, sprouts, some shavings of hard cheese, red onion slice. Maybe a little mayo. Bread is cut from a long brick-oven Italian loaf, then sliced in half lengthwise.
I just realized most of those ingredients are slippery in themselves! I guess a harder grip on the bread may be the only cure.
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Cheese Boy
Apr 19, 2011 08:06 PM
Yep, the best thing is to model your sandwiches after two sandwich favorites: the Vietnamese Bánh mì and the Mexican Torta. Both sandwiches have their glue to help keep them together. The Bánh mì uses a generous amount of mayo as its glue and sometimes includes sriracha or another other hot sauce as well. The Mexican Torta uses refried beans and chipotle sauce as its glue and has never let anyone down. I agree that a lot has to do with the proper layering of a sandwich, but also keep in mind you need to slather something on the insides of the bread to keep the contents together. If the contents are UNIFIED with something wet and sticky, like a mayo or refried beans, they're gonna be anchored in there as one entity and won't slip out. It's highly unlikely for the entire contents of a sandwich to pop out , so it's a good idea to aim for this result. I know it sounds strange, but it actually does work.
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re: ipsedixit
Cheese Boy
Apr 19, 2011 08:16 PM
Since the OP is vegetarian, the mayo is my only resource.
The pâté would be absent.-
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re: Cheese Boy
Sometimes I spread some hummus on the bread, probably healthier than mayo. That may help anchor things too.
Thanks to everyone who replied. I hadn't thought before that the order of layering could help.
I use the Italian bread because that's the best I can find nearby, although they also make a large round brick-oven loaf that's great, too. When I'm in some other part of town that has great bread, I'll try a baguette or a multi-grain. It's all good as long as it's well made.
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Its all in the layering. Put the tomato on the bottom, add the sprouts and then the cuke. Next add the cheese, then the avocado. Top with the onion slice. Add the mayo and use that to top the onion. The tomato should stay in place on the bread, the cheese and the sprouts will keep the cukes in place. The cheese should also keep the avocado in place. Try mashing the avocado and grating the cheese like you would find in the supermarket (i.e. grated cheddar). You want to create a coarse texture in between the smooth textures.
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