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Slippery sandwiches

c
comestible Apr 19, 2011 11:50 AM

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.

  1. 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.

    4 Replies
    1. re: Cheese Boy
      ipsedixit Apr 19, 2011 08:07 PM

      I would argue that the "glue" in the banh mi is the pate. Mayo would make it more slippery.

      1. 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.

        1. re: Cheese Boy
          ipsedixit Apr 19, 2011 08:42 PM

          http://www.theveggietable.com/recipes...

          1. re: Cheese Boy
            c
            comestible Apr 19, 2011 08:44 PM

            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.

      2. ipsedixit Apr 19, 2011 05:13 PM

        Use a toothpick, or two.

        1. a
          AdamD Apr 19, 2011 12:26 PM

          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.

          1. monavano Apr 19, 2011 12:03 PM

            Pita pocket!
            I don't know about y'all, but I don't think I've ever eaten a club sandwich that didn't disintegrate as I ate it. Doesn't stop me, however ;0
            Reubens are quite prone to evisceration.

            1 Reply
            1. re: monavano
              Pylon Apr 19, 2011 12:11 PM

              A little moisture barrier (re: fat) helps. Mayo or butter, keeps the moisture away from the bread.

            2. Pylon Apr 19, 2011 11:55 AM

              Hollow out the bread a bit. That should help.

              1. srsone Apr 19, 2011 11:54 AM

                is that your only bread choice?

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