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Neat sandwiches?

I suppose this is a lazy Saturday morning kind of question, but are there any secrets to making a sandwich that doesn't fall apart when eaten (or simply lifted off the plate?)
Just use less filling? Put the lettuce in the middle instead of first or last? Etc.

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  1. I like sandwiches made with rye bread. I buy the bread at a bakery outlet store that bakes artisanal breads and rolls. I make sandwiches for lunch that are made with Genoa salami and pepperoni salami with slices of provolone cheese.

    If one toasts the slices before making the sandwich, the slices are sturdier and the sandwich does not fall apart. The salami is moist enough that no spread is needed. Romaine lettuce could be included if one wishes to have it.

    1. Sturdier bread. I love to use baguettes for sandwiches.

      Also, try a pressed sandwich, along these lines:

      http://www.marthastewart.com/339792/p...

      1. Choosing the right bread for the sandwich you're making is 90% of the battle, IMHO. Some breads are better for certain sandwiches than others, some should be sliced thinner or thicker due to their makeup, and some should be toasted to give better support to the filling.

        For tuna salad, egg salad, etc., the sandwich bread should be able to contain a moist filling, but tender enough to bite through easily. Put salad sandwich fillings on a crusty baguette, and the filling is going to make a break for freedom.

        When making an Italian hero with salami, cheese, peppers, lettuce, and then dressing it with oil & vinegar, a firmer, crusty bread is called for. A more tender bread would get soggy from the dressing and the result flops and falls apart.

        Texture is important, but what you don't want is a bread that's so firm you cannot easily bite through. Crusty outside and soft inside is more than desirable.

        Freshness is important. I once had a tuna salad on toast at a local sandwich shop, and the bread shattered on first bite. There was no question this bread was not fresh when it was toasted.

        Ratio of filling to bread is important, too. Don't overload the bread with too much filling. If you have to unhinge your jaw, you've gone too far.

        1. If you use a round loaf, or a baguette, fill it with your fillings, wrap it tightly and press it in the refrigerator for a few hours ahead of time. Pressed sandwiches keep their fillings intact.

          1. Thank you all for the thought in your answers. I almost always have trouble, thin sandwiches seem so sad!
            ChiliDude, the salami/salami/Provolone sounds great.