Man Vs Sandwich
There are two types of people in this world. There are those that purge carbohydrates from their lives, choosing to forgo the pleasures of fluffy golden goodness. Then there are those, like Vish and myself that maintain everything tastes better when put in between two slices of bread.
Now, I love a sandwich. But I’m very particular about what goes into one. As with anything, there are rules. Provided you stick to these simple steps, you too may relish in a gastronomic delight. Here are my top tips in creating something those around you WILL envy.
The Bread: The beginning and the end of any decent sandwich. Preferably, the bread is homemade (as mine often is), is fresh and has a level of structural integrity that holds fillings, as well as absorbing condiment. Many leading brands of bread aren’t able to fulfill this requirement and turn to dough from the slightest application of pressure (I don’t like shop bought bread).
The Meat: If the bread is the foundation, the meat is the masonry. All super markets have pre-packaged roasted meats but honestly, it’s better if you do it yourself. Ideally, include a roasted meat with a cured meat for texture, aesthetics and of course, taste.
The Condiment: No masonry would stand without mortar and the choice of condiment is crucial to both flavor and the structural rigidity of your sandwich. I tend to throw mayonnaise on everything and add a special something to accompany. Think of what sauces you add with your roasts and you’ve got a pretty succinct guide.
The Salad: Optional.
If you need convincing of the value of this simple blue print, this is what I had for lunch today:
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