The Best Things Since Sliced Bread—21 Unexpected Sandwich Recipes (2024)

FAQs

What is the secret of good sandwich? ›

Moisture is important. Nobody wants a dry sandwich, so be generous with the sauces and spreads. Freshly-made sandwiches are usually the best sandwiches, but that's not always possible - so think about how well your ingredients are going to last the distance (e.g. if the filling is too wet, will the bread get soggy?)

What's America's favorite sandwich? More cheese, please. Grilled cheese, according to the data which revealed that 79 percent of people either "like" or "somewhat like" the ooey-gooey sandwich. That's no surprise, given that it's one of the most classic comfort foods.

"A good sandwich comes down to the condiments," Fidanza says. "You can use anything—turkey, tuna, vegetables, a hard-boiled egg—as the base of a sandwich. But having good condiments to make them taste better is key, whether that's mayonnaise, mustard, or some kind of relish.

Ham and scrambled egg sandwich with Swiss & American cheeses on grilled artisan bread. Served with hash browns.

Spread 1 teaspoon mayonnaise on each slice of bread and top with a basil leaf. Layer the cheese, turkey, scallions, avocado, and tomato on one slice of bread and cover with the other, mayonnaise side in. Place on a panini press set to medium-high and heat until cheese melts, 3 or 4 minutes.

Few sandwiches have gained as large a following as the Philly Cheese Steak. Reportedly invented in the 1930s by Italian immigrants Pat and Harry Olvieri, the sandwich combines thinly sliced rib-eye beef frizzled on a hot griddle, and American cheese, stuffed into an Italian bread roll.

The bread is actually the most vital part of a sandwich. This is important for a variety of reasons; perhaps the most important one is its ability to absorb liquid. If you have toppings like condiments and tomatoes that tend to get soggy, the right bread will absorb it and make it a non issue.

What is the healthiest bread to eat? ›

Look for “whole grain,” “whole wheat,” or “whole meal” on the label. If a loaf contains 6 grams of fiber per 100 g, it's rich in fiber. Choose breads with plenty of intact grains, like oats, barley, and quinoa, as well as seeds, if you can eat these. Watch out for mass-produced sourdough breads.

To choose a beneficial bread, you can look for varieties made from 100% whole-grain and/or sprouted-grain flours. Make sure your bread is low in added sweeteners. A few good options include sourdough, rye, flax, and oat breads.

Well-Constructed: The sandwich is well-assembled, with balanced layers of ingredients, ensuring every bite is satisfying. Textural Harmony: A combination of textures, such as crunchy lettuce, tender meats, or creamy spreads, adds dimension and enhances the overall eating experience.

Max Halley: The perfect sandwich is all about execution. I have six rules for making sandwiches. Each one needs to contain something that's hot, cold, sweet, sour, crunchy, soft. A properly made sandwich should be made in layers so every bite contains each one of those elements.

The bread is actually the most vital part of a sandwich. This is important for a variety of reasons; perhaps the most important one is its ability to absorb liquid. If you have toppings like condiments and tomatoes that tend to get soggy, the right bread will absorb it and make it a non issue.

There are 3 main components of a sandwich: the bread, the spread, and the filling.