Topping Sandwiches: How to Make The Perfect Sandwich

Topping sandwiches: The 9 golden rules

For a good sandwich, not only the composition of the ingredients has to be right, but also the structure and the preparation.

1. Structure: Basically, the dry topping should be on the bottom and the wet ingredients on top of your sandwich. Prevent your bread from becoming soggy with tartar sauce or mayonnaise on the halves.
2. Filling level: Make sure your sandwich is a decent size. That is, cut to bite size and limited to the most important fillings. In this way, you prevent half of the contents from ending up on the plate instead of in the stomach.
3. Quality: If the sandwich should taste good, fresh, regional, and high-quality ingredients are worth it, whether vegan, vegetarian, or with meat. Bread and meat deserve attention. You can bake the former yourself.
4. Preparation: For a suitable composition, the vegetables should be cut flat, the meat should be seared according to the type and the bread should be grilled or toasted. This way you guarantee an intense taste.
5. Bread: When choosing the right sandwich bread, orientate yourself on the respective recipe, the preferred filling level, and the ingredients. Some recipes favor baguette, others flatbread, toast, or classic bread.
6. Meat: If you prefer meat in your sandwiches, you should ensure that there is an adequate amount of it. After frying, you can shred it. Cutting cubes instead of strips ensure juicy enjoyment and lighter eating. Incidentally, the further down it is, the less easy it is for meat to slip out of the sandwich.
7. Cheese: Savory varieties may be ranked higher than mild or buttery cheeses. It is then melted in the sandwich and not separately. This will ensure that the ingredients are warm when served.
8. Vegetables: Classic toppings are tomatoes, lettuce, and cucumbers. To give the sandwich a special touch, you can also work with sour vegetables, such as pickles, kimchi, or sauerkraut.
9. Spices: If you want to work with spices, you should use them on the juicier ingredients, such as meat or sauce. That way the grains don’t fall off the sandwich. Too much flavor can be as negative as too little taste.

Palate Delights: 3 Fabulous Sandwich Recipes

You can get creative when making sandwiches – or you can follow these great recipes.

1. New York Club Sandwich: For the classic, for 2 people you need 6 slices of toast, 6 slices of chicken breast, 6 slices of bacon, 2 hard-boiled eggs, 4 lettuce leaves, 1 tomato, 50g mayonnaise, ½ tablespoon mustard and salt and pepper.
2. First, mix the lettuce, mayonnaise, mustard, and salt and pepper together into a kind of paste. Just cut the lettuce into strips.
3. Then fry the bacon (without oil!) and cut the eggs and tomatoes into thick slices. You can briefly grill or toast the toast slices.
4. Finally, you build three-tier sandwiches with the ingredients, such as toast slice, lettuce mix, toast slice, eggs, tomato, bacon and a final slice of toast. To serve, cut diagonally.
5. Veggie Whole Wheat Mushroom Sandwich: As a meat-free option, this sandwich for 2 people only requires 4 slices of whole wheat toast, 8 small mushrooms, 30 g celeriac, 1 shallot, 2 eggs, 2 tablespoons milk, salt, pepper, oregano, parsley and canola oil.
6. In the first step, fry the chopped mushrooms, the chopped shallot and grated celery. You mix eggs, milk, salt, pepper, and oregano and add the mixture to the pan when the rest is done.
7. Then spread the healthy scrambled eggs on the toast slices, sprinkle with fresh parsley and finish with the second half.
8. Mediterranean salsicce sandwich: The Italian version with 1 ciabatta, 2 peppers, 1 zucchini, 1 clove of garlic, 300 g salsicce, 50 g rocket, 1 tin of artichoke hearts, 40 g Parmesan, 120 g red pesto, salt and pepper for 4 Persons.
9. Briefly fry the peppers and zucchini in oil and add chopped garlic just before removing. After seasoning with salt and pepper, remove the ingredients and heat the salsicce in the oil instead.
10. After you have chopped up the remaining topping, first spread the pesto on the warm ciabatta and garnish the bread half with the vegetables, salsicce, rocket, and cheese.
11. Finally, place the second half on top and cut the ciabatta into appropriately sized slices.