Hero Roll The pillowy interior and crusty exterior help contain messier sandwiches-think banh mi, cheesesteak, and an Italian combo. Sourdough This loaf’s tangy flavor craves something rich for balance-consider fillings like roast beef, caramelized onions, or a sharp melting cheese like Gruyère or cheddar. Anything in the “overstuffed” family is going to break your jaw. Carey Polis, digital directorīaguette Reserve this crisp-crusted French loaf for minimalist sandwiches like ham and butter, brie and tomato, or hard-boiled eggs and pesto. No matter what, rye holds its structure and somehow always lets just the right amount of juice absorb. Peppery pastrami, corned beef, or even-gasp-a nonkosher BLT. The caraway-studded yet not too flavorful slices let the main ingredients shine. There are certain food rules you don’t question as a Jew: You can’t host a brunch without lox, brisket can’t be too tender, and sandwiches are made on rye. Get the recipe for a pork shoulder that will make great leftovers. Make your mayo do some work: Whisk in hot sauce, braising liquid, fresh herbs, etc. Arugula or parsley dressed with red wine vinegar or lemon juice and salt are perfect.Ĭut the richness of the meat with condiments like pickled red onion, sauerkraut, or briny capers. Pile bracing greens on top for temperature contrast and acidity. Go for a high-quality chewy kaiser roll or country bread to hold it all together. Saucy means that soft bread isn’t going to work. If there’s braising liquid, add it right at the end to get the meat a little saucy. Now, the key move: Crisp it up in a hot, lightly oiled skillet for 6–8 minutes until you have nice crunchy edges. If you’ve got last night’s braised pork shoulder-or short ribs or pot roast or roast chicken-hanging out in the fridge, our food director Carla Lalli Music wants you to turn it into an epic next-day sandwich: Tender meat and creamy cheese and crisp lettuce ( or potato chips! or red onion!) are sandwich staples for a reason. Delicate ingredients like lettuces, sprouts, or fresh herbs go up top. Layer meats, cheeses, and other sturdy items toward the bottom-they anchor everything. To fight slippage, place slippery things like tomato, cucumber, and avocado between two ingredients that create friction, like shredded lettuce, meats, or sprouts. Season as you go! That means hitting every last tomato slice or piece of lettuce with salt and pepper-and maybe some olive oil and vinegar, too. Slice cold cuts thin (see H is for Ham) and loosely drape them when you can. More meat doesn’t make a better sandwich smaller quantities of quality meat does. Here's how we do it:Ī slick of mayo or butter on both slices of bread flavors each bite and is a barrier against wet fillings to fight sogginess (for a counterpoint, There’s a reason it’s called “building” a sandwich. The care for logistics that keeps a tomato from sliding out. The balance of flavors and textures that make each bite harmonious. Anyone can slap stuff between two slices of bread and call it a sandwich.
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