“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.
Spread mayo, butter or cream cheese all the way to the edges of each slice of bread to create a seal against wet sandwich fillings. Also, try packing high moisture ingredients, like tomatoes, pickles, and cucumbers, separately. Just add them to the sandwich when you’re ready to eat. Toasting the bread can help, too.
Really, most any of the “harder” (a cheese that will hold its shape after cutting: one that doesn’t “crumble” like Feta and ‘Blue Cheese will pair well with turkey. Personally, I prefer white cheeses like Swiss, Gouda, Brie, Havarti, Muenster, Provolone, Mozzarella, white cheddar, and others.
Build sandwiches from the bottom up. Spread on condiments first. If using meat and cheese, lightly fold the slices to give the sandwich loft. Lettuce, tomato and onion go on next.
Butter and mayonnaise are the most commonly used spreads. The filling provides the main flavor of the sandwich, and the choices are nearly unlimited. Meat, fish, poultry, cheese, eggs and salads (tuna, chicken, egg) are all common protein fillings.
Denser textures (meat and cheese) work better at the bottom of the sandwich, while vegetables and crunchy elements work better towards the top. You may also layer lettuce throughout to create extra friction, which will prevent dreaded sandwich filling slippage.
“A few tablespoons of leftover cranberry sauce whisked with one tablespoon or so of Dijon mustard makes a tangy, tart condiment ideal for leftover turkey sandwiches, which, in our family, are assembled using day-old homemade Parker House rolls instead of sandwich bread.”
At Whole Foods in East Liberty, spokesperson Kim Wynnyckyj reported that salmon, ham and standing rib roasts are typical choices for people picking up something to go with the turkey. Ham is also a popular item for D’Artagnan, a high-end specialty meat and meat product company.
n. 1. two or more slices of bread or the like with a layer of meat, fish, cheese, etc., between them.
Mayo and/or mustard, or oil and vinegar spread evenly over both sides. Meat on the bottom, because you want the salty meat to hit the tongue first, then cheese, lettuce, tomatoes, and onions. If you pack too much in between the bread it will all shoot out. Also, too much mayo or mustard will make ingredients slide.
To get those fillings going, on one piece pile the lettuce, then the onion. On the other piece, layer the cheese to cover up the buttered bread, and stack the tomatoes in one layer to cover. Sprinkle the tomato with salt & pepper as desired and carefully put the two sides together.
To keep sandwiches from getting mushy, protect the bread from any wet ingredients by putting large pieces of lettuce in between the bread and the other fillings on both the top and bottom pieces of bread.
Preparation – Clean
Before beginning making a sandwich, make sure to wash your hands with soap and warm water for 20 seconds. Always clean vegetables because they can contain danger bacteria. Lettuce, tomatoes and cucumbers are the most common foods that can carry E. coli.
The sandwich injection molding process is defined, that two or more polymers are injected one after the other through the same gate in one or more cavities. A thin boundary layer of the first injected material solidifies. The core remains plastic. The second now injected material fills the core.
This zesty Subway turkey sandwich features tender turkey breast, crispy bacon, lettuce, tomato, onions, green peppers and a unique chipotle southwest sauce atop freshly baked bread.
Yes. Help yourself to both. I prefer a spicy brown mustard but plain old prepared mustard isn’t bad. If you grill the sandwich in a pan, wait until after grilling to add the mayo and mustard.
Herbs: An obvious favorite — dill, basil, and tarragon are all great. For an extra something-something, squeeze in a bit of lemon or lime. Chili Sauce: Sriracha is a main staple, but we’ve had luck with sambal oelek, or my favorite: gochujang, a sweet and spicy fermented Korean chili paste.
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