This publish initially seemed within the April 18, 2022 version of The Transfer, a spot for Eater’s editors to show their suggestions and professional eating pointers — from time to time considerate, from time to time bizarre, however at all times any individual’s go-to transfer. Subscribe now.
Within the sublime artwork of sandwich making, there are a couple of nonnegotiables: Fit the type of sandwich to the suitable taste of bread, generously slather mentioned bread with the condiments of your opting for, and pick out precisely the appropriate ratio of toppings to bread measurement in order that the entire thing doesn’t teeter and topple over. (Few issues are worse than a sandwich for which it’s a must to hyperextend your jaw.) One part, regardless that, can also be forgotten within the combine: Did you’re taking the time to season your ancillary sandwich components? No? Large mistake.
Let’s say you’re creating a tuna sandwich layered with sharp cheddar cheese, Dijon mustard, and arugula. Your tuna salad — whether or not selfmade or store-bought — is most probably closely seasoned, with pepper, salt, some type of acid and oil, perhaps cayenne, paprika, curry powder, it’s were given taste for days and we’re all so glad for it. Cheddar cheese: divine, an impressive legend. Dijon mustard, highly spiced and smelly, amps up the flavour of any sandwich by means of a minimum of 50 p.c. However that arugula you threw on on the ultimate minute as a gesture towards well being? You’re simply going to let that take a seat dry and wilted and flavorless on best of all that goodness?
To a couple, this may occasionally appear glaring — you’re at all times including salt and pepper in your nonmeat choices. It’s imaginable you’re used to this as a vegetarian, when each part of your sandwich is derided as a facet. However you want now not forestall at including a bit of salt and pepper in your lettuce vegetables and tomato slices earlier than throwing them onto your sandwich.
Have you thought about dredging those self same toppings in a dressing of olive oil and pink wine vinegar? Have you ever thrown your arugula into a bit of bowl of Caesar salad dressing, or sprinkled it with anchovy oil from the can? Would you believe pre-pickling the ones carrots like you can for a banh mi? Seasoning up the ones broccoli florets with cumin and curry powder and canola oil? What about dreadful pink onions, made higher with rice wine vinegar and gochugaru? Flip that avocado into guacamole; don’t let it do all that paintings by itself.
Your toppings deserve greater than to be an afterthought — they will not be the celebrities of the display, however your sandwich could be not anything with out them.
