The genius of the sandwich is in its unending variations: take bread, cross wild with the fillings. However the sandwiches we make maximum continuously are within the easy, no-recipe mould, and continuously contain simply 3 elements. Listed here are Eater editors’ favourite mixtures.
Mackerel + Dijon mustard + flaky salt
Actually excellent tinned mackerel doesn’t want a lot accompaniment — I revel in consuming it immediately from the tin, and doing so has but to really feel like a compromise. On the ones events once I need it dropped at my mouth as a part of a sandwich, I don’t do a lot to debris with its minimalist attraction. A smear of Dijon mustard cuts via its fattiness, whilst a sprinkle of flaky salt makes it style much more like itself. Put in combination, they’re my holy sandwich trinity. — Rebecca Flint Marx, senior editor
Pan-fried mortadella + duck egg + cheese
When I used to be five or six, two-ingredient (or too-few element) sandwiches have been my maximum widespread lunches, continuously roasted turkey and Muenster cheese on a toasted undeniable bagel, and bologna with American cheese on spongy white bread. As I were given older, I began to welcome a 3rd element into the latter — a buttery fried egg — turning the object from a colorless lunchbox merchandise right into a breakfast sandwich staple.
Now, the absolutely discovered grownup me has long gone a step additional: One in every of my favourite breakfast sandwiches is mortadella (the extra pocked with beef fats and pistachio, the simpler), a large ol’ duck egg, and no matter cheese is readily available (although it really works really well with a milder cheddar). Duck eggs as a result of dimension — they are able to unfold over extra of the bread than a standard chicken egg, and that gargantuan yolk; pan-fried mortadella as it’s scrumptious. Cheese fuses the whole lot in combination earlier than I position it on heat toasted bread or a seeded bagel. Extremely counsel with an obscene pour of orange juice, or, for those who’re feeling fancy, blood orange San Pellegrino. — Nicole Adlman, towns supervisor
Cashew butter + mashed banana + cinnamon
They are saying necessity is the mum of invention. However I to find being a mom is essentially ingenious, particularly in the case of meals. To stay my infant pleased with consuming staples like toast with nut butter more than one occasions per week, I attempt to upload a little bit of selection. One morning once we had a banana that used to be heading into banana-bread territory, I determined to as a substitute flip it right into a toast topping. Impressed through the Elvis sandwich, I toasted some wheat bread, thinly unfold on some cashew butter, after which I mashed the banana in a bit of bowl and unfold that on most sensible, too. I added a sprinkle of cinnamon, minimize the bread in part and made a triangle sandwich. It appeared so excellent I in an instant made one for myself, too. By hook or by crook, an previous banana and every other rattling nut butter toast are completely decadent when mixed in combination — it’s the entire issues that weekday breakfasts at house in most cases aren’t: heat, candy, wealthy, and surprising. — Hillary Dixler Canavan, eating place editor
Turkey + bacon + American cheese
I am keen on bagels (particularly when in bagel capitals like New York or Jersey), and at all times to find myself with the similar debate once I’m ready to reserve one: Do I am getting a bagel sandwich, unfold merely with cream cheese, or throw some lox or sablefish on most sensible? As a lover of protein, particularly within the morning, I to find myself maximum regularly going the sandwich path, and fish isn’t at all times the most efficient pairing for each situation (like, for instance, if I occur to be hungover). For years, my maximum depended on bagel sandwich order has consisted of deli turkey (preferably Boar’s Head), crispy bacon, and a melty slice of American cheese. The combo is a little bit of a salt bomb, which is highest for this salt fiend. The elements are simple to seek out at any bagel store, and the cheese provides a much-needed textural distinction of creaminess to the combination. The sandwich is much more pleasant once I pair the fillings with my very own home made bagels, one of the most recipes I’ve been maximum proud to effectively execute prior to now few years. — Missy Frederick, towns supervisor
Tomato + mayo + flaky salt
This can be a sandwich made of items I assumed I despised. I grew up hating uncooked tomatoes, hating mayonnaise, and assuming the most efficient bread used to be crusty and home made and used to be by no means dented through your arms. And but, after attempting a tomato and mayo sandwich on Surprise Bread in a neighbor’s yard a couple of summers in the past, it has transform my favourite sandwich. It handiest works if the tomatoes are at height summer season freshness and brightness, if the mayonnaise is slathered thickly sufficient to counter the tomatoes’ acidity, the bread is cushy sufficient that the slippery tomatoes don’t fly out (I now want Martin’s potato bread), and it’s all crowned with some flaky sea salt earlier than meeting. This sandwich is how I do know summer season has arrived, and I cherish it for the few weeks that it’s imaginable to exist. — Jaya Saxena, senior creator
Membrillo + manchego + prosciutto
One in every of my favourite three-ingredient sandwiches is a tweak on a two-ingredient sandwich I ate whilst residing in San Sebastian as an adolescent. Bocadillos are kind of the Spanish solution to a sub: A protracted baguette sliced lengthwise, and layered with a couple of elements — now and again jamon serrano and tomato, now and again chorizo, now and again a complete slab of tortilla Española. However my favourite used to be tremendous easy: membrillo, or quince paste, and nutty manchego cheese.
It wasn’t till I were given house that I assumed so as to add a couple of slices of jamon serrano to my membrillo bocadillo; the ensuing sandwich has the appropriate stability of salt and wonder, the tenderness of the ham mimicking the feel of the membrillo. Stateside, prosciutto is infinitely more straightforward to seek out than jamon serrano, so at the present time, I continuously layer membrillo, manchego, and prosciutto between two items of crusty bread when searching for a bit of style of San Sebastian. The name of the game is to stay repeating the layers: membrillo, prosciutto, manchego, membrillo, prosciutto, manchego, till it’s a layer as thick as one slice of bread. Simply be sure you membrillo each items — or consume it open-faced. — Brooke Jackson-Glidden, Eater Portland editor
Turkey + herbed cream cheese + American cheese
Turkey and cheese is a vintage, and glaring, sandwich combo. For somebody who eats the similar sandwich for lunch a pair occasions per week, although, it’s simple to get uninterested in the standard turkey, sliced American cheese, and mayo state of affairs. Chive cream cheese, each herbaceous and creamy, is highest for breaking apart that monotony. It’s extra flavorful than mayonnaise, and richer, which makes what’s typically a workaday sandwich really feel particularly indulgent. Advantageous served as-is or warmed gently in a toaster oven, the mix of sliced turkey, American cheese, and chive cream cheese is a superb option to make your lunch really feel a bit of extra sumptuous with out doing any precise paintings. — Amy McCarthy, group of workers creator
