Sandwich. Tramezzino. Emparedado. Kanapka. Every country has a name for it, but we all share the same love for this irresistible dish. It’s a blessing for college students and a lifesaver for workers who need a quick lunch on the go. Considering you’re here, you probably were curious about how exactly something so simple could become a sort of gourmet meal. It’s not like there’s really anyone out there oblivious to how to make a good sandwich.
Still, do you remember the last time you had a sandwich that made you feel like you were on cloud nine? That delicious bite you took, the juices that ran down your chin, the unique sandwich combinations and flavors that hit your palate, all coming together in harmony? Making them is a craft you can master with all the perfect sandwich tips and tricks shared by those similarly sandwich-addicted. And guess what? We’ve got dozens of them right here that will take your sandwich from being merely “tasty” or “convenient” to “oh my god, how did I make this, and why haven’t I eaten one before?!”
Where did we get all these sandwich hacks, you ask? We scoured the depths of the internet and landed on a Reddit thread full of sandwich-making geniuses. These folks made some of the most amazing yet easy sandwich recipes and were more than happy to share their recommendations with the world.
We’ve collected all this wisdom into a list of sandwich-making tips that are easy to follow, practical, and guaranteed to make your taste buds sing. There’s everything from choosing the best bread to layering ingredients correctly, creating unique spreads, and even mastering the art of crafting an amazing grilled cheese sandwich. Scroll down, and let’s make some awesome sandwiches together! You can thank us, and the Redditors, later.
#21
"Replace lettuce with cabbage. More nutritious, and a head of cabbage lasts a hell of a lot longer in the fridge."
user replied: "I have a related tip to this topic for lettuce: when you get home with it from the store, knock the core out of the bottom and put the lettuce in paper towels. Lasts so much longer."
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17points
#22
"The tomato should touch the mayo. Always."
Spriggs5 replied: "I love burger king for this reason."
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15points
#23
"Cheese on both sides against the bread. You now have the best moisture barrier around. You can make a sandwich the day before and it'll still be good."
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14points
#24
"The bread needs to match the filling. Hard bread for hard fillings, and soft bread for soft fillings.
Hard bread will squish out a soft filling as you bite it. And soft bread will just mush in your mouth as you bite through thicker and harder fillings."
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13points
#25
"When making peanut butter and jelly, especially when packing for lunch, spread a light layer of peanut butter on the side the jelly will go on, this prevents the jelly from bleeding through the bread."
sh0ulders replied: "I used to agree, but jelly soaked into bread (not through) is SO GOOD."
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12points
#26
"My dad was a cook around Philly for a while. He would make Italian subs where the meat was used to tuck the lettuce, onion, tomato, and cheese into the roll so when you bit it, nothing moved around."
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11points
#27
"Use one of those DIY spray bottles for red wine vinegar and/or oil. You get full coverage without wasting too much or over-soaking the bread."
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11points
#28
"When making a sandwich with avocado, don't cut the fruit into slices and place it on the sandwich. Mash up the green stuff and treat it like a spread.
Bonus points when you add a shake of salt and pepper.
Also, If you're making a BLT, always toast the bread and add a fried egg and avocado. I love a B.L.E.A.T."
10points
#31
"I work in a sandwich shop. A popular choice of customers is smoked salmon & cream cheese with a little bit of horseradish and gherkins if you like. A lot of people think it's weird until they try it. Easily became one of our best sellers.
If you've got a flavorsome meat like pastrami it is sometimes worth using a simpler bread, (such as white for the simplest example) so the flavor of the meat is brought out. However, if I were making a pastrami sandwich I'd use light rye over wholemeal but white bread over granary.
Meat on the bottom, then cheese, then salad. Exception when salads go with meat - gherkins, sometimes jalapeños, sauerkraut even.
Mustard with meat, mayo with salad.
Tomato-based sauces with cheese are great. Tomato relish, ketchup, etc. Swiss cheese with beef. Always. Tuna and cranberry are very popular."
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10points
#32
"Put a light coat of butter on the bread, sprinkle with garlic and parmesan cheese, and toast it."
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9points
#34
"Cream cheese with sweet chili or Sriracha is the one; add a bit of ham and some gherkins and you're golden."
9points
#35
"Spring onions or jalapeños melted into cheese is such a game changer."
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9points
#38
"The best times to get fresh bread are between the lunch and dinner rushes. Most stores won't make bread until lunch starts, as they have to use the bread leftover from the night before, and most stores will over-make bread for dinner so they can clean the oven/proofer earlier."
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8points
#39
"Salted butter can sit at room temperature for quite some time, but unsalted will grow an ugly mold on it.
Source: researched by accident."
user replied: "I use mayo to avoid the cold butter issue."
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7points
#40
"Mike's Way, (from the Jersey Mikes sub chain), which consists of a few toppings... but adding oil and vinegar to a sandwich was new to me. Being from Indiana, oil and vinegar weren't necessarily common sandwich toppings or something I would have normally thought to request even just a few years ago, though it's more common to see east-coast style sandwich toppings these days due to the proliferation of new sub shops."
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7points
