What makes a good sandwich?

[Robin Garr]

You want a splendid sandwich in Paris? Think of the remnants of the colonial empire and hie thee to the nearest Vietnamese joint. Ask for a <i>Banh Mi</i>. I don't think you'll be disappointed.

I just did some quick math and figured that in my former life as a deli man, I made and served well over 100,000 sandwiches.

If I had focus on the single, most important component of successful sandwich making, it would be balance.
Too much of any one ingredient, I don't care how good it is, will throw the balance of the sandwich off. So places that brag about their "overstuffed" sandwiches get no credit from me. Instead, I avoid them.

Of course, quality of ingredients is paramount, starting with the bread. You use bad bread, you get a bad sandwich. Seek out good bread and you're more than halfway home.
The use of too many varieties of meats and cheeses in one sandwich does not make sense to me, either. These supposedly "Italian" combos that have six meats and three cheeses, and all manner of peppers and onions and lettuce and tomatoes etc etc speak little of Italy to me.

I find that one meat, or maybe two, plus a well selected cheese, and judicious use of a condiment make for a satisfying sandwich. The meats and cheeses should be thinly sliced.

I want to enjoy the song, but I want to be able to hear each individual instrument.

When we lived over there back in the Middle Ages, we loved the universally available pate' sandwiches, spread end to end on a hunk of baguette.

Agree with John, balance (as with all things gastronomical) is key. Texture wise crunchy, soft, and wet should all play a roll. Taste wise salty, savory, bitter are useful components. Of course color.

And Randy, I'm surprised that you're so negative about French sandwiches. Sure the majority of the sandwiches in the street are crap, but that's the case everywhere around the world.

On the positive side, it is easier to find good bread, cheese, and mustard in France than in the US, so in that respect you're much closer to a good sandwich there.

[Jenise]

Agree with John, balance (as with all things gastronomical) is key. Texture wise crunchy, soft, and wet should all play a roll. Taste wise salty, savory, bitter are useful components. Of course color.

And Randy, I'm surprised that you're so negative about French sandwiches. Sure the majority of the sandwiches in the street are crap, but that's the case everywhere around the world.

On the positive side, it is easier to find good bread, cheese, and mustard in France than in the US, so in that respect you're much closer to a good sandwich there.

Well, gosh, now I don't have to write an original answer. What Rahsaan said.

Though I guess I will re-emphasize what John said about the bread, and add that if the bread and the rest of the ingredients are of well selected and of great quality, there is IMO no reason to even put mustard or mayonnaise on the sandwich. I sometimes add a bit of vinaigrette to a crusty baguette and in the absence of tomato, but that's it.

Oh, I'd also add that IMO Americans prize the meat portion--with a completely wrong-headed emphasis on quantity vs. quality--way too greatly.

My current favorite take-out sandwich? From The Bagelry in downtown Bellingham: two slices of havarti cheese, a big mount of alfafa sprouts and slivers of red onion on pumpernickel bagel, no goop. Heavenly!

I agree that balance and fresh ingredients are key. A sandwich can be a satisfying and delicious work of art when properly made.

My favorite takeout sandwich is from a place just a quarter mile from my house in our tiny village.

Dark multigrain bread, turkey, ham, romaine, avocado, red onion, beefsteak tomato. A grind of fresh black pepper. And as Jenise says, no goop. It's perfect!

My favorite sandwich to make at home is rye bread, roast beef, mozzarella, roasted red pepper, grilled until the bread is golden and crisp and the cheese has melted nicely.


(Note to self: stop reading food threads before lunch!)

[James Roscoe]

Keep it simple! Remember the origins of the humble sandwich. It's an English invention, not French. You all are making it too complicated. The best sandwiches are those like the turkey on squishey white bread Thanksgiving night or the PBJ's of our youth, pleasure, sustenance, memories all at the same time. In any event, whatever you do, keep it simple. I believe any deli guy will tell you that is the first rule. (Why am I craving a real hoagie right now? ) Good luck with the search Randy!

Completely agree with John and others about good balance, also agree that good (and appropriate) bread makes the sandwich. Sometimes that is a cheap, soft hamburger bun as in the perfect pulled pork sandwich, or a buttered toasted hot dog bun for the perfect lobster roll, or fragrant hearty rye for a great Rubin, chewy chiabata with tomato, peppers, olive oil and provolone...mmm.

Robin you made me think about my husband in Paris. We went to the French equivalent of a Subway sandwich shop (believe me, it exists) and he ordered a tuna sub. He was taken completely taken aback that the bread was spread with a thick coat of unsalted butter. I would have loved it, but it made him gag.

Like all the other said. Balance. The perfect ratio of meat, cheese, veggies and bread.

I just can't stand the modern sandwich Deli Sandwich these days where they pile 3" of meat between tiny slices of bread.

Richard

I just can't stand the modern sandwich Deli Sandwich these days where they pile 3" of meat between tiny slices of bread.

You and me both! You should be able to enjoy eating and not have to struggle with your food because it's too thick or you take one bite and all the filling comes out. That's why I avoid places like Jason's Deli, a chain in our area. Even if it tastes good, it just too awkward to eat.

[Jenise]

Exception requested for lean corned beef.

Exception granted, as long as you want it on good Jewish corn rye.

A friend of mine used to rave about Lina's (the founder is Lebanese AFAIK) but it's an upscale Subway for me..

Agreed. Low level fast food.

But what do you think of "the original" COSI in the 6th?

And in my experience all the best bakeries (by that I don't just mean the best for the surroundings of any given metro station, but rather am thinking more city-crossing Boulanger de Monge level) offer good quality sandwiches, primarily because they care so deeply about high quality ingredients.

And if you ever get bored of French sandwiches, just come to England for some soggy bread and stale fillings if you want to see how much worse it could be.

My favorite made-at-home sandwich? I'm eating it now - multigrain bread, Gulden's spicy mustard, slice of pepperjack, slice of cheddar, thin-sliced deli ham (honey-baked), and a nice, thick slice of vine-ripened perfection (aka home-grown tomato).

Favorite take-out sandwich is good pulled pork bbq, lightly sauced, on a standard bun to sop the sauce, a dollop of coleslaw and dill pickle on the pork.

Have to agree with everyone else. I think there are few rules for sandwiches, but great bread, quality ingredients, balance, and "edibility" (meaning you have to be able to get your mouth around it) are all key.

Best I've had recently was lean pastrami (made by our corner butcher) on a crusty roll with gruyere and cole slaw.

and "edibility" (meaning you have to be able to get your mouth around it)

Agreed, though for every rule, there must be an exception:

John, your picture has helped me decide on today's lunch - from Jack's Deli, out of Baltimore. Good thing there's one just a block from my courthouse.

[Jenise]

Oh, John. You sure know how to make a girl groan.

There should have been a Food Porn alert on this post!

[Jenise]

Cynthia, you're right. Let's write a Craig's List Personals Ad for it!


sammich4m
I'm housesitting in Bellingham this weekend and would love some company. NSA, just a lip smacking good time when I spread my bread and show you my juicy pink insides. Can host. You: any size, drama free, no D & D, hungry. Send pic of beer.

LOL!!!!!!

You have a real gift for this kind of writing, Jenise!

[James Roscoe]

I wonder how many hits this thread has had after Jenise's post?

What makes a good sandwich? Wonder Bread, of course. I mean, I wonder if it's bread.

[Jenise]

Cynthia: what you're saying is, I have a good future as a slut?

Larry: the other day I was surprised to see a Wonder Bread truck pass me on the freeway. Didn't realize Wonder Bread was still around. I was even more surprised because this was in Canada!

So Jenise, you're 5'7", blonde, stacked, and have hot, pink, juicy insides (did I imagine the 'hot' part)? I can't wait to see that pic in my 'Portrait' thread!

Excuse me for one moment....


AHHHHHHHHHHHHHHHH......


O.k., I'm back. I think what really makes a good sandwich is the bread. I have been to sooooo many places that f**k up a good sandwich just by using shabby bread. It's not that hard to find or make good bread. It just really makes a difference.

rwj