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How to make the best sandwich of your life with chef-approved tips and tools
It's time to up your sammie game. Here's how to build it, fill it and dress it with tasty tricks from the pros.
Those sandwiches you throw together for lunch may be passable, but you deserve something better than just fine. That's why we asked the pros — including Food Network star Jeff Mauro (aka the Sandwich King) — how to make a better sandwich. You may not realize this, but there are some key rules that chefs follow to transform this humble meal into a mouthwatering masterpiece. And you can do it, too.
The fourth Earl of Sandwich, a man named John Montagu, is often credited with the invention of the sandwich in the late 1700s. But it's more likely he simply popularized a food that already existed. Either way, people have been layering vegetables, meats and cheeses between bread — and scarfing down the results — for centuries.
The chefs and deli owners we spoke to approach building a sammie much like a five-star chef approaches a fancy meal. They focus on a mix of flavors and textures, so that every bite is balanced. That may sound complicated, but we promise it's not. Give our pros' easy tips a try, and we promise your next sandwich will be the best thing since ... well, sliced bread.
Use better bread
"The biggest mistake people make when making a sandwich is that they use subpar bread!" says Mauro, who co-hosts The Kitchen on Food Network and owns Mauro Provisions, which sells Chicago-themed foods. "The bread is literally the foundation and roof of every sandwich. It's where your teeth and tastebuds start and end every bite."
Anthony Lygizos, founder of Leven Deli in Denver, agrees: "The structure of your bread is crucial! Opt for bread with a solid crust and sturdy texture; this will hold everything together, especially when toasted or grilled." Not sure which bread to choose? Chef Vi Nguyen, director of culinary operations at Virginia-based Thompson Restaurants, recommends ciabatta, sourdough, croissants and French baguettes.
Give mediocre loaves a boost by buttering and griddling them, or sticking them in the oven or toaster for a few minutes.
Don't overdo the fillings
"Balance is everything!" Lygizos says. "Often, people go a bit heavy on the protein, which can throw off the entire sandwich. At Leven, we've found the sweet spot is to use 6 to 7 ounces of protein for a large, full-sized sandwich. This gives that satisfying bite without overpowering the other flavors."
Mauro's go-to formula for the perfect bread-to-filling ratio is 20% bread, 20% vegetable, 30% main event, 10% sauce or condiment, 10% pickled or crunch element and 10% cheese.
On the flip side, make sure your bread isn't too bulky for your fillings. "For example, I wouldn't use a baguette to make grilled cheese as there is too much hard crust to provide welcome comfort for beautifully melted cheese," says Myles Moody, owner of Kinship Butcher & Sundry in Atlanta.
Get saucy
Sauces and condiments help add moisture to a sandwich, but make sure not to drench the bread, Lygizos says. And most importantly, "When applying any sauce, schmear or spread, crust to crust is a must," Mauro says. Coating the entire slice of bread "ensures each bite is as even as possible!"
Looking for your next favorite condiment? Both Lygizos and Moody named Duke's mayo as their go-to. "I only have one hard rule: 'Duke's or die.' Moisture, acidity and salt must balance any sandwich; Duke's is the answer," Moody says.
Mix different textures
"Play with contrasting textures — think crisp veggies with creamy spreads or crunchy pickles alongside soft cheese — to create a satisfying bite every time," says Lygizos. Mauro says to aim for at least two distinct textures in every sandwich. So if you use a softer bread, make sure the filling has a crispy element, or if you're using tender cuts of meat, top them with something crunchy.
Build in layers
To make sure the last bite is just as satisfying as the first, it pays to be a little more thoughtful about how you add your ingredients, rather than just slapping them all together. "The build is critical!" says Nguyen, who advises working around wet ingredients like tomatoes, tuna salad and condiments. To prevent sogginess, make sure they are surrounded by drier ingredients (like bread) or ones that can stand up to moisture (like several slices of turkey). "Careful layering ensures every bite is perfectly balanced," says Laurent Tourondel, founder of L'Amico, SECOND, Skirt Steak and Back Bar.
