WEDNESDAY, AUGUST 28, 2019 EZ EE E9
STACY ZARIN GOLDBERG FOR THE WASHINGTON POST; FOOD STYLING BY LISA CHERKASKY FOR THE WASHINGTON POSTDon’t overstuff
Sure, you can put anything
in a sandwich. That doesn’t
mean you should put
everything in a sandwich.
Being judicious with your
filling means you can focus
on a few quality
ingredients. Plus, the
sandwich will stand a
chance of actually holding
together.Incorporate flavors
in high-impact,
low-volume ways
There are plenty of
strategies for amping up
flavor without making your
sandwich heftier. Whip up
a flavored mayo (call it an
aioli, if you like) by
doctoring it with Sriracha,
chipotle peppers, citrus
zest and more. Incorporate
a spice blend into yogurt.
Repurpose bacon fat for
toasting bread. You might
be surprised how creative
— and thrifty — you can be.Aim for a mix
of textures
It’s just as important as the
right balance of flavors.
Choose elements across a
few categories, including
creamy, crunchy, crispy,
saucy and soft.Protect the bread
Insulate the bread when
using wet fillings, or at
least wait to assemble
until you’re ready to eat.
Something fatty (butter,
mayo) or a slice of cheese
can do the trick. So does
toasting the sides of the
bread that will face the
inside of the sandwich.
This also gives your teeth
something soft to sink
into first.Protect the sandwich
Why go through the effort
of making a sandwich only
to pull it out of your bag
smashed? Do yourself a
favor and pack your
homemade beauty in a
hard-sided container or
sturdy lunch bag. If you
really want to be extra,
wrap it in parchment or
wax paper first.
Ready to assemble?
Great. Try one of my
custom creations and then
start putting together some
of your own.nch