elffinwitch
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Do you have advice on the art of sandwiches? I feel like i my best sandwich at home is still leagues below the worst sandwich ive bought at a restaurant
Since sandwiches are infinitely variable, I'm going to assume you're trying to make my favorite sandwich: the Turkey Club, sandwich style not sub style.
Your goal is to MAXIMIZE FLAVOR.
Thicker bread. Standard slice size for bread isn't going to cut it, here. You want thick-slice bread.
Sourdough, or French Bread not 'White' bread. You want it chewy, with a thicker crust. Hearty.
Extra-Heavy Mayo. Restaurants do not use standard mayo from the grocery. Extra-heavy mayo has a higher ratio of egg yolks, giving it a richer flavor and thicker consistency for both spreading and using in tuna or egg salad. It's also more of a warm ivory color, rather than 'white.'
Instead of yellow deli mustard, try a ground-whole-seed mustard. It has a spicier, richer profile, and a little more vinegar.
Be generous with condiments. You're making a good sandwich, not cutting calories.
SEASON your sandwich. Dust the vegetables - salt and pepper goes a long way! Dried oregano, onion powder, garlic powder are also champs. My fave is to take a spicy blend (like a fajita seasoning blend) and sprinkle generously over the mayo before adding other stuff.
Lettuce CRUNCH is important. Include the pale crispy parts in your sandwich, not just the soft green leaf parts. Use romaine and arugula, not 'iceburg' lettuce, which has next to zero flavor.
If you're using texture leafy greens like arugula, toss it in a vinaigrette before piling it onto the sandwich. The vinegar zing makes a statement.
The tomato should have a strong flavor of its own. Salt & pepper on ripe tomato is heavenly. Make sure your seasoning hits the tomato.
If you're adding onion, make sure the slices are super duper thin-sliced. Like, mandolin-thin. Translucent-thin. Red onion is king.
If you want it toasted, make sure the cheese and meat gets hot, but the greens/tomato/onion is added afterward so it stays cold and crisp.
Don't be afraid to STACK IT TALL. CRAM IT FULL! How many sandwiches from restaurants feel impossible to fit in your mouth at first glance? Most of 'em. Make it big. With the meat, especially, they often CRAM the meat in there. No single-layer of ham slices here.
It's ok to MIX MEATS. Fry up some bacon (extra crispy!) or crisp up some pepperoni and layer it with your turkey.
Once you're done, wrap your sandwich in parchment paper (not WAX paper, there's a difference), then slice in half. By wrapping it, you force all the ingredients to smush together and start blending flavors. This makes 'em all a little better and stops them from sliding around, so it's easy to get a bite with every ingredient at once, and stops the sandwich from actually falling apart.
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Honestly, the biggest 'secrets' of sandwich making is:
MAXIMIZE FLAVOR. USE RICHLY FLAVORED INGREDIENTS.
SEASON ALL YOUR SHIT FOR MORE FLAVOR
DON'T BE AFRAID TO PILE ON MORE GOOD SHIT.
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i wish he would come down from heaven & kill every instagram fitness liquid diet ozempic green juice low calorie food blogger
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burning text gif maker
heart locket gif maker
minecraft advancement maker
minecraft logo font text generator w/assorted textures and pride flags
windows error message maker (win1.0-win11)
FromSoftware image macro generator (elden ring Noun Verbed text)
image to 3d effect gif
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microsoft wordart maker (REALLY annoying to use on mobile)
you're welcome
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