Simple Rules for Better Sandwiches | Techniquely with Lan Lam

Summary by Krater

Lan Lam from Cook's Illustrated explains the core concepts of making a better sandwich, covering bread treatment, balancing contrasting flavors and textures, and sandwich assembly.

From the video

Answers: How do I make a better sandwich?

• sandwich assembly
• bread treatment for sandwiches
• flavor and texture contrast in sandwiches
• pickling vegetables
• dijonnaise preparation

Ingredients

• baguette
• extra-virgin olive oil
• chopped salad
• Niçoise olives
• red onions
• capers
• anchovies
• Dijon mustard
• herbs
• tuna
• tomato slices
• hard-cooked egg
• bread
• oil or butter
• turkey
• ciabatta
• kimchi
• avocado
• salt
• swirl bread
• egg salad
• radishes
• pickles
• 1/2 cup distilled vinegar
• 1/2 cup water
• 1 tablespoon sugar
• 2 teaspoons table salt
• 3 tablespoon red wine vinegar
• 1 tablespoon sumac
• mayo
• bacon
• shredded lettuce
• alfalfa sprouts
• arugula
• potato chips

What it concludes

• Bread should make up about a quarter of your sandwich to provide structure without overwhelming the filling.
• Removing some interior bread from a baguette or bagel creates less bready sandwiches and a trough for fillings.
• Griddling bread in a skillet crisps the surface quickly to minimize drying and adds richness compared to toasting.
• Brining avocado slices in a vinegar brine for 30 minutes to 2 hours prevents browning for up to two days.
• Mixing Dijon mustard and mayonnaise together creates a better flavor than applying them separately.
• Brushing the bottom slice of bread with oil for juicy sandwiches prevents the bread from becoming mushy.