It is believed that the sandwich was named after the 18th-century aristocrat, the 4th Earl of Sandwich, who asked for his meat to be tucked between two slices of bread so his hands would stay clean during his card games. While sandwiches were initially seen as food for casual men’s get-togethers, they eventually became popular among the aristocracy. Today, sandwiches are beloved by everyone and a great sandwich is the best invention since…well, sliced bread. Sandwiches have come a long way since the Earl’s card game – from simple grilled cheese sandwiches to exotic international sandwiches.
Making a good sandwich is easy; anyone can throw some food between a couple of slices of bread. Making a great sandwich, however, requires a bit more imagination and skill. Here are some tips on how to make incredible sandwiches:
1. Choose the Main Ingredient
The first question is always what kind of sandwich are you making? Is it a hearty tofu or tempeh sandwich? Is it a grilled cheese or is it a veggie-filled sandwich? The main ingredient is the star of the show; it’s probably why you’re making a sandwich in the first place. All other decisions will be made based on the main ingredient. Make sure your main ingredient is packed with flavor. If you’re making a tofu sandwich, turn it into a Buffalo Tofu Po’ Boy or spice up your seitan with a zingy BBQ Jack Sauce. Even if your sandwich is pure veggie heaven, flavor it up by marinating the vegetables first, spicing them up or roasting them.
2. Best Ensemble Performance
The secondary ingredients, otherwise known as toppings, are just as important to your sandwich as the main ingredient. They add texture and flavor and they can turn an OK sandwich into an incredible sandwich. Lettuce and tomatoes are great but they can be boring. There are tons of choices for filling up our sandwiches. Instead of lettuce, try spinach, kale, shredded cabbage, or arugula. Swap out watery tomatoes with roasted red peppers or radishes. Top your Chickpea “Tuna” Salad Sandwich with sprouts or pile tangy pickled daikon and carrots on a Vietnamese Tofu Banh Mi Sandwich.
Article from One Green Planet, June 13, 2014, by Rhea Parsons.