The Art of a Good Sandwich

Let’s get something out of the way before we get into the meat, or the filling, of this post. A sandwich is two slices of bread. Buttered.

I don’t want to hear anything about OPEN sandwiches. Open sandwiches are like open marriages. Great if you want someone else to have your other half.

The art of a good sandwich:

1. Use multiple fillings. Four is a good number.

2. Less is more. Don’t over egg it.

For example, tonight I cleared out some leftovers and turned them into a great sandwich: two slices of ham, half an avocado (sliced), three cherry tomatoes (quartered), a squirt of mayonnaise, chopped dried chives and three or four spoons of sweet and hot jalapenos out of a jar.

Many times I’ve got halfway through a “classic” cheese and tomato sandwich and thought “it’s too cheesy.” A squirt of mayo and a sprinkling of chives world have saved it. Some of that jalapeno magic would have made it.

Don’t get me wrong. I’m not against sandwiches with fewer than four fillings. When I was recovering from Covid, all I could eat was cheese and pickle sandwiches. I like a jam sandwich occasionally. And if it’s a crust, I’ll even eat it in an “open” jam sandwich (or bread and jam as we call it).

Which brings me on to toast. Toast and marmalade is not a sandwich. Cheese on toast is not a sandwich. Avocado toast is not a sandwich. But two rounds of toast with a filling inside IS a toasted sandwich. (See how simple this is?)

Now, with toasted sandwiches I would advocate sticking to one or two fillings. (Melted) cheese is always a winner with the kids. Grown-ups might like to add some chopped ham, onions or mushrooms. My little kid’s current favourite is “honey toast”.