Making a sandwich is as easy as shelling pears: you just need to put together a few favorite foods with different textures. Some sandwiches endure travel better than others. Cheese and mustard on hard bread will “endure” a long journey, but finely chopped vegetables wrapped in pita will hardly. Leafy vegetables wither quickly, tomatoes leak, so if you want to enjoy the taste of these particular products on the road, wrap them in cling film and put them in a bag separately, and just make yourself a sandwich before lunch. If you spread bread with a thin layer of thick sauce or olive paste, and put lettuce and other vegetables on top, you can enjoy a juicy sandwich even after a few hours. Preparing a delicious sandwich To prepare a sandwich, you need 4 components: bread, filling, seasoning and garnish. Bread: Delicious fresh bread makes even an ordinary sandwich delicious, while poor quality bread spoils even the most delicious filling. Bread must be fresh, tasty and strong enough to “hold” the filling. Traditional sandwich bread is only good when fresh. Recently, it has become popular to make sandwiches from foccacia, rustic, rye bread, pita, tortilla, baguette and fragrant bread with herbs, olives, cheese, seeds and dried fruits. The type of bread largely determines the taste of the sandwich and often requires a specific topping. Cheese bread is perfect for making a tomato sandwich, raisin or fig bread goes great with cream cheese and fresh figs, and rosemary bread is topped with a spinach and goat cheese topping. Stuffing and topping: Sandwiches can be stuffed with any food – cheese, fresh and grilled vegetables, salads, falafel, tofu and tempei. Vegetarian kids who ask for sandwiches similar to those eaten by their meat-eating friends can make a sandwich with tofu or tempei. Sauces and seasonings: Sauces and seasonings make the sandwich juicy and appetizing. Mustard with spices or spicy homemade mayonnaise enrich the taste of the filling. It is also good to use olive paste, romesco sauce, harris sauce, pesto sauces, chutneys and other seasonings for making sandwiches. Garnish: The sandwich will look more “solid” if you put something else tasty on the plate next to it, for example, shredded vegetable salad, slaw, crispy radish, thinly sliced tomatoes, or a little leaf lettuce.
Recipes Vegetarian classic – cheese sandwich with sprouts This sandwich has been on the menu of vegetarian restaurants for several decades. Its success is due to the combination of contrasting textures and flavors. Spread a thin layer of homemade mayonnaise or mustard on cereal or whole wheat bread. Add iceberg lettuce or romaine lettuce, thinly sliced Monterey Jack cheese, avocado and tomato slices. Salt, pepper and drizzle with lemon juice. Put some sprouts on top, for example, onion sprouts, radishes, sunflowers, but do not overdo it with the amount – there should be just enough sprouts to make the sandwich fresh and crispy. Cover the filling with the second piece of bread, press down gently, cut into 2 halves and serve with pickles. Sandwich with avocado and green chilli Spicy lovers will love this sandwich. Make toast with a large piece of country bread or foccacia, spread generously with olive paste, top with slices of avocado, tomato and fresh goat cheese, and broil until the cheese melts. Then sprinkle with finely chopped jalapeno chili (with seeds) and drizzle with red wine vinegar. Serve with lots of napkins. Club sandwich with avocado The club sandwich consists of three slices of bread, so to avoid making the sandwich too thick, cut the bread as thin as possible. Toast the bread, spread each toast with chipotle chile mayonnaise, sprinkle with finely chopped cilantro, drizzle with lime juice to taste. Place a crisp lettuce leaf and three slices of avocado on one piece, season with salt and pepper. Top with the second toast, mayonnaise side up, then three slices of Swiss cheese, a thinly sliced tomato, and another lettuce leaf. Top with third toast and gently press down. The traditional way to serve a sandwich is to cut off the crust of the bread, cut the sandwich diagonally twice to make four triangles, and serve with pickled vegetables or slaw dressed with salt and lime juice. Tempei sticks can be added to the same recipe – they will enrich the taste of the sandwich and give it a good texture. : deborahmadison.com : Lakshmi