Making the same sandwiches for lunch each day can become dull. So if your cheese and pickle sandwiches are starting to go stale then these tips are guaranteed to help you improve your lunchtime routine.
Gary Durrant is the sandwich aficionado behind The Arch London’s signature Club Sandwich, as well as the sensational sandwiches on the Royal Afternoon Tea. These are both served with the Gary’s unique homemade crisps seasoned with salt, sage and peppercorn.
ADD SOME FLAVOUR
You can make your sandwich really stand out with just one extra ingredient. Try adding fresh herbs, a sliced hard-boiled egg or make your own quick pickles – cucumber, vinegar, oil, brown sugar, salt and pepper.
CHOOSE YOUR BREAD WISELY
The bread is the most important part of the whole sandwich. If you want to add very moist fillings then it is best to go for dry and dense bread or try flour tortillas. These will keep the ingredients fresh and moisture just right.
ADD SOME MOISTURE
For the right amount of moisture add your spread to both sides of the bread, this will also help lock in the flavour. Spread to every edge of the slice of bread to create a seal for the fillings. Use butter, mayo, mustard, cream cheese or experiment with pesto, jam, chutney or salsa.
AVOID A SOGGY SANDWICH
If you are adding lettuce to your sandwich, first dry it with kitchen roll to prevent the bread from getting soggy. Also place the lettuce at the top of the sandwich so that it remains crispy. Do not put wet ingredients directly on the bread, layer them with dry items. For a basic sandwich example, add your fillings in this order – lettuce, tomato, meat (or alterative filling) then cheese.
TIME FOR SEASONING
Salt, pepper and spices can change a whole sandwich, so experiment! Add a pinch of salt to your vegetables before adding them to the sandwich for that extra flavour. Adding too much dressing to the salad in your sandwich can also make it soggy so season it lightly.