Jul 19 2010
Cooking Tip Mondays: The Sandwich Edition
Hello, hello everyone!
We’re back again for another Cooking Tip Monday! If you checked with us last week, you saw our week on no cook foods. If you missed it, check out our cooking tips from last week here.
Moving on!
This week, in keeping with staying cool and away from the stove as much as possible, we figured, let’s talk sandwiches! Who doesn’t love a good sandwich? Here are some tips for keeping your sandwiches yummy and delectable…
Tip #1. Keep it easy. The best part about a sandwich is in its simplicity. You have the bread – be it bun, flat bread, wrap, naan, whatever you choose…and you have the filling. See? Simple. Rumor has it that the Earl of Sandwich managed to get the ‘sandwich’ named after him all those many years ago by throwing salted beef between two slices of bread so that he could continue to gamble and eat at the same time. Therefore, do you really want a sandwich that requires a whole lot of hoopla to make and even more to eat? Not really. Keep your fillings easy to make…and even easier to eat. The more loose parts you have, the bigger likelihood that you’ll be eating your sandwich with a fork.
Tip #2. Keep it thin. In keeping with the concept that sandwiches should be easy to make and easy to eat (yes, emphasis on the eating part, that’s why we’re all here, lol), your filling choices should be relatively thin. This way, you can pile it on for a filling sandwich…and still manage to keep it easy to eat. Who wants to be taking forever to chew on a piece of roast beef, or having a hard time swallowing a carrot, or, even worse, lettuce? Keep your slices/components thin, and everyone will be happier for it. =o)
Tip #3. Keep it firm. Your bread, that is. If it’s a regular sandwich, firm bread is best. By firm, I don’t mean a humongous loaf of bread (although that IS ok, sometimes). If your filling is something like meatballs or smothered turkey (you know, your typical leftover sandwich), firm bread is best. If it’s something like a veggie sandwich, a wrap or flat bread is your better choice. Firm is still best, no matter what, which leads us to our last tip…
Tip #4. Keep it light. If you grew up in certain neighborhoods in various hoods across the Northeast, you’re probably familiar with what one might call the ‘hood’ hero: heavy on meat and cheese, light on lettuce and tomato, extra heavy on mayo/mustard/pickles/sweet or hot peppers/vinegar, all depending on which ‘hood’ you grew up in. Now that we’re all grown up, we (should) know that heavy condiments make for a soggy sandwich, no matter how firm the bread is. Keep your condiments light – enough for flavor, but not enough to create a soggy, hot mess.
For more cooking tips, or to provide some of your own great ideas, don’t be shy! Email us! Ex_foodie@kimberlyparris.com… We’re looking forward to hearing from you!