Making Homemade Restaurant-Worthy Sandwiches

I love sandwiches.

The sandwich section is usually the first section on a restaurant menu I’ll peruse. If I love it enough, then I’ll try to duplicate it at home. Of course, I also try to come up with my own restaurant-style creations. Like many chefs and gastronomes, I think you start with great bread (unfortunately many restaurants in our area aren’t religiously obsessive about the great bread part…it’s often inexpensive and “Wonder Bread” tasting or not fresh). Then whatever protein and produce choices I am in the mood for. Again, I want quality ingredients. And cool condiments. I am the condiment queen lol.

Unfortunately, they can be a hit or miss affair as far as coming up with an interesting, tremendously good tasting, restaurant-worthy sandwich. Maybe you feel the same.

There are rules to creating a proper Italian sub, a po’ boy, or a French dip, which many of us are fine with leaving to someone else. But making a great sandwich at home can — and should — be done.

from Want to Make Restaurant-Worthy Sandwiches at Home? Start Here. by Jaya Saxena Apr 18, 2022, 9:19am, Eater online.
New Orleans “Nawlins” Mufaletta. A sandwich I’ve been salivating over, but unfortunately, no restaurant in my area has on their menu (no Louisiana transports I’m guessing). Key is the special bread: a wide, round, flat loaf, covered in sesame seeds, with a soft crust and a texture somewhere between focaccia and ciabatta (Serious Eats). Recipes floating around often suggest Italian bread but it doesn’t quite feel like the right thing. Any suggestions? One day I will probably break down and order through Goldbelly.

“The bread is the vehicle on the sandwich highway from plate to mouth. You can’t have the passengers flying out before they reach that destination.”

Right on.

Get the skinny on how to create a restaurant-worthy sandwich at home here at Eater. Also if you want the back story on the muffuletta, read this one at Serious Eats.

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