The Secret Art of Sandwiches: From Types to Presentation

This marks the end of a very long week, with all aspects of the Practical Cook’s life demanding complete and undivided attention.  Cue the sandwiches, or sammies as we call them.  Punt sandwiches. Including one made on a waffle when the bread ran out.

Punting Platter of Sandwiches

Punting Platter of Sandwiches

Here’s how to punt with sandwiches:

Creamy Tomato Soup (from a Can)

Creamy Tomato Soup (from a Can)

  • Consider making your own bread. Any sandwich is more special that way. A bread machine makes light work of it, and there are quick breads (like Irish Soda Bread or Brown Bread, look for upcoming recipes) that even I can manage (and I’m not a talented baker).  Then you’ll generally have good bread around.
  • When that fails, consider what else in your home can be used instead of bread: waffles with peanut butter, English Muffins with eggs and cheese, tortillas with spreadable cheese or hummus, bagels with anything, etc.
  • Presentation counts! Stack the sandwiches, cut them neatly, provide a platter with multiple choices.
  • Toasting. If the bread isn’t the freshest, or if the cheese is wilting, toast it. Even if everything is fine, toasting makes it seem special. It melts peanut butter, warms avocados, and makes cheese gooey. Score.
  • Think outside the jar. There is life beyond peanut butter. Find it. Do not bore yourself or your children to death. Try a different nut spread, honey and banana, tuna fish, white beans/garlic/lime juice pulverized into
    Bagels are Sandwiches Too!

    Bagels are Sandwiches Too!

    hummus, pickled items paired with luncheon meats. If it will stay on a piece of bread or in a wrap, it could be a sandwich.

  • Cut into triangles. Okay, that’s just if you’re making a sandwich for me. Mom, I appreciate your doing that for me.
  • Pair the classics together. Sandwiches go with chips, salads, and soups at delis and restaurants across the country for a reason. All of these items are readily available, and if they’re not typically served in your house, it’s a treat. Don’t forget to add a fruit plate to the table, sandwiches cry out for apple slices or berries, things you can eat with your hands.

Sometimes, the answer is as simple as grilled cheese and tomato soup. Here at the Practical Cook kitchen, we often spend so much time trying new things, that the classics taste really good.

Classic Grilled Cheese

Classic Grilled Cheese

Up tomorrow, we’ll do a first ever Readers Review. Feedback on recipes made and how it turned out. This is the last call for content—if you’ve made a Practical Cook recipe, and you have a story or a picture, send it in to practicalcook at gmail dot com!

Twitter: practicalcook

Thanks for all of the great questions and suggestions.

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2 Comments

Filed under Kitchen Philosophy, Punt!

2 responses to “The Secret Art of Sandwiches: From Types to Presentation

  1. I am a big fan of the sandwich, and not just for punting purposes! Also, re: your fruit side suggestion, if I’m grilling up a grilled cheese, I’ll just throw whatever fresh fruit I have on hand onto the sandwich before throwing it in the pan. I can’t decide if this is weird or not. Does it depend on the fruit? I’ve tried pretty much every combo under the sun (save the demon-spawn that is the melon), and I have to say I pretty much enjoy every single one.

    • The Practical Cook

      Apples I can see, bananas yes, tomatoes are technically a fruit, but kiwi sammi–no. Pineapple grilled cheese–maybe thinly sliced with ham. Melons need to hang with prosciutto and stay off the grill.

      Great point, though–no need to shove fruit to the side!

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