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The Secret to the Perfect Sandwich

 

“I’m a Plain Jane kind of girl: Turkey, American cheese, lettuce, green peppers on wheat bread. Every day. Can’t go wrong.” – Jackie, HR

Partnering with A-list restaurants, popular chains, and the best mom-and-pops you can imagine, we DiningIn employees know good bread.  Bread bowls with clam chowder, hamburger on sesame seed bread rolls, or for dipping in olive oil with Parmesan and a sprinkle of red pepper flakes. 

Using the BITE Scale from Adam Richman's Best Sandwich in America, we look deeper into what it means to have THE perfect sandwich with a simple 4-point system.

  • B=Bread
  • I=Interior
  • T=Taste
  • E=Eating Experience


Steve's Deli chicago

Bread

The smell of baked bread, bagels, and Italian pastries is loved across the world.  According to Huffington Post, studies show that the aroma can trigger better moods, and even make us nicer to strangers.

When making, buying, or eating a sandwich, the bread has to be freshly made, crisp on the outside yet tender and soft inside, and warm enough to have a melt-in-your mouth effect.

“No wet bread!” said Paula, Accounting, at the thought of a moist slice of bread.  “If the ends of the roll are wet, it’s no good.”

Interior

You can make anything into a sandwich.  Think about it.  You have the ability to stuff it with whatever you want and no one can stop you.  This include some weird and bizarre sandwich creations, like the Peanut Butter and Bacon, or the Ranch Doritos with Cream Cheese, but hey, who are we to judge?  Here are some tips:

Choose a spread.

It acts as the glue holding everything together, and can vary from mayoketchup to chipotle honey mustard.

Be creative.  

Select a variety of meats, cheeses, vegetables, fruits or sauces for the right tenderness or crunch.

Fresh.Fresh.Fresh.

Nothing wrong with leftovers or canned products, but with fresh ingredients you'll most likely get a better, natural taste with a great texture and consistency.

Check out Philly-favourite Junk Yard Special [Sarcone's Deli in Philly] featured on The Best Thing I Ever Ate.

Taste

“I like an Italian Sandwich.  Genoa Salami, Prosciutto, mortadella, Provolone cheese, lettuce, tomatoes, onions, hots, Olive oil, and balsamic vinegar.” – Steve, Accounting

Every flavour preference is a conditioned or acquired taste.  Your childhood consumption patterns, nationality, hometown cuisine, and even genetics have an influence on what makes your taste buds jump with joy.  

texas stately sandwichesPhilly stately sandwichtexas stately sandwichillinois stately sandwich

Eating Experience

"I like to eat my sandwiches in front of the TV," says Leah, Account Management, "sitting on my floor while watching pretty much anything on BRAVO."

The cool thing about sandwiches is that they're sold everywhere.  Call it a Po' boy, a grinder, hoagie, sub or hero, they assure a fantastic, comforting eating experience whenever and wherever you may be.

Cut the sandwich. or don't.

Either Diagonally or lengthwise, it can be easier to grab without it falling apart. For some people, there is something more gratifying and bold about the uncut, two-hand sandwich grab technique.

Add a side.  

Anything from crunchy vegetables to a savory French onion soup.  Personally, I think it would be a cruel joke to serve a sandwich without a bag of Classic Lay’s on the side.  But that's just me.

Environment.  

Set a pleasant atmosphere, you're more likely to have a satisfied, "hit the spot" moment.

Need a Thanksgiving leftover sandwich recipe? Jay, Marketing, is our expert.

“If I have proper leftovers, you cannot go wrong with the patented Turkey Stuffer:

  • Two pieces of thin Canadian White Bread
  • Hand-carved turkey (preferably a mix of white/dark meat)
  • Stuffing
  • Cranberry sauce
  • Mayo (or Miracle Whip can be substituted)
  • Serve chilled. 

No leftovers available? Turkey, Salami, Muenster Cheese, Miracle Whip and Spicy Brown mustard. Done and done. Time for lunch.”

 

Comments

Great to know. 
Sound simple.
Posted @ Thursday, November 22, 2012 10:21 PM by Eddy de Lafontaine
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