If you’re not a sandwich aficionado, it’s easy to fall into a simple, boring sandwich-making routine.
“A sandwich is a sandwich,” is something someone told me once. They weren’t necessarily wrong, but they were missing out on all the variety you can have in your sandwich at home, from toppings and breads to sauces and meats.
What some people haven’t realized yet it that a lot of the time you can probably make a better sandwich at home than from somewhere else. You just have to break out of the ham-lettuce-mayo routine. Here are some helpful ways to get inventive with your sandwiches at home.
Let’s start with bread. You can use sliced packaged bread from the grocery store, but give yourself some variety, too. There’s so many different types of bread, like sourdough, bagels, flatbread, ciabatta, rye, Irish soda bread and more.
If you have the time, I suggest stopping by your local bakery and seeing what options they have available, and if you’ve never tasted it, try it. It might just end up being the perfect sandwich bread. You can also bread shop at local farmers markets.
To go a little further, you can also try making your own bread at home. If you’re new to making bread, you might have to do a practice loaf or two. This way you can experiment with your bread by adding different seeds or herbs.
It’s also important for the bread and filling to make sense to your taste buds. One rule of thumb you can use is that if you have soft bread, have a crunch inside. If you have crunchier bread, don’t add even more crunch to the toppings. That way there’s a nice balance.
Toasting your bread is always a nice touch, even if the contents of the sandwich are cold. But you can have hot sandwiches at home, whether you throw it in a pan to toast and melt together or if you put it on a panini press. That way you can have more than your typical cold sandwich.
For your protein options, you have your basic deli meats: ham, turkey, salami, bologna, pastrami, etc. But you don’t always have to rely on the deli for your meat. Use your leftovers to fill the space between your bread. For example, if you made meatloaf the night before, add it to your sandwich the day after.
I enjoy lots of vegetables on my sandwiches. At home, you can do more than what Subway provides, such as roasted vegetables. You can roast jalapenos, bell peppers, onions, zucchini, squash and more. And while I enjoy lettuce and tomato, sometimes they make my sandwich soggy, so you could also use avocado, cucumbers or shredded cabbage.
Mayo and mustard are standard sandwich condiments, but you can change it up by mixing mayo and Sriracha on a turkey sandwich or using pesto with a chicken sandwich. If you’re like me and you’re mostly a mustard kind of person, then try a different variety of mustard.
Cheese is also an important topping, but one I will admit to not knowing much about. So my advice would be to put whatever cheese you want on it.
One topping that is often overlooked at home is seasoning. Before you finish up your sandwich, add salt and pepper or Italian seasoning, depending on the type you’re making.
The best thing you can do while making sandwiches at home is just try different combinations. That’s how you find an interesting sandwich that you would have never thought to make.