Between the Bread

I could write an entire book on this topic, and honestly I will probably attempt to do so at some point in my life….. Sandwiches are transcendentally universal. Virtually every restaurant in the country serves some kind of sandwich. Bread, instead of restricting welcomes just about anything, and serves merely as a glue for what you want to put inside. I recently dined at the Route 58 Deli in Virginia Beach to do some market research for our new sandwich shop the 3Way Cafe, and here the sandwiches are piled high with nearly a pound of meat. There is not nearly enough bread, and virtually everyone takes their leftovers in a box. While, it is a hell of a lunch, it’s gonna run you 20 bucks when you throw in a drink and gratuity – hell the sandwich doesn’t even come with a side, and you have to pay extra to get your sandwich grilled! Don’t get me wrong, everything was delicious. We feasted for an hour on our sandwiches, French fries, and desserts, while we analyzed the restaurant. I began to think about the perfect sandwich and how to define that. I’m unable to do so, but I think it begins with the bread, and the bread is the first problem I had with the Warm Pastrami sandwich I had for lunch that day. There wasn’t enough of it. It couldn’t stand up to the massive amounts of meat…. Or is the over abundance of meat the root of the problem?

4 Keys to Sandwiches
Bread: Balance between crunchiness, softness and thickness – it needs to be durable, but not teeth-breaking hard. This is the most important element to any sandwich.

Proportional: Everything should be proportional. Meats – to Cheeses – to Veggies – to bread – to sauce – If you can’t taste everything in a single bite than the essence of what you are making gets lost. A Reuben consists of Rye, Corned Beef, Saurerkraut, and Thousand Island. If there is too much Saurerkraut then the meat fades into the background, or if there isn’t enough dressing then the sweet creaminess to balance the sharp taste of the kraut doesn't prevail. Everything should have a reason.

Balance of Flavor: If you have a spicy component, cool it off with a fruit glaze or spread. If you have a strong cheese, it needs to be balanced out….. think about how you can incorporate fruits, and caramelized vegetables, which will add an added depth.

Temperature:Hot vs. Cold – I will almost always order a hot sandwich when one is available…. As long as the ingredients, when warm, have a combined balanced flavor profile, and that the ingredients work well warm. I.E. – I despise tomatoes and avocado when warm.