Back to the Grind!
by The Culinistas
It’s hard to believe that summer is over and we are settling back into the grind. Since many of us will be dining at our desks for the majority of the week, we have gathered some of our most essential sandwich constructing tips and dreamt up some sando combos.
Spread it out!
Every sandwich is made better by the spread on the bread that lends a bit of moisture and creaminess. Your basics are mayonnaise and mustard but think out of the box with a smashed avocado, hummus or pesto. Try Roast Turkey, Alfalfa Sprouts, Cheddar Cheese with a spicy Dijonnaise on Multigrain.
Let’s get this bread
Every good sandwich starts with the right bread. If you are using moist ingredients like burrata, heirloom tomatoes and pesto, use a bread with a soft interior and a crusty outside like ciabatta. This will ensure you still have a crunchy bite even if the filling is a bit oozy. We highly suggest pairing the end of summer heirlooms with fresh mozzarella, Serrano ham and a swipe of farmer’s market pesto on a crispy ciabatta.
Top it off
Try swapping sandwich classics like lettuce and tomato for romaine or Bibb lettuce, or thinly sliced iceberg for a crispy slaw-type bite. Tomatoes are heavenly from July to early September so slice up some heirlooms and enjoy nature’s gems. In the winter, add some roasted peppers for a smoky layer in your sandwich. Elevate the classic club sandwich with a slice of mango if you like sweet in your savory, spicy mayonnaise and Swiss cheese.
A special thanks to Sylvie Rosokofffor the beautiful photograph.