Thin Sandwiches with Bold Taste
As you might guess, thin sandwiches are served on thinly sliced bread, which can be plain or grilled. The meats have concentrated flavors, and are not stacked heavily onto the bread. Add some wafer-sliced cheese and condiments. You'll have a skinny little feast in your hands!
Breads need to be flavorful and thinly sliced. Ask the bakery at your store to slice a nice artisan loaf for you. Choose slices from the middle of the loaf, since they are usually larger.
Here are breads that make a fine base for thin sandwiches:
Pumpernickel, rye, artisan 7-grain, sourdough, and sprouted grain. Of course, the ultimate thin breads are warm tortillas and pitas!
Use premium, thin-sliced meats and cheeses for the sandwiches. These meats and their cheese counterparts need to have outstanding flavor and texture. I like DiLusso, Boar's Head, Carando, and Daniele brands. For ham I enjoy shaved Cure 81. Manny's Corned Beef has an amazing taste and texture, but it is hard to find.
These meats and cheeses make especially tasty thin sandwiches:
Mortadella, soppressata, salami, pepperoni, shaved Cure 81 ham, DiLusso Sun-Dried Tomato Turkey Breast and Cajun Style Turkey, and Boar's Head roast beef.
These cheeses are terrific! Lorraine Swiss, baby Swiss, Colby, pepperjack, habanero cheddar, horseradish cheddar, chipotle Gouda, Asiago, and provolone.
Moisture is important to a sandwich. In addition to adding a layer of flavor, it binds the sandwich together.
Use your favorite condiments; here are some ideas:
Flavored mayonnaise (see the related links), spicy mustard, Inglehoffer Stone Ground Mustard, honey dill mustard sauce, Dijon Mustard, horseradish, catsup, seafood sauce, guacamole, Ranch dressing, and Green Goddess dressing. Actually, any salad dressing that you enjoy should work well on a thin sandwich.
Other condiments add various textures and pack a flavorful punch. When using fresh veggies, don't forget to slice them wafer thin. Use a high-quality pickled vegetable. I enjoy Claussen and That Pickle Guy.
Here are suggestions:
Fresh veggies include tender, leafy greens and sprouts of all types, tomatoes, onions, cucumbers, summer-type squashes, and peppers.
Preserved veggies include cucumber pickles of any variety, muffalatta olive salad, olives, jalapeno peppers, green chilli slices, and thoroughly drained and thinly sliced pickled vegetable salads.
Remember to make your layers thin. The ingredients that you are using are bold. They do not need to be thick! You can use your unique taste buds and creativity to develop sandwiches to suit you. Here are a few that I've enjoyed!
*Pumpernickel bread, thinly sliced rare roast beef, horseradish cheese, horseradish mayo, arugula leaves, and thinly sliced tomato.
*Sourdough bread, Cure 81 ham that has been shaved thin, Lorraine Swiss cheese, mayo, French's yellow mustard, and butter lettuce.
*Rye bread, grilled with Colby, Swiss, and Pepper jack cheeses, with That Pickle Guy's muffalatta olive salad.
*Sourdough bread, Genoa salami, pepperoni, and pistachio mortadella with olive oil mayo, and fresh spinach leaves.
Throw a sandwich, chips, fruit, and a salad on your plate, and as my mother used to say, "You are in business!"
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