I had the library job and the vintage job before I visited Seattle, I started working at the Time Market after I had visited Seattle and decided to move here. Even though it was a drudge, I still enjoyed being a “deli girl”, getting up early to go and get the prep started. The woman who managed us deli girls was Dee. She had rules about how the sandwiches should be assembled and passed on her obsession with the layers to me. I’ve stuck with her rules and added a few of my own. I think you’ll find they help in creating the perfect sandwich every time. These rules work for burgers too.
The Sandwich Rules
Choose the right bread. The flavor of the bread should work with the other ingredients and work as the tasty foundation. The texture and thickness of the bread is also important. Toasted or not toasted…think about it.
Don’t use ingredients that have a lot of moisture. No one wants a soggy sandwich. The proper layering can prevent this problem. If your ingredients are a little moist toasted bread might work better.
Start from the bottom of the sandwich and work up, layer by layer.
- Meat or Tuna/Chicken salad
- Lettuce or greens
- Herbs, pickles, peppers, cucumber, olives…
- Salt and pepper
All of the ingredients except the bread with a thin layer of sauce are optional so if there’s something you don’t like or aren’t using then skip it.