What The Hell Are You Eating?

Sandwich Rule No. 6 July 22, 2008

Filed under: Sandwiches — whatthehellareyoueating @ 3:30 pm
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A sandwich is as much about texture as it is about flavor.  Differing layers of crsipy, chewey, gooey, crunchy, dense, light or slippery can turn your sandwich from mere lunch to a tasting experience that you won’t soon forget.  A good texture tenant to stand by is that the sloppier the filling the rougher the bread.  That means grilled cheese and PB&J’s are better on toast.  I think we can all agree on that.  Some people might ask, “What about the sloppy joe? You don’t eat sloppy joes on toast.”  To which I would reply, “Try toasting the bun, amatuer.”  That goes for all barbecue style sandwiches.  Toast those buns and you’ll find out what I’m talking about.  Now as for a denser, ok meatier, sandwich, you have to have soft bread.  We’re talking about meatball sandwiches or cheese steaks here.  I’m not saying there aren’t exceptions here, rules are merely rules.


One Response to “Sandwich Rule No. 6”

  1. Luke Says:

    My personal favorite, the Ruben, perfectly illustrates this. The crispness of the Kraut nesk to the gooieness of the swiss cheese next to the chewieness of the corned beef, next to the slimiyness of the russian dressing, next to the crunchy-ness of the grilled marble rye. Five, count them five, textures. That is why I contend that the Ruben is the King of Sandwiches.

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