I can remember being taught many years ago, I believe in Home Economics at school . . . how to make a good sandwich. Or maybe I read it in a book, in any case I was just a young girl when I learned the following rules about sandwich making.
One - always seal your bread, to the edge with butter, or marg, or something which is going to keep your bread from getting soggy from the filling. Nobody wants a soggy sandwich, which is especially important when we are talking about fillings which are wet . . . like tomatoes or cucumbers . . . or in a sandwich which is going to have to sit overnight or longer.
Two - Don't be stingy with your fillings. There should be more filling than bread. There is nothing worse than a sandwich that tastes like bread, but nothing else. And spread it to the edges folks! I have purchased far too many store sandwiches that have a pile of filling stuck in the middle and nothing on the outer edges, rendering the edges dry and inedible . . . tasteless.
Three - Air is your enemy. If you aren't serving them right away, keep them well covered and chilled. What I do is I dampen a white cloth with cold water and wring it almost dry and then I place it over the sandwiches and then cover with cling film making sure it's well sealed. Or I place them back (uncut) into the empty breadbags and seal and put them in the fridge.
Four - Don't store different kinds of sandwiches together. Nobody wants to eat an egg and cress sandwich which tastes like tuna or salmon, or vice versa. It just makes sense to me, but may not be something someone else has thought of. I am a bit pedantic about this.
Five - Use the freshest, finest ingredients you can afford to use. That can mean the difference between a sandwich and a . . . SANDWICH!
Having said all that I have one heck of a sandwich to share with you here today. I think the BLT (Bacon Lettuce and Tomato) Sandwich has to be just about everyone's favourite sandwich. That's pure diner food, and a popular choice when having lunch out.
This version here today is the absolute BEST BLT you will ever eat. Seriously. With a Basil Pesto Mayonnaise, crisp bacon, fresh ripe tomatoes, house dressing and lots of lively fresh rocket leaves . . . and a sturdy baguette (I used an Olive Flute today) . . . this is a simple sandwich that is anything but simple. This is bound to become a firm favourite and much requested sandwich.
Trust me on this one. Would I lie to YOU? Never!
*Two Hander BLT*Serves 2 - 4
(Depending on appetites)
freshly ground black peppera couple of handfuls of fresh rocket (baby arugula)
Whisk together the basil pesto and the mayonnaise. Set aside.