What's the ultimate sandwich?
What is the ultimate work sandwich?
Ah the humble sandwich. Where would our lunchtimes be without it? Even though bread has a bad rap these days, for many of us lunch still consists of two slices of this baked carbohydrate with a filling of some description. It’s just simple. And quite tasty. It’s not uncommon to witness a bit of sandwich rivalry at Apopsi HQ, which got us wondering: “what is the sandwich that blows all others out of the breadbasket?” Clearly serious stuff requiring close investigation… read on!
An ode to bread
First things first. If you’re going to make a proper sandwich, it probably means you’re going to need proper bread. Rice cakes “sandwiched” together don’t count. That’s just sad. And neither does that hardcore pumpernickel rye stuff that looks like it might survive a nuclear winter. If you want to be fancy, we’ll accept sourdough, focaccia or stone baked baguettes. But a true British work sarnie depends on thick sliced overnight white. At a push, we’ll plump for wholemeal. But the bread must be rectangular so that it can be cut into triangles. Proper sarnies always come as triangles.
Closed or Open?
The bread debate leads to another can of worms: will you go open or closed? An open sandwich means you get double the toppings with only a single serving of carbs. Bonus! But the downside is that open sandwiches are decidedly more finicky to transport. Plus you look a bit European eating it at your desk. Which may be a good or bad thing, depending on how Brexit negotiations are going that week.
You say tomato, I say soggy bottom
Tomato is a stalwart of many a sandwich filling. But let’s be honest, subconsciously you’re always a little bit turned off by the sogginess of the bread after the tomato juices have seeped into it, right? And nothing has a worse mouthfeel than wet bread. The only way to combat wet-bread-mouthfeel is to create a barrier between the tomato and the bread by using something oily, like pesto or butter. But that brings us to…
Too much butter
Filling the gap
Prawn cocktail with summer cress. Roasted root vegetables and haloumi. Turkey and christmas stuffing… Oh sorry, we were fantasing about the seasonal Pret menu (not that we know it by heart or anything). If you’re making these sorts of gastronomically profound sandwiches at home then you should probably reevaluate your life goals. For the majority of us, making a sandwich as part of our morning routine involves manically opening the fridge, grabbing whatever is at eye level - usually cheddar and a jar of pickled onion - and slapping it into two slabs of bread before dashing out the front door.
In light of the above...
It stands to reason that the ultimate work sandwich is the one that you didn’t make yourself. Either you have a loving partner who gets up way too early in the morning, or you have a colleague who is happy to go halvies and swap some of their triple decker BLT with your peanut butter on brown bread. Or better yet, get your boss to take you out for lunch. Now that’s sandwich perfection!
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