We’ve all been there. You’re hungry, you want something quick and comforting, and a sandwich just does the trick. Perhaps it’s a tried-and-true favorite like a BLT, loaded high with crunchy bacon, ripe tomatoes, and crisp lettuce, or it might be something different altogether. Sandwiches are the most versatile meal there is, simple but capable of bringing maximum joy. But every now and then, a sandwich is just. okay. It fills a gap, but it does not make you pause and appreciate. What’s the difference? What’s the magic that transforms a ordinary array of ingredients into something truly spectacular, something that makes you rub your eyes and grin?
You’d imagine the magic is tricky, that it takes place behind professional kitchens and flash maneuvers. But in most cases, the difference between a great sandwich and one so hideously good it’s laughable is applying a few simple principles, ideas that you can steal from individuals who really do make their living cooking and take right back into your home kitchen. Whether it’s the popular busy café renowned for its perfect BLT or even the wise words of fast-food tips, there are things to learn that can improve your everyday sandwich existence. It’s all about paying attention to things you might otherwise not give a hoot about, and it’s a hell of a lot more within reach than you’d ever imagine for anyone making lunch at home.
Freshness Is Everything
One of the most significant, but frequently overlooked, details in creating an utterly stunning sandwich is to ensure that everything is as fresh as possible. Think about it – have you ever been offered a sandwich that just feels. exhausted? Maybe the bread is slightly stiff, the filling’s room temperature, and it just doesn’t have that burst of energy you crave when hunger strikes. This is not a little irritation; it totally changes the dining experience. In the fast food arena, where speed is king, freshness is sometimes a cause that cannot be won, and even employees will tell you so. You know when you’ve waited and waited to be handed something that’s clearly been sitting for some time? It’s infuriating, and it illustrates just how much the freshness matters.
Copycat McDonald's Filet-o-Fish Sandwich
Equipment
- 1 Deep Fryer or Large Heavy Pot For frying the fish fillets
- 1 Slotted Spoon or Spider Skimmer For safely removing fried fish
- 1 Wire Rack For draining excess oil from fried fish
- 3 Shallow Dishes or Bowls For breading station (egg mixture, flour mixture, panko)
- 1 Small saucepan or skillet For steaming buns and melting cheese
Ingredients
Main
- Canola oil for frying
- 4 4-ounce (4- x 4-inch) skinless cod fillets (about 1-inch thick)
- 1 teaspoon kosher salt divided
- 1 large egg
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon corn starch
- 1 tablespoon all-purpose flour
- 1/4 teaspoon paprika
- 2 cups panko Japanese-style breadcrumbs
- 4 brioche hamburger buns split
- 4 1/2-ounce each processed American cheese slices
- 2 teaspoons tap water
- McDonald's Tartar Sauce
- Cooked shoestring fries for serving
Instructions
- Heat canola oil in a deep fryer or large heavy pot to 350°F (175°C).
- Pat cod fillets very dry and season evenly with kosher salt.
- Set up a breading station with three shallow dishes: one for whisked egg with mayonnaise and mustard, one for corn starch, flour, and paprika with remaining salt, and one for panko.
- Dredge each fish fillet in the flour mixture, shaking off excess.
- Dip floured fillet into the egg mixture, ensuring full coverage.
- Coat the fillet thoroughly with panko breadcrumbs, pressing gently to adhere.
- Carefully lower breaded fillets into the hot oil and fry for 4-6 minutes, flipping halfway, until golden brown and cooked through.
- Remove fish with a slotted spoon and place on a wire rack to drain excess oil.
- Lightly steam the brioche buns and place a slice of processed American cheese on each hot fish fillet to melt.
- Assemble sandwiches by placing a cheesy fish fillet on the bottom bun, topping with McDonald's Tartar Sauce, and covering with the top bun.
Notes
Take the Filet-O-Fish, that single unique offering on McDonald’s menus that has been around since 1962. It’s popular, yet freshness appears to be a problem at times. One now-former McDonald’s employee posting on a viral Reddit discussion stated, “It’s been 3 years since I’ve worked there but I can assure you that filet of fish is not fresh by any stretch of the imagination.” That aligns with the experience of getting food that’s not quite as hot or fresh as you’d prefer, maybe after too long sitting under a heat lamp. But where there’s a problem, there is often a solution, and staff members themselves have found ways of beating the system and achieving that all-crucial freshness.
Plant Based Mayo recipes
Equipment
- 1 High-speed blender or food processor Essential for achieving a smooth consistency.
- 1 Measuring Cups and Spoons For accurate ingredient measurements.
- 1 Small Bowl For soaking cashews.
- 1 Fine-mesh Sieve For draining cashews.
Ingredients
Main
- 1/4 cup cashews soaked in water for at least 10 minutes (30g)
- 1/4 cup tahini 55g
- 1/2 cup unsweetened soy milk 120ml
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons apple cider vinegar
- 1 teaspoon yellow mustard
- 1 tablespoon Coconut Aminos
Instructions
- Soak cashews in water for at least 10 minutes, or longer for a creamier result.
- Drain the soaked cashews thoroughly using a fine-mesh sieve.
- Add the drained cashews, tahini, unsweetened soy milk, onion powder, garlic powder, salt, apple cider vinegar, yellow mustard, and Coconut Aminos to a high-speed blender or food processor.
- Blend the ingredients on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed.
- Taste the mayonnaise and adjust seasonings such as salt, apple cider vinegar, or mustard to your preference.
- If the mixture is too thick, add an additional teaspoon or two of soy milk and blend again until desired consistency is reached.
- Transfer the finished plant-based mayonnaise to an airtight container.
- Refrigerate for at least 30 minutes before serving to allow it to thicken further and flavors to meld.
Notes
How to Hack for Freshness
Another simple trick shared by u/Exiled-Biblu in the same thread on Reddit is as simple: “At McDonald’s just ask for a fish filet cooked to order.” You might have to wait an extra few minutes, perhaps five, but overall sentiment is that this short wait is most definitely “worth it compared to the filet which has been sitting in the hot cabinet for hours.” This small request avoids the risk of food standing and guarantees you get a sandwich made to order, right on the spot. It’s a firm reminder that sometimes, simply requesting what you desire can make a massive amount of difference in quality.
If being ever so direct is a bit outside your comfort level, there’s a more subtle way of pushing in some added prep, again from employee suggestions. Simply by tweaking your order, you can push the need for a new sandwich to be made. For instance, ordering the Filet-O-Fish without cheese, or even asking for any other modification, requires the staff not to simply take out a pre-assembled sandwich from the warmer. They must prepare one expressly for your personalised request, which naturally involves beginning with freshly cooked ingredients. This is a great home chef tip, too; having ingredients ready when they are optimal and assembling the sandwich only upon serving are the best ways of getting that fresh, bright flavor and texture. Just like allowing a cook-to-order fish patty to sit for a few minutes makes that sandwich more palatable, keeping the tomato slicing or the toasting of the bread for the last minute makes the difference in your do-it-yourself creations.
Italian Subs
Equipment
- 1 Chef's knife For slicing onions, tomatoes, and cutting the final sub
- 1 Cutting Board For preparing vegetables and cutting the sub
- 1 Large Bowl For soaking the sliced onions
Ingredients
Main
- 1/2 large onion thinly sliced
- 1 12- inch loaf soft Italian bread
- 5 tablespoons red wine vinegar
- 5 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/4 pound deli-sliced provolone cheese
- 1/4 pound deli-sliced Genoa salami
- 1/4 pound deli-sliced boiled ham
- 1/4 pound deli-sliced mortadella
- 1/4 pound deli-sliced capicola
- 1/2 head iceberg lettuce finely shredded
- 1/4 to 1/2 cup sliced pickled pepperoncini optional
- 3 plum tomatoes thinly sliced
- 1 1/2 teaspoons dried oregano
Instructions
- Soak the onion slices in a large bowl of cold water, 15 minutes.
- Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half. Season with salt and pepper.
- Layer the cheese and meat on the bottom half of the bread. Drain the onion and pat dry. Top the meat with the onion, lettuce, pepperoncini (if using) and tomatoes. Drizzle with 2 tablespoons each vinegar and olive oil and sprinkle with the oregano. Season generously with salt and pepper.
- Drizzle the cut side of the bread top with the remaining 1 tablespoon each vinegar and olive oil, then place on top of the sandwich. Cut into 4 pieces.
Notes
The Importance of Texture
Besides the all-important aspect of freshness, another element that elevates a sandwich from great to not-leave-me-alone is texture. How individual components taste in your mouth – the combination of crunchy, soft, chewy, and smooth – is a huge component of overall pleasure. A texturally single-note sandwich can taste weighted or even actually dull. This is a truism acknowledged even by individuals who are generally fond of certain sandwiches. An actual McDonald’s worker on Reddit, for instance, wondered about the Filet-O-Fish as remarking, “I enjoy contrasting textures and I’ll admit that the Filet-O-Fish doesn’t have a contrasting crunch to balance out the impossibly soft steamed bun and generous blob of tartar sauce.” This precisely captures why a failure of contrasting texture can be a flaw.
Cook the Book: Broccoli and Pesto Tagliatelle
Equipment
- 1 Large Pot For boiling pasta and vegetables
- 1 Colander For draining pasta and vegetables
- 1 Large Mixing Bowl For combining ingredients
- 1 Slotted Spoon Optional, for removing vegetables if needed
Ingredients
Main
- 1 medium potato
- 1 head broccoli
- A large bunch of fresh basil
- Sea salt
- 1 pound dried tagliatelle
- 1/4 cup green pesto
- 3 ounces Parmesan cheese
Instructions
- Peel and dice the potato into small, even cubes.
- Cut the head of broccoli into florets and thinly slice the stem.
- Bring a large pot of generously salted water to a rolling boil.
- Add the diced potatoes to the boiling water and cook for about 5-7 minutes.
- Add the broccoli florets and stem slices to the pot with the potatoes and continue to cook for another 3-4 minutes.
- Add the dried tagliatelle to the pot with the vegetables and cook according to package directions until the pasta is al dente and the vegetables are tender.
- Before draining, scoop out and reserve about 1 cup of the starchy pasta water.
- Drain the pasta and vegetables thoroughly using a colander.
- Transfer the drained pasta and vegetables to a large mixing bowl.
- Add the green pesto and most of the grated Parmesan cheese to the bowl. Add the reserved pasta water a little at a time, tossing gently until the pesto emulsifies and coats the pasta in a light sauce. Serve immediately, garnished with remaining Parmesan and fresh basil if desired.
Notes
The good news is that introducing texture is easy, and professional recommendations usually lead towards simple ways to do so. Try the secret to the ideal Italian sub, shared by Cook’s Illustrated, the science-driven cooking publication with a reputation for scientifically informed cooking and highly tested recipes, along with foolproof tips. This trick, found by Test Cook magazine’s Andrea Geary after seeing a video with restaurant critic Helen Rosner, is very easy: it’s all about air. We all tend to build a sandwich by pressing everything down, trying to get it neat and tight, like “packing a suitcase.” But a good Italian sub, according to this epiphany, isn’t crowded and dense; it’s built with “tiny pockets of air within the sandwich to make it taller, fluffier and better-tasting.”
Why does this apparently minimal presence of air matter so much? The scenario explains how air is essential to texture. A fluffed-in but only minimally fluffed sandwich is “easier to bite into.” Instead of grabbing a “dense, chewy lump,” you have a nice mix of textures – the crunch of vegetables, the softness of bread, and the densities of the meats. Italian subs use sturdy rolls, but flattening them out can make them stiff. By making them light, the bread retains its airy texture and subtle crunch, capable of soaking up just a sufficient amount of dressing without becoming soggy. This evenness of textures makes each mouthful all the more pleasurable and less of a burden to chew through.
California BLTs
Equipment
- 1 Sheet Pan For baking bacon and toasting bread
- 1 Wire Rack To drain bacon while baking
- 1 Cutting Board For preparing avocado, tomato, and assembling/cutting sandwiches
- 1 Knife For slicing ingredients
- 1 Paper Towels For draining cooked bacon
Ingredients
Main
- 6 thick-cut slices smoked bacon
- 4 slices good white bread cut 1/2-inch thick
- 4 tablespoons good mayonnaise recommended: Hellman's
- 4 to 8 tender green lettuce leaves washed and spun very dry
- 1 ripe Hass avocado
- 1/2 lemon juiced
- 1 large ripe tomato sliced 1/2-inch thick
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
- Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.
- Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.
Notes
Constructing for Air and Crunch
It is simple to achieve this airy texture in your own sandwiches if you understand the principle. Instead of breaking the roll open and flattening everything out, you’ll want to “gently pull it open with your fingers to make room inside.” When you add in your ingredients, pile on the meats, cheese, and vegetables “loosely rather than flattening them down.” Let them “naturally layer rather than pushing them in place.” Gently assembling like this is the key to trapping those beneficial air pockets. Another pragmatic suggestion that aligns with this philosophy, as alluded to in the case of Italian subs, is the use of shredded lettuce rather than leaves. The former necessarily has a “light, fluffy texture that creates air pockets,” which goes toward an airy structure. Even the way in which you top with condiments is in play; pouring them over the lettuce and onions rather than having them collect in the bottom of the bread helps to save texture and spread flavour.
Asian 5 Spice Barbecued Pork Tenderloins with Mango Citrus Salsa and Scallion Frankie Wraps
Equipment
- 1 Roasting Pan or Baking Dish
- 1 Nonstick Skillet For making the Frankie wraps
- 1 Mixing Bowls For salsa and egg mixture
- 1 Sharp Knife and Cutting Board For prepping ingredients and slicing pork
Ingredients
Main
- 2 to 2 1/2 pounds pork tenderloins trimmed of fat
- Steak seasoning blend or salt and freshly ground black pepper
- 1/4 cup dark brown sugar
- 1 1/2 teaspoons Chinese 5 spice powder found in spice section or Asian foods section
- 1 tablespoon vegetable oil
- 1/3 cup Hoisin prepared Chinese barbecue sauce
- 1 navel orange zested and juiced
- 1 teaspoon dark sesame oil
- 2 teaspoons toasted sesame seeds for garnish
- 2 tablespoons chopped cilantro or chives for garnish
- 2 ripe mangoes peeled and pitted, diced
- 1 red bell pepper seeded and chopped
- 1 jalapeno seeded and chopped
- 1/2 red onion chopped
- 1 ripe lime juiced
- 20 leaves basil shredded
- Coarse salt
- 3 eggs beaten
- 1/4 cup water eyeball it
- 2 scallions thinly sliced
- Vegetable oil 1 teaspoon per wrap
- 10 flour tortillas 8 inches
Instructions
- Preheat oven to 450 degrees F.
- Coat tenderloins in steak seasoning or season with salt and pepper. Combine brown sugar and 5 spice powder. Rub sugar and spice over pork. Brush baking dish or broiler pan with oil. Place pork in oven and bake 10 minutes. Combine barbecue sauce with orange zest and juice and sesame oil. Baste meat liberally with sauce and roast meat 15 minutes longer. Remove meat from oven and transfer to a serving platter. Coat meat with sesame and cilantro or chives for color.
- Combine mangoes, bell pepper, jalapeno, onion, lime and basil in a bowl. Season with salt, to your taste.
- To make Frankie wraps, heat a nonstick skillet over medium high heat. Beat eggs with water and scallions. Drizzle 1 teaspoon oil into hot skillet and pour in a little of the egg mixture. Add 1 tortilla, cook 30 seconds, then flip. Cook 15 seconds, then flip tortilla back and cook 15 seconds longer. Remove Frankie wrap from the pan and repeat with remaining ingredients. Pile tortillas in foil to keep warm.
- To assemble, thinly slice tenderloins and pile meat and salsa at the edge of a Frankie wrap. Tuck up bottoms and edges and roll.
Notes
In response to the challenge of texture of the Filet-O-Fish, we can see how home cooks will get creative to offer crunch. The scenario describes a hack that involves using croutons from a Caesar Crispy Chicken Salad to make the fish sandwich crunchier. You simply remove the top bun and add the “crunchy, garlic-and-herb-flavoured croutons” on the patty before you top it off. This idea of introducing a crunchy element on the exterior is one you can easily duplicate using a BLT or any other sandwich. With an eye to what kind of crunch would pair best with your specific sandwich – maybe crushed potato chips, toasted nuts, or indeed even flavor-enhanced croutons – you bring the door to a whole new world of textural possibilities right within your own kitchen. It shows that fixing what you perceive as a texture lack can be as simple as adding an ingredient that is sitting in your pantry or easily accessible. Quality Ingredients Matter Most
And although freshness and texture are important, perhaps the most glaring ‘trick’ that is out there for those who create really fantastic food is simply starting with fantastic ingredients.
This might be glaringly simple, but how far improved a humble such as a BLT can be by the quality of ingredients is often undervalued. It’s not just a question of supplying lettuce, tomatoes, and bacon; it’s supplying great lettuce, beautifully ripe tomatoes, and fantastic bacon. This philosophy is beautifully demonstrated in the approach taken at Chloe’s, a thriving café in Charlbury that has captured the hearts (and appetites) of the locals. Chloe Horner, owner, looks very pleased, and it’s no wonder – her café has “taken off beyond all belief.” While they offer a variety of exciting fare like pizza, sandwiches, and salads, their brunch BLTs are “perfect – rustic, delicious, plentiful and made with love.” When asked what her secret was, Chloe herself refers to the main principle: “Chloe’s trick, apart from being an unfeasibly good cook, is her ingredients.” This isn’t a throwaway remark; it’s awarded as the key ingredient, the reason why her sandwiches sing.
The Ultimate Filet O Fish Sammie
Equipment
- 1 Sheet Tray For baking the fish
- 3 Shallow Dishes or Bowls For the breading station
- 1 Mixing Bowl For the lemon herb mayonnaise
- 1 Sharp Knife For slicing fish, bread, and vegetables
- 2 Skewers Optional, for securing the sandwich
Ingredients
Main
- 1 whole tail piece fresh halibut 1 1/4 inches thick, by about 1 foot long
- 1 cup all-purpose flour
- 1 egg beaten
- 1 cup milk
- 1 1/2 cups panko bread crumbs
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1 cup mayonnaise store-bought
- 1 lemon juiced
- 1 handful fresh parsley leaves finely chopped
- 1 handful fresh basil leaves finely chopped
- 1 handful chives finely chopped
- 2 tablespoons olive oil
- 1 foot long sourdough baguette
- 1 cup lightly packed hydroponic arugula leafy variety, with stems
- 1 ripe avocado cut in thick slices
- 1 beefsteak tomato cut in thick slices
Instructions
- Preheat oven to 350 degrees F.
- Put a large sheet tray in oven and heat it for 1/2 hour.
- Begin by patting the halibut fillet dry. If you have a tail end piece cut the fillet down the middle so you can invert the 2 pieces next to each other to form a nice rectangular shape that matches the bread. Set up a breading station with flour, beaten egg and milk, and bread crumbs in separate containers. Season with salt and pepper. Dip each fillet into the flour, egg mixture, and then panko. Set aside on a tray at room temperature to let the coating set.
- Pull out sheet tray from oven, add a 2-count of oil and transfer breaded fish to tray. Sprinkle with olive oil. Bake for 30 minutes or until golden brown.
- Combine lemon herb mayonnaise ingredients in a bowl and blend until well combined. Season with salt and pepper, to taste. Split the baguette in half horizontally. Open it up and toast it in a hot oven until just warmed through. Smear each half with lemon herb mayonnaise and stack up arugula, tomato and avocado on 1 half. Top with crispy panko fish fillets and top with the other half of bread. Skewer in 2 places and cut across the middle. Serve with more lemon-herb mayonnaise on the side.
