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A Totally Obsessive A-to-Z Guide to Making Sandwiches

The best thing since sliced bread is a bunch of stuff between sliced bread.
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Photo by Alex Lau

Here at Bon Appétit, we have strong opinions about pretty much everything food-related—but perhaps nothing more than sandwiches. What some people think of as a lazy desk lunch, or a slap-it-together dinner, or what you order as an excuse to eat a bunch of french fries, we think of as an art form. Such an art form, in fact, that our do's and don'ts of sandwich building made their way into 26 ultimate rules for ultimate sandwich satisfaction. We talked amongst ourselves, got tips from the pros, and developed some of our best sandwich recipes ever, covering everything from, well, A to Z.

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    Illustration by Jan Buchczik
    1/26

    #A is for Architecture

    Anyone can slap stuff between two slices of bread and call it a sandwich. But what makes it sing? Architecture. The balance of flavors and textures that make each bite harmonious. The care for logistics that keeps a tomato from sliding out. There’s a reason it’s called “building” a sandwich. Here's how we do it:

    1. A slick of mayo or butter on both slices of bread flavors each bite and is a barrier against wet fillings to fight sogginess (for a counterpoint, see S is for Soggy).

    2. More meat doesn’t make a better sandwich; smaller quantities of quality meat does. Slice cold cuts thin (see H is for Ham) and loosely drape them when you can.

    3. Season as you go! That means hitting every last tomato slice or piece of lettuce with salt and pepper—and maybe some olive oil and vinegar, too.

    4. To fight slippage, place slippery things like tomato, cucumber, and avocado between two ingredients that create friction, like shredded lettuce, meats, or sprouts.

    5. Layer meats, cheeses, and other sturdy items toward the bottom—they anchor everything. Delicate ingredients like lettuces, sprouts, or fresh herbs go up top.

    6. Include a variety of textures. Tender meat and creamy cheese and crisp lettuce (or potato chips! or red onion!) are sandwich staples for a reason.

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    Photo by Alex Lau
    2/26

    #B is for BLT

    Bacon. Lettuce. Tomato. It really is that simple. Except when scalding hot bacon grease is splattering all over your stovetop. Baking-sheet bacon solves this problem: It won’t make a mess of your kitchen (everything happens in the oven), it requires no flipping (so you won’t wind up with oil-scalded forearms), and, most important of all, it yields always-crisp-but-never-burnt bacon. It also allows you to make lots of bacon without working in batches, just in case you wanted to make someone else the Best. Sandwich. Ever.

    Get the recipe for Bacon in the Oven.

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    Photo by Alex Lau
    3/26

    #C is for Cheese

    The cheese can make the sandwich. But not just any cheese on not just any sandwich.

    Pepper Jack
    Sometimes we leave our fancy food magazine bona fides at the door—like when we use spicy pepper jack to give life to boring cold cuts.

    Muenster
    Tastes like... nothing. But that’s what makes it so versatile.

    Feta
    The assertive, briny slabs will make a veg sandwich soar, but avoid pairing with meats—the combo can be salty overkill.

    Swiss
    We’re meh on Swiss in cold sandwiches, but we’ll happily layer it on any melt.

    Goat Cheese
    Use a schmear in place of mayo. But hold the mustard—it’s got plenty of tang on its own.

    American
    Melts like magic (okay, like chemicals). But if it’s not melted, we’re not interested.

    Mozzarella
    It’s milky and creamy and will basically make whatever sandwich you put it on taste that way too.

    Cheddar
    Want something mild? That’s what Muenster is for. We’re all about the sharp stuff.

  • A diagonally cut grilled cheese sandwich being pulled apart by two hands with a cheese pull connecting the two halves.
    Photo by Michael Graydon and Nikole Herriott
    4/26

    #D is for Diagonal

    Everyone already knows that a sandwich sliced on an angle tastes better, right? That the pointy end offers your mouth a clear starting point. And that the sandwich just looks better—sleeker, more stylish. Of course, if we’re talking diagonal, we’re talking squarish-shaped bread, not round. But you already knew that, right? —Adam Rapoport, editor in chief

  • This image may contain Food Bread Toast and French Toast
    Photo by Alex Lau
    7/26

    #G is for Griddled

    Griddling a sandwich is like caramelizing an onion; the result is more complex, more decadent. And no one griddles better than Mason Hereford of NOLA’s Turkey and the Wolf:

    1. For spreadability, start with room-temp butter and brush it directly on the bread rather than putting it in the pan. Apply it with a pastry brush for a consistent layer. Too little and you’re just toasting it.

    2. Properly crisp bread delivers texture and fights sogginess. And you get that by griddling both sides of the bread. You’re not griddling an assembled sandwich.

    3. After griddling, let the bread chill out for 30 seconds on a wire rack or in a teepee shape so it can firm up and keep its crisp.

  • This image may contain Food Pork and Ham
    Photo by Alex Lau
    8/26

    #H is for Ham

    A ham and cheese is only as good as its ham. What you want is prosciutto cotto (cotto means "cooked") or Paris-style ham. Not some compressed shoebox-shaped lunch meat; a proper ham from the pig's leg. Ask the guy at the deli to slice it real thin. Using the word shaved isn't a bad move. You'll get a feathery pile of porky magic. The kind you pick at while making a sandwich. The kind that, frankly, doesn't even need cheese. —Adam Rapoport, editor in chief

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    Photo by Alex Lau
    9/26

    #I is for Iceberg

    In my book there is only one sandwich lettuce, and that is iceberg. Save your Bibb, arugula, and watercress for the salad bowl. And for the ultimate crunch, it's got to be "shrettuce," is exactly what it sounds like—shredded iceberg lettuce. There's the crisp texture it adds to an Italian and the refreshing watery quality that cuts through a fried chicken sandwich. But where it truly excels is at capturing and containing whatever sauce you throw at it. No one ever says that about watercress. —Andrew Knowlton, deputy editor

  • Image may contain Relish Food and Pickle
    Photo by Alex Lau
    10/26

    #J is for Jarred

    An arsenal of jarred ingredients can spin a so-so sandwich into the kind you’ll put on repeat. Save room next to the mustard.

    Sliced Pepperoncini
    If your sandwich is rich, cheesy, or melty, it’ll benefit from these spicy, vinegary peppers.

    Horseradish
    This nose-tingling condiment is leftover roasts’ best friend.

    Tapenade
    The sandwich we don’t mind fleeing to the break room to enjoy: tuna with aggressively briny tapenade.

    Kimchi
    Swap coleslaw on your next pulled pork for this funky Korean pickle.

    Calabrian Chiles
    Mash into butter, swipe on the outside of a grilled cheese, enjoy.

    Jam
    Not just for PB&Js! Cut through a rich Gruyère grilled cheese or ham and Comté with tangy cherry jam.

    Harissa
    We literally can’t think of a meat this earthy chili paste wouldn’t improve.

  • This image may contain Blade Weapon Knife and Weaponry
    Photo by Alex Lau
    11/26

    #K is for Knife

    Whether you’re dealing with a brittle baguette, a bulletproof boule, or a squishy rye, this lightweight, ruthlessly sharp serrated knife glides through them all. Which means your sandwich stays structurally sound. Just make sure you slice it the right way (see D is for Diagonal). —Adam Rapoport, editor in chief

    Buy the Windmuehlenmesser Serrated Edge Bread Knife, $79, and read about why we love it so much.

  • This image may contain Food Plant Produce and Burger
    Photo by Alex Lau
    12/26

    #L is for Leftovers

    If you’ve got last night’s braised pork shoulder—or short ribs or pot roast or roast chicken—hanging out in the fridge, our food director Carla Lalli Music wants you to turn it into an epic next-day sandwich:

    1. Shred the meat for easy-to-chew bites. Now, the key move: Crisp it up in a hot, lightly oiled skillet for 6–8 minutes until you have nice crunchy edges. If there’s braising liquid, add it right at the end to get the meat a little saucy.

    2. Saucy means that soft bread isn’t going to work. Go for a high-quality chewy kaiser roll or country bread to hold it all together.

    3. Pile bracing greens on top for temperature contrast and acidity. Arugula or parsley dressed with red wine vinegar or lemon juice and salt are perfect.

    4. Cut the richness of the meat with condiments like pickled red onion, sauerkraut, or briny capers.

    5. Make your mayo do some work: Whisk in hot sauce, braising liquid, fresh herbs, etc. (See M is for Mayo!)

    Get the recipe for a pork shoulder that will make great leftovers.

  • Image may contain Food Bread French Toast and Toast
    Photo by Alex Lau
    13/26

    #M is for Mayo

    The real secret behind most restaurants' secret sauce: It's just mayo and a few additional ingredients. And it is a crazy easy way to improve any sandwich. Here, a few restaurant ideas you'll want to steal:

    Garlic + cilantro + lime + mayo —Colada Shop, Washington, D.C.

    Cholula + crumbled blue cheese + mayo —The General Muir, Atlanta

    Garlic + capers + lemon juice + mayo —Cafe Roze, Nashville

    Frank's Redhot + mayo —Mean Sandwich, Seattle

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    14/26

    #N is for Not a Sandwich (but We Love You Anyway)

    Hot dog
    Hamburger
    Arepa
    Knish
    S'mores
    Burrito
    Bao
    Stromboli
    Lobster Roll
    Gyro
    Bagel with cream cheese
    The KFC Double Down

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