What makes a good sandwich? Good bread,
generous filling, contrasting textures, and the mysterious mating of the right filling
with the right bread. And what makes it bad? Dryness, a poor proportion of filling,
staleness, incompatible combinations, and wet greens that make everything soggy. This you
must avoid or else you’ll have to cope with uneaten sandwiches your kids bring home
from school. Yes, now that school days are here again, it's time to reassert your
expertise in sandwich-making for that inevitable baon. Here are some of the most popular
sandwiches you'll surely enjoy to prepare for your kids...
Season at least 3 or 4 slices of the
white meat with salt & pepper. Because they're apt to be dry, top the slices with a
good tablespoon of mayonnaise, preferably homemade. Pile on buttered white or whole wheat
bread and add 2 to 3 generous sprigs of watercress or a crisp lettuce leaf.
Use 3 thin slices of ham, preferably good baked
ham, on buttered rye bread with 1 tablespoon of mayonnaise on one side, and 1 teaspoon of
mustard on the other.
Ham & Cheese.
Eliminate the mayonnaise from the
ham sandwich and add a slice or two of Swiss or any other mild cheese.
Use beef that is somewhat rare or else
it will be dry. Pile a generous 2 to 3 slices on buttered white or rye bread. Add salt
& pepper, a teaspoon of mustard, and a crisp lettuce leaf.
Add a generous filling of corned beef
guisado on bread slices. Add a little mustard if preferred.
Cold sliced pork.
Pork is apt to be little dry when
cold, so serve 3 to 4 slices with a generous tablespoon of mayonnaise, add watercress or
crisp lettuce, on well-buttered bread. A relish such as bread and buttered pickle can be
good on the meat.
Place a row of well-drained sardines on a
thin slice of buttered bread. Squeeze 1 teaspoon of lemon juice on top, sprinkle 1/2
teaspoon of chopped dill, and cover with buttered slice of bread. Other kids would want
the sardines sautéed or cooked in garlic and onion without the lemon juice or chopped
Have the burger roll hot or toast it
slightly. You can make it plain or dressed up in one or more of the following garnishes:
catsup, prepared mustard, slices raw onion, a mixture of mayonnaise and finely chopped
onion, sweet pickle relish, slices of dill pickle, thin slices of tomato, a slice of
cheddar or swiss cheese, chili sauce and either a crisp dry leaf or a small mound of
shredded lettuce leaf.
Heat a teaspoon of fat in a skillet. Cut the
hotdog lengthwise down the middle, but not completely through; or cut diagonal slashes.
Place cut side down in the hot fat and fry for 2 minutes over medium heat on each side.
You can serve it plain or add some of these trimmings: mustard, chopped onions, sweet
pickle relish, chopped tomato or dill pickle.
Bacon, lettuce and tomato.
Fry 3 slices of bacon
crisp then drain on paper towel. Toast 2 slices white bread; spread mayonnaise on each
slice. Pile 4 slices of tomato on one bread, salt to taste and top with bacon, lettuce and
the other slice of bread. Cut in half and wrap in tissue paper.
Toast 2 slices of white bread and spread
generously with chicken sandwich spread (homemade or commercially manufactured). Don't
forget the fruit juice to go with it.
Prepare your usual egg sandwich spread and
covered toasted slices of bread generously with it.