Build Picnic Sandwiches Smarter
August 16, 2014 - Picnic Time
Picnic problems 101: You’ve done a sandwich in a morning and by lunchtime it’s slimy and inedible. Don’t be broke — we’ve all been there. It’s time to start building something improved between your bread. Sandwich-making should occupy a bit of culinary design and care. Behold these 6 stairs to sandwich greatness.
1. Pack a condiments separately: Mayo, mustard, pesto, and vinaigrette are all good sandwich spreads since they supplement season as good as moisture. But let them lay for too long, and you’ll be left with a soppy disaster (you wouldn’t ketchup your fries in advance, would you?) Pack condiments in mini Tupperware containers to move on your cruise and widespread before eating.
2. Remember to season: A tasteless sandwich is a bad sandwich. A splash of salt and peppers and even drizzling some olive oil can go a prolonged way.
3. Tuck a tomato in a middle: First covering both slices of bread with beef and afterwards with a tomatoes so that a extract doesn’t make a bread soggy.
4. Not all robust sandwiches need meat: Just since something is vegetarian doesn’t meant it can’t be unconditionally satisfying. Consider stacking your bread with avocados or hummus, as good as copiousness of vegetables, to emanate a dish even carnivores will appreciate.
5. Use kitchen collection to make pulpy sandwiches. Don’t have a panini maker? No worries! Use weighted plates (or a enclosure of salt or even a jar of pickles) to press your sandwiches and emanate a identical effect.
6. Scoop a bread. Taking out a additional bread creates a sandwich lighter and we can use what we dip out to make breadcrumbs.
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