culture

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

The best thing since sliced bread is a bunch of stuff between sliced bread.
Image may contain Food
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.

All products are independently selected by our editors. If you buy something, we may earn an affiliate commission.

  • Image may contain Text Icing Food Creme Dessert Cake and Cream
    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.

  • 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.

  • 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.

  • 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

  • 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.

  • 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

  • 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

  • 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.

  • 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.

  • 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.

  • 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

  • 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

  • Photo by Alex Lau
    15/26

    O is for Open-Face

    No style of open-face sandwich has maintained its grip on the restaurant world, or our snacking habits, like Scandinavian smørrebrød. Its guidelines are flexible, but the fundamentals are the same: a thin slice of dense, grainy bread, a creamy base (yogurt, sour cream, butter), and a restrained layer of toppings (smoked salmon, anchovies, thinly sliced crunchy veg). A squeeze of lemon juice and a shower of herbs never hurt anyone. If you’re doing it right, you won’t even need a fork and knife.

  • Photo by Alex Lau
    16/26

    P is for Peanut Butter and Jelly

    The peanut butter and jelly is the simplest sandwich in existence, right? Not once you start asking people the right way to make one. We talked to six chefs across the country about their particular methods for crafting the classic and they were as particular as you might expect. Read how they do it.

  • Photo by Alex Lau
    17/26

    Q is for Quick Pickle

    If there’s meat on your sandwich (and maybe if there’s not), there should be a pickle. It adds acidity. It adds crunch. And no, you do not need to be someone who’s “into canning” to make your own. Keep these quick pickles in your fridge for days and use them often.

    Get the recipe for Quick Pickled Vegetables.

  • Photo by Alex Lau
    18/26

    R is for Rye Bread

    There are certain food rules you don’t question as a Jew: You can’t host a brunch without lox, brisket can’t be too tender, and sandwiches are made on rye. The caraway-studded yet not too flavorful slices let the main ingredients shine. Peppery pastrami, corned beef, or even—gasp—a nonkosher BLT. No matter what, rye holds its structure and somehow always lets just the right amount of juice absorb. It’s perfect, just like that brisket. —Carey Polis, digital director

    More Breads To Master:

    Baguette
    Reserve this crisp-crusted French loaf for minimalist sandwiches like ham and butter, brie and tomato, or hard-boiled eggs and pesto. Anything in the “overstuffed” family is going to break your jaw.

    Sourdough
    This loaf’s tangy flavor craves something rich for balance—consider fillings like roast beef, caramelized onions, or a sharp melting cheese like Gruyère or cheddar.

    Hero Roll
    The pillowy interior and crusty exterior help contain messier sandwiches—think banh mi, cheesesteak, and an Italian combo.

    Pullman
    The champion of soft fillings (PB&J, tuna salad, tomato) also makes for an excellent BLT.

    Focaccia
    Pizza crust’s doughier cousin is happiest soaking up dressings and saucy condiments like chopped olives and marinated veg.

  • Illustration by Jan Buchczik
    19/26

    S is for Soggy

    Tyler Kord from No. 7 Sub in NYC, and author of A Super Upsetting Cookbook About Sandwiches, doesn't mind a soggy sandwich. Read his defense.

  • Photo by Alex Lau
    20/26

    T is for Tuna

    I grew up believing that tuna sandwiches didn’t need much more than some mayo. But like a professional, I approached senior food editor Andy Baraghani’s iteration with an open mind. The green goddess dressing was a revelation, bringing a bright herbaceousness to an otherwise one-note meal (it also makes one of the world’s least attractive sandwiches a bit more photogenic). But then we duked it out over the bread. He wanted sourdough; I thought the English muffin my mom used was as good as it gets, that its burnt edges play well with the creamy tuna, that those nooks and crannies hold it all in. We put it up for an office vote. As you can see, I won. —Meryl Rothstein, features editor

    Get the recipe for Green Goddess Tuna Salad Sandwich.

  • Illustration by Jan Buchczik
    21/26

    U is for Upgrade

    There comes a time in your sandwich-making life when you’ve mastered the staples. That’s when it’s time to step up your game—with a meat slicer. Yes, it’s a bit indulgent, but yes, it’s worth the counter space. I know because I bought a Chef’s Choice Food Slicer ($230), and it changed everything. No more pre-sliced deli meats that get that sheen in a few days. I’m now the person slicing smoked turkey breast for my daughters’ school lunches. There’s always a smoked ham from D’Artagnan or a hunk of mortadella in my fridge. Big sporting events mean I’m slicing salumi for grinders or making Philly cheesesteaks with the most thinly sliced rib eye. People compliment me on my perfect ribbons of meat, but I always give credit to the slicer. —Andrew Knowlton, deputy editor

  • Photo by Alex Lau, Food Styling by Susie Theodorou
    22/26

    V is for Veggie Sandwich

    The eggplant-based Phoagie at Philly’s Middle Child is just one example that the formerly sad vegetarian option on menus is now every bit as good as the meaty stuff. Chef Matthew Cahn schools us on the new rules of veggie sandwiches.

    Get the recipe for Spiced Sweet Potato Sandwich with Feta.

  • Illustration by Jan Buchczik
    23/26

    W is for Wax Paper

    A well-wrapped deli sandwich can sometimes seem like an artful work of origami. And that nice seam down the middle is actually easier to achieve than you think.

    Step 1
    Position sandwich in the center of a square of wax paper, leaving 3"–4" of excess on all sides.

    Step 2
    Line up the top and bottom edges of the paper over the center of the sandwich. Fold edges down in half-inch intervals until you have a crease that lies flat against the sandwich.

    Step 3
    Like you’re wrapping a package, crease the paper on either side to flatten. Fold in the edges with your fingers to create a triangle. Repeat on opposite side.

    Step 4
    Tuck sides underneath the sandwich. Tape if desired.

  • Photo by David Alvarado
    24/26

    X is for X Factor

    Chefs always seem to rely on little tricks that distinguish their dishes from our home versions. Here they share their sandwich secrets.

  • Photo by Alex Lau
    25/26

    Y is for Yellow Mustard

    Sometimes life imitates art, and sometimes it imitates clip art. I’m talking about put-on-some-sunglasses-bright-yellow mustard. French’s, in the curvy bottle with the top-hat flip-top. Squiggled on roast beef and sauerkraut sandwiches (just me?), it looks like something from your tastiest cartoon memories. It’s as bracing as it looks, adding zip to every Saran Wrapped sandwich you toss in your wrinkly paper bag. The acidic flavor lifts up mellow lunch meats (ugh, turkey) and intensifies the most wonderful fatty ones (greasy salami, bring me life). If sandwich making is an art, yellow mustard is the literal paint: Squeeze the stuff in a smooth spiral, try a zigzag across the bread, maybe work on a plop-and-spread technique. You’ll know you’re doing it right if the edges of your mouth are stained yellow by the last bite. —Alex Beggs, senior web editor

  • Photo by Alex Lau
    26/26

    Z is for Zapp's

    Like a DJ Khaled appearance on a Justin Bieber track, nothing improves a sandwich like a bag of potato chips alongside. And if the shelves of sandwich shops are to be believed, it’s even better when those potato chips are culty regional brands. Here are some of our favorites.

Explore Bon AppétitSandwich